Casual Fine Dining restaurant and full service banquet facility located in the Historic Gaylord Building. 1 of only 28 National Trust Historic Sites in the entire Country! Seasonal patio dining with dog friendly dining featuring Yappetizers.
The chefs at Luby's Pub & Steakhouse coat sweet jumbo shrimp in house-made coconut batter, bake orange roughy in herb butter, and char-grill juicy burgers with onions for dinners, banquets, and custom catering. In the dining area, veal parmesan nestled on plates of angel-hair pasta shares tables with slow-roasted portions of prime rib au jus and farm-raised blackened catfish. Diners may also opt to sip cocktails on the outdoor patio during the summer months, when the sun is extra fiery.
The succulent odors wafting out from Suparossa's kitchen herald the arrival of wood-fired pizzas, sandwiches, pasta dishes, and more. Browse a delectable bevy of appetizers that includes rolled eggplant laden with ricotta and marinara ($7.95). Shrimp and asparagus can frolic on a playground of fettuccine, watched over by trusty salad and soup supervisors ($14.95). Dive into the toothsome depths of pizzas in thin-crust ($8.45+) or deep-dish ($9.95+) stylings, awash with melted mozzarella and teeming with toppings such as pepperoncini, homemade sausage, and bacon ($1+). A brood of italian wines and domestic and imported beers salves pizza-singed tongues, preparing them for desserts as soothing and sweet as a lullaby sung by Mickey Rooney. Call to see if Suparossa's culinary couriers deliver to your area.
One of the first things you notice about Tavern on La Grange is how colorful it is: hot pink and indigo lights wash walls in a neon watercolor effect, and the bottles behind the bar are backlit with red and fuchsia. Murals of art deco-style buildings and figures give the room another added pop. Pasta and steak dishes are among the menu's crowning achievements, along with the likes of lobster tail and lamb chops. People fill the restaurant's spacious, kaleidoscopic dining rooms throughout the week to take in bistro-style meals, drinks, or one of the establishment's periodic events. Those evenings are just one part of what the restaurant's owners hope makes Tavern on La Grange "a quality dining experience and community meeting place."
Greg Burhop doesn't hesitate when asked what makes his seafood shops different. "Our stores don't have that fishy fish smell," he says. As soon as fish starts to smell like fish, he explains, it's no longer fresh, a condition Greg and his father, Jeff, studiously avoid by keeping their shop stocked with just-caught, never-frozen goods. They do this by going right to the source—wholesale distributors in Alaska, Hawaii, New England, and as far away as Australia. Their connections with these distributors stretch over the course of Burhop's 85-year history, which started when Greg's great-grandfather, Albert "Pops" Burhop, founded a wholesale-seafood business. When locals started offering him money and moon rocks in exchange for the prized cuts of fish, Pops decided to cut out the middleman.
Today, Greg proudly reports that many of his loyal customers are transplants from the East and West Coasts, where fresh seafood is easier to come by. Ironically, Burhop's gets fresher stuff than many stores on the coasts do, thanks to Chicago's central location, which enables quick shipping from both ends of the country. In the shop, customers can watch as the four or five workers at each store skillfully prepare custom-cut fillets and caviar busts of Admiral Nelson. A series of online video tutorials hosted by Greg himself teach home chefs to prep mouthwatering lobster tails, tuna burgers, and more.
No matter the weather outside, the inside of Jimmy's Island Grille feels like a relaxing, tropical vacation. It's more than just the Hawaiian-fusion feel or the natural light flooding in the tall windows. Fresh fish flown in from either coast make guests feel like they're ordering right off the beach without getting sand in their shoes. The menu changes every day, depending on what's available, but appearances may be made by such delicacies as fresh Florida stone crab, blue crab claws, Hawaiian mahi, and fresh king crab. A superior selection of prime steaks, such as the 14 oz prime and the 32 oz porter house satisfy meat lovers, and the kitchen crafts its desserts in house instead of outsourcing it to an evil witch's home in the woods.