The chefs at Delaney’s Steakhouse know how to prepare a good steak. They aim to bring the steak’s flavor to the forefront using a simple seasoning of sea salt and cracked black pepper. They then quickly sear the meat at 1,200 degrees Fahrenheit to keep the juices in. But it’s Delaney’s strict aging process that brings out the best flavors in its filet mignon, boneless rib eye, and traditional slow roasted prime rib. Each steak is, at the very minimum, aged for a period that is equivalent to the length of a standard middle-school romance (21 days), and then the steak is cut by hand at the restaurant.
In addition to juicy steaks, the menu also has a number of seafood selections including the Chilean sea bass and bacon-wrapped shrimp. All dishes are served in an elegant dining room punctuated by glossy, wooden accents and a long, marble-topped bar.
At Genghis Grill, cooks stir-fry more than 70 fresh ingredients to make healthy, flavorful bowls loaded with proteins and vegetables. Diners can mix and match ingredients to create customized feasts, or choose signature dishes such as the Firecracker bowl with scallops, calamari, and shrimp in piquant Dragon sauce. Nutrition-focused heart-healthy bowls, developed with the help of a dietitian, feature flavor combinations such as Sichuan-style bamboo beef or ginger-citrus shrimp.
Though many may associate barbecue with the South, the cooks at Chi-Town BBQ know the Windy City has a distinct barbecue tradition, too. Here, pitmasters slow-cook and hickory-smoke meats such as brisket, ribs, and turkey before coating each in specialty dry rubs and from-scratch barbecue sauces. Only smoked Polish sausages are exempt from sauce—in a classic Chicago move, each arrives crowned with caramelized onions. Served stag or piled into sandwiches, Chi-Town's meats can be accompanied by sides such as slaw and corn on the cob.
Before opening Hot Dogs Garibaldi in El Paso, the business's owner operated a hot dog joint in Juarez, Mexico, called Famous Hot Dogs. Visitors to his El Paso eatery can taste south-of-the-border snacks such as elotes, loaded nachos, and bacon-wrapped hot dogs topped with beans, salsa verde, and other ingredients. Cold beer is also on the menu, and patrons can stop by until 4 a.m. on certain nights.
At Koreana, conversation takes place over the sizzling sounds emanating from tabletop barbecues, where boneless rib eye, pork belly, and marinated chicken are cooked before diners' eyes. In addition to Korean classics, including fish stews and four types of bibimbap, the kitchen staff also keeps busy by assembling more than 25 sushi rolls and frying dumplings and tempura dishes.
A large selection of classic, authentic Mexican cuisine makes up the menu at El Toro Bronco. Quesadillas are stuffed with molten cheese and chorizo, whereas hot skillets lug sizzling cuts of pork, beef, or chicken, and tacos carry bounties of the same. Breakfast items include huevos rancheros, chilaquiles, and omelets, and the drink menu offers aguas frescas and cold beer.