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Marcus Samuelsson, the celebrated chef of Manhattan’s Aquavit and Riingo, isn’t much of an interview. The man ought to be fascinating, what with his mix of influences (Ethiopian-born, Swedish-raised, New York resident), but he seems to focus on dry subjects like pure flavors. No matter; Samuelsson lets his food do the talking. C-House, set to open in late April, is his first venture into intriguing seafood such as chili-crusted fluke with artichoke and tomato. Samuelsson is obsessed with freshness. and, really, what more needs to be said? Put his takes on fried soft-shell crabs and a lobster BLT into a clean space by Brazilian design legend Arthur Casas, throw in a raw bar and a rooftop lounge, and that’s all we need to know. Affinia Hotel, 166 E. Superior St.; 312-523-0923.
Photograph: Evan Kafka
