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Jimmy Im covers the world of luxury travel with destinations, hotels, trends, travel tips and more. Use the search bar to find literally anything!

We need to talk about Proxi

We need to talk about Proxi

So, here I am, at Proxi, which just opened in Chicago's West Loop last month. The meals I've had so far in Chicago have been quite good, so maybe fate saved Proxi (the best) for last. It's definitely my favorite.

 Coal roasted oysters at Proxi Chicago.

Coal roasted oysters at Proxi Chicago.

Proxi is helmed by Andrew Zimmerman, executive chef of Michelin-rated Sepia. Actually, pretty much the entire front-end/managing team from Sepia spearheaded Proxi's opening, and they banged out another instant classic. The restaurant, inside a very industrial, former-landlord's stomping ground, is more casual than Sepia, lively and visually engaging with double-height ceilings, acoustic tiles, Restoration Hardware-level interiors and really good energy. I came around sunset, which brought ambience with the way natural light drenched the room from floor-to-ceiling windows.

 Raw tuna with coconut milk.

Raw tuna with coconut milk.

I sat at the chef's table near the open-concept kitchen for all the action, and this might be dangerous for food lovers. I got to see all the brilliant dishes as they came out, so, of course, I ordered two or three more dishes based on how good they looked. The menu is globally inspired with thoughtful, ambitious and innovative dishes that are plated beautifully and refined for what one could consider street food. Anyway, I'm writing a more fleshed-out dining story, but definitely put Proxi on your radar. You might not even have to. It's unarguably going to be a stand-out restaurant, so you'll definitely hear about it soon. 

 Black pepper pork.

Black pepper pork.

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