This 140-seat fish house is a new concept restaurant from the Harry Caray's group. The interior is overtly sea-side themed, with murals of the Chicago lakefront and wood wainscoting lining the walls. As for the seafood itself, menus are printed daily to revolve around what's fresh. House specialties include whole red snapper with sesame-scallion glaze and the lobster boil with mussels and clams. Though the seafood theme doesn't scream breakfast, the restaurant opens daily at 6 a.m. for hotel guests, serving up rich dishes such as French toast stuffed with Bailey's Irish Cream-infused cream cheese, plus standards such as pancakes, omelets and eggs benedict.