Restaurants in Lyons

At Rocks, guests quaff 16 draft beers, more than 70 scotches, and 20 varieties of vodka while plunging fangs into grilled burgers and shareable appetizers. The kitchen piles plates until 1 a.m. nightly, as patrons lounge in the barroom or the brewpub's expansive outdoor beer garden. Eight televisions hang on exposed-brick and mocha-colored walls, illuminating patrons in the glow with broadcasts of local teams' games. On Saturday and Sunday, early risers and werewolves whose paws have turned back into hands can peruse a brunch menu to cure early-morning blues.

Tucked behind a vibrant red awning, Brothers Beef's cooks speedily dish out a menu of classic American fare. It stays open until 5 a.m. on Fridays and Saturdays to accommodate late-night diners and gargoyles grabbing a snack before returning to their ledges.

Owner Engin Cardak invites diners to watch an open kitchen where six Turkish chefs flame-kiss shrimp, eggplant, lamb, and beef into an array of sumptuous Turkish dishes. Amid red-brick walls and kilim weavings, groups can sop up chickpea and eggplant purees with fresh, oven-baked breads from the in-house bakery. Diners unskewer charcoal-grilled meats and peppers from shish kebabs for ease of dunking in yogurt sauces. The 100-seat dining room pulses to the tunes of Turkish pop music, and belly dancers fill weekends with an exotic jangling of hips unheard of since Elvis took the stage with his pockets full of cursed amulets.

Rockwell’s Neighborhood Grill expanded its menu to voluminous proportions to commemorate eight years of serving Southwest-inspired pub grub to Ravenswood and Lincoln Square denizens. An ever-evolving beer menu augments its selection of American craft suds with globetrotting brews from around the world, piquing palates alongside a wine list with varietals from Chile, Italy, and Argentina. Ceiling fans lazily circle over a sprawling hardwood floor as lambent tabletop candles cast their gauzy glow over plates laden with weekend breakfast fare or santa fe burgers drizzled in house-made chipotle-ranch dressing. In warmer weather, hazy sunlight spills over an outdoor patio, where diners can tote along friendly pets and Anthony Bourdain impersonators.

By rotating its menus daily, weekly, and according to seasonal harvests, the chefs at Andie's Restaurant ensure only the freshest ingredients to create their light, healthy, Mediterranean–style cuisine. In addition to menu mainstays such as gyros and greek salads, Andie’s features vegan, vegetarian, and gluten-free offerings such as eggplant and couscous dishes. Each year, the owners and their staff roll up their sleeves to plant fresh tomatoes, eggplant, and peppers in their garden next to flavor-augmenting herbs and singing carrot puppets. Outdoor seating facilitates sunny summertime meals, and an indoor fireplace keeps the intimate dining room cozy and warm in the winter months.

The chefs at Seafood Garden prepare a medley of Chinese favorites for dine-in or carryout. A slew of seafood dishes quells pescetarian cravings with sauce-slathered shrimp and tender fish fillet, while tofu dishes sate vegetarian appetites and noodles suitably replace lost shoelaces.