Walter E. Smithe's huge showrooms contain more than 500 collections of high-quality designer furniture and home accessories, stocking brands including Drexel Heritage, Nourison, Hancock and Moore, and Bradington-Young. Fill a brass-trimmed vase ($119) with flowers, pencils, or wishes, or keep winter moisture stylishly contained in a hand-painted umbrella stand ($99). Walter E. Smithe's selection of four-legged pieces includes an Ontario end table ($299) and a Louise chair ($599). Most products come with impressive warranties, including a 10-year guarantee for every cushion on the comfy Kayla sofa ($1,749).
The grill gurus at Gino's Steak House plate dishes from a menu of American classics that includes succulent steaks and fresh seafood. Wake up groggy tongues with the roasted peppers, marinated in a 60-year-old recipe ($7), or the oysters rockefeller with spinach, bacon, and mascarpone ($11+). Ten juicy steak selections include the 20-ounce prime-cut porterhouse, cloaked in mushrooms and caramelized onions ($33), and the 9-ounce filet mignon, floating in a red sea of béarnaise ($28) and packed with enough protein to bully a vending machine into giving you its quarters. Those preferring surf to turf can hook a tooth on the Atlantic salmon in a boozy champagne-dill-cream sauce ($21) or the 16-ounce Australian coldwater lobster tail (market price).
Theo’s Steaks & Seafood showcases fresh fish flown in daily and premium meats aged for up to 20 days that are hand-cut on the premises. The menu’s newly plucked fruits of the sea include a New Zealand orange roughy topped with lemon butter and crabmeat ($16.95), and a medley of shrimp and scallops tossed with fettuccine and drizzled in the kitchen’s creamy homemade alfredo sauce ($18.95). An 18-ounce bone-in rib eye piggybacks tender texture on top of rich flavor and sports both a signature marbling and a rakishly tilted fedora ($26.95). Among the eatery’s Pavlovian-pooch-shaming proteins, a pair of thick, center-cut pork chops arrives bearing hickory sauce and oozing succulence ($16.95). Customers can dine inside among cushioned chairs and colorful wall murals, or on the restaurant's outdoor patio during warmer months. All entrees come with complimentary fresh-baked bread and cheese spread, and a rhyming dictionary to assist diners with the composition of paeans to the chef.
Venice Italian & Steakhouse’s traditional Italian dishes and upscale ambience conjure the glamour of old Chicago. The extensive dinner menu spotlights steaks, including an 18-ounce prime rib eye ($32) or a 20-ounce prime porterhouse ($38). A selection of seafood dishes create succulent symphonies with a garden’s worth of vegetables, such as the pappardelle shrimp packed with portobello, cremini, and porcini mushrooms ($17), and the grilled salmon fillet flanked by zucchini ribbons and herb-roasted potatoes in a lemon-butter sauce ($22). Ziti al vodka cradles grilled chicken, peas, and sun-dried tomatoes in a creamy nest of tubular noodles ($16). Other entree options feature chicken, lobster, veal, and barbecued pork.
N'awlins Crab House charms taste buds with southern snacks and seafood steeped in Cajun and creole culinary traditions. Diners can investigate three menus as they search for edible pearls in oysters on the half shell ($15.95/dozen). Crawfish creole sates veggie cravings with tomatoes, celery, and colorful peppers ($15.95), and marinated sirloin medallions ($15.99) reward carnivores by supplementing USDA Choice beef with a half-dozen prepared-to-order shrimp. Guests may customize the Captain's platter ($23.95) by pairing snow-crab legs and a broiled lobster tail with poached, sautéed, or charbroiled prawns. Growing po boy sandwiches devour catfish, blackened mahi-mahi, and other seafood staples ($8.95–$13.95), emerging from the kitchen with crunchy batter exoskeletons and the power to lure mermaids into timeshare seminars.
In running Freddy's Steakhouse, Jim and Tammy Kamradt have tasked themselves with carrying on a 50-year legacy of greatness. And it's clear they're up to the challenge. For his part, Jim draws upon 35 years in the meat industry to personally select and cut every Angus steak, which, as the restaurant's specialty dish, has a half-century of renown to live up to. Tammy manages the rest of Freddy's day-to-day operations, from working with the staff to signing for and unpacking the flames that sear each cut. The result of the couple's hard work: a warm atmosphere with live weekend entertainment, an extensive spirit list, and iron-rich meals that are special from escargot starter to flourless chocolate cake dessert.