Whether dining amid the breeze coming off the Chicago River, or ensconced in a supper-club atmosphere of cedar ceilings, wood-paneled walls, and original oil paintings, you can choose from seven broiled steaks and housemade raviolis. Before leaving, you can pick up a vintage cigar from the family-run steakhouse’s eclectic selection.
Michael Morton, son of Chicago steakhouse legend Arnie Morton, is the driving force behind N9NE Steakhouse, a restaurant serving up traditional prime-aged beef and seafood worthy of a Michelin recommendation. New York–style sirloins and bone-in filets share menu space with organic irish salmon and the impressive crustacea platter—a mélange of crab legs, lobster, shrimp, and a trio of bivalves atop mounds of shaved ice. The bar menu, on the other hand, offers more casual nibbles, such as pairs of mini burgers, tacos, and pulled pork sliders for $10 a pop. N9NE's Chicago location shares some of its Vegas-style swank with its sister restaurant in the Palms Casino Resort, making it a frequent hangout for sports stars and other celebs. President Obama held one of his 2012 fundraiser dinners here, where supporters dined on juicy morsels of steak.
For more than three decades, Booth Bay Whale Watch has escorted spectators fascinated by the sea's magnificent giants on three- to four-hour treks 15 miles off the Gloucester coast. Passengers on the 115-foot professionally piloted Hurricane II can witness the natural grace of humpback whales, finback whales, dolphins, and pirates disguised as mermaids cavorting in the depths. In the course of the approximately 60-mile circuit, a member of Planet Whale narrates excursions, illumining the sight of each water dweller by discussing why whales breach, how to recognize individual humpbacks, and various feeding styles.
Patrick Anderson, who trained in New York and at the renowned Sassoon Academy in London, has revamped and beautified manes with cuts, color, and conditioning treatments for more than 20 years. The expert stylist also works to train trimming professionals across the country, and refreshes tresses by sprinkling them with professional products, such as Paul Mitchell and All-Nutrient. Patrick applies shears to hair of any length or type, and specializes in retaining blond hair and lengthy locks. A professional consultation makes clients? wildest hair dreams come true, beginning with a thorough discussion of ideas, desires, and the social significance of powdered wigs.
Though many of the regulars have dined here for 50 years, newcomers can also taste recipes that originated in 1941 from a menu of broiled filet mignon, lamb and veal chops, and Italian pastas. Ceilings festooned with greenery and holiday lights, leather-backed chairs, and black-and-white photographs call upon the restaurant’s days of yore.
Mike Sula of the Chicago Reader struggled to pen his review of Bavette’s Bar & Boeuf, but not for lack of nice things to say. Noting that he usually hands out leftovers to the homeless, this time the critic saved every morsel for himself, and struggled to type his rave review with one hand as he devoured his leftovers with the other. At this European-style steakhouse, the latest venture from celebrated restaurateur Brendan Sodikoff, the prime ribeye, which is dry-aged in house, headlines a menu full of dishes such as braised beef tongue and a beef stroganoff that the Chicago Tribune’s Phil Vettel simply dubbed, “terrific.” Craft cocktails that focus on brown spirits complement the speakeasy décor, where tufted leather booths, low-lit hanging lamps, and a jazz soundtrack complete the dining experience.