Restaurants in Palos Hills

Bertucci’s Restaurant & Lounge evokes a wilderness retreat with log-cabin-style walls, hardwood floors, and a central fireplace on a bed of stone. Exposed rafters teem with greenery and the rising steam of chicken and veal in authentic Italian preparations, in dynamic sauces such as lemon wine and marsala. The open space mingles cozy ambiance with more than enough space for catered banquets that serve up to 100 people. Seafood fillets such as salmon and halibut insulate pasta draped with garlic, olive oil, and marinara. Patrons can venture outside to sip wine or an espresso drink amid the sprawling verandas of Bertucci’s open-air patio, where a fountain stands in a pool of water and falcons swoop down to snag unattended cannoli.

Before they're served up on plates or tidy carry-out containers, all of the spiced meats served at Alzain Grill are first embraced by the leaping flames that live beneath their grill. Those spouts of fire sear flavor into the spit-roasted kebabs, whole chickens, and shaved shwarma that characterize the all-Mediterranean menu. The blackened proteins arrive atop beds of spice and vegetable-infused rice.

Of course, the chefs cook more than meat. They prepare many of the Mediterranean Sea's famed vegetarian delicacies as well, such as hummus, tabouleh, stuffed grape leaves, and falafel sandwiches. They toss diced cucumber and dried mint with a dressing of Greek yogurt to make a unique salad, which also happens to be great for the skin should you happen to fall asleep on your food.

With indoor and outdoor seating, Fattoush offers Middle Eastern and Mediterranean cuisine that is 100% Halal. Diners can feast on Greek salads, shawarma, lamb kebabs, and shrimp kebabs paired with freshly squeezed juices. The restaurant also hosts a hookah lounge.

The tortilla-savvy chefs at El Ranchito Express curate classics such as tostadas, tacos, huaraches, and Mexican seafood dishes with catches from shrimp to red snapper. Plates brim with meats, including choices steak, chorizo, and traditional cuts of lengua. Sips such as horchata and Jarritos sodas wash down dinner, and tongues weary from assisting chin-ups can treat themselves to traditional fried desserts and cakes.