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.
For more than 25 years, Once Upon a Bagel’s staff has cultivated a cozy vibe at the deliciously bread-perfumed bagel shop where customers can linger over breakfast, lunch, or dinner without feeling rushed or ignored. Atop the eatery’s main counter, bagels pile into baskets labeled with flavors such as asiago cheese, chocolate chip, pumpernickel, and honey blueberry, and trays of bagels, fish, and meat are prepared for catering. Beneath the bagel spread, an ample selection of breads puffs up in leavened excitement, hoping diners choose them to build a base for salmon-salad sandwiches, turkey pastrami, and the customer-favorite reuben boat, a loaf of bialy bread into which sandwich makers fold pastrami or turkey along with melted cheese and all the classic reuben trimmings.
The artful bakers at Upper Crust Bagels craft more than 15 varieties of kettle-boiled New York–style bagels fresh daily. The dough wizards work through the night to forge the circular comestibles, deftly mixing, shaping, and punching out their centers to ensure that they rise from their nocturnal slumber. Esurient shoppers can construct a baker’s dozen of flavor halos, populating their assembly with savory and sweet denizens such as sundried tomato, pumpernickel, and chocolate chip, along with a plain bagel for frills-free palates. Once a phalanx of 13 disks has been bagged up, nibblers appoint one of Upper Crust’s freshly whipped cream cheeses to the role of bagel haberdasher, cloaking floury plains with rich layers of spreads such as light lox spread or cheddar cheese.