Hugo's Frog Bar & Fish House

"Hugo’s is a fish house that shares a kitchen with its turf counterpart, Gibson’s. Both restaurants cater to Gold Coast socialites, out-of-towners, and anyone else willing to spend a lot of money. But Hugo’s feels more energetic, with live music, a crowd for Happy Hour at the bar, and a typically full dining room. And yes, you can order off the Gibson’s menu, but this isn’t the time for steak—go all in on the surf, whether that’s a silky piece of Chilean sea bass, or oysters and Alaskan king crab legs. And, since this is technically a frog bar, dabble in the frog legs. There’s a 100% chance you won’t like them without garlic butter, so don’t hold back." - veda kilaru

"Just about everything we just said about Gibson’s can also be applied to Hugo’s, since they share a kitchen and have the same owners. But while Gibson’s focuses on steak, Hugo’s is a seafood spot. Even though both restaurants cater to the same kind of clientele, Hugo’s feels a bit more stiff, with service that’s unapologetically old-school. Come here when you want to celebrate, have a business dinner, or just sit at the bar by yourself with giant slice of cake and oysters—maybe that will liven the place up a little bit." - adrian kane

"Housed in a sprawling setting adjacent to big brother Gibson’s, Hugo’s always seems packed. The vast dining room sets white linen-topped tables amid dark polished wood and pale walls decorated with a mounted swordfish, fish prints, and model ships. Hugo’s bar draws its own crowd with abundant counter seating. The menu focuses on a selection of fish, steaks, and chops, supplemented by stone crab claws, oysters, crab cakes, chowders, and sautéed frog’s legs. Family-style sides—creamed spinach or roasted Brussels sprouts in Bourbon maple butter—are a worthy addition.With generous portions all around, you'll need a football team to share a slice of the Muddy Bottom Pie, or just a handful of pals to savor other decadent desserts like the apple pie." - Michelin Inspector

"Shrimp DeJonghe: Shrimp DeJonghe was invented in Chicago near the turn of the 20th century. It's a simple casserole of shrimp, garlic, breadcrumbs, and either wine or sherry. Many Italian and seafood restaurants in the area serve it, but Hugo’s Frog Bar & Fish House’s version is one of the best." - Eater Staff, Ashok Selvam

"OK, we’re rounding out the Gibsons trifecta. Since Hugo’s shares a kitchen with Gibsons, it’s not surprising that they have the same carryout and delivery deals - including all of their steaks, which are available cooked or pre-packaged to cook at home. Why would you order from Hugo’s and not its sister restaurant? Because you like their logo better, that’s why." - adrian kane