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LocalEats Shaw's Crab House in Chicago restaurant pic

Shaw's Crab House

21 E Hubbard St
Chicago, IL 60611

Average Cost: $$$$

Phone: 312-527-2722

Categories: Brunch, Crab, Oysters, Seafood, Sushi

Features: Full Bar, Handicap Access, Kid Friendly, Smoke Free

Best Crab, Oysters

Shaw's Crab House also serves succulent seafood of all sorts, including oysters from the adjoining oyster bar.


From the restaurant's website:

"Shaw’s Main Dining Room serves more than 40 seasonally fresh seafood entrees as well as Prime Steak. Seasonal specialties include Fresh Alaskan King Crab Legs, Copper River Salmon, Nantucket Cape Scallops and Florida Black Grouper."

 

Full bar. Serving lunch Mon–Fri, dinner nightly. Sun brunch 10:30 am–1:30 pm. Oyster bar open for lunch and dinner daily. Half-price oysters 4–6 pm daily.


"We appreciate this place not for long, three-course dinners of bibs and shrimp cocktail, but for the old-school-ish oyster bar next door. Take a seat at one of the stools, order a sampler of plump, meaty mollusks, dab a little mignonette into the shell and wash it down with a swig of sauvignon blanc. Or just use the oysters as a preface to the Parmesan-crusted haddock. Either way, you're eating the same stuff as the folks next door. You're just eating it with a lot more style."

— Time Out Chicago

 






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Shaw's Crab House also serves succulent seafood of all sorts, including oysters from the adjoining oyster bar.


From the restaurant's website:

"Shaw’s Main Dining Room serves more than 40 seasonally fresh seafood entrees as well as Prime Steak. Seasonal specialties include Fresh Alaskan King Crab Legs, Copper River Salmon, Nantucket Cape Scallops and Florida Black Grouper."

 

Full bar. Serving lunch Mon–Fri, dinner nightly. Sun brunch 10:30 am–1:30 pm. Oyster bar open for lunch and dinner daily. Half-price oysters 4–6 pm daily.


"We appreciate this place not for long, three-course dinners of bibs and shrimp cocktail, but for the old-school-ish oyster bar next door. Take a seat at one of the stools, order a sampler of plump, meaty mollusks, dab a little mignonette into the shell and wash it down with a swig of sauvignon blanc. Or just use the oysters as a preface to the Parmesan-crusted haddock. Either way, you're eating the same stuff as the folks next door. You're just eating it with a lot more style."

— Time Out Chicago

 







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