Chicago has no shortage of chic restaurants, but few create an atmosphere as instantly transportive as Beatnik On The River. With more than 600 live plants, it immediately hits you with a wave of greenery as soon as you step inside. Set along the Chicago River in the Loop, this fusion restaurant’s decor blends Moroccan, Mediterranean, and Italian influences, resulting in a bold and colorful interior that makes the entire restaurant feel like an escape.

I truly did enjoy this experience and cannot wait to return. The variety of flavorful, well-balanced dishes made every bite memorable. The atmosphere was not only aesthetically pleasing but energetic and inviting, creating a space that felt both fun and comfortable. On top of that, the service was timely and attentive, which really elevated the flow of the night.

The Atmosphere

In the waiting area, dark lighting, vintage décor, curtains, and small couches established the mood. After being greeted by a very kind host, I was taken to my table. Walking through the restaurant, I noticed fake moss and plants on the walls, lights wrapped around a palm tree, hundreds of flowers hanging from above, and a dozen lamps on the ceiling. 

The warm and welcoming atmosphere, paired with all the plants and decorations, made it feel almost like traveling to a tropical country rather than sitting in cold Chicago weather.

By the evening, almost every table was filled, and large families and parties surrounded the area, adding to the lively feeling. The music varied throughout the night, shifting between indie pop and instrumental Mediterranean music. 

The only part of the restaurant I did not enjoy was the bathroom. It was very small, cramped, and only had one working stall. 

Beatnik describes itself as “an exotic neighborhood escape.”  

Looking at the menu, I saw many options for drinks, appetizers, main dishes, sides, and desserts. I ordered the Nada Colada to drink. For appetizers, I had an arugula salad and hummus with octopus. My main dishes were scallops and beef tenderloin, along with a side of shrimp gnocchi. For dessert, I tried the Basque cheesecake and a dark chocolate tart. 

The food

Drink: Nada Colada ($18) 

Made with coconut, pineapple, demerara sugar and lime, the Nada Colada tasted fresh and came served in a real coconut husk along with a pineapple slice and dried lime. The drink had a strong pineapple flavor with compelling coconut undertones, closely resembling a piña colada but with a smoothie‑like consistency. It was tart, tangy, and sweetened naturally by the raw demerara sugar. It lasted through the entire dinner, and I could even scoop out the coconut from the husk. All the ingredients complemented each other well, making it worth the price and authentic to its tropical, Puerto Rican‑inspired roots.  

Appetizer: Arugula Salad ($17) 

Made with goat cheese, strawberries, mint, aged balsamic, sumac and red onions, every ingredient of the salad tasted fresh and well-balanced. The arugula salad was zesty with a strong vinaigrette, while strawberries added fruitiness and sumac contributed to its tangy flavor. The goat cheese brought a rich dimension and the mint was subtle. The portion size was large, with a good amount of toppings that were all mixed thoroughly. It was worth the price and stayed true to Mediterranean flavors. 

Appetizer: Hummus & Octopus ($19) 

Made with vadouvan curry, green beans, sesame za’atar, and pita, the dish had layers of spice and freshness. The hummus and octopus dish featured soft, easy‑to‑chew octopus paired with warm, supple pita bread. The vadouvan curry added savory cumin notes balanced by aromatic spices, while the sesame za’atar contributed an earthy flavor. Green beans complemented the hummus well, and all the components worked nicely with the pita. It was vibrant, unique and kept me excited for the next course. Its blend of Middle Eastern, French‑Indian, and multicultural influences made it both an authentic and delicious fusion. 

Main Dish: Scallops ($30) 

Made with corn succotash, crispy prosciutto, cilantro, cannellini beans and carrots, the dish was fresh and well seasoned. The scallops were tender and melted in the mouth, though most of the flavor came from the corn succotash, which was light and aromatic. Carrots and cilantro added brightness, the cannellini beans were creamy, and the minimal crispy prosciutto gave a slight contrast in texture. While everything tasted vibrant and cohesive, there were only four scallops, and most of the plate centered on the corn, making the price feel debatable. The dish stayed authentic to its inspiration, however, with Native American roots and an Italian twist. 

Main Dish: Beef Tenderloin ($19) 

Made with an Aleppo tamari marinade, chimichurri, sweet potato, and a side of baked carrots, the beef tenderloin dish was well cooked and balanced. The beef was tender and juicy, with a marinade that had a strong soy sauce taste, amplifying the savory, smoky flavor of the meat. The baked carrots were soft and paired well with the bold chimichurri sauce that had a noticeable red pepper heat. The sweet potato added extra dimension to the dish as well. Although the portion size was on the smaller side and felt more like an appetizer, the multicultural blend from Japanese tamari to Mexican‑influenced chimichurri was done authentically. 

Side: Shrimp Gnocchi ($26) 

Made with spiced shakshuka, broccolini, and cilantro crema, every component in this gnocchi tasted fresh and high quality. It was absolutely worth the price and felt artisanal, with layered flavors that made each bite feel transportive. The shrimp gnocchi was the standout dish of the night. It was vibrant, with a sauce that was sweet with spicy undertones and deeply seasoned from the spiced shakshuka. The gnocchi was soft and light, with a golden‑brown color, while the cilantro crema added the perfect sour counterbalance. The tomato‑forward shakshuka sauce was decadent and enhanced the warmth of the tender shrimp. The broccolini complimented all of these flavors harmoniously. The dish authentically represented the mix of North African, Italian, Mexican and Japanese influences. 

Dessert: Basque Cheesecake ($16) 

Made with a sesame alegrias crisp, toffee tuile, quince marmalade, strawberries, and blueberries, this dessert was baked flawlessly with fresh, high‑quality ingredients. The Basque cheesecake was fluffy and airy, similar to an angel food cake. The toffee tuile added a caramelized brown‑sugar sweetness, while the sesame alegrias crisp gave a nutty flavor. Quince marmalade brought citrus and honey notes, while the strawberries and blueberries added a tart freshness, all topped with powdered sugar. With generous fruit and versatile toppings, it was worth the price and blended French, English, Mexican and Portuguese influences wonderfully. 

Dessert: Dark Chocolate Tart ($16) 

Made with bittersweet ganache, mixed berry jam, and vanilla meringue, this dark chocolate dessert was baked well with fresh ingredients. The tart had strong mint notes that made it reminiscent of a Thin Mint, with rich chocolate and a layered cake‑like consistency. The bittersweet ganache was smooth, and the mixed berry jam was thick, vibrant, and easy to spread. The vanilla meringue added a subtle sweetness, and the generous jam and uniquely combined flavors kept me curious with each bite. Its components stayed true to French origins and Native American influences. 

The bottom line

This was truly a trip around the world from one table. Here, I ate food originating from Puerto Rico, Italy, Middle East, Japan, France and Native American influences. 

Overall, Beatnik On The River accomplishes exactly what it aims to do: combine flavors from multiple cultures and take customers on a journey. I enjoyed all of the dishes, with the shrimp gnocchi standing out as my favorite because of how rich, flavorful, and well-balanced it was. After eating here, I learned about new foods I hadn’t experienced before. Everything tasted fresh and was cooked to satisfaction. It was the kind of meal that leaves an impression. I would definitely go back.

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PHOTOS BY REANNA CHICO