The lengua burritos, Jarritos, and red and green sauces that smother enchiladas aren't the only authentic south-of-the-border touches at Changarro Cocina. Its drink list also brings some traditional flavor. The granite bar area, part of the new owner's renovations, hosts more than 70 different tequilas and margaritas made fresh without any mixers. Patrons sip these beverages while nibbling ceviche, huaraches, and tortas and cheering on soccer matches, baseball games, and ice-fishing tournaments broadcast on TVs throughout the restaurant.
Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open flame grill to form a luscious meaty mélange. The full dinner ($39.99) marches out a cavalcade of choice cuts, allowing diners to welcome continuous windfalls of flavorful proteins. Brandish your table's provided card, green on one side, red on the other, and it will function as a meat traffic light that summons servers to either send stacks of seasoned beef, pork, or lamb skewers or halt plate traffic like a decorated culinary crossing guard. Or feel free to substitute greens for the grill by stepping into the sprawling salad-bar conga line ($24.99), two-stepping through toothsome goodies such as imported cheeses, steamed asparagus, and dozens of other hors d'oeuvres.
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.
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.
On any day, White Chocolate chefs fire entrees of seafood, steak, and pork on a wood grill. At this restaurant from the makers of the White Chocolate Grill, they blend American and international culinary traditions to craft a citrus-soy-glazed salmon, new york strip with steakhouse butter, and slow-smoked pork ribs. Servers ferry these dishes—and flights or recommended pairings of craft whiskey, along with a selection of wines—to diners in the main space where the architecture evokes the inside of a brewer's daydream.