Capital Grille (Steakhouse) 633 North St. Clair Street (312) 337-9400
Cheesecake Factory (Casual Eclectic menu) 875 North Michigan Avenue (312) 337-1101 (Their banana cream cheesecake always crashes any weight management program I’m on. I thank God the closest one is two hours, north or south.)
Coco Pazzo Café (Casual Northern Italian) 636 North St. Clair (312) 664-2777
Corner Bakery (Breakfast / Soup, Salad and Sandwich) 676 North St. Clair (312) 266-2570
Devon (Seafood) 39 East Chicago (312) 440-8660 (You’ll love the biscuits and if you like crab cakes, how lumpy do you like them? They’re loaded with lumps of crabmeat.)
437 Rush (Steak and Seafood) You guessed it, 437 North Rush Street (312) 222-0101
Gino’s East (Pizza) 162 East Superior (312) 951-0747 (Remember what I said earlier?)
Giordano’s (Pizza) 730 North Rush Street (312) 951-0747 (Three of my male drug rep friends have a contest to see who can eat all of their small deep dish pizza. It’s just that filling and yummy!)
Grand Lux Café (Eclectic) 600 North Michigan Avenue (312) 276-2500 (One of the newest and grandest restaurant concepts from The Cheesecake Factory.)
Hatsuhana (Japanese / Sushi) 160 E Ontario Street (312) 280-8808 (Fresh and delicious.)
Heaven on Seven (Cajun) 111 North Wabash Avenue (312) 263-6443 (You’ll wonder if they stole chefs from New Orleans! Don’t forget to buy the cookbook if you absolutely love Creole, spicy and Cajun dishes.)
Jake Meinick’s (Sports) 41 East Superior (312) 266-0400
Kamehachi (Japanese / Sushi) 240 East Ontario (312) 664-3663 (Not as enjoyable as Hatsuhana. I understand they have several locations in Chicago. Perhaps the other two are better?)
Other Restaurants within 10 blocks or so from Michigan Avenue to consider are: Tempo, Gibson’s, Hugo’s Frog Bar, Tavern on Rush and Carmine’s. Stay tune for Vietnamese, Thai, Steak and Chops, more Italian, Armenian, American and New French cuisine in Part II of this article.
If you have an eminent trip planned and wishes to know of these restaurants beforehand, write to me. I’ll be happy to provide you with Part II in advance of the article.
