Mariscos San Pedro
Day 1: 5-Course Channeling Coastal Mexico Tasting Series
Debuting in 2024 in the Pilsen neighborhood, this Mexican seafood restaurant in Thalia Hall nabbed Infaturation's #9 spot on its 2026 List of "Top 25 Best Restaurants in Chicago." (And, as we know, there are a heck of a lot of restaurants in the Windy City!) This is the newest creation from Chefs Oliver Poilevey and Marcos Ascensio (as well as their third partner in crime). (By the way, Chef Poilevey's celebrated eatery Obelix earned him a 2024 James Beard Award Semi-Finalist citation for "Outstanding Restaurateur" and Chef Ascensio nabbed a 2025 James Beard Award Semi-Finalist nod for "Best Chef: Great Lakes".) Their menu at Mariscos San Pedro is delighting diners with such fare as tuna tostada with black garlic aioli, crab Rangoon empanadas, duck confit tamals, chipotle braised short ribs, and yummy desserts like flan with tropical sauce, blood orange panna cotta, and kiwi lime pie. Infatuation calls Mariscos San Pedro “a wildly delicious seafood party” and notes that there is “no wrong order…and no wrong way to have a meal here.” We are already starting to salivate, so we’ll hope to see you there for what promises to be a very special evening indeed!
About the Host:
Marcos Ascencio
Co-Chef/Owner
Chicago-born Chef Marcos Ascencio honed his craft at Park Hyatt alum and as a culinary instructor at Benito Juarez Academy before teaming up in 2020 with longtime friend Oliver Poilevey to open Taqueria Chingón in Bucktown. The partnership has only grown since with Mariscos, earning him a 2025 James Beard Award Semi-Finalist nod for "Best Chef: Great Lakes".
The Lineup
All courses will be individually plated. For a list of restrictions/allergies Chef is accommodating, click here.
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King Salmon Aguachile
ajo blanco, aguachile verde, spring pea gremolata
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Tamal Con Mole
plantain masa, duck confit, mole, toasted sesame seed
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Crispy Soft Shell Crab
green papaya, green curry aioli, peanut
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Banana Leaf Wrapped Sablefish
pistachio mole verde, chestnut mushroom
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Tres Leches Cake
soaked sponge cake, vanilla chantilly, strawberry rhubarb, crema ice cream
Mariscos San Pedro
1227 W 18th St
Chicago, IL 60608
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Mariscos San Pedro will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians:
• There is Salmon and Roe/caviar in Course 1, Duck, Pork, and Chicken Stock in Course 2, Fish Sauce (Fish Ingredients Only), Soft Shell Crab, Squid/Cuttlefish Ink, Shrimp, and Oyster in Course 3, and Fish Stock and Sablefish in Course 4. Substitutions will be provided.
• There is Pork-Based Gelatin in Course 5. Substitutions will be provided.
- Pescatarians:
• There is Duck, Pork, and Chicken Stock in Course 2. Substitutions will be provided.
• There is Pork-Based Gelatin in Course 5. Substitutions will be provided.
- Gluten: There is Gluten in Course 1, Course 2, Course 3, Course 4, Course 5. Substitutions will not be provided.
- Dairy:
• Milk/Cream: Milk/Cream is in Course 5. Substitutions will be provided - Shellfish: There is Shrimp, Crab, Oyster, Squid and Cuttlefish in Course 3. Substitutions will be provided.
- Fish: There is Salmon and Roe/caviar in Course 1, Fish Sauce (Fish Ingredients Only) in Course 3 and Fish Stock and Sablefish in Course 4. Substitutions will be provided.
- Eggs: There are Eggs in Course 3 and Course 5. Substitutions will be provided.
- Peanuts: There are Peanuts in Course 2, Course 3, Course 4. Substitutions will not be provided.
- Tree Nuts: There is Almond in Course 1, Almond in Course 2 and Almond and Pistachio in Course 4. Substitutions will not be provided.
- Alliums: There is Garlic (Raw), Onion (Raw) and Red Onion (Raw) in Course 1, Garlic (Cooked) and Onion (Cooked) in Course 2, Garlic (Raw), Onion (Raw), Garlic (Cooked), Shallot (Raw) and Shallot (Cooked) in Course 3 and Garlic (Raw), Onion (Raw), Red Onion (Raw), Garlic (Cooked), Onion (Cooked), Shallot (Raw), Shallot (Cooked) and Red Onion (Cooked) in Course 4. Substitutions will not be provided.
- Mushrooms: There is Chestnut Mushroom in Course 4. Substitutions will be provided.
- Soy: There is Soy Sauce (with Gluten) and Soy Sauce (Gluten Free) in Course 3. Substitutions will not be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
