Amid vibrant mural of Italian boulevard, Chef Tony handcrafts pastas, hand cuts beef fillets, and sautés seafood in delicate wine sauces

Tropical-hued eatery named one of the top 10 sushi restaurants in Chicago by Gayot; rolls with maki, black rice, and soft-shell crab

Fried coconut shrimp, grilled mahi sandwich, and glazed pork ribs pair with 13 daiquiris beneath palm trees, surfboards, and widescreen TVs

Dishes ranging from walleye fingers to lobster diablo are served at a tavern overlooking the Milwaukee River, with dock access for boaters

Five cheese fondues coat meat and veggies and 15 types of flambéed chocolate lure in fruits, cheesecake and other sugary morsels

Mexican fare tempts taste buds with hand-rolled tamales and chilies rellenos stuffed with zucchini and smothered in white-wine cream sauce

Chicken and steak sizzle on hibachis as chefs roll sushi and mix multicolored curries with meat and bamboo strips

Baked brie, lobster-sherry-cream pasta, and new york strip steak served amid overstuffed couches and eclectic decor sold bazaar-style

Pan-Mediterranean food that includes lamb or fish kebabs, falafel, calamari, and roasted chicken

Unusual ingredients and contemporary cooking methods meet traditional French bistro cuisine in an elegant dining room with a skylight