In pubs across Ireland, the craic, which means enjoyable conversation and gossip, is everything. It's the same at The Curragh Irish Pub, with regular live music, Irish dancing, and live streaming of rugby and soccer matches from around the world. The Curragh's menu relies on its Irish ancestry, with traditional dishes such as corned beef and cabbage or chicken boxty. Beers follow suit, with dozens of Irish ales, including Smithwick's and Guinness, on tap. Whiskeys such as Jameson and Bushmills are also poured through tap-like spigots at the wood-paneled bar. In the summery months, The Curragh's patio radiates with warmth and conviviality, often humming with the cheer and snorted laughter of catered parties.
With live jazz music, USDA Prime steaks aged at least 21 days, and the freshest of seafood, Pete Miller's Seafood & Prime Steak is a living tribute to the colorful life of Harold “Pete” Miller. Miller grew up an avid hunter, studied History in college, and earned a Purple Heart as a marine in WWII. He even spent time slinging hats, before eventually settling on becoming a music salesman—a profession that would ignite his love of jazz and lead him to the rhythm-rich city of Chicago. Once settled, he discovered the Davis Street Fishmarket in Evanston where he became a regular, albeit outspoken, patron. He incessantly offered recommendations and recipe suggestions, eventually inciting the chef to hand him an apron and shout, “Do it yourself if you think you know so much!” Miller accepted the challenge and kicked off his culinary career with his usual flair and spontaneity.
Today, the pair of restaurants proudly carrying his name keep his legacy alive, hosting live jazz almost every night of the week, just like he would have wanted. In addition to the regular dinner menu, which features the likes of whole steamed lobsters and bone-in fillets, there’s also a bar menu that boasts more casual eats, such as burgers and sandwiches dressed in khaki slacks. The Wheeling location’s 250-seat patio features a granite bar with room for 50 people, as well as three huge fireplaces.
Cuisine Type: American tavern fare
Most popular offering: Giant German pretzel
Delivery / Take-out Available: Yes
Alcohol: Full bar
Number of Tables: 25?50
Outdoor Seating: Yes
Parking: Metered street parking
Handicap Accessible: Yes
Pro Tip: Enjoy great craft beer, tavern fare, sports, and live music.
In your own words, how would you describe your menu?
Our tavern fare complements the quality of our craft beer and spirits. We start with classic comfort foods, combine them with traditional bar offerings, and give them a contemporary spin. The portions are ample and the flavors are bold. Taste, savor, and enjoy.
What made you want to work with food? When did you first develop that passion?
My passion for food, craft beer, hospitality, and entertainment has been evolving since an early age. With 17 years of experience in the industry, I continue to have a passion for taking care of people and making sure they are having a good time.
The spirit of rock 'n' roll is alive and well at 27 Live, a restaurant, lounge, and performance venue named to honor members of the 27 Club?rock stars such as Janis Joplin and Jim Morrison who died at age 27. The restaurant's seasonal menu puts a modern twist on American classics using local ingredients, hand-ground meats, and house-made breads and pastas. Upstairs in the whiskey lounge, craft brews pour from taps, and local bourbons are delivered to discerning palates. 27 Live's partnership with independent distillery and fellow Evanston culinary anchor FEW Spirits means the restaurant graces glasses with custom libations. If not eating at a table or clinking glasses in the lounge, patrons are relaxing in candlelight on leather sofas in the private VIP suites amid wooden beams and exposed-brick walls. In addition, 27 Live's stage and sound system host various musical performances, which guests can take in while sitting, dancing, or doing the coolest move of all?The Sitting Man.
The staff members at The Rock House wouldn’t lavish their attention on any old beans picked out of a wholesale catalogue—they needed a more personal experience with the coffee-growing industry. To guarantee the wholly non-exploitative origins of each cup of java served at their shop, the coffee brewers partnered with growers in Sri Lanka to develop their very own crops and went the extra mile to ensure quality by roasting all the beans in-house. As the staff brews single cups with an artisanal pour-over method, customers can sift through rock-’n’-roll-inspired merchandise under the light streaming from naked light bulbs, chandeliers, and disco balls.