David Flom and Matt Moore are adding an elegant seafood concept to a growing restaurant portfolio after the successes of Chicago Cut Steakhouse and The Local Chicago. Inspired by the sea-to-table freshness of fine dining restaurants along the Mediterranean coast, C Chicago (20 W. Kinzie) brings an approach to seafood that is both elevated and innovative. Leading the kitchen at C Chicago is rising-star chef Bill Montagne, who brings an intimate and intuitive grasp of what fine dining means, having played essential roles in some of the country’s most lauded restaurants. Montagne served as sous chef for four years at New York’s acclaimed, Michelin 3 Star Le Bernardin, fine-tuning his craft under the tutelage of Eric Ripert. There, Montagne mastered his technically-based, classic cooking style and further gained an appreciation for creating simply prepared food, utilizing beautiful, responsibly-sourced ingredients. “After five years of reinventing the classic steakhouse experience at Chicago Cut, we’re inspired to unveil our interpretation of modern seafood at C Chicago,” said David Flom, Proprietor of Chicago Cut. “Matt and I could not be more pleased to have the immensely talented Bill Montagne leading our kitchen and bringing his vision to life by redefining seafood on our unique menu.”