Each meal at Walker's Charhouse is an artistic process. Chefs cut every piece of meat fresh by hand each day before lowering it onto the broiler or the grill. They specialize in fresh USDA-choice angus steaks, but their refrigerators also brim with Lake Superior whitefish and Atlantic salmon, ribs, and pork chops. Near that crowded ice chest, they prepare each sauce, dressing, soup, and dessert with care.
Following the dishes into the small dining room, one stands beneath walls chronicling the charming history of Naperville, including Christmas 1957 when the town got its first puppy. When not preparing burgers, steaks, and seafood, the staff of Walker's Charhouse has found time to support local churches and schools and partnered with other businesses in 2010 to send aid to victims of the earthquake in Haiti.
Traditional Japanese recipes and cooking styles continue to inspire the chefs at Shinto Naperville. Mushrooming bursts of flame erupt from stainless-steel hibachis as they sear diners' orders tableside. In between shuffling platefuls of scallops or 28-day-aged filet mignon across the steaming surface, the chefs entertain their hungry audience by juggling utensils, tossing small pieces of food into guests' waiting mouths, and correctly guessing everyone's least favorite astrological sign. Measured doses of house-made teriyaki sauce or herb-infused butter lend even more flavor to the carefully caramelized entrees. Meanwhile, the chefs behind the sushi bar avoid grills entirely as they roll specialty maki with premium ingredients, including tempura lobster and jalapeño.
In 1977, Eddy Ho came to America with the dream of opening his own restaurant. In the 35 years since, he has lived that dream three times over, founding a trio of establishments that spotlight the showiest styles of Japanese cooking while commemorating the year of his transpacific crossing. Whether it's filet mignon, chicken, and seafood chopped by a flurry of clicking blades on hibachi grills or a sleek roll of sushi assembled by deft hands, each entrée arrives in a dining room decked with hints of traditional Japanese architecture, including subtle geometric patterns, crimson accents, and painstakingly manicured flora. Glasses of imported Japanese beer and sake stand ready to accompany each meal, helping diners toast to good fortune or play a glass harp rendition of their college fight song.
Branmor's stable of protein pugilists is home to a heavyweight assortment of steaks and chophouse standbys. Tempt taste bids with savory starters such as the gorgonzola bruschetta ($9) or calamari fritters ($9) before selecting from the eight signature, sear-seeking styles of steak. Stay classic with the filet mignon (7 oz., $24+), kick up piquant clouds with the chimichurri hangar steak ($23), or let mouths marvel at the mushroom and blue cheese-laden grid iron steak, which combines disciplined preparation with tender tastes in a way unseen since the all-linebacker production of Swan Lake ($22). Branmor's block of menu mainstays also includes australian lamb chops ($31), dijon-drizzled pretzel chicken ($19), and Walt's well-rubbed barbecued ribs ($14 for half, $22 for full).
When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy and quaint, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the restaurant grew in popularity, so did its menu selection and atmosphere. The restaurant first expanded four years later under the leadership of a Melting Pot waiter and enterprising college student named Mark Johnston, who teamed up with his brothers Mike and Bob to open a new outpost in Tallahassee. This location grew in reputation to pave the way for future franchise expansion. Today, the company?now owned by the trio of siblings?reigns as the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also ballooned, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, groups of foodies gather around tables to nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.
The Portuguese word “chama” translates to “flame,” which certainly suits Chama Gaucha Brazilian Steakhouse’s penchant for spicing things up. The tantilizing aromas of grilled meat waft from the kitchen’s charcoal grills, settling above a dining room where gauchos carve meats off skewers or expertly lasso drink orders. The refreshingly pared-down menu is divided according to the different cuts of beef, pork, chicken, or lamb available.