At The Summit Restaurant, soft light illuminates an ultramodern space full of blonde woods, black leather, and wrought-iron accents, perfectly framing feasts of gourmet steaks, seafood, and handmade burgers. Guests wrap their hands around roast-beef baguette sandwiches or dig knives into tender morsels of filet mignon and kona-crusted sirloin. Couples share romantic evenings out over meals of cedar-plank salmon or chicken pasta, while company parties and wedding banquets revel in the restaurant's event space. In the Everest Lounge bar area, patrons enjoy live music, comedy, and dancing four days a week. The bar is a member of the Tavern League of Wisconsin and offers free safe rides for late-nighters. A window for takeout opens in the winter.
Whether diners are coming to Flame Charhouse for an intimate evening or a banquet-room party, they know they'll be treated to upscale cuisine and new twists on favorite flavors. In the two-story dining room, visitors can indulge in sizzling steaks, such as filet mignon, a full slab of barbecue baby back ribs, and fresh seafood.
Their Executive Chef uses his experience to create memorable, delicious, and localized menu items with fresh ingredients.
Phil Gilardi, Jr. carries on his family’s legacy as the fourth generation to embrace the classic flavors and culinary techniques of the Old World. Joined by his uncle, Dan Sullivan, Phil packs his menu with the timeless recipes honed by his great-grandmother, Sophie, and his grandmother, Angie, as well as a few ideas of his own. Executive Chef Fabrizio Patano balances this blend of traditional and contemporary influences, crafting a lineup of Italian comfort foods with elevated touches.
Chef Patano and his team demonstrate their commitment to the menu’s Old World roots by importing prosciutto and parmigiano cheese for their entrees. At the same time, they highlight the inherent simplicity of Italian home cooking by hand-rolling their pastas and making fresh sauces in-house. This fusion of imported ingredients and homespun touches is readily apparent throughout the kitchen’s refined dishes, such as breaded veal cutlets with asparagus, lobster, and rich hollandaise sauce.
The casually elevated charm of the menu also influences the décor of Philly G’s, which sprawls across the floor plan and covered porch of a stately home. Textured walls lit by glowing sconces surround the tables draped with seafoam-green and white linens and flanked by high-backed chairs. On Wednesday, Thursday, Friday, and Saturday evenings, the lounge area hosts live entertainment for diners, regaling them with musical performances as opposed to staged readings of last week’s winning lottery numbers.
Dan Beelow culls his Mundelein-raised cuts of beef and pork from his brother Duane's prized stock, ensuring that the meat that takes center stage at Beelow's Steakhouse's best USDA-graded quality. The succulent cuts of slow-roasted prime rib and steaks are aged a minimum of 45 days and fired over mesquite wood or a single match before joining fresh seafood and locally sourced produce atop white-cloth-covered tables. The passion for all things local extends to the bar, where mixologists assemble Snowshoe martinis with locally crafted Few white whiskey and regional musicians strum away until the late hours of Friday night.
Stand facing one way in the parking lot of Niko’s Lodge and you’re in suburban Algonquin; turn the other way, and you’re in a mountain resort town. As diners pass under immense dark wood beams, they encounter a handsome pinewood bar, a roaring fireplace flanked by comfy furniture, and, drifting through it all, the fragrance of steak, rotisserie chicken, and pork ribs. Flavors tend toward hearty American favorites: barbecue, meatloaf, and decadent combinations such as a chicken-and-bacon mac and cheese, to name a few. Much of the fish is supplied by nearby rivers and lakes, and all the beef comes from upper-Midwestern Braveheart Black Angus cattle. If guests have saved some belly space, they can step outside to the fire pits to toast complimentary s’mores and destroy napkins on which they wrote embarrassing sonnets to pot roast.
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.