"The Best New Restaurants In Chicago"

- The Infatuation

About Us

An American Mussel & Beer Bar in Downtown Chicago

Fisk & Co blends the vibe of Belgium’s lively bistros with the spirit of Chicago’s historic restaurant industry. As a mussel and beer bar, the focus of our food & drink menus may be obvious, but there’s more to us with something for the seafood lovers, meat aficionados, wine fanatics, and vegetarians. Whether you’re hanging out with a group or cozying up to the bar solo, we look forward to showing you a good time and a great meal.

Meet Our People

Executive Chef

Austin Fausett | Executive Chef

Born and raised in a small town in Wisconsin, Austin Fausett followed his inherent passion for cooking to some of the most celebrated restaurants around the world. With more than 15 years of culinary and restaurant experience, he has spent time in the kitchens at the former Craftbar in New York City, Sea Grill, a two-star Michelin restaurant in Brussels, and Novelli Bacaro con Cucina, Chef Konstantin Fillipou’s Michelin-starred restaurant in Vienna

In 2009, Austin moved to the Washington, D.C. area to serve as sous chef under Chef Cedric Maupillier at Michel Richard’s Central, and later as sous chef and chef de partie at the five-time James Beard Award-winning restaurant, The Inn at Little Washington. During his time in the capital, Fausett developed a deep appreciation and understanding of Virginia’s agricultural community, working closely with the farmers who inspired him and creating American cuisine from their pristine ingredients.

Most recently, Fausett served as executive chef at Proof, the esteemed D.C. eatery. During his tenure, he advanced his culinary style and honed his eye for detail. Fausett designed curated daily menus at Proof around the seasonality of local ingredients to provide patrons with the freshest dishes available. It was under his attentive direction that Proof was featured in The Washington Post’s list of the Top 100 Restaurants, and won “Best Upscale Casual Restaurant.

Fausett returned to the Midwest as executive chef of Fisk & Co. to unveil the Belgian-inspired American mussel and beer bar. In Chicago, he enjoys working closely with local farms and purveyors to bring an elevated yet approachable eatery with an expansive selection of mussels and hand-cut fries.

Fausett’s dedication to his craft has earned him numerous accolades, including a well-deserved 2015 nomination for Rising Culinary Star by the Restaurant Association of Metropolitan Washington (RAMW) and a nomination for Eater D.C.’s “Chef of the Year” Awards. He is also the recipient of the 2014 StarChefs Rising Star Chef Award and was named to D.C.’s first-ever Zagat 30 Under 30 list of “Rock Stars Redefining the Industry.

Head Bartender

Melissa Carroll | Head Bartender

Originally from St. Joseph, Ill., Melissa Carroll credits the driving force of her career to the warm hospitality she was taught growing up. Welcoming friends and family with a good meal, cold beverage and friendly conversation was characteristic of her upbringing and extending that warmth for a living just felt right.

Carroll’s budding culinary interest led her to jump head first into the industry with The Bread Company, where she worked her way through the ranks, starting as a server and later assuming a lead chef position. In 2013, Carroll moved to Chicago, where she began working as a line cook at the Humboldt Park alcove Rootstock Wine & Beer Bar.

A year later, Carroll switched gears to pursue bartending and joined Wicker Park’s Geek Bar Beta as a server and bartender. In 2015, she accepted the position as head bartender of the Michelin-starred restaurant and James Beard Award-winning, Spiaggia. Eager to hone her craft, Carroll eventually left the fine dining establishment to train under bartender Damian Arms at the J.W. Marriott Lobby Lounge before joining Kimpton Hotels & Restaurants in 2017 as the head bartender of South Water Kitchen and now, the soon-to-open Fisk & Co.

At the helm of Fisk & Co., Melissa is focused on curating an extensive beer, wine and craft cocktail program to complement the restaurant’s Belgian-inspired cuisine and upscale yet approachable atmosphere. With 12 drafts and a wide selection of bottles and cans, beer plays a large role in Carroll’s menu but wine and cocktails are also a focus. The wine list is refreshing and well-suited to the food spotlighting both old and new-world wines. Melissa will also stir up elevated, classic cocktails with a nod to Belgium, fusing ingredients inspired by their cuisine and culture when creating each drink.