Sort of tricky North Shore request

Something that should've been simple has gotten complicated. Can anyone here help?

My 93 year-old mom, who lives in Northbrook, wants to take the family out for a nice dinner the week after New Years. She has a taste for her favorite food, broiled lobster tail. So, I made a reservation at Morton's. Easy peasy. That is, until the "we don't like steak" contingent of the family spoke up. So, I checked out Tramonto's, which has a broader menu. Unfortunately, their only lobster preparation is poached in butter and mom, who's otherwise healthy as a horse, can't have dairy.

So here's the challenge. I need a good, somewhat upscale place that serves broiled lobster tail, that's not a steakhouse, that's not just a seafood restaurant (couple of "we don't like seafood" types, too) that's in or around the North Shore.

Price isn't a huge issue. A hundred or so bucks per person would be fine.

Your ideas are most welcome.

Paul

So the 15 or so apps and salads that aren't steak and the 8 entrees that aren't steak aren't enough for theses folks? Sheesh!! I'd go where mom can get what she wants and tell the rest to be glad they were invited at all . Probably not the answer you were looking for but it's completely ridiculous that the no-steakers couldn't find something on a menu with as many options as Morton's...

Paul, did you happen to ask if Tramanto's would be willing to do a broiled tail for you? It's not tricky preparation, you're bringing what sounds like a decent sized group and they might appreciate the business in the post-holiday lull. Couldn't hurt to inquire.

I bet if you called ahead to Hole in the Wall they would do lobster for you. Just give them a heads up.

Hole in the Wall would accomodate for sure...only issue there being they don't take reservations, so finding seating for more than a 4-6 top can be challenging, but maybe mid-week.

too bad ShrimpWalk is no longer as they would have been a decent option here...Fleming's is quality, but probably too much of a steakhouse. Might want to try Abruzzo in NBK or perhaps Nightengales in Highwood, who can do some nice things on occasion with a varied menu.

EJ's? Yes, It's steakhouse-y, but steaks are probably less than 20% of their menu.

I am not allergic to dairy, but I do have a problem with the huge amounts of butter most restaurants use in many preparartions. I have never had a problem in asking for items sans butter. I would be surprised if Tramonto's would be unwilling to accommodate your request (how hard is it to steam or poach a lobster? ) For instance, I know for a fact that Davis Street Fish Market in Evanston will prepare a steamed lobster without butter, although broiling without using butter (or some other fat) might be a problem (is margarine or oil a possibilty?). Anyhow, it couldn't hurt to ask. I can't imagine a restaurant passing up on a potential $500 check because the chef is unwilling to accept a fairly simple special request, especially from a 93 year old woman treating her family to a holiday dinner. Call and ask. I for one, would be interested in learning their response.

D.

Another North Shore place I would consider is Oceanique, in Evanston. Mark Grosz, the chef-owner, offers some of the best seafood in the area, and always has lobster on the menu. He also prepares wonderful soups, sauces, desserts, etc. There should be something for everyone there. It's not cheap, but is in your stated price range. Check out the food photos on their website.

As noted above by others, I would consider calling places to ask if they can do a lobster preparation without the butter. Any good restaurant should be able to handle such special requests.

Pete Miller's in Evanston might be the right mix of steak/seafood. They have three lobster preparations, one of which was broiled. I ate there maybe 4 or 5 years ago and it was quite delightful. It thought it was comfortable space, very warm and sort of clubby and the service was great. It's just really out of my regular price range but for a special event -- it might be perfect.

Plus for those "non steak" folks there are lots of other options -- from italian food to bar food. I can't imagine that you couldn't please everyone with this place.

There's one in Wheeling too, but I've never been there.

1557 Sherman Avenue, Evanston: 847-328-0399
412 N. Milwaukee Avenue, Wheeling: 847-243-3700

Morton's does have a pretty varied menu. Even if your "we don't like steak" people are 100% overlapped with your "we don't like seafood" people, there are still two non-beef main courses (lamb and chicken). They do have a lot of nice-sounding seafood options, not all of which are shellfish. Even a vegetarian could find something - french onion soup, and almost all of the side dishes are non-meat (though I suppose the stocks and sauces might have chicken or beef stock)

http://www.mortons.com/menu/dinner/

That plus the 10 or so side dishes, all of which could feed a family of 4 on their own, leads me to think that they could easily accomodate just about any kind of eater. I'm sure the Onion Soup is beef based though. I think Morton's is excellent for this type of meal and a nice room too--not nearly as loud as some of the steakhouse options...

earthlydesire wrote:Pete Miller's in Evanston might be the right mix of steak/seafood. They have three lobster preparations, one of which was broiled. I ate there maybe 4 or 5 years ago and it was quite delightful. It thought it was comfortable space, very warm and sort of clubby and the service was great. It's just really out of my regular price range but for a special event -- it might be perfect.

Plus for those "non steak" folks there are lots of other options -- from italian food to bar food. I can't imagine that you couldn't please everyone with this place.

The only people who won't be pleased with Pete Miller's are those who do want steak. My last 3 steaks there were disappointing. I've sort of given up on the place, but if I found myself there because of circumstances beyond my control, I'd get chicken or something.

Are the family members who are objecting to Morton's the reasonable type? Meaning, will their objections go away once you've acquainted them with the surfeit of menu options they'll have? Or (as sometimes happens in families) is this a "monkey wrench," "all about me," "revenge of the neglected sibling" thing ("we won't accept any choice that doesn't kowtow to us")? I worry that if it's the latter, no amount of rationality will overcome the problem. It will help us come up with solutions if we know the answer to that one.

My first instinct was to agree with boudreaulicious and leek.

Is Myron & Phil's too far out of the way?
3900 W. Devon, Lincolnwood

I'm with all the others-
Why can't people accommodate the 93 yr old grammy?
She really won't be around that much longer- let's make her happy- and the heck with all the whiny-butts.
Wish I had some 93 yr old grammys to make happy-I'd go eat anywhere for them....
I say stage a sibling intervention.

irisarbor wrote:I'm with all the others-
Why can't people accommodate the 93 yr old grammy?
She really won't be around that much longer- let's make her happy- and the heck with all the whiny-butts.

I'm highly tempted to sign on to this--every fiber of my being goes that way--but it could be more complicated than that. For instance, what if the whiny-butts in the family actually withdraw from the event, and what if grammy doesn't want that to happen? Then grammy won't get what she wants, either. She wants to take the whole family out to dinner, not a party of 3. This won't be that.

That's why I think persuasion might be the first thing to try, distasteful as it is.

riddlemay wrote:what if the whiny-butts in the family actually withdraw from the event, and what if grammy doesn't want that to happen? Then grammy won't get what she wants, either. She wants to take the whole family out to dinner, not a party of 3. This won't be that.

In life, anything can happen.

stevez wrote:In life, anything can happen.

True.

I would, as some people suggested, call up and ask if they prepare it with out the butter. Shouldn't be a problem

Seriously, the person who said Myron & Phil's nailed it on the head. That menu is wide enough to take care of everyone's interests, and well... they sure know old people! That doesn't mean you won't have one seriously tasty meal, to the contrary. It just means you'll see more old people than you've seen in a while. They serve one of the last crudeté (sp) plates around. Yum!

Lincolnwood location on Devon at Crawford shouldn't be too bad for you.

It's not too far from I-94 either. Get off at Touhy, head east about 1 mile, south on Crawford a couple of blocks.

I went there for New Years a few years ago and we still mention its tastiness to this day.

I live near Myron & Phil's and go there every couple of months (and I've been going for many, many years). It's a fine place for a meal, but far from the best the area has to offer. EJ's is much, much better.

And I have yet to find a better grilled calamari anywhere.

With the lobster tail at $95 per the menu on their web site, EJ's better be darned good. I've personally have not heard much above "good" for the place.

mfeigen wrote:With the lobster tail at $95 per the menu on their web site, EJ's better be darned good. I've personally have not heard much above "good" for the place.

It's very good and, more importantly, a better value than Myron & Phil's, food-wise and atmosphere-wise. The waitstaff is excellent, they have an excellent bar and the room looks considerably less "worn." Lobster tail may be a little high, but it beats the pig-in-a-poke "market price."

And I've been to Myron & Phil's countless times over the decades (as recently as 2 months ago) and EJ's at least 20 times since it opened (most recently 3 weeks ago), so I'm speaking from first-hand experience. Myron & Phil's is "good," I'll continue to go there; it's just not as good as EJ's.

Holy mackeral ... or rather lobster tail! I just looked at that menu ...

Homemade Cheese Ravioli with Vodka Sauce 25.50

Spaghetti with Meatballs 23.50

shaking head ... amazing.

Siun wrote:Holy mackeral ... or rather lobster tail! I just looked at that menu ...

Homemade Cheese Ravioli with Vodka Sauce 25.50

Spaghetti with Meatballs 23.50

shaking head ... amazing.

Hope those meatballs are made of gold.

Siun wrote:Holy mackeral ... or rather lobster tail! I just looked at that menu ...

Homemade Cheese Ravioli with Vodka Sauce 25.50

Spaghetti with Meatballs 23.50

shaking head ... amazing.

Uh, Myron & Phil's "Pasta Marinara" is $20, so consider it a $3.50 upcharge for meatballs. You may not like the prices, but they're in line with most steakhouses.

spinynorman99 wrote:

Siun wrote:Holy mackeral ... or rather lobster tail! I just looked at that menu ...

Homemade Cheese Ravioli with Vodka Sauce 25.50

Spaghetti with Meatballs 23.50

shaking head ... amazing.

Uh, Myron & Phil's "Pasta Marinara" is $20, so consider it a $3.50 upcharge for meatballs. You may not like the prices, but they're in line with most steakhouses.

I think Siun was talking about EJ's Place prices.

If you're trying to avoid going to a steakhouse, well, EJ's is a steakhouse first and foremost, and Myron and Phil's really isn't.

The GP wrote:

spinynorman99 wrote:

Siun wrote:Holy mackeral ... or rather lobster tail! I just looked at that menu ...

Homemade Cheese Ravioli with Vodka Sauce 25.50

Spaghetti with Meatballs 23.50

shaking head ... amazing.

Uh, Myron & Phil's "Pasta Marinara" is $20, so consider it a $3.50 upcharge for meatballs. You may not like the prices, but they're in line with most steakhouses.

I think Siun was talking about EJ's Place prices.

I totally understood, just pointing out that if $23.50 is high for spaghetti and meatballs at EJ's then it should be viewed in light of $20 for spaghetti marinara (same dish minus meatballs) at Myron & Phil's. You can't call one expensive relative to the other when they're both pricey.

nsxtasy wrote:If you're trying to avoid going to a steakhouse, well, EJ's is a steakhouse first and foremost, and Myron and Phil's really isn't.

In the classic "can't judge a book by it's cover" sense, EJ's menu as a steakhouse is more varied than Myron & Phil's (which is a steakhouse that doesn't call itself a steakhouse). As I noted upthread, only about 20% of EJ's menu is steaks.