According to a recent article from the Chicago Eater, Fahlstrom’s Fresh Fish Market has set out to open at 1725 Maple Avenue, with a fresh concept.
“Our opening date will be dependent on funding, which is our biggest task currently,” Glenn Fahlstrom, the owner, told What Now Chicago.
“Pledges and contributions are welcomed, and as soon as 70% of the funds are raised, Fahlstrom’s will spring to life. An LLC account is set up to manage the working capital, and I am working on another option for folks who would like to be a part of this journey. For those interested in contributing to this project, direct communication with me can be found on our Facebook!”
Fahlstrom’s Fresh Fish Market isn’t your traditional restaurant; it’s born out of three decades of expertise, a passion for quality, and a desire to bring the finest seafood to your plate. The 20 best and/or favorite items from the last 30 years will find their place on the menu.
Reminiscent of places like Portillo’s, Fahlstrom’s sets out to be another place where you’ll find counter service. You will place your order at one of the two cashiers and then will receive a number with an option to take a seat while waiting for your number to be called. Complete your experience with a visit to the 15-stool bar, where you can enjoy a cold beer or your favorite beverage. Glenn states that it will be a touch of Chicago with the vibe, with a carefully planned build-out.
Adjacent to the dining area, you’ll find a working fish market. Picture a 16-18-foot case showcasing an array of clams, mussels, and other seafood, all offered at affordable prices. For oyster aficionados, Fahlstrom’s will also offer an oyster bar, where patrons can appreciate the delicate art of shucking oysters.
With 5,400 square feet of space, it dedicates 2,500 square feet to the front of the house, while the rest is allocated for cooking, prep, and an incubator area. The goal? To create and refine recipes for retail, ultimately gracing the shelves of supermarkets. The venture extends to include a retail name for the incubator space, featuring products like bloody mary mix and tartar sauce, Glenn relayed to What Now Chicago.
