About this business

  • Cuisine
    American, Cafe, Contemporary
  • Meals
    Lunch, Dinner
  • Website
    thedepartmentjoliet.com
  • Price
    $$$$$
  • Hours
    Sun 3:00 PM - 11:00 PM
    Mon Closed
    Tue-Thu 3:00 PM - 1:00 PM
    Fri-Sat Closed
  • Cuisine
    American, Cafe, Contemporary
  • Meals
    Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Valet
  • Delivery
    No
  • Reservations
    Yes
  • Catering
    Yes
  • Good For Groups
    Yes
  • Show Less

Tips

250

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Brett C.
Report | 8 months ago
This restaurant is closed.
carol g.
Verified
Report | a year ago
Pay aware of the expiration date on the Groupon certificate. We failed to do so. They wee nice enough to honor a portion of it.
cornell h.
Verified
Report | a year ago
great experience
Mary B.
Verified
Report | a year ago
Chicken piccata was a little grissly last night and my twice baked potatoe was only luke warm. Had to send back the potatoe and was done with my meal by the time I got it back. Not too happy!
Karen L.
Verified
Report | a year ago
Great dinner and a fair price.
Barbara W.
Verified
Report | a year ago
Wonderful place. I'm glad we went, and we will be back.
Norma S.
Verified
Report | a year ago
Thanks for accomadating us when we showed up 1/2 hour early for our reservation. It made a huge difference to some VERY tired children!
Nancy H.
Verified
Report | a year ago
Everything was wonderful and our waitress was very helpful with suggestions. I loved the choice of dishes on the menu. Great atmosphere also. We will definitly be going again.
Janet N.
Verified
Report | a year ago
Great experience. I will definitely be back.
Patricia K.
Verified
Report | a year ago
Too bad there is south construction. Difficult to Get there. Need valet.
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From Our Editors

Named in honor of local firefighters and police, The Department's restaurant and liquor lounge serve modern cuisine in a loft-style space outfitted with exposed-brick walls, gleaming wood floors, and an abundantly stocked bar. In preparation for the dinner rush, waiters flip crisp white cloths to hide tables’ risqué tattoos while chefs fire up the grill and stir marinades for gourmet steaks, pork loin, and seafood plates. House specialty dishes reflect the chef's meticulous attention to detail; the Cajun rib eye basks in a marinade for 48 hours, and the crab-stuffed tilapia offsets the rich seafood with a white-wine sauce. At lunch, a menu of gourmet sandwiches and burgers fosters casual meals. Fridays see live acoustic entertainment filling the air with quarter notes as bartenders work hard shaking potent cocktails and luring corks out of wine bottles with maraschino cherries. Those craving al fresco eats during warmer months may dine on The Department's tree-lined, second story balcony.

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