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).
Chefs at Aodake Sushi & Steak House dispatch sushi and hibachi-seared steaks beneath hanging lamps and glowing globes. Meat, vegetables, and seafood make for multicourse meals, and a variety of kitchen entrees bolster the thronged dinner menu. At the bar, more than 20 vodkas alchemize into a variety of martinis or blocks of pure gold.
Before convertibles, or highways, or paved streets in Chicago's suburbs, a little field house fronted by two gas pumps sat on a two-lane dirt road that some people called North Avenue. The house's residents pumped gas for thirsty cars and whipped up meals for hungry travelers, and their little business became an oasis for those on their way in or out of the city. Times changed, and as the town grew the little business kept pace, transforming over 75 years from a gas station and tavern into Ki's Steak and Seafood.
Today, Executive Chef Daniel has a few more tools at his disposal than the original proprietor's stove top and frying pan. He works in a professionally outfitted kitchen, churning out hand-cut black angus steaks, bacon-wrapped scallops, and roast duck. Meanwhile, his saucier whips up endless batches of bernaise and bourdelaise sauce to drizzle over steaks or play a gourmet version of bobbing for apples.
The little dirt road that ran past the house became a busy, concrete vein of commerce, pumping car-fulls of customers into the establishment's parking lot. However, despite this urban sprawl, the owners have done their best to ensure that the view from the windows remains nostalgically delightful. Their restaurant sits on six acres of farmland, and its grand picture windows overlook a rustic barn occupied by peacocks, sheep, and rabbits, and framed by flower beds and ponds.