The chefs at Pavilion Restaurant's two locations elegantly blend and fuse flavors from European and American cuisines into gourmet entrées. Drawing from the French, the chefs sear foie gras a la Versailles appetizers, presenting each rich morsel on a crisp pear slice dressed with signature sauce and a witty description from the previous night's salon. The marinade of soy sauce, teriyaki, orange juice, and fresh thyme on the Asian skirt steak expands the scope of the menu to Eastern territories. The chefs focus on Italian tradition as they crown the seafood linguine with fresh shrimp, scallops, and alfredo sauce. Stationed at the bar, bartenders fill glasses with a selection of international wines, beers, and expatriate cocktails.
Patrons can relax and unwind their ears after a long week with live jazz music at the Northbrook location as they split butter crepes with red caviar from the late-night menu.
Prairie House Tavern embraces neighborhood regulars and Metra commuters from the Prairie View station across the street with a menu of classic American comfort fare. House-signature barbecue sauce serenades stomachs through the media of ultra-tender baby back ribs ($12.95/half slab) and a half chicken ($12.50). Add-ons including Merkts cheddar, canadian bacon, and blue cheese saddle a herd of half-pound Black Angus beef burgers ($8.50–$10.75), and deep-dish, crispy, or butter-crust pizzas let diners compose even more elaborate palatal paintings with a dozen topping choices. On Sundays, brunch pairs eggs with lyonnaise potatoes, otherwise known as "earth eggs," and buttermilk waffles ($7.25) with fruit or chocolate. In the evenings, more than 30 brews pour from the full bar as jukebox tunes pep up friendly competition at the dartboard and, space permitting, on a makeshift javelin court.
Forks twirl through build-your-own pastas in a wide array of sauces and toppings, which lead Pastabilities' menu of Italian fare. Portobello mushrooms, eggplant, chicken, and beef steep in warm lakes of marinara, regaling nostrils with tales of sun-soaked tomato fields and scarecrows' first steps. A full line of retail sauces and pastas crafted in-house for shipment to doorsteps begs to fill steaming pots in home kitchens, and catering trays parade pasta and panini for up to six people or three sets of Hall & Oates impersonators.
Jagmohan Jayara’s dream of sharing his Indian culture with others through cuisine became a reality when he opened up the first India House in 1993. Since then, the restaurant has grown a following that demanded three more locations. Each one brings Chicago-area locals the spices, herbs, and vegetarian-friendly dishes that characterize Indian cuisine. The menus include lamb kebabs, tandoori chicken, or whole chickpeas cooked in traditional Punjabi masala. The chain offers dining, takeout, and a buffet alongside banquet and catering options for special celebrations including weddings, birthdays, and first cricket victories.
The Chicagoland Bowling Proprietors Association has offered patrons ball-rolling entertainment with numerous local member centers for more than three decades. Over the course of two games (up to a $4 value each), hole-bearing balls can spend at least 20 frames gracefully gliding across waxed planks and toppling tiptoeing pins, or alternately fall victim to the gutters' tempting embrace. No matter which of the 28 participating locations patrons decide to patronize, their toes will be stylishly covered in a pair of rental shoes (up to a $4 value) that work to minimize bipedal friction and maximize the uniformity of spontaneous song-and-dance numbers.
Chefs at Bait Cafe marinate and grill entrées such as chicken shawarma and New Zealand lamb chops to create light, fresh Mediterranean meals. They also blend fresh bowls of hummus to pair with soft pita bread, and stack chicken kebabs on plates with falafel and couscous. On the red walls of the dining area, golden scrollwork unfurls in swirling shapes that mimic the steam rising from cups of strong Turkish coffee and the honey-coated flowers that sprout when you plant pieces of baklava in your garden.
The neon lights and bright colors at Grande Jake's Fresh Mexican Grill's Chicago-area hubs hint at the menu's dedication to spicy eats. Chefs scoop grilled steak, chorizo, and chicken into burritos, then douse them in melted chihuahua cheese and salsa ranchera. Homemade tamales burst with pork or chicken, and the pollo asada al carbon tops a 12-ounce char-grilled chicken breast with mole or green sauce. Refried beans, spanish rice, and chips serve as supporting actors to entrees.