Theo’s Steaks & Seafood showcases fresh fish flown in daily and premium meats aged for up to 20 days that are hand-cut on the premises. The menu’s newly plucked fruits of the sea include a New Zealand orange roughy topped with lemon butter and crabmeat ($16.95), and a medley of shrimp and scallops tossed with fettuccine and drizzled in the kitchen’s creamy homemade alfredo sauce ($18.95). An 18-ounce bone-in rib eye piggybacks tender texture on top of rich flavor and sports both a signature marbling and a rakishly tilted fedora ($26.95). Among the eatery’s Pavlovian-pooch-shaming proteins, a pair of thick, center-cut pork chops arrives bearing hickory sauce and oozing succulence ($16.95). Customers can dine inside among cushioned chairs and colorful wall murals, or on the restaurant's outdoor patio during warmer months. All entrees come with complimentary fresh-baked bread and cheese spread, and a rhyming dictionary to assist diners with the composition of paeans to the chef.
Venice Italian & Steakhouse’s traditional Italian dishes and upscale ambience conjure the glamour of old Chicago. The extensive dinner menu spotlights steaks, including an 18-ounce prime rib eye ($32) or a 20-ounce prime porterhouse ($38). A selection of seafood dishes create succulent symphonies with a garden’s worth of vegetables, such as the pappardelle shrimp packed with portobello, cremini, and porcini mushrooms ($17), and the grilled salmon fillet flanked by zucchini ribbons and herb-roasted potatoes in a lemon-butter sauce ($22). Ziti al vodka cradles grilled chicken, peas, and sun-dried tomatoes in a creamy nest of tubular noodles ($16). Other entree options feature chicken, lobster, veal, and barbecued pork.
N'awlins Crab House charms taste buds with southern snacks and seafood steeped in Cajun and creole culinary traditions. Diners can investigate three menus as they search for edible pearls in oysters on the half shell ($15.95/dozen). Crawfish creole sates veggie cravings with tomatoes, celery, and colorful peppers ($15.95), and marinated sirloin medallions ($15.99) reward carnivores by supplementing USDA Choice beef with a half-dozen prepared-to-order shrimp. Guests may customize the Captain's platter ($23.95) by pairing snow-crab legs and a broiled lobster tail with poached, sautéed, or charbroiled prawns. Growing po boy sandwiches devour catfish, blackened mahi-mahi, and other seafood staples ($8.95–$13.95), emerging from the kitchen with crunchy batter exoskeletons and the power to lure mermaids into timeshare seminars.
The grill gurus at Gino's Steak House plate dishes from a menu of American classics that includes succulent steaks and fresh seafood. Wake up groggy tongues with the roasted peppers, marinated in a 60-year-old recipe ($7), or the oysters rockefeller with spinach, bacon, and mascarpone ($11+). Ten juicy steak selections include the 20-ounce prime-cut porterhouse, cloaked in mushrooms and caramelized onions ($33), and the 9-ounce filet mignon, floating in a red sea of béarnaise ($28) and packed with enough protein to bully a vending machine into giving you its quarters. Those preferring surf to turf can hook a tooth on the Atlantic salmon in a boozy champagne-dill-cream sauce ($21) or the 16-ounce Australian coldwater lobster tail (market price).
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.
In a venue first opened in 1925, experienced chefs at Glenwood Oaks Rib & Chop House answer meaty cravings with a menu of hand-cut steaks and hearty American fare. Artichoke-fritter appetizers ($6) sport a layer of rich béarnaise sauce to comfort french-fried artichoke hearts waiting cynically for diners to break them. Baby-back ribs ($18 at lunch; $22.95 at dinner) slowly cook in a customized oven filled with hickory smoke to create slabs Chicago magazine called “juicy, tender, and clinging to the bone.” During dinner, guests can request the roast prime rib of beef in the Chop House’s traditional cut ($31), or "Pecos style" ($25)—sliced and finished on the grill to combine the roast's tenderness with rugged char tattoos normally found on steak.