In 1957, Chuck’s Supper Club suffered its first fire. The second would come 10 years later as a blaze that completely demolished the building. The twice-rebuilt eatery then operated without incident until closing in 2000, lying dormant for 10 years before it became Burke’s Lakeside Restaurant and Bar. The restaurant’s owners renovated its interior, decking the walls in dark cherry accents and building a stone fireplace as the room’s centerpiece and an alternative entrance for hungry chimney sweeps. Inside the banquet room, a hardwood dance floor sprawls in front of a live-music stage, and outside, a wraparound deck overlooks the shores of Silver Lake.
At the bar, servers pour more than 17 wines and 10 draft beers. In the kitchen, chefs blend regional American recipes to craft dishes such as grilled 16-ounce steaks, Pabst Blue Ribbon–braised ribs, and cast-iron-seared salmon with avocado relish and jalapeño corn. They also design their own takes on international dishes such as shepherd’s pie, almond-crusted brie and berry compote, and lobster and shrimp wontons.