Mariscos San Pedro took over the former Dusek's space in Pilsen, part of the same building complex as Thalia Hall, Punch House, and Tack Room under 16" on Center. The kitchen is run by three chefs whose backgrounds trace to Le Bouchon, Obelix, and Taqueria Chingon, applied here to a Mexican seafood menu built around sustainably sourced fish, a curated wine list, and seasonal cocktails.
The tuna tostada has emerged as the dish regulars point to first, a fixture across tables in the dining room.
The restaurant was named a 2025 semifinalist for Best Chef: Great Lakes by the James Beard Foundation, landed on Time Out Chicago's list of the city's best restaurants for 2025, and was scored 9.3 out of 10 by The Infatuation.
The tuna tostada has emerged as the dish regulars point to first, a fixture across tables in the dining room.
The restaurant was named a 2025 semifinalist for Best Chef: Great Lakes by the James Beard Foundation, landed on Time Out Chicago's list of the city's best restaurants for 2025, and was scored 9.3 out of 10 by The Infatuation.