Sixty Five Chinese Restaurant dishes up hearty portions of classic Chinese entrees flanked by egg rolls, fried rice, and dim sum–style dumplings. Patrons sidle up to the counter to select their saucy morsels, watching chefs flip woks of stir-fry as flames belch forth from the range and the surly dragon tasked with powering it. For sweeter celebrations, the restaurant also crafts custom-made cakes with artful decorations and fresh fruit fillings.
Westminster Hot Dog prepares classic Chicago-style dogs along with specialty sausages that are hand-ground and encased on site. Polish and italian sausages join bratwurst on the menu, which can also include exotic game such as venison, elk, boar, buffalo and duck. Patrons can pull up a stool at the shop's cozy counter to nosh on a classic chicago dog covered with the appropriate foliage of peppers, pickle, relish, tomatoes, celery salt, and onions.
Centerstage Chicago reviewer Kate Schwartz noted that, after the move to Restaurant Row from its former Gold Coast location, Dragonfly Mandarin "has staked its claim among some of Chicago's culinary elite." It has done so with the help of Executive Chef Michael Lin, who crafts authentic Chinese and Asian dishes with high-end ingredients such as flank steak and king prawns. From the unctuously decadent—pork-belly ramen soup with poached eggs—to the crisp and refreshing—cucumber-mint salad with ponzu sauce—the entrees step up to impress his patrons' taste buds, as evidenced by the Best of Citysearch award for Chinese food in 2007 and an OpenTable Diners' Choice award for Asian food. The decor is as sleek and sophisticated as the upscale cuisine. On the first floor, elegantly fanned umbrellas protect the walls from fumbled chopsticks. Long, ornate lanterns illuminate the balcony at the top of the stairway to the second floor, where club lights and a dance floor facilitate good times in the late-night lounge. Behind the wooden bar, Kabuki-like masks wear dramatic expressions, peering at guests in plush, red banquettes as they drink in tunes emanating from the DJ booth.
As boats and kayakers chug down the adjacent Chicago River, guests savor beer-steamed mussels, wild mushroom truffle filets, and cold-water lobster tail. The patio sits right on the river walk, but the view of the river and the towering architecture across it is equally appealing in the street-level dining room.
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.
Veteran chefs prepare Stir Crazy’s Chinese, Japanese, Thai, and Vietnamese dishes on sizzling woks right in the dining room. So while diners-to-be ponder the menu of more than 50 traditional and innovative Asian creations, they'll witness knives quartering veggies and flames lapping at the edges of the wok as the sights, smells and sounds of the kitchen come alive around them. Should your taste buds riot at the sight of all this mouth-watering action, satisfy them with an appetizer like the Ahi tuna and avocado poke ($8), a spicy stack of fresh fish and cool veggies. For main courses, choose from an array of entrees like the sweet and sour chicken, a dish featuring tender pieces of crispy chicken tossed with broccoli, red and green peppers, onions, carrots, and pineapple in a sweet and tangy sauce ($12.50). Or manage your intake with the Crazy Feature menu, which offers smaller-in-portion but towering-in-flavor classics like Mongolian beef or sesame chicken, served with a crispy veggie spring roll (all $8.88).