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.
The consortium of professional instructors at Fred Astaire Dance Studio, which was cofounded by legendary toe tapper Fred Astaire himself, shepherd students of all ages and skill levels through lessons that span the style spectrum. Patrons can learn how to cavort through classic waltz and fox-trot romps or swivel through the modern steps of salsa, swing, or mambo. For dancers hoping to hoof it up in a social setting, the Summer Dance Open House provides a one-night extravaganza of instruction, demonstrations, and amateur firewalking. During the event, guests sip complimentary glasses of white wine and nibble on snacks as they take mental notes during rumba and swing classes. Professional performances will set a fleet-footed example as guests practice steps with new and familiar partners and shimmy the night away. Apprentice foot flashers can develop their skills and confidence in three group classes, during which they'll trip the light fantastic with fellow students without tripping on the light itself.
The chefs at Pavilion Restaurant's two locations elegantly blend and fuse flavors from European and American cuisines into gourmet entrées. Drawing from the French, the chefs sear foie gras a la Versailles appetizers, presenting each rich morsel on a crisp pear slice dressed with signature sauce and a witty description from the previous night's salon. The marinade of soy sauce, teriyaki, orange juice, and fresh thyme on the Asian skirt steak expands the scope of the menu to Eastern territories. The chefs focus on Italian tradition as they crown the seafood linguine with fresh shrimp, scallops, and alfredo sauce. Stationed at the bar, bartenders fill glasses with a selection of international wines, beers, and expatriate cocktails.
Patrons can relax and unwind their ears after a long week with live jazz music at the Northbrook location as they split butter crepes with red caviar from the late-night menu.