After seven successful years along Randolph Restaurant Row, Proxi is taking a bold step to reinvent itself with a focus on coastal Asian cuisine.
This new direction means an emphasis on seafood while incorporating robust flavors from Vietnam, Thailand, Cambodia, Malaysia, Indonesia, Japan, and Korea.
A refreshed menu is set to officially launch on Wednesday, April 16.
Chef Andrew Zimmerman and chef de cuisine Jennifer Kim have been gradually introducing changes to the menu over the past few months while retaining certain crowd favorites, like wagyu beef cheeks with Panang curry, that already align with the restaurant’s new focus.
“We’re not closing, we’re not tearing the room apart,” Zimmerman states, emphasizing a seamless transition rather than a complete overhaul.
When Proxi first opened in the summer of 2017, Zimmerman collaborated with owner Emmanuel Nony to present a menu inspired by their international travels, all within a vibrant dining atmosphere.
The restaurant was also known for its underrated cocktail program, serving sophisticated beverages without pretension, thereby complementing the food.
Zimmerman wanted Proxi to stand apart from Sepia, which opened in 2007.
While Sepia and other Michelin Star establishments often focus on intricate plating with precise sauce dots and tweezers, Proxi embraced a different philosophy: “When we opened, I wanted Proxi to be big flavors, wood fire, small plates, and casual,” Zimmerman explains.
He humorously admits, “I was almost anti-presentation to a degree.”
This unique approach initially proved successful for three years, until the pandemic disrupted the restaurant landscape with lockdowns and changing consumer behaviors.
While Sepia could rely on private events and tasting menus, Proxi found itself needing to adapt to a dramatically altered environment.
The popular late-night dining scene disappeared, along with happy hour business, which was once thriving due to the proximity of Ogilvie Transportation Center.
Compounded by increased competition from other restaurants in the West Loop and Fulton Market, Proxi faced significant challenges.
Despite producing innovative dishes like roasted lobster biryani that drew from South Asian flavors, Proxi struggled with an identity crisis, often leaving potential diners confused about its offerings.
Recently, Proxi seems to have found its new rhythm, much thanks to Kim’s growing influence in the kitchen.
“If we’re saying that we’re always pushing toward learning and growing and, you know — evolving all together,” Kim asserts, “Sometimes we have to leave some of that stuff behind and grow.”
Having grown up in a Korean household, Kim’s childhood experiences with hwe inspired a proficiency in handling raw and cured fish, a skill showcased during their time at Snaggletooth, a short-lived but critically acclaimed fish deli in Lakeview.
Now, they will have an opportunity to showcase this expertise at Proxi with new offerings, including a raw section that features items like tuna crudo with blood orange ponzu.
There is also a celebratory Vietnamese selection highlighting raw seafood.
Another exciting addition is the A5 wagyu striploin with black truffle ponzu, seared on a sizzling 700-degree hot rock.
Zimmerman announces that diners can expect a wider variety of steaks: “We have a charcoal-fired oven, and they make delicious steaks.”
The bar program at Proxi is also undergoing a revamp, with bartender Sebastian Guerrero crafting innovative cocktails that incorporate unique ingredients like Thai banana-infused bourbon and beeswax-washed Goro sweet potato shochu.
Additionally, Proxi has expanded its offerings of soju.
Kim joined the Proxi team in 2023 after previously closing their beloved Korean-Italian restaurant, Paserrotto, in 2020.
They had taken a break from the restaurant industry due to dissatisfaction with the overall environment.
A return to the culinary scene would only happen under favorable conditions, which included a supportive work environment and strong mentorship.
Kim praises Zimmerman for the compassionate manner in which he manages his staff, emphasizing that this approach is rare in the culinary world, where it’s common for chefs to express frustration by yelling at employees.
“Just seeing other people walking away, actually feeling good about those [uncomfortable] conversations, gives me a lot of motivation,” Kim shares.
By sharpening Proxi’s focus, Kim hopes the restaurant can more effectively engage with customers, showcasing not only ingredients but also the historical significance of the dishes served.
Outside of the kitchen, Kim has dedicated time to establishing workshops through mutual-aid organizations, seeking alternatives to traditional restaurant models.
They were involved in a recent workshop held in partnership with worker advocacy group CHAAD at Jason Hammel’s LOULOU in Logan Square.
Although Proxi is now focusing on coastal Asian cuisine, that does not limit the menu; for instance, new dishes also incorporate flavors from China, such as a beef porterhouse served with Sichuan peppercorns.
The spirit of cooking delicious food remains at the forefront of Proxi’s mission, as Zimmerman humorously quips, “We’ve always had a philosophy of trying to make our food better than a ‘kick in the pants.’”
image source from：https://chicago.eater.com/2025/4/15/24409284/proxi-new-menu-coastal-asian-changes
