After leaving behind their hometown in Greece, brothers Angelo and John Sellis put their entrepreneurial minds together to build a new life in the United States, with their restaurant Palm Court at the heart of their new venture. More than 30 years since greeting their first diners, John and other members of the Sellis family continue watching over the eatery's three dining rooms, learning the names of regular customers and giving them courtesy calls when their favorite specials are back on the menu. The brothers' team of chefs?overseen by Angelo in the kitchen?constructs its long-perfected dishes from foundations of duck, oysters, beef, and seafood as tinkling piano tunes fill the adjacent cocktail lounge, where customers sip signature martinis, wines, or domestic and imported brews.
Black Cow Kitchen & Bar's prep area echoes with a wood-fire oven's unmistakable sizzle and pop bouncing off the shiny, new appliances surrounding it. Using this old-fashioned method of cooking, the chefs give their menu's ample roasted and broiled meals??such as whole stuffed chickens and barbecue baby-back ribs??their signature smoky flavor. The team piles food high on plates, weighing down load-bearing tables and conditioning servers to win the annual inter-restaurant arm-wrestling competition. Diners mine their meaty mountains with fork and knife amid the subtly combined elegance of exposed brick, wooden paneling, canary-yellow walls, and simple silver lamps overhead. :m]]
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.
The dishes served at Kabuki Japanese Steakhouse & Sushi are almost too beautiful to eat?although their fresh ingredients will likely persuade diners to dig in anyway. Colorful maki, for instance, arrive filled with seafood such as soft shell crab, scallops, and spicy salmon and sided with swirls of sauce, while slices of sushi and sashimi are arranged to resemble artful, edible gardens. And hibachi entrees of both surf and turf varieties are even cooked with dramatic flair, sizzled on a fire-spitting tabletop grill by a skilled, heat-resistant chef.
If patrons turn their attention away from the fire and flavors emanating off of simmering hibachis, they'll notice a full service bar complete with an extensive Sake menu. Imported Sake, Saketini, and Sake cocktail are served along with Japanese, Imported and Domestic beer. A large flat-screen TV accompanies the bartender who creates daily drink specials from a wide variety of quality beverages. Kabuki Japanese Steakhouse and Sushi rounds out the dining experience in with an outdoor patio in warmer months for an added element of peace and comfort.
Crystal chandeliers glint over Caf? la Cave's main lobby, beckoning diners into opulent ballrooms, spacious banquet rooms, and the cavern room itself. Inside the restaurant?s rock-lined walls, rippling lighting, and singing stalagmites, chefs carve and cook many entrees tableside, including the tenderloin medallions of steak Diane saut?ed with garlic, shallots, and cognac. Cocktails from the full bar and a carefully selected wine list pair with entrees as smoothly as creamy sides of garlic mashed potatoes pair with wild-mushroom mac 'n' cheese.
Featured on one of Gayot’s Top 10 of 2012 lists, the seafood at Hugo's Frog Bar & Fish House "could not be fresher or better cooked." In addition to steaks and chops from its sister restaurant, Gibson’s, Hugo’s menu showcases a spread of classically prepared familiars including oysters on the half shell, pan-seared scallops, and giant lobster tails joined by drawn butter. But the eatery’s signature dish is a different kind of aquatic creature: frog legs arrive at tables sautéed and soaked in garlic butter. Maritime decor complements the nautical morsels, from nostalgic photographs of lighthouses to miniature models of ships to barnacles on the eyebrows of every server.