Along with their music-inspired décor featuring murals of guitar player Jimi Hendrix and other rock legends, EvenFlow Music & Spirits brings in live jazz, rock, and blues bands to their full-sized stage. To fuel their patrons, the chefs cook a menu of upscale American fare—which has included dressing up grilled cheese sandwiches with short ribs and brioche bread and seared diver scallops with watermelon salsa.
Named in honor of local firefighters and police, The Department's restaurant and liquor lounge serve modern cuisine in a loft-style space outfitted with exposed-brick walls, gleaming wood floors, and an abundantly stocked bar. In preparation for the dinner rush, waiters flip crisp white cloths to hide tables’ risqué tattoos while chefs fire up the grill and stir marinades for gourmet steaks, pork loin, and seafood plates. House specialty dishes reflect the chef's meticulous attention to detail; the Cajun rib eye basks in a marinade for 48 hours, and the crab-stuffed tilapia offsets the rich seafood with a white-wine sauce. At lunch, a menu of gourmet sandwiches and burgers fosters casual meals. Fridays see live acoustic entertainment filling the air with quarter notes as bartenders work hard shaking potent cocktails and luring corks out of wine bottles with maraschino cherries. Those craving al fresco eats during warmer months may dine on The Department's tree-lined, second story balcony.
At Orange 13, swaths of burnt-orange organza and crystal chandeliers transform tables into secluded enclaves. At two granite-topped bars, bartenders pour 50 handpicked wines and mix martinis with top-shelf liquors. The chefs strive to match the sleek, sultry environs with a menu of creative fusion fare: they adorn a trio of buffalo, elk, and Kobe burgers with brie and bleu cheese and add zest to tender lamb chops with lemon-thyme glaze. To encourage an experience as fun as the cuisine is exquisite, live entertainment and DJs spin beats until 3 a.m., and high ceilings make it plausible that dancing giraffes appear, too. Live bands hit the stage at 8 p.m. on Fridays and DJs begin to spin sets at 11 p.m. on Saturdays.
Grotto Oak Brook offers a meat-centric approach to fine dining. The dinner menu features prime steaks and chops, seafood, and pastas trimmed from the willow-like foliage of Tuscan semolina trees. Commence consumption with an appetizer of baked clams ($8 for a half-dozen, $15 for a dozen) or bruschetta, heaped with juicy tomatoes, fresh basil, balsamic vinegar, and olive oil ($9). Oxymoron-lovers can sink teeth into a nine-ounce petite filet mignon ($33), while Manhattanite meatheads can slice into their hometown with the generous 14-ounce New York strip-steak ($37). Specialties such as the half-chicken Vesuvio ($21 for boneless, $20 for bone-in), as well as seafood dishes, including the jumbo-shrimp scampi ($26), cater to animal-haters, while vegetarians can find plant-based sustenance in eggplant parmigiana ($17) and customizable pasta dishes ($16+). Pair your meal with a selection from the list of more than 60 wines imported from Italy, France, California, and the recently discovered lunar grape arbor.