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.
Run by Bob Chinn's nephew, Chinn's 34th Street Fishery has made a name for itself with fresh seafood that earned a feature on ABC7's Hungry Hound. Tuna, king crab, and jumbo shrimp get flown in daily from Hawaii, Alaska, and Florida. Chefs prepare the oceanic delights in a variety of international styles, whether drizzling them with lemon butter and white wine, blackening them with Cajun spices, or tempura-frying fillets. They also pair fish with swirls of pasta al dente or a mound of filet mignon that's juicier than an orange wrapped in the National Enquirer. Diners can pair their seafood with signature dishes including garlic butter?dipped rolls, tall mai tais, or housemade desserts.
Before convertibles, or highways, or paved streets in Chicago's suburbs, a little field house fronted by two gas pumps sat on a two-lane dirt road that some people called North Avenue. The house's residents pumped gas for thirsty cars and whipped up meals for hungry travelers, and their little business became an oasis for those on their way in or out of the city. Times changed, and as the town grew the little business kept pace, transforming over 75 years from a gas station and tavern into Ki's Steak and Seafood.
Today, Executive Chef Daniel has a few more tools at his disposal than the original proprietor's stove top and frying pan. He works in a professionally outfitted kitchen, churning out hand-cut black angus steaks, bacon-wrapped scallops, and roast duck. Meanwhile, his saucier whips up endless batches of bernaise and bourdelaise sauce to drizzle over steaks or play a gourmet version of bobbing for apples.
The little dirt road that ran past the house became a busy, concrete vein of commerce, pumping car-fulls of customers into the establishment's parking lot. However, despite this urban sprawl, the owners have done their best to ensure that the view from the windows remains nostalgically delightful. Their restaurant sits on six acres of farmland, and its grand picture windows overlook a rustic barn occupied by peacocks, sheep, and rabbits, and framed by flower beds and ponds.
No matter the weather outside, the inside of Jimmy's Island Grille feels like a relaxing, tropical vacation. It's more than just the Hawaiian-fusion feel or the natural light flooding in the tall windows. Fresh fish flown in from either coast make guests feel like they're ordering right off the beach without getting sand in their shoes. The menu changes every day, depending on what's available, but appearances may be made by such delicacies as fresh Florida stone crab, blue crab claws, Hawaiian mahi, and fresh king crab. A superior selection of prime steaks, such as the 14 oz prime and the 32 oz porter house satisfy meat lovers, and the kitchen crafts its desserts in house instead of outsourcing it to an evil witch's home in the woods.
Live music and classic American fare keeps guests returning to Casey's Restaurant & Bar. Whether starting the day with a brunchtime bloody mary or winding down with a steak and a glass of wine, diners find themselves immersed in a casual atmosphere where plates are piled high. Cooks will even cater, which means Casey's fans can host get-togethers fueled by pasta, ribs, and the bands that insist on moving into customers' garages.
The Burhop family keeps their fish markets stocked with just-caught, never-frozen goods. They do this by going right to the source?wholesale distributors in Alaska, Hawaii, New England, and as far away as Australia. Their connections with these distributors stretch over the course of Burhop's 88-year history, which started when Albert "Pops" Burhop founded a wholesale-seafood business in downtown Chicago. When locals started offering him money and moon rocks in exchange for the prized cuts of fish, Pops decided to cut out the middleman.
Today, they proudly report that many of their loyal customers are transplants from the East and West Coasts, where fresh seafood is easier to come by. Ironically, Burhop's gets fresher stuff than many stores on the coasts do, thanks to Chicago's central location, which enables quick shipping from all of America's shores. In the shop, customers can watch as the filleters skillfully ply their craft. Get to know your Burhop?s fish mongers! A series of online video tutorialss teach home chefs to prep mouthwatering lobster tails, soft shell crabs, tuna burgers, and more.