Queen’s Raw Bar & Grill

When Erik and I met for our reservation at Queen’s Raw Bar & Grill, we had a few things to celebrate. As he was my escrow officer during a recently closed escrow I was an agent on, we wanted to celebrate both of our professional successes.

With a cheers, I enjoyed my happy hour Gin martini made with Fords Gin. It was the perfect London dry gin crafted to let the day fade away.

We began the evening with the HALIBUT CRUDO (citrus, thai basil, crispy shallot) paired with the SHRIMP COCKTAIL.

The HUSHPUPPIES (yellow corn, jalapeño, good butter) were incredible comforting and reminded me of summers spent in Texas with my grandmother and extended family.

I enjoyed the ’23 Altre Vie ‘Anfora’ made with the Arneis variety from Piedmont, Italy. This was lovely with the stars of the evening.

The BLUEFIN TUNA FRITES (ponzu, chili garlic aioli) was simple and absolutely scrumptious. It was everything I loved about fries and sauce – paired with my favorite fish.

We also cut in half and split the MAINE LOBSTER ROLL (ginger butter, fennel, lemon, served warm with fries).

Originally, Erik had sided eye’d the idea of ordering it – as he wasn’t a fan of overly mayo’d lobster roll. But, after my optimism and the server’s reassurance, we decided to take a chance – and my mouth was more than happy we did. We both absolutely loved this dish.

As I wanted just one more thing so we could sit and talk a bit longer, we shared the Seasonal sorbet (yuzu).

Hands down, I would go back to Queen’s Raw Bar & Grill in a heartbeat. It was priced worthy of its value in a beautiful spot in Highland Park.

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