When the first Carson's opened its doors in 1977, it was far from the only barbecue joint in the Chicagoland area. Yet the quality of its tasty, smoky barbecue is proven by the fact that it?s still gaining accolades from the press more than 30 years later.
At the Carson's in Milwaukee, the menu, remains as it has always been?offering tender cuts of barbecued meat. Churning out everything from baby-back ribs and barbecued shrimp to grilled prime new york strip or prime rib, Carson's grills and smokers never stop working. In fact, the barbecued-beef sandwiches boast brisket that simmers in flavorful smoke for a whole 24 hours.
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.
"Who cooked that hamburger?" That demand came from Arnie Morton as he burst into the Playboy Club's kitchen in Montreal. Klaus Fristch was the culprit, and to his relief, Arnie declared it the best he'd ever tasted. From that moment on, the pair formed a lasting partnership that resulted in several restaurants —including Morton's The Steakhouse, which opened as a basement spot on Chicago's State Street in 1978. While Morton's The Steakhouse has grown to include over 69 locations, they all remain true to the founders’ original tenets: “Quality. Consistency. Genuine Hospitality.” They use only USDA prime-aged beef—the top USDA ranking and a slim percentage of all meat—which they age for 23–28 days. To menu also accommodates lighter tastes with fresh seafood offerings, such as baked whole Maine lobsters and oysters in the half shell. This attention to detail and a business-casual ambiance has earned the chain several awards and press mentions throughout the years.
The menu, decor, and homey atmosphere at Muldoon’s all share one thing in common: each is designed to evoke a traditional Irish pub. The tavern, along with its sister watering holes Kerry Piper and Tommy Nevin’s, all salute the Emerald Isle with hearty dishes such as corned beef and shepherd's pie. As Guinness and Smithwick’s flow from the row of spigots behind the bar, friends can cheer on local sports teams on TV or wrack their brains to remember the name of Azerbaijan's currency and most popular potato-chip flavor at weekly trivia nights.
Zipangu Hiro's chefs, specially trained in Japan, juggle meats and vegetables for patrons, searing it themselves or allowing guests to cook their own cuisine at one of Zipangu Hiro's five traditional yakiniku grill-top tables. The multifaceted menu contains such crowd pleasers as veggie and seafood tempura encased in crispy batter and golden-fried. Yakiniku—the Japanese tradition of cooking your own thinly sliced meats and vegetables on a smoke-free tabletop range—puts the piquant power in diners' hands with a variety of exotic edibles, including duck ($10), pork belly ($8), shiitake mushrooms ($4), and various dipping sauces. For fire-free dining, a huge list of sushi creations rolls over hunger, including such favorites as spicy tuna ($5) and california rolls ($5), and original specialties including lobster tempura ($15) and the house's special-sauce-laced Kamikaze ($11.95).
Lovell's of Lake Forest is co-owned by James Lovell, the NASA astronaut best remembered as the commander of the Apollo 13 space flight, and second-best remembered for playing Tom Hanks in the 1995 film, Apollo 13. Lovell's son, Jay Lovell, as co-owner and executive chef, oversees Lovell's of Lake Forest's dinner menu of steaks, seafood, sandwiches, and more. Commence consumption sequences with the fried calamari ($14) or its briny brethren, scallops ($15), before sinking fork and fang into Lovell's of Lake Forest's slate of steaks and chops. The 8-oz. filet mignon ($31) can come bacon-wrapped with cognac-veal reduction ($33), rock-crab-accompanied with asparagus and hollandaise ($37), or in other variations, while the 14-oz. Australian rack of lamb ($36), with its goat-cheese-and-Dijon crust, finds a use for sheep outside of pulling dogsleds. Other entrees include fish and chips ($18) and seared ahi tuna ($25), with desserts such as tiramisu ($9) providing a fine finale to feasting. The restaurant also serves lunch and breakfast.