Menus at Allgauer's may vary slightly by location, but each Hilton-anchored outpost of American dining serves high-end steaks and seafood. Mid-day appetites can be quelled with lunch offerings such as a starter of baked artichoke bruschetta ($8) and a hearty grilled rib-eye steak sandwich ($13). To dine during dinner, arrive in sundown-style and begin with an appetizing opener such as the mushroom pot pie with sherry wine and walnut blue cheese ($7). Sample the meatiest of meals, the grilled beef tenderloin medallions ($22–$33), or take a bathypelagic trip to fullness with sautéed shrimp and sea scallops ($17–$27). Entrees are served with a choice of the soup du jour or a house salad.
With live jazz music, USDA Prime steaks aged at least 21 days, and the freshest of seafood, Pete Miller's Seafood & Prime Steak is a living tribute to the colorful life of Harold “Pete” Miller. Miller grew up an avid hunter, studied History in college, and earned a Purple Heart as a marine in WWII. He even spent time slinging hats, before eventually settling on becoming a music salesman—a profession that would ignite his love of jazz and lead him to the rhythm-rich city of Chicago. Once settled, he discovered the Davis Street Fishmarket in Evanston where he became a regular, albeit outspoken, patron. He incessantly offered recommendations and recipe suggestions, eventually inciting the chef to hand him an apron and shout, “Do it yourself if you think you know so much!” Miller accepted the challenge and kicked off his culinary career with his usual flair and spontaneity.
Today, the pair of restaurants proudly carrying his name keep his legacy alive, hosting live jazz almost every night of the week, just like he would have wanted. In addition to the regular dinner menu, which features the likes of whole steamed lobsters and bone-in fillets, there’s also a bar menu that boasts more casual eats, such as burgers and sandwiches dressed in khaki slacks. The Wheeling location’s 250-seat patio features a granite bar with room for 50 people, as well as three huge fireplaces.
Tatami Restaurant's chefs whorl fresh fish, colorful veggies, and chewy rice into more than 60 types of sushi for in-house dining adventures and elegant catered meals. Diners graze on a bounty of traditional and fusion-inspired sushi combinations, many of which bear names evoking the city on the lake and its flavorful denizens, including the signature Kansaku roll, which shares its name with Tatami Restaurant's sister restaurant and salutes the eatery with shrimp tempura, freshwater eel, and a ribbon of cream cheese. The 10-piece Lake Shore Drive roll employs outrageous flavor tactics to upstage Chicago’s beach vistas, pulling out all the stops with a combination of yellowtail, cilantro, and spicy mayo. Diners craving a hot, hearty meal can savor traditional Japanese entrees such as chicken yaki soba or tofu katsu with sweet chili.
After leaving behind their hometown in Greece, brothers Angelo and John Sellis put their entrepreneurial minds together to build a new life in the United States, with their restaurant Palm Court at the heart of their new venture. More than 30 years since greeting their first diners, John and other members of the Sellis family continue watching over the eatery's three dining rooms, learning the names of regular customers and giving them courtesy calls when their favorite specials are back on the menu. The brothers' team of chefs—overseen by Angelo in the kitchen—constructs its long-perfected dishes from foundations of duck, oysters, beef, and seafood as tinkling piano tunes fill the adjacent cocktail lounge, where customers sip signature martinis, wines, or domestic and imported brews.
At the helm of Zagat's 2012 pick for Chicago's best seafood restaurant, Chef-owner Mark Grosz insists on serving seasonal, sustainable fish. And the lavish Evanston spot's wine cellar, stocked with nearly 900 selections, earns Wine Spectator Magazine's "Best of Award of Excellence" year after year.
Fresh hickory wood burns daily to give this locally owned meatery's barbecue classics their signature smoky flavor. Ring dinner's bell with a first course of the soup of the day or a caesar salad topped with oven-baked croutons. Entrees make their entrée as platters of pulled chicken, North Carolina pulled pork, Texas brisket, or a combination of all three, or as half-slabs of baby-back, St. Louis, or Chicago-style ribs. Any burger or sandwich is also available for three-course eaters. Dinner finishers are rewarded with a fresh dessert that, like the slowest county-fair Ferris wheel ever, changes daily. Reservations are required, so call ahead or show up early to lick your table.