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.
After the art of beading wrapped up Ayla Phillips Pizzo in its colorful embrace, she followed her passion to open Ayla's Originals, eventually creating her own line of jewelry, Ayla's Own, which has been featured in the Field Museum. On the walls of Ayla's shop, strings of Czech glass beads, gemstones, shells, and African beads boast enough colors to represent a rainbow or pay homage to a crayon collection. Filling the shop's floor space, cases brim with marcasite silver, oblong chunks of turquoise, and polished emeralds and sapphires. Bauble-stringing beginners can participate in regular classes taught by talented and worldly jewelry smiths that concentrate on various curricula, from creating dewdrop bracelets to wire wrapping the hands of a diamond-store security guard.
At School of Rock, working musicians help aspiring rockers master the fundamentals needed to perform everything from quaking drum beats to shredding guitar solos. During the Rock 101 program, students attend weekly private lessons and regular group rehearsals with the ultimate goal of stepping out on stage together for a final performance at a real local venue. Both locations also offer summer camps, including a term focused on songwriting and recording, at the end of which students step into an authentic studio to record songs on its high-tech gramophones.
The style-sensitive staff at Gigi Bottega match patrons with chic and contemporary dresses, tops, and jackets. Options from more than 20 brands, such as Ketz-ke clothing and Stella & Dot accessories, are curated with a couture aesthetic and priced to accommodate a variety of budgets. Inside the bright-walled clothing boutique, the spindly limbs of stylish plants extend upwards from colored pottery amidst racks of seasonal body dressing.
Certified audiophile and beat practitioner Dr. Dre eradicates musical malpractice with his line of high-definition in-ear headphones, Beats. Wired with Monster cabling and featuring velvety basses, crystalline highs, and subliminal message-revealing mids, the in-ear speakers ooze acoustic immaculateness. The sound-isolating ear tips come in three sizes to ensure a tone-tight seal around aural orifices, while the Duraflex protective cable jacket resists tangling and improves durability. Each set of buds comes with a protective carrying case.
Jacky's on Prairie sources its fresh, seasonal ingredients from local family farms to ensure customers are never faced with a plate of summer squash with frostbite or snow peas with suntans. The restaurant's brunch, lunch, and dinner menus feature flavor infusions from around the world, harmoniously accompanied with the nuanced notes of fine wine. This spring's savory starters include ginger beef potstickers served with an orange-shoyu reduction ($10), vanilla-braised pork belly with black vinegar sauce and a citrus micro-green salad ($10), and champagne-soaked oysters with leek fondue, pancetta, and an elegant house-selected wine pairing ($18). For dinner, anchor your mouth bones into a plate of wild Alaskan salmon served with gnocchi and spring vegetables, topped with a chervil-watercress sauce ($26), or get a meatless mouthful of Moroccan vegetable tajine, mixing fresh, seasonal vegetables and almond couscous ($19). For a healthy punch of protein, opt for the grilled organic pork, decadently drizzled with pasilla-orange sauce and aptly attended with pickled red onion, potato terrine, and baby arugula ($26).