Chicken Charlie's grills and smokes fresh, never-frozen chicken that ABC7's "Hungry Hound" Steve Dolinsky says “arrives tender and juicy, not overcooked.” The eatery's menu abounds with slabs of ribs slathered in barbecue sauce, brisket sandwiches, and baked potatoes stuffed with grilled chicken breast and dressed in cheddar cheese. Catering services supply ample eats for coworkers, birthday partygoers, or hoarders who contend that Y2K has just been biding its time before striking.
Skillful displays of hibachi cookery, and tender, juicy steaks of filet mignon and swordfish bring added vibrancy to the bright space at Kegon. Electric blues and purples abound throughout the wide-open dining space, and chefs show off their well-honed skills in knife work, vegetable chopping, and fire safety at the hibachi-grill tables. Sushi chefs expertly roll rice around spicy tuna, tempura shrimp, and crabmeat, and plump potstickers and salty edamame kick off meals with notes of umami flavor.
Veteran chefs prepare Stir Crazy’s Chinese, Japanese, Thai, and Vietnamese dishes on sizzling woks right in the dining room. So while diners-to-be ponder the menu of more than 50 traditional and innovative Asian creations, they'll witness knives quartering veggies and flames lapping at the edges of the wok as the sights, smells and sounds of the kitchen come alive around them. Should your taste buds riot at the sight of all this mouth-watering action, satisfy them with an appetizer like the Ahi tuna and avocado poke ($8), a spicy stack of fresh fish and cool veggies. For main courses, choose from an array of entrees like the sweet and sour chicken, a dish featuring tender pieces of crispy chicken tossed with broccoli, red and green peppers, onions, carrots, and pineapple in a sweet and tangy sauce ($12.50). Or manage your intake with the Crazy Feature menu, which offers smaller-in-portion but towering-in-flavor classics like Mongolian beef or sesame chicken, served with a crispy veggie spring roll (all $8.88).
Roti Mediterranean Grill serves the fire-roasted meats, exquisite spices, and soft pita bread found in southern Europe's culinary regions. The compact menu allows for maximum customization, as sandwiches ($6.50–$8.50) come with four possible fillings, nine toppings, and four sauces. Choose between house-baked pita pocket or laffa flatbread, then load up on your choice of roasted chicken or steak roti, roasted vegetables, crisp falafel, or two kinds of grilled kabobs. Pita-perfecting toppings include hummus, baba ganoosh, succulent kalamata olives, and more. Roti also offers a gluten-free menu.
The chefs at Pavilion Restaurant's two locations elegantly blend and fuse flavors from European and American cuisines into gourmet entr?es. Drawing from the French, the chefs sear foie gras a la Versailles appetizers, presenting each rich morsel on a crisp pear slice dressed with signature sauce and a witty description from the previous night's salon. The marinade of soy sauce, teriyaki, orange juice, and fresh thyme on the Asian skirt steak expands the scope of the menu to Eastern territories. The chefs focus on Italian tradition as they crown the seafood linguine with fresh shrimp, scallops, and alfredo sauce. Stationed at the bar, bartenders fill glasses with a selection of international wines, beers, and expatriate cocktails.
Patrons can relax and unwind their ears after a long week with live jazz music at the Northbrook location as they split butter crepes with red caviar from the late-night menu.
A neighborhood fixture for more than 30 years, Mario’s Pizza owes at least some of their longevity to the freshness and care they put into each pie’s preparation. The dedication begins with the pizza dough, which cooks make fresh everyday before feeding it into ovens to become buttery thin crusts or a thick, chewy bases for pan, stuffed, and Sicilian-style pizzas. A blanket of cheese comes next, followed by toppings such as fresh olives, and crispy peppers and onions or bites of spicy pepperoni and sausage. The freshness factor also carries over into sandwiches such as an Italian beef loaded with tender, juicy strips of roast beef made in house, as well as entrees such as barbecue chicken smoked over fragrant hickory wood and served with fresh picked coleslaw.