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.
One of the first things you notice about Tavern on La Grange is how colorful it is: hot pink and indigo lights wash walls in a neon watercolor effect, and the bottles behind the bar are backlit with red and fuchsia. Murals of art deco-style buildings and figures give the room another added pop. Pasta and steak dishes are among the menu's crowning achievements, along with the likes of the Tavern chicken, lobster tail and lamb chops. People fill the restaurant's spacious, kaleidoscopic dining rooms throughout the week to take in bistro-style meals, drinks, or one of the establishment's periodic events. Those evenings are just one part of what the restaurant's owners hope makes Tavern on La Grange "a quality dining experience and community meeting place."
Beyond an ornate blue-and-white exterior, groups of family and friends celebrate any number of occasions over fresh Mexican seafood dishes. As birthday celebrants don sombreros and farmhands feed cogs to the mechanical bull, fork tines prod fresh lobster, fish tacos, and shrimp fajitas. Mariachi bands, DJs, and karaoke crooners also send music notes sailing through the dining room’s archways, as the 60-ounce Margarita Tsunami complements a whole red snapper doused with hot sauce. Meanwhile, live singers, magicians, and colorful cultural acts ensure eyes and ears feast as thoroughly as bellies do, during theme nights and shows that occur every Wednesday though Sunday.
Using all-natural meats, Amish free-range chicken, and produce from Midwestern farmers’ markets, Hemmingway's Bistro serves fresh, flavorful French fare in an attractive, white-tablecloth-laden dining room. Executive Chef Ala's fondness for melt-on-your-tongue seafood makes its mark on the menu—the restaurant imports fish from the East Coast daily. Satiate seafood cravings with the herb-crusted whitefish paired with caper butter ($18.95), or guzzle away at the Dijon salmon with a side of cream lentils ($21.95). The Classic ($36.95) stuffs grumbling stomachs with half a lobster, nine oysters, three shrimp, three clams, six mussels, and two crabs. Before the main course, showcase your magic skills by cutting the baked brie topped with apricot preserves ($11.95) in half with your saw-teeth. Vegetarians can fork in warm goat-cheese petite salad ($7.95) while carnivores sink their teeth into the roasted lamb rack paired with ratatouille ($26.95). Cleanse your esophagus with a glass of '99 Saint Clement syrah ($9 for a glass) or an '06 Campanile pinot grigio ($7 for a glass) from Hemmingway's stockpile of red and white wines.
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.
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.