Hand breaded fresh, never-frozen chicken fried steak and seafood served with fluffy biscuits, fresh vegetables, and homemade pie

Gluten- and dairy-free ingredients build African entrees such as calalu stew with chicken and cabbage, and grilled goat over spicy rice

Servers present Prime aged cuts of steak tableside before diners order, which then pair with potatoes, asparagus, and other veggie sides

Specialty pizzas and subs with dough made from scratch daily and housemade meatballs

Chicken-fried oysters headline a menu of globally accented beef, yellowfin tuna, and five-spice duck

Ovens bake 19 varieties of New York–style bagels & Kiolbassa-brand sausage-stuffed Mini-Bagelaches

Pan-Asian entrees and 58 specialty sushi rolls made with creative ingredients, including red-chili sauce, garlic, and roasted jalapeños

Traditional pasta and meat dishes inspired by shared Sicilian heritage top tables at two family-run Italian restaurants

Fresh fish, pan-fried noodles, chicken lettuce wraps, and asparagus-and-crab soup

Simple, modern dishes such as pappardelle pasta, tender steak, and gourmet burgers served in a loft overlooking the Fox River