Live music and classic American fare keeps guests returning to Casey's Restaurant & Bar. Whether starting the day with a brunchtime bloody mary or winding down with a steak and a glass of wine, diners find themselves immersed in a casual atmosphere where plates are piled high. Cooks will even cater, which means Casey's fans can host get-togethers fueled by pasta, ribs, and the bands that insist on moving into customers' garages.
No matter the weather outside, the inside of Jimmy's Island Grille feels like a relaxing, tropical vacation. It's more than just the Hawaiian-fusion feel or the natural light flooding in the tall windows. Fresh fish flown in from either coast make guests feel like they're ordering right off the beach without getting sand in their shoes. The menu changes every day, depending on what's available, but appearances may be made by such delicacies as fresh Florida stone crab, blue crab claws, Hawaiian mahi, and fresh king crab. A superior selection of prime steaks, such as the 14 oz prime and the 32 oz porter house satisfy meat lovers, and the kitchen crafts its desserts in house instead of outsourcing it to an evil witch's home in the woods.
Greg Burhop doesn't hesitate when asked what makes his seafood shops different. "Our stores don't have that fishy fish smell," he says. As soon as fish starts to smell like fish, he explains, it's no longer fresh, a condition Greg and his father, Jeff, studiously avoid by keeping their shop stocked with just-caught, never-frozen goods. They do this by going right to the source—wholesale distributors in Alaska, Hawaii, New England, and as far away as Australia. Their connections with these distributors stretch over the course of Burhop's 85-year history, which started when Greg's great-grandfather, Albert "Pops" Burhop, founded a wholesale-seafood business. When locals started offering him money and moon rocks in exchange for the prized cuts of fish, Pops decided to cut out the middleman.
Today, Greg proudly reports that many of his loyal customers are transplants from the East and West Coasts, where fresh seafood is easier to come by. Ironically, Burhop's gets fresher stuff than many stores on the coasts do, thanks to Chicago's central location, which enables quick shipping from both ends of the country. In the shop, customers can watch as the four or five workers at each store skillfully prepare custom-cut fillets and caviar busts of Admiral Nelson. A series of online video tutorials hosted by Greg himself teach home chefs to prep mouthwatering lobster tails, tuna burgers, and more.
Using all-natural meats, Amish free-range chicken, and produce from Midwestern farmers’ markets, Hemmingway's Bistro serves fresh, flavorful French fare in an attractive, white-tablecloth-laden dining room. Executive Chef Ala's fondness for melt-on-your-tongue seafood makes its mark on the menu—the restaurant imports fish from the East Coast daily. Satiate seafood cravings with the herb-crusted whitefish paired with caper butter ($18.95), or guzzle away at the Dijon salmon with a side of cream lentils ($21.95). The Classic ($36.95) stuffs grumbling stomachs with half a lobster, nine oysters, three shrimp, three clams, six mussels, and two crabs. Before the main course, showcase your magic skills by cutting the baked brie topped with apricot preserves ($11.95) in half with your saw-teeth. Vegetarians can fork in warm goat-cheese petite salad ($7.95) while carnivores sink their teeth into the roasted lamb rack paired with ratatouille ($26.95). Cleanse your esophagus with a glass of '99 Saint Clement syrah ($9 for a glass) or an '06 Campanile pinot grigio ($7 for a glass) from Hemmingway's stockpile of red and white wines.
This cozy eating establishment offers a menu of fish dishes and Polish classics and a warm, friendly atmosphere. Start with a hot bowl of mushroom soup ($3.95) or an order of potato pancakes, crispy discs of shredded spud that bring the breakfast arts to the dinner table ($4.99). Then, dive into Big Fish's signature dish: grilled red snapper served with asparagus ($18.95 for lunch, $24.99 for dinner). Pierogi pillows filled with cabbage or fluffy cheese and potato are the savoriest resting spots for tired tongues ($6.50–$8.95). Imported options on an extensive drink list include Tyskie and Zywiec. Reservations are required.
Before convertibles, or highways, or paved streets in Chicago's suburbs, a little field house fronted by two gas pumps sat on a two-lane dirt road that some people called North Avenue. The house's residents pumped gas for thirsty cars and whipped up meals for hungry travelers, and their little business became an oasis for those on their way in or out of the city. Times changed, and as the town grew the little business kept pace, transforming over 75 years from a gas station and tavern into Ki's Steak and Seafood.
Today, Executive Chef Daniel has a few more tools at his disposal than the original proprietor's stove top and frying pan. He works in a professionally outfitted kitchen, churning out hand-cut black angus steaks, bacon-wrapped scallops, and roast duck. Meanwhile, his saucier whips up endless batches of bernaise and bourdelaise sauce to drizzle over steaks or play a gourmet version of bobbing for apples.
The little dirt road that ran past the house became a busy, concrete vein of commerce, pumping car-fulls of customers into the establishment's parking lot. However, despite this urban sprawl, the owners have done their best to ensure that the view from the windows remains nostalgically delightful. Their restaurant sits on six acres of farmland, and its grand picture windows overlook a rustic barn occupied by peacocks, sheep, and rabbits, and framed by flower beds and ponds.
One of the first things you notice about Tavern on La Grange is how colorful it is: hot pink and indigo lights wash walls in a neon watercolor effect, and the bottles behind the bar are backlit with red and fuchsia. Murals of art deco-style buildings and figures give the room another added pop. Pasta and steak dishes are among the menu's crowning achievements, along with the likes of lobster tail and lamb chops. People fill the restaurant's spacious, kaleidoscopic dining rooms throughout the week to take in bistro-style meals, drinks, or one of the establishment's periodic events. Those evenings are just one part of what the restaurant's owners hope makes Tavern on La Grange "a quality dining experience and community meeting place."