Azul Mariscos + Muelle

Azul Mariscos + Muelle was founded by a group of friends who turned a shared passion for eating, drinking and creating food into a neighborhood dining destination. The team delivers a menu of food and an approachable, service‑focused experience. The restaurant has been selected by the Michelin Guide and promotes a philosophy built on welcoming service. The dining room presents a comfortable, welcoming atmosphere. The site occupies a riverside location and emphasizes casual food along the river. The menu emphasizes freshness and creative preparations. The kitchen pairs dishes with cocktails in a varied offering. Executive Chef Michael Hernandez is a Chicago South Side native who learned to cook for himself. He served eight years as a chef in the U.S. Navy and completed formal training at Le Cordon Bleu College of Culinary Arts in Chicago. Hernandez previously ran and renamed Vio Café and owned the Pilsen burger spot Diez Y Ocho, which was featured on “Chicago’s Best.” At Azul he is expanding his portfolio into Latin‑inspired seafood and coastal dishes.