In running Freddy's Steakhouse, Jim and Tammy Kamradt have tasked themselves with carrying on a 50-year legacy of greatness. And it's clear they're up to the challenge. For his part, Jim draws upon 35 years in the meat industry to personally select and cut every Angus steak, which, as the restaurant's specialty dish, has a half-century of renown to live up to. Tammy manages the rest of Freddy's day-to-day operations, from working with the staff to signing for and unpacking the flames that sear each cut. The result of the couple's hard work: a warm atmosphere with live weekend entertainment, an extensive spirit list, and iron-rich meals that are special from escargot starter to flourless chocolate cake dessert.
Parea is a Greek term for a gathering of friends and family?and what better to gather around than the eatery's perfectly cooked meats. Entrees range from custom-grilled bone in ribeye to the restaurant's namesake burger, which comes topped with a feta spread and kalamata olives. Heaping basket of truffle fries round out meals, as do pours from the full bar. The bar's specials include a beer of the month and Martinis and Manicures Night, in which women can socialize and ask their bartender if a french martini compliments french tips.
With its lapping waves and watery vistas, Lake Michigan makes for a decent approximation of the much larger Atlantic Ocean, where Jeff Mazza feels most at home. Still, the owner of New England Seafood Company Fish Market could not shake a feeling of homesickness when he relocated to the Midwest. "Sitting on a deck eating some fried clams and some lobster rolls, that's every weekend pretty much. That's the stuff we miss and couldn't really find too much out here," he told ABC7?s Hungry Hound.
Rather than pining away and writing novel-length emails to the family dog, Mazza reflected on what he missed the most about New England and put together a plan. Soon enough, he and his brothers had opened a restaurant and market and were busy importing seafood freshly caught in the Atlantic?s waters. Today, their menu includes baked haddock, pan-seared crab cakes, and the aforementioned fried clams and lobster rolls of Jeff?s youth. The lobster rolls?with their cold lobster meat, buttery seasonings, and buns imported from Boston?seem to have won over the most local fans. Serious Eats recently described them as "the purest, simplest version" of the sandwich found in Boston or Chicago.
The spring rolls at Moher Public House hail from the east, but not as far as Asia—they're an Irish take on the appetizer, boasting corned beef, mashed potatoes, cheddar cheese, and mustard wrapped and steamed inside a cabbage leaf. They aren't the only dish that's reflective of the Emerald Isle, either. Irish nachos pile scallions, tomatoes, bacon, and jalapeños onto fried potatoes, and classic entrees such as Guinness beef stew share the menu with American pub fare. Patrons can even mix and match their meals' country of origin by ordering burgers, crab cakes, or ribs before a bowl of homemade bread pudding, mixed with dried cranberries. The eclectic food offerings go hand-in-hand with a full bar, where shots of Jameson Irish Whiskey can be had for $3 on any day of the week. Daily food and drink specials build up to Friday's all-you-can-eat fish and chips: Atlantic cod in a Smithwick's batter, which, like all of the pub's seafood, has been certified by Safe Harbor. Live music plays on Friday and Saturday nights, and Thursday trivia rounds challenge teams with tougher barroom questions than "do you have a bottle opener?"
When entrepreneur Harold Pierce opened the first Harold’s Chicken Shack on Chicago’s South Side in 1950, his chefs fried chicken as it was ordered, filling customers' empty hands with baskets of fresh, piping-hot chicken in 12–15 minutes. Today, the chain of 62 restaurants peppered across the Midwest and Southwest continues the old tradition of rewarding patience with astonishingly delicious chicken. The long-standing shop specializes in a simple order—breaded chicken fried in a rich mix of vegetable oil and beef tallow for a home-cooked flavor. Chefs prep the chicken Chicago style by pouring a dash of sauce over the basket, which soaks into the white bread and crinkle fries that come with every order. Marked with the famed emblem of a cook chasing a chicken with a hatchet, the restaurant has saturated the city’s consciousness, earning a mention in Tucker Max’s I Hope They Serve Beer in Hell, an appearance in Kanye West’s music video Through the Wire, and its own chicken hologram projected over the skyline. Serious Eats sums up citywide sentiment for the chain: "When the words 'fried chicken' are uttered in Chicago, it’s a fair bet that the name Harold’s Chicken Shack will usually follow."
Sid Kotlick and his brother-in-law, Len Toll, never would have guessed that one day their ramshackle eatery, Calumet Fisheries, would make it to Hollywood. Yet lo and behold, the South Side staple was featured in the background of the iconic bridge-jumping scene in The Blues Brothers. Years later, Check, Please! and Anthony Bourdain's No Reservations both dropped in to commend the menu's selection of catfish, herring, shrimp, and scallops, all cooked to perfection in an onsite smokehouse. Bourdain dubbed the food “destination smoked fish” for the restaurant’s closeness to the outskirts of Chicago and the banks of the Calumet River, where fisherman used to dock their boats to stop in for a bite. To bring out the natural flavors of each aquatic morsel, cooks marinate the seafood overnight, then smoke it over cherrywood and natural white oak logs. Diners can also dig into fried smelts and frog legs as well as eleven side dishes, from sweet potato tots to breaded pickle spears. And the fishery only has one catch: all orders are carry out.