The chicken at one sixtyblue

Photo: Jill Paider

Evanston Chicken Shack Regulars at this roadside dive know to call in their orders ahead of time so they don’t have to drool for 20-plus minutes waiting for their fresh-from-the-fryer, juicy birds. A steady stream of NU students and fried-chicken fanatics go bonkers for the slightly peppery, battered chicken dinners, complete with fries, cole slaw and bread for sopping the grease. Wings—served with hot, smoked or honey-barbecue sauce—rival nearby Buffalo Joe’s for hometown favorite. 1925 N Ridge Ave, Evanston (847-328-9360). El: Purple to Central. Lunch, dinner (closed Sun). Average main course: $7.

Harold’s Chicken Shack #24 Out of 50 or so locations of this “chicken king” empire, why did we choose to highlight this one? After sampling our weight in wings, we believe it’s the best. Order the four- or six-wing plate, ask for it “fried hard” (extra crispy) with pepper (lemon-pepper if you want zing), and get both mild and hot sauce on the side for dipping. If you can’t make it home without tearing into the bag, prepare for your car to be covered in crunch. 407 E 75th St (773-488-9533). El: Red to 79th. Bus: 75. Lunch, dinner. Average main course: $5.

Hearty  There are other, lighter paths to take at Hearty, but why not go the route of extreme gluttony, starting with fried mac-and-cheese squares followed by glorious fried chicken with creamed collard greens. Start with a cocktail (all of them are solid) and end with the warm and fragrant New England Indian pudding. 3819 N Broadway (773-244-9866). El: Red to Sheridan. Bus: 22, 36, 80, 151. Brunch (Sun), dinner (Wed–Sun). Average main course: $20.

Ina’s Judging from the long lines on weekends, people seem willing to wait forever for the Scrapple (a crispy, slightly spicy polenta-like dish flanked by eggs and chorizo) and Heavenly Hots (sour-cream pancakes). The question is, now that Ina has added some new breakfast items—chicken and waffles; breakfast sandwiches; salmon patties—will the regulars be willing to try something new? They should, because Ina has suspended dinner service until the spring—so if they want the fried chicken, they gotta put the Scrapple down. (Or eat both.) 1235 W Randolph St (312-226-8227). El: Green, Pink to Ashland. Bus: 20. Breakfast, lunch (Mon–Sat) (dinner suspended until spring). Average main course: $9.

one sixtyblue At this West Loop favorite, chef Michael McDonald amplifies classics with seasonal ingredients in dishes like the Sonoma duck breast with acorn squash and black kale. Specials like $4 burgers (and $4 craft beers) on Thursday nights in the bar and the $8 fried chicken on Wednesdays are hard to resist—and even harder to find a seat at. 1400 W Randolph St (312-850-0303). El: Green, Pink to Ashland. Bus: 9, 20, 65. Dinner (closed Sun). Average main course: $25.

Pearl’s Place We’ve learned the hard way to be patient with the long waits. But don’t worry: The fried chicken is so damn juicy and sealed in a crunchy, pepper-flecked exterior; the collard greens so tender and flavorful with pork bits; and the sweet-potato pie so fragrant with cinnamon and nutmeg that we’d wait forever. 3901 S Michigan Ave (773-285-1700). El: Green to Indiana. Bus: 1, 29, 39. Breakfast, lunch, dinner. Average main course: $12.

Toreore Chicken is the main (okay, only) thing on offer at this fast-food spot in the mega Korean market Super H Mart. Thanks to patented mixed-grains crust and fryers bubbling with 100% vegetable oil, the finished product is trans fat–free and nearly greaseless, but far from tasteless. Purists should stick with the plain marinated, dipped and fried version, while those game for vaguely odd but addictive flavors should venture out and order half garlic and half sweet-and-spicy. Super H Mart, 7801 N Waukegan Rd, Niles (847-965-0311). Lunch, dinner. Average main course: $16.

West Town TavernWe wish every neighborhood had a cozy spot like this—unfussy food, fun wines, and jeans and suits mingling sans attitude. Chef-owner Susan Goss and her husband, Drew, keep us coming back weekly for different nightly specials, like Monday’s killer buttermilk biscuit–and–fried chicken platter, made with Goss’s great-grandma’s recipe. 1329 W Chicago Ave (312-666-6175). El: Blue to Chicago. Bus: 9, 56, 66. Dinner (closed Sun). Average main course: $18.

Read more: http://chicago.timeout.com/articles/restaurants-bars/83310/8-restauran ts-with-great-fried-chicken#ixzz0hj0rbGb2

There’s no doubt that Chicago’s Magnificent Mile has alot to offer, and wine is no exception.  Some of the best restaurants in the world are offering amazing dishes for both lunch and dinner.  Besides great company, only wine goes better with the cuisine and scenery, and these restaurant have the cellars to please any afficionado:

TRU. They have over 1800 selections and Wine Director Chad Ellegood is out to make sure diners have all options available.  Wines from Austria, New Zealand, Greece, Chile, Slovenia and more will pair up with any dish Chef Rick Tramonto and their whimsical kitchen can come up with.

NoMI. Though the recent departure of Master Sommelier Fernando Beteta leaves them with huge shoes to fill, he leaves behind a stocked cellar and great list.  Champagne Salon, DRC Le Montrachet Grand Cru, Chateau Haut-Brion, Petrus, Gaja Barolo, Clarendon Hills Astralis, and Araujo Estate are just some of their decadent selections.

Spiaggia. Not only are they a Chicago institution, but Wine Director Stephen Alexander has put together a very good Italian list to pair with Chef Tony Mantuano’s award winning cuisine.  Take a tour up and down “the Boot”!

Pelago. They are one of Chicago’s newest restaurants but are already staking their claim with nominations for Jean Banchet and James Beard Awards.  Located in the Raffaello Hotel, their luxurious setting, excellent cuisine and a well rounded all-Italian list.  Over 150 selections have been picked by Wine Director Domenico Masrici.

C-House. This marriage between the Affinia Hotel and Chef Marcus Samuelsson has made Chicago a real winner.  Not only do they have great dining, but they also have C-Bar, a great spot to share fresh seafood and drink, and C-View, a rooftop bar and lounge.  Plus, sommelier Lucas Henning has put together a fine list full of wine, cocktails and sake.

Les Nomades. Many accolades have adorned this excellent new restaurant and Chef Christopher Nugent, and the list is no let down.  It is mostly comprised of French selections from Burgundy, Bordeaux, Champagne, Rhone, Alsace, and the Loire.

Firkin is tucked in to quaint, “Mayberry like” downtown Libertyville.  It’s located next to its sister restaurant The Tavern.

 Manager Tom Olsen warmly greeted me and Giles from the Great American Cheese Collection.  Giles had been selling Tom cheese for many years and they had yet to meet. 

 Although Firkin has received a lot of attention for it’s deep collection of beer and vodkas (10 Best Suburban Bars, 50 Best Beer Bars), I was there to check out their food.  I would call this a bar and restaurant where the food has equal footing with the liquor.  And we can’t say that about many bar/restaurant combinations. 

 How can I judge it as such?  For one, it’s a “scratch” kitchen (they don’t purchase their food pre-made, except for some dessert offerings.  They also source ingredients locally (a local farm for a new upcoming burger, the local farmers markets).  To top that off, they are sourcing “best in class” ingredients like Giles cheese and Nueske applewood smoked bacon.  I embarrassed myself once at the fancy food show by eating all the smoked bacon samples from Nueske.  It’s just really good stuff.  They also use Boars Head meats in their sandwich offerings. 

Warned Goat Cheese

 And, finally this: Giles had a side sample of their coleslaw.  I love to try coleslaw from a variety of places and think that if a chef really cares about the taste of the coleslaw, well – they care about everything.  And, I was happily surprised.  The coleslaw piqued my taste buds with sweet (a touch of honey), spice, vinegar.  There was “stuff” going on. Tom said he’s “been working on it” for weeks just to get the right blend.  I love that!

 On this afternoon, we started by sampling the warmed goat cheese in a roasted tomato sauce.  The dish (in general) reminded me of a common tapas dish.  The tomato sauce had an inspiring kick and a deep tomato flavor.  It was just right. Then, the heat was comforted by that warm, mellow goat cheese.  Fire, comfort, creamy texture.  I would eat this every day.

Potatoes with Blue Cheese

 We moved to the Queso Fundido appetizer with rock shrimp, bay scallops and Chihuahua cheese.  So, in my mind, I was still picturing the taste of a typical queso fundido with chorizo.  This had seafood that stood up for itself intermingled with that warm stringy cheese and a nice broth on the bottom.  There are many who say cheese and seafood don’t belong together, but I believe they do!

 Firkin’s whole menu is very eclectic and anyone should be able to find something to warm their belly.  They have wings, pizza, quesadillas, baked escargot, fried asparagus, welsch caerphilly, warm sourdough pretzel’s.  Doesn’t it all make sense?

 We moved on to entrée’s.  I sampled their bbq pork (suggested by Tom’s wife).  I asked before ordering whether this swung sweet or savory. Tom said “yes, all of that and some spice.” He was not kidding.  I’ve never tasted pork dressed this way.  It was Thai flavored and hit all taste combinations in my mouth.  It’s served with cool, seasoned- just-right garlic mashed potatoes with sautéed peppers and onions. 

 I spotted some potatoes with blue cheese on the menu and asked for a side of them. I died and went to heaven.  The potatoes were thin sliced and cooked in balsamic and seasoned. They were topped with melted blue cheese.  In that moment (and the next day!), it was the best thing I ever ate.  The tanginess of the cheese, the soft comfort of the potatoes – just great bar food to sop up the booze.  I wasn’t sopping on this afternoon, but that would be a great way to use this dish.  There may have been other ingredients involved.  I am not sure I could duplicate this dish.  However, Tom – if you are out there reading this – please don’t take this off the menu!

 Giles sampled their Tallgrass burger (grass fed, hormone free) with slices of his Laack Brother’s aged white cheddar (which Tom highly recommends for a burger) medium rare.  It was gone and part of a second in no time.

 Firkin honors all holidays; we were just coming off Mardi Gras and they’ve started moving into St. Patrick’s day.  The chef adds holiday authentic dishes. 

 Next up: the menu is being re-configured.  Some of the classics will stay, but they are changing it up quite a bit.  The menu will also include beer parings so you’ll know what beer tastes best with each entrée.  They will continue to tell their patrons where they source their great ingredients and will continue to “evolve” dishes to make them better and better.

 I have to include a section about the beer.  If you are a beer connoisseur and have not made a visit to Firkin, the time is now.  They have Trappist Ales, Belgium offerings, Lambic, beers from England, Canada, and Germany to name a few.  They even have a gluten free beer! 

 Just a few more beers I’ve never heard of include such great names as Surly Furious, Kasteel Rouge, Trumer Pils, Mighty Arrow, Hairy Eyeball, Choklat and Supper Club. 

 Drive on down or up to Libertyville to eat the food and drink the beer at Firkin.  I guarantee you will find something here you’ve never had before that will become a favorite.

 Firkin

515 N. Milwaukee Ave

Libertyville, IL 60048

847-367-6168

http://firkinoflibertyville.com/

OUTSTANDING RESTAURANTEUR

Donald J. Madia: Avec, Big Star Taqueria and Bar, Blackbird, The Publican and The Violet Hour

Richard Melman, Lettuce Entertain You Enterprises

Paul Kahan (photo courtesy of Sky Full of Bacon Blog)

OUTSTANDING CHEF

Jean Joho – Everest

Paul Kahan, Blackbird

OUTSTANDING RESTAURANT

Les Nomades

Spiaggia

RISING STAR CHEF

Josh Adams, June, Peoria Heights, IL

BEST NEW RESTAURANT

Cibo Matto at the Wit

Dish served at Alinea

OUTSTANDING PASTRY CHEF

Mindy Segal, Hot Chocolate

OUTSTANDING WINE SERVICE

Alinea

NoMi at the Park Hyatt

OUTSTANDING WINE AND SPIRITS PROFESSIONAL

Brian Duncan, Bin 36

Alpana Singh, Lettuce Entertain You Enterprises

OUTSTANDING SERVICE

Alinea

Carlos, Highland Park, IL

Chef Koren Grieveson, Avec

BEST CHEF GREAT LAKES

Michael Carlson, Schwa

Curtis Duffy, Avenues at the Penninsula

Koren Grieveson, Avec

Bill Kim, Urbanbelly

Chris Nugent, Les Namades

Arun Sampanthavivat, Arun’s

Bruce Sherman, North Pond

Giuseppe Tentori, Boka

Paul Virant, Vie, Western Springs, IL

I was invited to sample the menu at LuxBar and it had been some time since I’d been there.  Friday late lunch – in the main room next to the cozy fireplace. The Olympics were on, and some TV’s were tuned to discussion about Tiger Woods.

 Luxbar is owned by Gibson’s Restaurant Group which also brings us the famous steak house, Quartino, and Hugo’s Frog Bar.  It’s also known for having a well stocked bar, and a great wine list (with many selections by the glass).  So, many of their casual menu offerings are the perfect accompaniment to a few cocktails.

 I brought along my friend Katherine – who’s bigger than life personality can fill a room.  She would make a nice taste mate for the festivities.  We met James, our server and spent a little time getting to know him.  He did not know he’d be spending the lion’s share of the afternoon with us – but I do think we grew on him!  He’s a responsible and mature young man who’s studying to be a science teacher (everyone knows we need more of them!).  He also takes care of his customers.  As I have written before – make sure the front of the house is in order.  I complimented James to the chef – he’s lucky to have such a caring employee.

 As you may know, Luxbar is smack dab in the middle of the Rush Street area – so there are a variety of patrons that can show up there:  conventioneers, beautiful people from the neighborhood, film and television stars and regular Joe’s.  I think the menu fit’s the neighborhood.  We sampled from their lunch/appetizer fare.

 We tried the baby back ribs. James suggested we have the sauce on the side (and that was a good suggestion).  The ribs did have a rub on there – but either the rub was not spiked enough with flavors, or was applied lightly and close to cooking – either way the rub or the rib flavor did not stand out.  The ribs were small and did not have a lot of meat to sink yourself into either.  The accompanying cole slaw was watery and bland.

Truffle Fries

 Here’s some good news.  We tried the truffle French fries with grated parmesan served with a garlic aioli sauce.  These were just plain yummy!  There was a combination of crispy and soft fries (which I prefer).  They applied the truffle oil just right. This can be difficult – most people use a heavy hand.  Just a very light touch gives the fries some depth of flavor and earthiness that is perfect.  The parmesan cheese gave a nice, appropriate saltiness.  And, the garlic aioli was terrific – I thought about showering in the stuff.  Would that be a good thing?

 We tried the steak and black bean chili.  No one should be afraid of heat here.  It was much more like a beef and bean soup.  The meat was broken down so it tasted like mom’s pot roast.  Now, don’t get me wrong, I love mom’s pot roast – but I wasn’t expecting it in chili.  They used little black round beans. They felt al dente to me – I wanted those beans to spend a few hours in the chili.  And, there was no substantial chili seasoning to be found; it was much too mellow for my taste. 

 I was interested in the steak and iceburg wedge – that retro 70’s salad that’s easy to execute but hard to master. I asked James about the blue cheese dressing.  The wedge salad typically has blue cheese, blue cheese dressing, bacon and tomatoes.  He brought out a sample of the blue cheese dressing and the choir started, and the angels sang!  Yes, it was supercalafragalistic blue cheese dressing!  I started to swoop the fries in the dressing.  I started getting anxiety thinking that I would have to lick that little cup he gave me dry! I am an admitted snob about blue cheese dressing, and I tend to get really excited when I find a good one.  The last one I loved was at Jim McMahon’s (now closed) sports bar/restaurant on Milwaukee in Glenview.  And, what was it about the dressing that makes it great?  Why, it’s a kick of Tabasco.  The chef was kind enough to give us the basic ingredients. I think I can do a pretty good job (and perhaps you can too) with the listed items.  So, the steak wedge salad was a home run due to the terrific blue cheese salad dressing.  All of that smoked bacon, diced tomato and “good” blue cheese helped it’s yummyness as well!

1/2 of a steak & iceburg wedge salad with blue cheese

 Luxbar has so many other choices we did not get to: a variety of sliders, burgers, sandwiches and soups.  It’s also got some great sides like truffle mac and cheese, tangled onions and roasted veggies.  Desserts include retro favorites like a banana split, cookie sundae and chocolate cake.

 All in all, the experience was good – the atmosphere, James our server, a discussion with the chef, and great fries and blue cheese dressing filled our tummies with Friday afternoon happiness!

LUXBAR BLUE CHEESE DRESSING INGREDIENTS

 Mayonnaise

Buttermilk

Blue Cheese

Onion Powder

Tabasco Sauce

Worcestershire Sauce

Salt and pepper to taste

 LUXBAR

18 E Bellevue Place

Chicago, IL

312-642-3400

www.luxbar.com

Chicago’s third annual Restaurant week has started. It’s a great way to sample restaurants while honoring your budget.  Lunches are a fixed price of $22 for 3 courses.  Dinners run $32 for 3 courses.  This does not include tax and gratituity.

As of today, there are over 170 restaurants participating – support just keeps growing. For a full list of restaurants, go to: http://www.choosechicago.com/eatitup/Pages/Restaurant.aspx

NOTE:  I have just found a very cool tool to use during restaurant week.  It will calculate the savings so you can decide (from a money perspective) if it’s worth trying a particular restaurant.  Here’s the link: http://www.avclub.com/chicago/articles/restaurant-week-calculator,3840 8/.

Before I go into the rant on this evening, let’s be clear. The intention of my blog is to find great dishes. I am not looking for the bad dish or restaurant scenario – there are plenty of yelper’s out there for that purpose. However, I am making an exception because this evening was so bad I felt it was important to write about it.

We had an 8 pm reservation and all parties were present and accounted for. We waited a half hour to be seated and then another half hour before anyone showed up at our table. We were hungry and wanted a cocktail. When our server showed up, she spread her cheery energy and apologized for the delay. We felt a little better. Then the wine bottles showed up, but there were no glasses and no opener. This just started an evening that quickly went further down hill.

Fellow diner Coleen weighs in on the “welcome” experience: “Then to wait such an excessively long time to even be acknowledged- missing wine glasses missing plates and silverware missing chairs that we had to get ourselves Then to be given not enough menus and be told that he couldn’t get us drinks because he wasn’t our server Next on to our over bubbly waitress. Not that I’m not saying she was making the best of a bad situation but thank you Dori… I did find her obnoxious also. I really didn’t need to know she is going thru a divorce and that she still gets along with her ex or how many children she has …”

Although we are all real food lovers (and some of us are thin the business), I believe that typically, we are full of optimism and show up with an open attitude. And, throughout this long, painful evening – we kept saying “oh, the next round of food will be better.” And, it just kept getting worse.

I think we were so ravenous that when it came to ordering appetizers we could not stop. I am pretty sure we ordered almost everything: baked clams, mussels, eggplant, sausages with peppers, stuffed pepper, calamari two ways, Caesar salad. Every single dish was bad except the stuffed pepper. The calamari was cold and soggy (they forgot to bring us the second calamari). The Caesar salad was ordered without croutons. It came with croutons. We took it back, it came out without croutons, but the salad was mushy and the dressing was tasteless.

Giles went upstairs to speak to the manager. A few minutes later, the chef came downstairs. He appeared defeated, dirty and disheveled. He said the economy was bad; it was dead during the week, and hard to get people to work when the restaurant was busy. He took no responsibility for the situation. He claimed he would rise above all of this and ensured us that our entrée’s would be well prepared. And, we wanted to believe him!

This guy is part owner here. I think of executive chefs as CEO’s of their kitchens. They need to take responsibility and leadership roles – source the best ingredients and have good staff cooking. Put love in the food, serve it hot (or appropriately) and make sure it looks decent. None of that occurred. Why was he in charge?

The entrée’s came out – he was missing mine and Brian’s. They did not acknowledge this. And, our food did not come out for another 10 minutes. Out of ten dishes – two were edible: the baked chicken (hard to screw that up), and the veal saltimbocca. My risotto was overcooked. Giles seafood was overcooked. One of the pasta dishes did not yet make it to al dente.

We brought the chef back down. We showed him the problems with each dish. At one point, he yelled back at an employee who was with him (in front of all of us): “You tell _____, if he ever puts out a dish like this again, he’s fired.” The chef told us the only dish he made was the saltimbocca. So, even though he promised to watch over our dishes and take care of this, he did not even look at what he was putting out for us. 

Am I in a Reality TV program here? Where is Gordon Ramsey?

He said his dessert would be second to none. It was not edible. He placed mango and banana on a plate doused in some type of “bananas foster sauce”, and placed a scoop of vanilla ice cream in the middle. They used some type of butane lighter NOT to heat the fruit. It was really just there to soak the fruit with the foul smell of fuel.

We did not bother bringing the chef down after the fuel infused dessert. We know the economy ruined our dessert. Yeah – that was it!

The culinary rat pack gathered at Dori’s for “retro 1960’s night” -music, cuisine and cocktails all had the flair.  Here’s the menu:

Appetizers

Chicken Liver Pate

Toast points

Shrimp Butter

Blue cheese chili dip

Drunken Frog Legs

Waldorf Salad

Shrimp Cocktail

 Entrees

Lobster Thermidor    

Tournedos of Beef with Bordelaise Sauce    

Boeuf bourguinonne        

Chicken Cordon Bleu    

Potatoes dauphinoise     

 Dessert

Cream Puffs

Obviously, everything was pretty low calorie back in the 60’s.  We had the artery ambulance outside just in case.  Dori has an amazing ability to source both great seafood, beef and piggy.  And, if you can judge a woman by the size of her shrimp, well..

Chef Daniel Kelly pitched in to create those drunken frog’s legs and they were really pretty laid out by the end.  And, really – they do taste a little like chicken.

I made the shrimp butter – and it was both rich and yet subtle.  I spent some time researching  1960’s recipes. They were bare bones simple.  A cheeseball rolled in nuts and served with Melba Toast.  Caviar and shrimp were the fanciest of appetizers for sure.  Every once and a while you would see some crab.

 
Drunken Frog Legs

The Lobster Thermidor was so rich – and Dori was able to stop cooking the lobster just before it was headed into “the tough zone.”

Patrick honored Julia Child by cooking her Beef Bourguinonne – served lovingly on top of comforting mash potatoes and sprinkled with peas.

Brian made chicken cordon bleu for the green giant – those were some large pieces. I often suspect that when all of us leave Dori’s house a team of elves come out and clean up the rest of the food!

We ended up not having room in our tummy’s for much more food, so we cut back dessert to some fantastic cream puffs by Joe. To quote Giles “These are the best cream puffs I have every had!” Coleen also made these really darling spoonfuls of chocolate (which was about the size we could really fit in our stomachs by then.)

I am not sure we want to venture too far back (like the 40’s), but we will certainly move forward!
 
Joe’s Cream Puffs

SHRIMP BUTTER

Ingredients

• 3/4 pound small shrimp
• 2 Tablespoons minced onion
• juice of ½ lemon
• 4 Tablespoons mayonnaise
• 1 ½ sticks soft butter
• 1 8 ounce package cream cheese
• salt to taste

Directions

• Mix all ingredients except shrimp
• Add shrimp

 Serve with crackers

A few weeks ago I gathered the family to visit Pinstripes.  There is one in the Arboretum shopping center in South Barrington that is no more than about a year or two old.

 This 50,000 square foot facility kind of catches your breath the first time you walk in.  To the left are the bocce lanes, to the right bowling and straight ahead their Italian Bistro restaurant.

 This is the perfect place to take the family for a day full of fun all in one contained environment.

 We played a few games of bocce.  It appears to be a ‘gentleman’s game” but anyone can certainly generate excitement. 

 On this day, we ate while playing bocce.  Mini hamburgers, nicely cooked thin cut French fries, a chicken sandwich, and a new flatbread dish with chicken, cheese and avocado.

 We moved on to bowling.  The environment there is a bit more intimate – and allows for socializing amongst both friends and strangers.  The wait staff is terrific – they always want to make sure you have what you need.

 In the Italian Bistro, in addition to pizza, soups, and sandwiches – Pinstripes offers an entire Gluten-Free Menu.  Sandwiches are available without bread and guests can substitute Bibb or Iceberg lettuce for wraps.  With 24-hour notice, pizzas are available with gluten-free dough and pasta dishes are available with gluten-free spaghetti or penne.  The entire Gluten-Free Menu is available upon request.  This is very exciting for those who have to follow a gluten free diet.

 In addition to the American Italian Bistro, Pinstripes has a fully stocked wine cellar, a full bar, two private dining rooms, and a wood burning pizza oven.  It a great place to have a corporate event or party.  In the summer, they open up the expansive deck which provides even more room for dining and dancing the night away.

 On Friday and Saturday nights, enjoy the live music.  Featured performers include Brother John (vocalist, guitarist and keyboardist who has performed with Eric Clapton, Black Crowes and Buddy Guy), Herman Hines & The Blues Angles (world renowned blues vocalist) and Barrelhouse Chuck (world famous Chicago blues, boogie woogie style pianist, who studied under Sunnyland Slim and Little Brother Montgomery, and whose music was featured in 2008 film “Cadillac Records”).  Guests are also invited to play an active role in the performance when they will be offered the rare opportunity to play or sing with these musical legends.  The music plays from 7.30 until 12.00 am.

 Pinstripes has two locations:

 NORTHBROOK

1150 Willow Road

Northbrook, IL 60062

(847) 480-2323

SOUTH BARRINGTON

 100 W. Higgins Road

South Barrington, IL 60010

(847) 844-9300

 http://www.pinstripes.com/index.html

The folks at Chicago Magazine have selected their top ten suburban bars. Now that the Superbowl is over, it’s time to continue bar patronage – go ahead, try some new ones!  LH

SOUTHERN

FLOSSMOOR STATION
This quaint spot—named the best small brewpub at the 2006 Great American Beer Festival—is housed in a 90-year-old train station, allowing Metra riders to spill straight from the train into the bar. With award-winning beers brewed on-site (we like the seasonal White Lady Imperial Wit), a pages-long food menu, and friendly service, it’s worth a visit, even if it means an extra commute. 1035 Sterling Ave., Flossmoor; 708-957-2739, flossmoorstation.com food available | outdoor seating

WESTERN

BALLYDOYLE
The owner, Phil Cullen, did his homework, photographing pubs all over Ireland to get the proper look for his Downers Grove tavern (a second location is in Aurora, and a third was set to open in January in Bloomingdale), right down to the four fireplaces, antiques, and rickety chairs and tables. Six of the 19 beers on tap are Irish, and this is the only place in the country you can get a McCaffery’s Irish Cream Ale from Chicago’s Argus Brewery. 5157 Main St., Downers Grove, 630-969-0600; 28 W. New York St., Aurora, 630-844-0400; ballydoylepub.com food available | cover charge | live music   

BLACKFINN AMERICAN SALOON
Since opening last fall, this 13,000-square-foot outpost of a national chain has drawn an enthusiastic crowd of cougars, college kids, and business types for its generous pours and upscale ambiance. The tall mahogany booths—with individual flat-screen TVs—offer seclusion, and weekend DJs blast tunes by everyone from Frank Sinatra to Lady Gaga. Two bars on the main floor keep service smooth even when the place is packed. A polished addition to downtown Naperville. 16 W. Jefferson Ave., Naperville; 630-717-0400, blackfinnchicago.com food available | outdoor seating | live music

THE FOUNDRY
Housed in a former four-screen movie theatre, this sports lover’s mecca in Aurora boasts a jaw-dropping back wall covered in 12- and 15-foot TV screens, plus smaller TVs at individual tables. If playing, not watching, is your thing, choose from darts, shuffleboard, pool tables, beanbags, and sand volleyball. If you’re a smoker, check out the tobacco shop, where you can buy cigars and smoke them inside—legally. 85 Executive Dr., Aurora; 630-978-2088, thefoundryonline.com food available | outdoor seating | live music  

HALA KAHIKI LOUNGE
Sure, the Polynesian kitsch is timeworn, but somehow the mix of wooden carvings, beaded curtains, fake fruit, and Don Ho tunes just works. Consider this River Grove tiki lounge a perfect winter getaway for a taste of the tropics: Try a planter’s punch, a zombie, or any of the more than 100 other exotic cocktails. In summer, relax in a courtyard complete with bamboo huts and a fountain. 2834 River Rd., River Grove; 708-456-3222, hala-kahiki.com outdoor seating

LUNAR BREWING COMPANY
Despite the blue-collar vibe, don’t bother ordering a PBR at this Villa Park microbrewery, where moons and stars dangle above a twenties-era back bar. Lunar offers 17 beers on tap—eight brewed on the premises. The brewmaster, Jimmy “Dr. Delicious” Filisko, concocts about 30 recipes throughout the year, but the IPA, stout, and cream ale are always available. Check the chalkboard for seasonal bottled brews, stored in the bar’s wooden coolers. 54 E. St. Charles Rd., Villa Park; 630-530-2077, myspace.com/lunarbrewingco food available | live music (Sat.)

PALMER PLACE
This La Grange spot may look generic, but a substantial beer list curated by the owners, Steve and Phil Palmer, sets it apart, with 36 brews on tap and another 300 bottled varieties organized by country behind the bar. A three-level beer garden out back holds 260, but snag a stool at the ten-seat bar to talk beer with the friendly staff. 56 S. La Grange Rd., La Grange; 708-482-7127, palmerslagrange.com food available | outdoor seating | live music (occasionally)

YORK TAVERN
Located in a historic farmhouse, this Oak Brook watering hole has been around for more than 50 years—and has the stories to prove it (Vincent Price and Shelley Winters reportedly drank here). Inside are neon beer signs, dark wood, and remnants of the original brick walls from the 1840s. With a capacity of only 65, the bar can feel cramped, but reasonable prices, a friendly crowd, and house-made pizza compensate amply. 3702 York Rd., Oak Brook; 630-323-5090 food available

NORTHERN

FIRKIN
Locals love Libertyville’s überpopular brewpub Mickey Finn’s, but when we get tired of angling for a seat there, we head to this gem just a block or so away. The vintage knickknacks and year-round Christmas lights give the cozy tap character, but the big attraction is a constantly evolving roundup of imported beers and Midwestern microbrews—Stevens Point, Dark Horse, Surly—with 28 on draft and more than 50 by the bottle. And then there’s the spirits list: some 50 vodkas, 18 gins, and two dozen tequilas. For a posher vibe, go next door to the owners’ Tavern Lounge. 515 N. Milwaukee Ave., Libertyville; 847-367-6168, firkinoflibertyville.com food available | live music (Tues., Thurs.)

MEIER’S TAVERN
This Glenview tavern started selling beers and burgers for a few cents each in the 1920s, and other than the prices, not much has changed. The original bar still stands, and some bottles look as if they haven’t been touched since Prohibition. But that’s the charm. The staff is friendly, and the beer is cold. Bring cash—credit cards are not accepted—for a mug of DAB German lager and a side of Tater Tots. 235 E. Lake Ave., Glenview; 847-724-0477, meierstavern.com food available