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Live-fire cooking and casual eating is the impulse for the food program. The linchpin of the Proxi experience is the custom-built, 2.7-ton live-fire hearth Chef Andrew Zimmerman commissioned for the space. Another feature is a Josper coal oven from Spain, which combined with the open-flame hearth, will allow Zimmerman’s team to build and develop flavors in different ways. The dining room looks into the open kitchen so kitchen crew has a better connection with diners.