Menus at Allgauer's may vary slightly by location, but each Hilton-anchored outpost of American dining serves high-end steaks and seafood. Mid-day appetites can be quelled with lunch offerings such as a starter of baked artichoke bruschetta ($8) and a hearty grilled rib-eye steak sandwich ($13). To dine during dinner, arrive in sundown-style and begin with an appetizing opener such as the mushroom pot pie with sherry wine and walnut blue cheese ($7). Sample the meatiest of meals, the grilled beef tenderloin medallions ($22–$33), or take a bathypelagic trip to fullness with sautéed shrimp and sea scallops ($17–$27). Entrees are served with a choice of the soup du jour or a house salad.
"Who cooked that hamburger?" That demand came from Arnie Morton as he burst into the Playboy Club's kitchen in Montreal. Klaus Fristch was the culprit, and to his relief, Arnie declared it the best he'd ever tasted. From that moment on, the pair formed a lasting partnership that resulted in several restaurants —including Morton's The Steakhouse, which opened as a basement spot on Chicago's State Street in 1978. While Morton's The Steakhouse has grown to include over 69 locations, they all remain true to the founders’ original tenets: “Quality. Consistency. Genuine Hospitality.” They use only USDA prime-aged beef—the top USDA ranking and a slim percentage of all meat—which they age for 23–28 days. To menu also accommodates lighter tastes with fresh seafood offerings, such as baked whole Maine lobsters and oysters in the half shell. This attention to detail and a business-casual ambiance has earned the chain several awards and press mentions throughout the years.
Flavio Renzulli may have just taken the helm at Captain's Quarters Fish and Steak House in 2013, but the restaurant has been close to his heart for nearly his entire life. He began eating there when he was 15, and visited so often over the next 20 years that he became the first person the owner thought of when deciding to sell the restaurant. Flavio considers Captain's "a North Shore institution," and in that spirit kept on the chef, Jose Haro, who started there as a busser more than 30 years ago.
Flavio and Jose have continued the dining traditions that made Captain's so popular: they serve classic surf-and-turf dishes, host private parties, and let patrons sit in chairs. Some of the menu's classics include lobster tail poached in brown butter?which can be paired with a filet mignon?and fried chicken coated with the restaurant's secret recipe batter. The duo has introduced a diverse range of new plates as well, from baby-back ribs to a full dessert menu.
When the first Carson's opened its doors in 1977, it was far from the only barbecue joint in the Chicagoland area. Yet the quality of its tasty, smoky barbecue is proven by the fact that it?s still gaining accolades from the press more than 30 years later.
At the Carson's in Milwaukee, the menu, remains as it has always been?offering tender cuts of barbecued meat. Churning out everything from baby-back ribs and barbecued shrimp to grilled prime new york strip or prime rib, Carson's grills and smokers never stop working. In fact, the barbecued-beef sandwiches boast brisket that simmers in flavorful smoke for a whole 24 hours.
The menu, decor, and homey atmosphere at Muldoon’s all share one thing in common: each is designed to evoke a traditional Irish pub. The tavern, along with its sister watering holes Kerry Piper and Tommy Nevin’s, all salute the Emerald Isle with hearty dishes such as corned beef and shepherd's pie. As Guinness and Smithwick’s flow from the row of spigots behind the bar, friends can cheer on local sports teams on TV or wrack their brains to remember the name of Azerbaijan's currency and most popular potato-chip flavor at weekly trivia nights.
For Chef Rob, cooking fine cuisine is a family affair. He learned his skills at the knee of his Sicilian grandmother, who taught him everything he knows about how to run a kitchen. Today, he still hones his recipes in a similar setting, cooking furiously as his wife and daughter stand ready to dutifully taste his creations. After finishing his at-home experiments with the daily haul from the local market, he heads to Wilmette Chop House to begin preparing food for that night?s hungry customers.
During the dinner rush, Rob welcomes many of the same faces that he laughed and joked with at the market that morning. He oversees a grill filled with filet mignon, lobster tails, and his signature double-cut bone-in smoked pork chops. These delicious proteins come out hot on the heels of fresh-baked bread, acquired from Heavenly Hearth Bakery just around the corner. To wash down Chef Rob?s creations, bartenders mix up the restaurant?s signature cocktail?the Thin Mintini. In addition to describing the drink's refreshing taste, the beverage?s name also hints at the building?s history; the venue once served as the original bakery for the Girl Scouts of the USA.
Not content to cater only to two of the five senses, Rob also retains the services of professional musicians at his piano bar on most evenings, who wow audiences and reviewers with their skill at the keys and with catching food tossed at their mouths.