100 South Chop House emulates swanky 1950s supper clubs with ambient jazz, tender steaks, and ambrosial martinis. Diners can fork-spear a filet mignon, rib-eye, or skirt steak, or release the knife gripped between their teeth to slice into coconut-crusted and teriyaki-glazed fish such as mahi mahi, salmon, and sea bass mingling with jalapeño peppers. Burger patties sizzle under mounds of melting white cheddar, spicy blue, or buffalo mozzarella. Meanwhile, chefs simmer sauces such as asiago cream, basil tomato, and garlic white-wine to toss with pastas. Patrons can select glasses of wine from a roster of dozens, including myriad cabernets, merlots, and posh reserve vintages that arrive wearing fedoras and wingtips.
Thick cuts of meats and seafood broiled over an open charcoal flame travel to tables around Tom's Steak House's elegant dining room or full bar. Filets, rib eyes, and new york strip steaks are cut fresh every day and carried to linen-clothed tables in charcoal braziers, an oval warmer filled with charcoal to keep the steak at the ideal temperature to warm mouths or soothe neck pain. The menu's myriad selections of fresh seafood, sandwiches, and salads can be paired with fine wines that introduce the robust flavors of fermented grape. Bronze chandeliers and windows inscribed with art-deco patterns loom over booths where bar patrons sip cocktails.
Jonathan’s Char House blends the experience of upscale dining with a casual ambiance. In the kitchen, the chefs pay the same attention to detail when making their homemade soups and potatoes as they do when char-grilling new york strips, rib eyes, and salmon filets. They can prepare all meats blackened or Greek–style, and the menu also features diverse options such as baby back ribs slathered in caramelized barbecue sauce and vegetarian pasta dishes. Friday night, locals pile in for an all-you-can-eat fish fry.
An extensive wine list and selection of craft beers compliments the steak and seafood, which are served in a handsome dining room boasting dark wood furnishings and a built-in fireplace to keep the kittens warm. Headshots of notable dinner guests line the wall above the bar, where crowds gather to watch the game and sip old-fashioneds. Live music wafts through the air on select nights, infusing the formal dining room with an animated spirit.
Live music and classic American fare keeps guests returning to Casey's Restaurant & Bar. Whether starting the day with a brunchtime bloody mary or winding down with a steak and a glass of wine, diners find themselves immersed in a casual atmosphere where plates are piled high. Cooks will even cater, which means Casey's fans can host get-togethers fueled by pasta, ribs, and the bands that insist on moving into customers' garages.
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.