Using all-natural meats, Amish free-range chicken, and produce from Midwestern farmers’ markets, Hemmingway's Bistro serves fresh, flavorful French fare in an attractive, white-tablecloth-laden dining room. Executive Chef Ala's fondness for melt-on-your-tongue seafood makes its mark on the menu—the restaurant imports fish from the East Coast daily. Satiate seafood cravings with the herb-crusted whitefish paired with caper butter ($18.95), or guzzle away at the Dijon salmon with a side of cream lentils ($21.95). The Classic ($36.95) stuffs grumbling stomachs with half a lobster, nine oysters, three shrimp, three clams, six mussels, and two crabs. Before the main course, showcase your magic skills by cutting the baked brie topped with apricot preserves ($11.95) in half with your saw-teeth. Vegetarians can fork in warm goat-cheese petite salad ($7.95) while carnivores sink their teeth into the roasted lamb rack paired with ratatouille ($26.95). Cleanse your esophagus with a glass of '99 Saint Clement syrah ($9 for a glass) or an '06 Campanile pinot grigio ($7 for a glass) from Hemmingway's stockpile of red and white wines.
It all started in 1946 when a Navy cook finished his tour of duty after World War II. He left his destroyer in the South Pacific and set sail for Chicago's South Side. There, he opened a carry-out fried-seafood joint and dubbed it Ship Shape Shrimp Shack, a name that was hard to say but easy to love, thanks to his signature fried-shrimp recipe. For 30 years, he continued delighting customers and living his dream, minus the part where he could fly, until 1976, when health issues forced him to close the restaurant. A few years later, a local truck driver and food-service veteran by the name of Frank took over, renaming the place Frank's Chicago Shrimp House. Under the Navy cook's tutelage, he learned everything there was to know about the shrimp and seafood business, and enjoyed the same success through the golden-fried shrimp and seafood of his predecessor. Today, his daughters are at the helm, keeping tradition alive and well at four locations throughout the Chicagoland area. At those restaurants, they fry up the classics and mix it up with frog legs and New Orleans–style fried shrimp, pairing the crispy morsels with classic sides such as hush puppies, cole slaw, and french fries.
Beyond an ornate blue-and-white exterior, groups of family and friends celebrate any number of occasions over fresh Mexican seafood dishes. As birthday celebrants don sombreros and farmhands feed cogs to the mechanical bull, fork tines prod fresh lobster, fish tacos, and shrimp fajitas. Mariachi bands, DJs, and karaoke crooners also send music notes sailing through the dining room’s archways, as the 60-ounce Margarita Tsunami complements a whole red snapper doused with hot sauce. Meanwhile, live singers, magicians, and colorful cultural acts ensure eyes and ears feast as thoroughly as bellies do, during theme nights and shows that occur every Wednesday though Sunday.
Landry's, Inc. operates more than 40 restaurant brands with only two main goals: good food and good memories. Thankfully, each of their venues has a signature element that's hard to forget, whether the Oceanaire's fresh seafood?flown in daily?or Rainforest Cafe's animatronic wildlife that's almost as realistic as the Amazon's wind-up monkeys. Steak and seafood spots feature prominently on the list of Landry's locations, including Morton's The Steakhouse, Vic & Anthony's Steakhouse, and McCormick & Schmick's Seafood & Steaks. But there are standouts in other genres, too, such as the Italian trattoria known as Grotto.
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 the Tavern chicken, 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."
Famous Frenchman-turned-fictional-hero Cyrano de Bergerac and Chef Didier Durand probably don't share a passion for swordplay. They do, however, share at least two other things in common: a hometown and a poetic soul. After training in France, a young Durand moved to Chicago and bounced around its culinary scene, all the while preparing for his finest recipe yet?his own restaurant. In 1996, he opened its doors and christened it after his countryman, unveiling the rustic River North eatery first known as Cyrano's Bistrot & Wine Bar and now known as Cyrano's Farm Kitchen. In 2014, he celebrates 18 years of being in business as well as a mention in the Michelin Guide Chicago 2014.
This casual bistro, operating under the motto that good food makes people happy, showcases Durand's original cuisine while conjuring his memories of pastoral France, amid the idyllic trees and birds who sang Rimbaud poems from the leaves. Exposed-brick walls and reclaimed timber accents lend the space its authentic country charm, while the seasonal menu features American-inspired French dishes such as braised ratatouille, cedar plank salmon, and coffee-rubbed Amish chicken. Almost every dish needs a proper wine pairing, so sommelier Jamie Pellar?also Durand's wife?curates a list of hand-picked wines from around the world?including Durand's home region, where she often travels.