Fresh Fish and Quality Seafood
An Elevated Dining Experience
An Elegantly Crafted Seafood Experience
Portsmith. Named for the notion that seafood is a staple of most port towns and our chefs are the food “smiths” and craftsmen elevating one of nature’s greatest gifts to man.
When working with truly great seafood, we believe in the “less is more” approach. Sometimes the best ingredient is the one left off the plate.
Chef Nate Henssler and the team from Portsmith make it their mission to find the best quality and freshest seafood. Henssler, a New Hampshire native, honors the seafood and fisherman from his hometown with bold flavors yet simple plating. Precision yet restraint showcase the natural flavors of our pristine catch. Among the most celebrated restaurant openings of 2017, Portsmith has earned 3 stars from local dining critic, Phil Vettel, among numerous other accolades from critics and local diners.
Portsmith is located in Chicago’s Gold Coast on State Street, just north of Erie, at the ground floor of Eurostars Magnificent Mile. Corporate happy hours, large format dining, private events, and other catered events are easily accommodated and professionally attended to in our many private spaces.
Menus and ingredients change often to follow local produce and seafood seasonality. Our seafood board, located just upon entering, displays the current selections of oysters, clams, shellfish, and specialty fish.
Portsmith is open for breakfast, lunch, dinner, and a very special weekend brunch. We serve coffee and fresh pastries every morning for passerby’s and guests of dana hotel & spa every morning, one hour before the restaurant opens. Portsmith is excited to participate in Chicago Restaurant Week, Taste of River North, and other local food-focused festivities in Chicago.
With a focus relationships with our product and suppliers, Chef Henssler and team have traveled to and spent time with our fisherman and suppliers from across the country as well as oversees.
At Portsmith, we focus on purchasing direct from cooperatives of quality-oriented fisherman who fish using traditional methods for wild salmon, halibut, tuna, and other line caught fish. Line-caught seafood is better for the ocean and produces the highest quality fish on the plate.
Chef’s Garden, Genesis Growers, Nichols Farm, ODD Produce, and Werp Farms are just a few of the local farmers that we use throughout the year.
Chef Nate Henssler works year round towards new and exciting menu items. It all starts with fresh and pure ingredients that taste great and a chef team that is always looking to find something amazing to serve. Our team respects food and cherishes the opportunity to serve great food to our guests.