A smattering of 20 sauces and seasonings dripping from handspun wings coats patrons' fingers as they cheer on their favorite professional sports teams broadcast on Buffalo Wild Wings' TVs. Eyes are torn between watching teams dribble a ball, shoot a puck, and land a grand jeté, and plates of plentiful wings, burgers, wraps, salads, and ribs. For more entertainment, trivia games exercise brains, and the Blazin' Challenge offers recognition for those brave enough to down a dozen wings slathered in the eatery's hottest sauce in 6 minutes.
Owner Kelly Garofalo presides over her family’s second restaurant, Grady’s Grille, aiming for a modern twist on the neighborhood eatery. Homestyle favorites, such as the hot ham 'n' cheese, served on a pretzel roll with dijon mustard, burst from the kitchen along with flatbreads, half-pound burgers, and shrimp tacos, which are ensconced in spicy house glaze previously used to deter gingerbread-house lickers. Playful breezes gambol across the outdoor patio and live entertainment includes acoustic sets from The Walk-ins to set diners’ hips swaying.
Asian Harbor serves a blend of Japanese and Thai dishes in a sleek, modern dining room. Rich Thai spices turn curries the same deep-orange hue as the walls, which glow with light from hanging cylindrical lamps. A neon-lined sushi bar dishes out more than 20 specialty rolls. And a lengthy list of cooling cocktails, sake, and wine balances hot dishes on the menu such as Spicy Basil, an entree of sautéed meat, snow peas, fresh basil, chili, and bell peppers. Unlike libraries beefing with Confucius, the wok section of the menu includes several Chinese classics, such as general tso's chicken and egg foo yong.
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.
While most people saw a worn-out and rickety building when they looked at the old Flossmoor Train Station, Dean and Carol Armstrong saw potential. The duo had often dreamed of opening a brewery of their own and thought the Flossmoor building—with it's rich history, rustic wood fixtures, and lofty ceilings—could be the perfect venue. After months of scheming, toiling, and repair work, Dean and Carolyn opened the doors to Flossmoor Station Restaurant, inviting guests to bask beneath the sun on the lush outdoor patio, sample their handcrafted beers, and peruse their menu of homemade dishes. Today, Flossmoor Station has become a bustling gathering place, where locals and tourists alike clink glasses as passing Metra trains toot their horns in the distance. In the kitchen, chefs whip up entrees infused with beer from the brewery—such as the Station Master Wheat Ale-battered fish and chips, a dish that was lauded by reporters on Chicago's Best. Meanwhile, in the upstairs fermentation vats, skilled brew-masters fold pale malts and specialty grains into award-winning wheat beers, brown ales, and IPAs—including the refreshing Zephyr Golden Ale and the aromatic Gandy Dancer Honey Ale.
In the kitchens of Blueberry Hill's five suburban outposts, cooks forgo lazy morning lounging to pull together homey assortments of timeless brunch fare. Pancakes infused with fruit or sweets are made from scratch, much like hand-knitted socks or hand-painted report cards. French-toast slices get stuffed with apple and cream cheese, smothered in fruit, or rolled in Cap'n Crunch. Fresh meats and veggies take cover under eggs in savory skillets, and a selection of sandwiches quells cravings in handheld form.