For Chef Rob, cooking fine cuisine is a family affair. He learned his skills at the knee of his Sicilian grandmother, who taught him everything he knows about how to run a kitchen. Today, he still hones his recipes in a similar setting, cooking furiously as his wife and daughter stand ready to dutifully taste his creations. After finishing his at-home experiments with the daily haul from the local market, he heads to Wilmette Chop House to begin preparing food for that night‘s hungry customers.
During the dinner rush, Rob welcomes many of the same faces that he laughed and joked with at the market that morning. He oversees a grill filled with filet mignon, lobster tails, and his signature double-cut bone-in smoked pork chops. These delicious proteins come out hot on the heels of fresh-baked bread, acquired from Heavenly Hearth Bakery just around the corner. To wash down Chef Rob’s creations, bartenders mix up the restaurant’s signature cocktail—the Thin Mintini. In addition to describing the drink's refreshing taste, the beverage’s name also hints at the building’s history; the venue once served as the original bakery for the Girl Scouts of the USA.
Not content to cater only to two of the five senses, Rob also retains the services of professional musicians at his piano bar on most evenings, who wow audiences and reviewers with their skill at the keys and with catching food tossed at their mouths.
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.
Crystal chandeliers glint over Café la Cave's main lobby, beckoning diners into opulent ballrooms, spacious banquet rooms, and the cavern room itself. Inside the restaurant’s rock-lined walls, rippling lighting, and singing stalagmites, chefs carve and cook many entrees tableside, including the tenderloin medallions of steak Diane sautéed with garlic, shallots, and cognac. Cocktails from the full bar and a carefully selected wine list pair with entrees as smoothly as creamy sides of garlic mashed potatoes pair with wild-mushroom mac 'n' cheese.
Black Cow Kitchen & Bar's prep area echoes with a wood-fire oven's unmistakable sizzle and pop bouncing off the shiny, new appliances surrounding it. Using this old-fashioned method of cooking, the chefs give their menu's ample roasted and broiled meals––such as whole stuffed chickens and barbecue baby-back ribs––their signature smoky flavor. The team piles food high on plates, weighing down load-bearing tables and conditioning servers to win the annual inter-restaurant arm-wrestling competition. Diners mine their meaty mountains with fork and knife amid the subtly combined elegance of exposed brick, wooden paneling, canary-yellow walls, and simple silver lamps overhead. :m]]
After leaving behind their hometown in Greece, brothers Angelo and John Sellis put their entrepreneurial minds together to build a new life in the United States, with their restaurant Palm Court at the heart of their new venture. More than 30 years since greeting their first diners, John and other members of the Sellis family continue watching over the eatery's three dining rooms, learning the names of regular customers and giving them courtesy calls when their favorite specials are back on the menu. The brothers' team of chefs—overseen by Angelo in the kitchen—constructs its long-perfected dishes from foundations of duck, oysters, beef, and seafood as tinkling piano tunes fill the adjacent cocktail lounge, where customers sip signature martinis, wines, or domestic and imported brews.
Thick cuts of meats and seafood broiled over an open charcoal flame travel to tables around Tom's Steak House's elegant dining room or full bar. Filets, rib eyes, and new york strip steaks are cut fresh every day and carried to linen-clothed tables in charcoal braziers, an oval warmer filled with charcoal to keep the steak at the ideal temperature to warm mouths or soothe neck pain. The menu's myriad selections of fresh seafood, sandwiches, and salads can be paired with fine wines that introduce the robust flavors of fermented grape. Bronze chandeliers and windows inscribed with art-deco patterns loom over booths where bar patrons sip cocktails.