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.
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.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
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.
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.