Before moving to Chicago, Dan Smith and Steve McDonagh began their culinary careers in New York as a way to support themselves while they looked for work as actors. It wasn’t their acting that brought the duo to stardom, however. Against odds of 10,000 to 1, they sent a tape into the Food Network and, to their surprise, became the first-ever winners of the Next Food Network Star contest, landing their own show on the cable channel. That success enabled them to grow their catering business’s small café into a full-fledged restaurant serving up brunch, lunch, and dinner.
"Our focus is on what we love, which is mid-century food and the American culture of dining, and that kind of collective memory we have . . . taking those recipes and updating them for a modern palate," Steve says. For example, they top sweet potatoes with black-thyme-pepper marshmallows and create corn dogs with rabbit sausage in red-velvet butter. Steve says that they love creating conversation at their tables, especially as guests reminisce about memories evoked by dishes such as tuna noodle casserole and their Hearty mac ‘n’ cheese. "For Dan and I, that's a major part of the dining experience," he says. "If we can get their heads moving as well as their mouths, we feel pretty successful." Their efforts have paid off. "The duo is making magic by keeping it simple," said Phil Vettel in a review on WGN. "There's at least one wow ingredient on every plate. A simple burger is brightened with triple-cream cambozola cheese, sugar-cured bacon, and garlic aioli. Bacon-wrapped shrimp arrives on a pile of wonderful white cheddar grits . . . It's fun and delicious."
Dan heads the kitchen, while Steve forges many of the signature cocktails, aiming to discourage the intimidation that often surrounds craft cocktails. He and Dan even authored a book whose 200+ drink recipes include every cocktail made at Hearty, proving that everyone can make the drinks at home. Steve's even been known to chat up tables in hopes of introducing them to a new drink. "It's amazing, the amount of people who don't think they drink gin—so I have to force them," Steve says. "Once you have a gin that is different than that gin that you drank in the 1980s that was so harsh and juniper-heavy, once you're having one of these new American gins along with just simple fresh citrus and the other spirits… you understand what the fuss is about." He's also curated an exclusively American wine list with bottles from unexpected sources—including Dr. Frank's Salmon Run rkatsiteli from the Finger Lakes in New York, which he calls "floral and highly acidic . . . Everybody loves it."
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
Named in honor of local firefighters and police, The Department's restaurant and liquor lounge serve modern cuisine in a loft-style space outfitted with exposed-brick walls, gleaming wood floors, and an abundantly stocked bar. In preparation for the dinner rush, waiters flip crisp white cloths to hide tables’ risqué tattoos while chefs fire up the grill and stir marinades for gourmet steaks, pork loin, and seafood plates. House specialty dishes reflect the chef's meticulous attention to detail; the Cajun rib eye basks in a marinade for 48 hours, and the crab-stuffed tilapia offsets the rich seafood with a white-wine sauce. At lunch, a menu of gourmet sandwiches and burgers fosters casual meals. Fridays see live acoustic entertainment filling the air with quarter notes as bartenders work hard shaking potent cocktails and luring corks out of wine bottles with maraschino cherries. Those craving al fresco eats during warmer months may dine on The Department's tree-lined, second story balcony.
With its massive selection of varietals and styles, Lynfred Winery seems determined to make something for almost any wine drinker. The cellar brims with everything from bold, spicy reds to crisp and refreshing whites, as well as fruit wines made from apples, cherries, rhubarb, and pears. The grapes arrive from vineyards throughout California and Washington state, although the rest of the fruit typically comes from a bit closer to home, including growers throughout Michigan and Wisconsin. Despite this variety, the staff's commitment to approachable, fruit-forward flavors characterizes virtually everything that the winery makes.
This dedication to easy drinking seems only natural given the winery's origins in a home basement. In 1975, Fred Koehler, along with his wife Lynn, decided to try to re-create the family wines his father and grandfather had made throughout the 1920s. The batches grew larger with each passing vintage, and, in 1979, Fred and Lynn chose to upgrade their homespun hobby into a commercial venture. Within six years, Lynfred Winery's creations began to appear in the national spotlight as they garnered awards and medals from wine competitions across the country. This attention allowed Fred to swell production even more, eventually expanding to a larger location in 1990.
Fred and Lynn's legacy continues to inspire the staff as they operate a facility that creates more than 100,000 gallons of wine each year using as many as 80 varietals. These wines appear on restaurant menus, on retail shelves, and inside fish tanks throughout the Chicagoland area.
The Winery at Shale Lake sprawls over 212 acres of verdant terrain, with a 10-acre vineyard producing a menu of eight original wines for enjoyment in an array of charming settings. Spin around the 24-acre lake during a 30-minute bike ride aboard any of the Surrey cycles available for rent, or hike the scenic trail to slowly experience nature and the soothing melodies of Bigfoot quartets. Sip on up to five complimentary varieties of wine in the tasting room, built into the barn for a fine equine view through the picture window, and chow on gastronome goodies, including baked brie with raspberry sauce ($6), or white garlic and sausage pizza ($9). Kick back in the winter loft during colder months, playing pool and swirling sippers such as the Fifth Dimension, a sweet red foch wine, and the Beginners Luck, a semisweet chambourcin (all $4.50 by the glass). Live performers burst into song roughly twice a month, so thirst quenchers can enjoy sweet sounds while tickling their taste buds and their friends' bellies on Saturday evenings.