Michelin Guide

"Bring a football team to share a slice of the Muddy Bottom Pie, a decadent (and enormous) ice cream cake."

Lea Thierman

"Our absolute favorite starter of the evening, however, was the Jumbo Lump Crab Cake with hot pink mayonnaise. This cake was massive, made with 7 oz. of jumbo lump crab meat and no filler, griddled on the stove-top for a crunchy crust to contrast the soft filling."

Kat Levitt

"The crab cake is as good as I've ever had, lightly fried and crispy on both ends with huge succulent chunks of crab somehow bound together with amazingness. I could have eaten ten of them despite them being really big."

Alison Neumer Lara

"Hugo's crab cakes are terrific: thick, well-seasoned, flecked with green onion and packed with fresh lump crab. Our appetizer portion arrived hot with a dish of slightly spicy pink mayonnaise and was demolished in minutes."

WhereTraveler

"This bustling restaurant scores with well-executed plates of crab cakes."

Jane Donahue

"Specialties: The jumbo lump crab cakes get high marks."

Phil Vettel

"Beyond the steaks, staples of the Frog Bar menu are present and accounted for, including the superb lump-crab cake (as large as a hockey puck, only thicker)."

Audarshia Townsend

"A Guide To Top Seafood Restaurants in Chicago: Hugo's Frog Bar & Fish House - Yes, there is actually a frog dish on the menu plus classic seafood dishes like shrimp Dejonghe, beer-battered fish & chips, and whole Maine lobster."

Matt Kirouac

"It sets a fun pace for digging into pan-seared scallops, shrimp De Jonghe and sauteed frog legs."

Phil Vettel

"Shrimp de Jonghe, a dish that was born in Chicago, is just outstanding, the hefty shrimp bathed in garlic and white-wine sauce, topped with a judicious sprinkling of breadcrumbs and quickly broiled."