The Forge of Vernon Hills
The notion of a private supper club calls to mind gleaming expanses of polished wood and racks of fine wine. Such a vision of The Forge of Vernon Hills, which was a private club until recently, is essentially accurate. In keeping with the spirit of exclusive opulence, chefs stew tart Montmorency cherries in a sauce for duckling and shuck fresh Virginia blue-point oysters. Twin lobster tails melt drawn butter, and seasonally inspired specials with fresh ingredients have included butternut-squash ravioli and seared jumbo sea scallops with fresh mango sauce. Adjacent to the main dining area are private rooms for parties of up to 160 guests, the exact number of people on a standard rugby team.