Restaurants in Wilmette

Butch Maguire’s namesake founder entrusted his son Bobby with upholding the 50-year-old tavern’s reputation for pairing its menu of classic pub grub and craft beers with the convivial milieu of an Irish saloon. Dangling lamps glint off burnished wood furnishings and vintage glasswork, as radiant wall sconces spill their glow over plates laden with Guinness-braised bratwurst and custom-cut Reubens. Suds from Smithwick's and Harp nod to Butch’s Irish roots alongside pitch-black pints of Guinness ideal for pairing with the tavern’s late-night menu or fount of leprechaun tears.

Vibrant yellow walls wrap around the intimate-café interior of Vee Vee’s African Restaurant as chefs churn out traditional West African cuisines focused on Nigerian delicacies. The casual BYOB atmosphere stimulates conversation as patrons nosh on starters of egusi soup and fried plantains sporting delectable caramelized edges, before introducing taste buds to more meat-centric entrees, such as jerk chicken partnered with much friendlier sides of rice and red beans. Highlighted by Centerstage Chicago, Vee Vee’s eatery makes an impression on locals and tourists afar hosting Black History Month dinners, pounding the pavement at college cultural festivals, and as a "staple at neighborhood festivals throughout the city including the Taste of Chicago."

The bun-filling staff at Huey's Hot Dogs in Andersonville delights diners with traditional hot dogs, embellished franks, and other casual American fare including old-fashioned milk shakes. Customers can dive into classic Chicago dogs, sink teeth into blue-cheese burgers, or sate sausages' wanderlust by pushing their bun boats over bowls of hearty chili.

Sonny and Cher records, vintage beer can collections, and multicolored Christmas lights. If this sounds like a friend’s parents’ basement, you’re not far off. Jon Young, the owner of Kitch’n on Roscoe, raided his folks’ treasure trove of ‘70s tchotchkes to give his restaurant its signature funky and eclectic vibe. Within the bright yellow walls, patrons pull up to retro orange and red tables to fill their bellies with updated versions of breakfast and brunch comfort-food staples. Their signature Green Eggs and Ham—as featured on the Food Network’s $40 a Day with Rachael Ray—scrambles three eggs with fresh-basil pesto, spinach, scallions, and smoked ham over texas toast, and the tofu scramble quells meatless cravings. Known for their hangover antidotes, the chefs restore bodies from wild nights with heaping helpings of chilaquiles—eggs and fried tortillas smothered in chipotle salsa and pepper jack cheese—and the Borracho breakfast burrito—stuffed with beans, veggies, and eggs and drizzled with tequila-ranchero sauce.

Bartenders at The Money Shot Restaurant & Lounge pour cocktails by the shakerful, and ovens bake American and Italian cuisine, including Roman-style pizzas with thin, house-made crusts. Always attending to sports fans, the restaurant projects big games or referee pageants on a 100-inch projection screen and two 46-inch flat-screen TVs equipped with surround sound. In the evening, bands drum out live tunes, comedians crack jokes, and rappers dish tips on properly estimating the amount of paper it will take to gift-wrap Ja Rule's birthday present. Tuesday-night trivia contests mine noggins for tidbits of information on categories such as pop culture and history. As diners participate in a variety of events, platters of favorite Italian fare such as pizzas, bruschetta, chicken parmesan, and garlic Ferraris accompany frosty brews and mixed cocktails.

At The Moose Grill, servers pile Chicago-style Vienna dogs with toppings and serve up sandwiches beneath the gaze of a taxidermal moose head. Customers can perch on stools and wrap their mitts around signature Chicago-style Vienna dogs garnished with mustard, relish, onions, tomatoes, pickles, peppers, celery salt, and shavings from passing L trains. Burgers and sandwiches couple with freshly cut fries or chilled baby carrots, and breakfast sandwiches appease earlier appetites. The grill further demonstrates its commitment to freshness by not having a freezer on the premises, and by leaving latex meats off the menu.