Diamond Fresh Seafood Market & Cafe is a gathering place for fresh-caught seafood from the far reaches of the world's oceans. As daily hauls of imported and domestically snagged premium seafood arrive, the knowledgeable staff doles out creative café-style meals that include shrimp alfredo and hearty salmon burgers. Customers who prefer to cart home their catches pick up home cooking tips at cooking demonstrations by pro seafood chef Carol Mackey, who reveals the culinary secrets behind potato-encrusted sea bass and other recipes. At the monthly demos, attendees can also bring their own spirits to sip during the presentation and the resident singing trout's lounge act that follows.
Inside Gianni’s Cafe, guests can don chef caps and create their own dish. They start the culinary adventure with a selection of nine pastas, and build their creation with the addition of one of 14 sauces such as spicy arrabiata with crushed red peppers. Finally, they top off their creations with their choice from a slew of ingredients, including peas, crabmeat, and ricotta cheese. Diners who’d rather let the house chefs take the wheel, dinner-wise, can dine on delicious recipes including chicken marsala, baked shrimp, and eggplant parmigiana. No matte which path they choose, diners enjoy their meals on the restaurant’s linen-topped tables while tucked away in horseshoe-shaped booths. The faux-marble walls and ceiling along with statues of muscled men evoke an Italian air that befits the dishes’ Italian roots.
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.
Throughout his life, Bob Chinn has refused to sit still. He began his restaurant career on the streets of Chicago at age 14, delivering orders of Chinese food on foot. From those streets, he built a business, eventually opening family restaurants in Evanston and Wilmette. The challenge wasn't enough though, and Bob began planning a concept restaurant: a first-rate seafood restaurant located in the landlocked confines of Wheeling, Illinois. The Zagat-rated eatery skyrocketed to prominence, acclaim, and success, earning the number one spot on Forbes's list of the top-grossing restaurants in the United States and completing phase one of its plan to make crabmeat our new currency. The menu reads more like a world map than a list of dishes. Alaskan king crab legs, Maine lobster, and Hawaiian ahi tuna represent the disparate domestic choices, appearing alongside exotic possibilities such as Nigerian prawns and stuffed Asian basa. To retain the characteristic flavors of this seafood, the restaurant flies in entire shipments on a daily basis, proudly filling a display board with that day's list of "jet fresh" choices from around the globe. The Reader praised this uncompromising devotion to quality ingredients, calling the fish "exquisitely fresh." To round out the selection, the chefs also stir-fry chicken and grill steaks that have been wet-aged for 3–4 weeks. Faced with a level of demand not seen since the Smithsonian auctioned off Abe Lincoln's rookie card, Bob Chinn's Crab House expanded its dining areas to accommodate more than 700 patrons at a time. The densely packed tables and booths sprawl throughout multiple rooms, which means visitors can experience the hustle and bustle of the main dining room or take in the back porch's tree-lined views.
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.
Since he came to the U.S. three decades ago, chef-owner Vittorio DiBenedetto has opened a few restaurants, but the Trattoria remains dear to him. Intimate even though it stretches across three dining rooms, the restaurant’s layout mirrors the chefs' commitment to friendly togetherness. That feeling of camaraderie extends to the circular cherrywood-and-granite bar, where pours of 40 different wines loosen up tongues in need of free-wheeling conversation or a reminder of what grapes taste like. Crisply contrasting black accents stripe the light yellow interior, where guests await house favorites including giant scallops and gorgonzola-topped steak.