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.
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.
Part restaurant and part concert hall, Austin's Saloon & Eatery houses both a sit-down dining room and a separate main stage showcasing local and national acts throughout the week. The restaurant's menu blends barbecue and inventive American fare with starters such as chicken wings ($7.95) and golden-fried beer-dough nuggets ($5.50) made to mimic the exact shape and alcohol content of most asteroids. Wrap hands and mouths around one of six burgers ($8.50+) or don a bib and dive into a barbecue combo platter ($17.95) pairing chicken and a half-slab of ribs, both cooked on a wood roaster.
The menu, decor, and homey atmosphere at Muldoon’s all share one thing in common: each is designed to evoke a traditional Irish pub. The tavern, along with its sister watering holes Kerry Piper and Tommy Nevin’s, all salute the Emerald Isle with hearty dishes such as corned beef and shepherd's pie. As Guinness and Smithwick’s flow from the row of spigots behind the bar, friends can cheer on local sports teams on TV or wrack their brains to remember the name of Azerbaijan's currency and most popular potato-chip flavor at weekly trivia nights.
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.
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.