With the easing of COVID-19 restrictions, Gene & Georgetti Chicago is feeling positive about a busy March. Beginning today, the 81-year-old Chicago restaurant will honor its tradition of offering a special menu during the Lenten season. “This was a tradition that started when I was a little girl, and one that we love to honor,” says third-generation managing partner Michelle Durpetti.

The menu will feature a variety of seafood dishes including the introduction of a “cotto + crudo” seafood platter featuring fresh oysters and shellfish. Chef Cristiano Bassani is also featuring several new pastas including the lobster diavolo, featuring his homemade squid ink fettuccine. Classic favorites like fish and chips along with a featured fresh catch of the day are sure to please throughout the month.