Dan Beelow culls his Mundelein-raised cuts of beef and pork from his brother Duane's prized stock, ensuring that the meat that takes center stage at Beelow's Steakhouse's best USDA-graded quality. The succulent cuts of slow-roasted prime rib and steaks are aged a minimum of 45 days and fired over mesquite wood or a single match before joining fresh seafood and locally sourced produce atop white-cloth-covered tables. The passion for all things local extends to the bar, where mixologists assemble Snowshoe martinis with locally crafted Few white whiskey and regional musicians strum away until the late hours of Friday night.
Happenstance restaurateurs Rakesh and Sarina Chopra opened Sansaveria after a whirlwind excursion to the city of lights left them longing to bring the sights, sounds, and tastes of Paris back home with them. Meals commence with classic appetizers such as the baked onion soup ($5) or a French charcuterie plate, boasting a collection of cured meats, artisan cheeses, and multilingual croustades ($12). Pair plats principaux such as the garlic and herb sautéed steak Mediterranean ($27), or the wine-basted, caper-kissed sautéed tilapia carciofi ($19), with one of more than 40 wines, or choose any three by-the-glass options to sample a flight of fermented fancy. Suppers saunter toward their sugary conclusions with decadent delights including homemade bananas foster and Grand Marnier–filled crêpes ($7), or with sweet cocktails such as the creamy and indulgent choco-tini or a Sambuca Romana cordial—known for its impeccable manners.
With live jazz music, USDA Prime steaks aged at least 21 days, and the freshest of seafood, Pete Miller's Seafood & Prime Steak is a living tribute to the colorful life of Harold “Pete” Miller. Miller grew up an avid hunter, studied History in college, and earned a Purple Heart as a marine in WWII. He even spent time slinging hats, before eventually settling on becoming a music salesman—a profession that would ignite his love of jazz and lead him to the rhythm-rich city of Chicago. Once settled, he discovered the Davis Street Fishmarket in Evanston where he became a regular, albeit outspoken, patron. He incessantly offered recommendations and recipe suggestions, eventually inciting the chef to hand him an apron and shout, “Do it yourself if you think you know so much!” Miller accepted the challenge and kicked off his culinary career with his usual flair and spontaneity.
Today, the pair of restaurants proudly carrying his name keep his legacy alive, hosting live jazz almost every night of the week, just like he would have wanted. In addition to the regular dinner menu, which features the likes of whole steamed lobsters and bone-in fillets, there’s also a bar menu that boasts more casual eats, such as burgers and sandwiches dressed in khaki slacks. The Wheeling location’s 250-seat patio features a granite bar with room for 50 people, as well as three huge fireplaces.
Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open flame grill to form a luscious meaty mélange. The full dinner ($39.99) marches out a cavalcade of choice cuts, allowing diners to welcome continuous windfalls of flavorful proteins. Brandish your table's provided card, green on one side, red on the other, and it will function as a meat traffic light that summons servers to either send stacks of seasoned beef, pork, or lamb skewers or halt plate traffic like a decorated culinary crossing guard. Or feel free to substitute greens for the grill by stepping into the sprawling salad-bar conga line ($24.99), two-stepping through toothsome goodies such as imported cheeses, steamed asparagus, and dozens of other hors d'oeuvres.
After leaving behind their hometown in Greece, brothers Angelo and John Sellis put their entrepreneurial minds together to build a new life in the United States, with their restaurant Palm Court at the heart of their new venture. More than 30 years since greeting their first diners, John and other members of the Sellis family continue watching over the eatery's three dining rooms, learning the names of regular customers and giving them courtesy calls when their favorite specials are back on the menu. The brothers' team of chefs—overseen by Angelo in the kitchen—constructs its long-perfected dishes from foundations of duck, oysters, beef, and seafood as tinkling piano tunes fill the adjacent cocktail lounge, where customers sip signature martinis, wines, or domestic and imported brews.