Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open flame grill to form a luscious meaty mélange. The full dinner ($39.99) marches out a cavalcade of choice cuts, allowing diners to welcome continuous windfalls of flavorful proteins. Brandish your table's provided card, green on one side, red on the other, and it will function as a meat traffic light that summons servers to either send stacks of seasoned beef, pork, or lamb skewers or halt plate traffic like a decorated culinary crossing guard. Or feel free to substitute greens for the grill by stepping into the sprawling salad-bar conga line ($24.99), two-stepping through toothsome goodies such as imported cheeses, steamed asparagus, and dozens of other hors d'oeuvres.
The lengua burritos, Jarritos, and red and green sauces that smother enchiladas aren't the only authentic south-of-the-border touches at Changarro Cocina. Its drink list also brings some traditional flavor. The granite bar area, part of the new owner's renovations, hosts more than 70 different tequilas and margaritas made fresh without any mixers. Patrons sip these beverages while nibbling ceviche, huaraches, and tortas and cheering on soccer matches, baseball games, and ice-fishing tournaments broadcast on TVs throughout the restaurant.
The Portuguese word “chama” translates to “flame,” which certainly suits Chama Gaucha Brazilian Steakhouse’s penchant for spicing things up. The tantilizing aromas of grilled meat waft from the kitchen’s charcoal grills, settling above a dining room where gauchos carve meats off skewers or expertly lasso drink orders. The refreshingly pared-down menu is divided according to the different cuts of beef, pork, chicken, or lamb available.
Stand facing one way in the parking lot of Niko’s Lodge and you’re in suburban Algonquin; turn the other way, and you’re in a mountain resort town. As diners pass under immense dark wood beams, they encounter a handsome pinewood bar, a roaring fireplace flanked by comfy furniture, and, drifting through it all, the fragrance of steak, rotisserie chicken, and pork ribs. Flavors tend toward hearty American favorites: barbecue, meatloaf, and decadent combinations such as a chicken-and-bacon mac and cheese, to name a few. Much of the fish is supplied by nearby rivers and lakes, and all the beef comes from upper-Midwestern Braveheart Black Angus cattle. If guests have saved some belly space, they can step outside to the fire pits to toast complimentary s’mores and destroy napkins on which they wrote embarrassing sonnets to pot roast.
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.
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.