In running Freddy's Steakhouse, Jim and Tammy Kamradt have tasked themselves with carrying on a 50-year legacy of greatness. And it's clear they're up to the challenge. For his part, Jim draws upon 35 years in the meat industry to personally select and cut every Angus steak, which, as the restaurant's specialty dish, has a half-century of renown to live up to. Tammy manages the rest of Freddy's day-to-day operations, from working with the staff to signing for and unpacking the flames that sear each cut. The result of the couple's hard work: a warm atmosphere with live weekend entertainment, an extensive spirit list, and iron-rich meals that are special from escargot starter to flourless chocolate cake dessert.
In 1967, Benny and Joy Leonardo decided it was time the world got a taste of the family’s Italian cooking, maybe with a side of prime-aged beef. They founded Mr. Benny’s Steak & Lobster House, an enduring fine dining establishment that dishes up fine meats and fresh seafood in hot, Italian-style entrees. They’ve changed locations and expanded over the years, but the fine eats the restaurant serves at its two locations maintain the same spirit as the original spot. In Matteson, chefs sling steaks in an almost entirely brick structure, the interior warmly lit by chandeliers and wall sconces. Outside the window, privacy bushes enclose a small garden of statuary. Meanwhile, the Mokena restaurant boasts hand-painted murals and a brick-laid patio for al fresco dining, as long as weather permits and the sun hasn’t retired to another galaxy.
The kitchens at Bogart's Charhouse radiate tantalizing aromas of grilled meat as the walls grab guests' attention with black-and-white tributes to Bogie. The restaurant's meaty steaks range from 10 ounces to 4 pounds on dinner plates, and lunch guests can dig into a Bogie bacon cheeseburger, or a low-calorie plate of cold turkey. Sliced beef or lasagna catering plates can satisfy appetites at off-site events, such as office parties or a monthly tribute to the oppressive giants that rule one's neighborhood.
Taking its name from the iconic South American cowboy, Gaucho's serves up satisfying meals of smoked meats in traditional Brazilian steakhouse style. Black-clad servers swiftly cart out all-you-can-eat feasts of top sirloin, lingui?a sausage, pork ribs, and alaskan snow crab to hungry patrons, who signal their desire for more food with green flags and high-pitched baby-bird squeaks. Each steakhouse meal begins with a selection of tropical pineapple or pepper salads that prepare palates for the hearty spread of lamb, battered perch, bacon-wrapped chicken, and saut?ed shrimp. In addition to smoking tender, juicy meats on sword-like skewers, chefs at Gaucho's whip up an ? la carte menu of delightful prime-rib burgers, Philly-steak sandwiches, and chicken-parmesan sandwiches. Smaller plates include cheese and olives, calamari, and champagne-poached scallops.
Diners listen to live music amid the blonde woods and black-leather furnishings of the main dining room, or sip from a selection of 25 different martinis in the steakhouse's Twisted Martini Lounge & Nightclub. Guests celebrate wedding feasts and birthday parties at the private skyline banquet room, surrounded by cityscape photomurals and equipped with a full-service bar and seating for more than 100 guests.
Jack Gibbons Gardens has broiled and grilled its signature surf ‘n’ turf since 1922, building up a loyal fan base spanning generations of satiated stomachs. Amid flickering candles and stained-glass lampshades, waiters—many of whom have served the same tables for decades—ferry timeless classics such as oyster Rockefeller, 38-ounce porterhouse steaks, and baked tilapia. The sizeable dessert menu adds a sweet coda to every meal, and the wine list features myriad imported and domestic varietals from Californian chardonnay to merlot made from Italian grapes stomped by Hannibal's war elephants.
The chefs at Luby's Pub & Steakhouse coat sweet jumbo shrimp in house-made coconut batter, bake orange roughy in herb butter, and char-grill juicy burgers with onions for dinners, banquets, and custom catering. In the dining area, veal parmesan nestled on plates of angel-hair pasta shares tables with slow-roasted portions of prime rib au jus and farm-raised blackened catfish. Diners may also opt to sip cocktails on the outdoor patio during the summer months, when the sun is extra fiery.