The lengua burritos, Jarritos, and red and green sauces that smother enchiladas aren't the only authentic south-of-the-border touches at Changarro Cocina. Its drink list also brings some traditional flavor. The granite bar area, part of the new owner's renovations, hosts more than 70 different tequilas and margaritas made fresh without any mixers. Patrons sip these beverages while nibbling ceviche, huaraches, and tortas and cheering on soccer matches, baseball games, and ice-fishing tournaments broadcast on TVs throughout the restaurant.
The Portuguese word “chama” translates to “flame,” which certainly suits Chama Gaucha Brazilian Steakhouse’s penchant for spicing things up. The tantilizing aromas of grilled meat waft from the kitchen’s charcoal grills, settling above a dining room where gauchos carve meats off skewers or expertly lasso drink orders. The refreshingly pared-down menu is divided according to the different cuts of beef, pork, chicken, or lamb available.
Taste of Brasil regales visitors with the country’s best flavors in the form of rich stews, steaks, sandwiches, and sweets. Though full of Portuguese terms, the menu caters to English speakers by clearly describing each traditional entrée, such as feijoada, Brazil’s national dish comprised of a black-bean stew swimming with smoked pork and sausage, and picanha sandwiches filled with the country’s most popular cut of steak. Diners can complement their hearty main dishes with colorful salpicao salads, slow-cooked lentil soups, and light, fluffy mango mousse. After guests quell exotic cravings, they cheer on their favorite team during World Cup viewing parties, or don masks and dance during lively masquerade balls.
Before convertibles, or highways, or paved streets in Chicago's suburbs, a little field house fronted by two gas pumps sat on a two-lane dirt road that some people called North Avenue. The house's residents pumped gas for thirsty cars and whipped up meals for hungry travelers, and their little business became an oasis for those on their way in or out of the city. Times changed, and as the town grew the little business kept pace, transforming over 75 years from a gas station and tavern into Ki's Steak and Seafood.
Today, Executive Chef Daniel has a few more tools at his disposal than the original proprietor's stove top and frying pan. He works in a professionally outfitted kitchen, churning out hand-cut black angus steaks, bacon-wrapped scallops, and roast duck. Meanwhile, his saucier whips up endless batches of bernaise and bourdelaise sauce to drizzle over steaks or play a gourmet version of bobbing for apples.
The little dirt road that ran past the house became a busy, concrete vein of commerce, pumping car-fulls of customers into the establishment's parking lot. However, despite this urban sprawl, the owners have done their best to ensure that the view from the windows remains nostalgically delightful. Their restaurant sits on six acres of farmland, and its grand picture windows overlook a rustic barn occupied by peacocks, sheep, and rabbits, and framed by flower beds and ponds.
In 1977, Eddy Ho came to America with the dream of opening his own restaurant. In the 35 years since, he has lived that dream three times over, founding a trio of establishments that spotlight the showiest styles of Japanese cooking while commemorating the year of his transpacific crossing. Whether it's filet mignon, chicken, and seafood chopped by a flurry of clicking blades on hibachi grills or a sleek roll of sushi assembled by deft hands, each entrée arrives in a dining room decked with hints of traditional Japanese architecture, including subtle geometric patterns, crimson accents, and painstakingly manicured flora. Glasses of imported Japanese beer and sake stand ready to accompany each meal, helping diners toast to good fortune or play a glass harp rendition of their college fight song.
At St. Charles Place Steak House, plates of USDA Choice steaks and upscale seafood complement white tablecloths, leopard-print chairs, and hardwood walls covered in vintage posters. Chefs round up clams, lobster, and crab for seaside starters, such as the signature oysters rockefeller, and toss fresh salads with both seafood and slices of grilled chicken breast or filet mignon. For entrees, half-pound tenderloin steak burgers and char-grilled racks of lamb offer savory alternatives to pasta plates such as Cajun fettuccini alfredo. Outside the dining room?s throwback decor, St. Charles Place Steak House also feeds crowds with banquets served amid a fresh, floral centerpiece that, through the magic of photosynthesis, converts the elegant crystal chandelier?s light into buttery dinner rolls.