Celebrity chef Marcus Samuelsson is a perfect fit for Chicago.

He's always so at ease when doing a cooking appearance on Martha Stewart's show or whipping up some creative new recipe with Matt Lauer and Al Roker on "Today."

But when he's most at home is when he's hosting and welcoming guests at his swanky C-House restaurant in Chicago at the Affinia Hotel, 166 E. Superior St. (c-houserestaurant.com).

Samuelsson is among the pantheon of internationally acclaimed chefs of Macy's Culinary Council, and his delicious and different recipes are featured on the menu of the famed Walnut Room.

But there's something wonderful and different about C-House.

And there's a great chance next week to have an added reason to stop by his new eatery establishment.

"A Winter Wine Dinner with Chef Marcus Samuelsson and Brian Duncan" (Duncan serves as wine director and a partner at BIN 36) is set for 6:30 p.m. Tuesday, Dec. 9, and then the next day, Dec. 10, there'll be a cookbook signing with Samuelsson at C-View, the unbelievably fun and hip bar with a heavenly view of the city, located on the hotel's 29th floor.

The dinner event begins with a wine and canapé reception in the C-House lounge, with raw-bar tastes from the popular C-Bar. Then, Chef Samuelsson and Executive Chef Seth Siegel-Gardner will prepare a sensational seafood-focused four-course meal, with wine pairings chosen by celebrated wine expert Duncan.

Pairings will include select pours of Bin 36: Chardonnay, Cabernet Sauvignon, Merlot and a Duncan & Sachs Proprietary Blend.

Tickets are $90 per guest, including tax and gratuity. Space is limited, and reservations are required by calling C-House at (312) 523-0923.

It took me a few months to try out C-House for myself, but the anticipation paid off.

Best described as "a fish and chop house," the theme of this dining experience is "a personal touch of refinement, sophistication and simplicity, with equal parts of tradition and adventure."

For starters, the comfortable, warm and inviting lounge area that welcomes guests as they arrive has an affordable range of drinks, delicious and unique cocktails and wines by the bottle and glass. Munching favorites, from fresh oysters and breaded calamari to crabcakes and homemade soups, are beyond compare. The cocktail menu offers libations such as Honeysuckle, a combination of Herradura tequila, lime, alfalfa honey and sparkling water, and C-Fizz with North Shore Gin, lemon and egg white.

The C-Bar reinvents the typical expectation for what a raw bar should be. It includes some standard favorites such as Little Neck Clams, Lobster, Stone Crab Claws and a robust selection of Oysters from both East and West coasts, but it also offers an opportunity for heightened adventure with Spot Prawns and Sea Urchin. In addition to the shellfish offerings, there are a number of notable sashimi-style, marinated option such as Fatty Tuna with Pine Nuts, Fluke with apple and jalapeño, and Kobe beef with pepper and caperberries.

A sleek and open dining room invites guests to relax with a menu filled with delectable choices. Custom wooden, square bread plates await soft and warm homemade bread with lines of a rich orange Cheddar cheese.

Together with Townhouse Restaurant Group, acclaimed Chef Samuelsson planned his restaurant to be open for breakfast, lunch and dinner. With his characteristic emphasis on fresh, local ingredients, Samuelsson steps outside the Scandinavian style he is so well known for to try new culinary opportunities.

The restaurant was designed by Arthur Casas, the prolific Brazilian architect who has shaped some of São Paulo's most fashionable addresses.

"The focus is on the ingredients," Samuelsson says.

In keeping with the traditional seafood-house approach, the entrée menu will include a running list of fresh fish, which can be grilled, roasted or steamed and served with the guest's choice of sauce, ranging from salsas and vinaigrettes, to classics and chutneys.

Samuelsson also presents an interesting selection of small and large plates in addition to the fish menu. Small-plate options include Arugula risotto with pickled watermelon and balsamic and Short Rib Angolotti with snap peas and horseradish consommé. Large-plate options include Roasted Chicken with ramps, Vidalia and peas, Bone in Rib-Eye with smoked mushroom and Lamb Chop and Rib with fava bean salad.

Executive Pastry Chef Toni Roberts offers dessert specialties such as Brown Butter Cornmeal Pound Cake with blueberry buttermilk ice cream and cashew "cracker jacks" and Rhubarb Crumble Tart with lemongrass-ginger ice cream and candied almonds. Roberts also offers The Candy Bar: a variety of bite-size chocolates, confections and cookies on display in large glass vitrines in the dining room.

Chef Samuelsson is perfect proof that different is better for a dining experience to remember.

The opinions expressed are solely those of the writer. He can be reached at ppotempa@nwitimes.com or 219.852.4327.

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