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The Starboard Route to Seafood During Lake County Restaurant Rally

Thar she blows.

In Lake County, we have a nautical appetite. Maybe it’s because many of us fish for sport in over 75 lakes that Lake County has to offer. Or it’s just because seafood is absolutely delicious, healthy and nourishing.

Many eateries are participating in Lake County Restaurant Rally that specializes in fish, shellfish and more. This is an excellent option for those of you that refrain from meat-eating during Lent.

In this blog, forget everything you TROUT you REELY knew about everyFINgle seafood PLAICE. You have the OP-PERCH-TUNA-ty to ex-SALMON and experience all of the aquatic bites you’ve been HERRING about with this guide of eats from down under (we promise we’re not FISHING for compliments with these SARDINELY excEELent seafood puns).

Don’t look port because these dining options provide the starboard way to feast on seafood for Lake County Restaurant Rally. Only three more days to savor two-to-three top selections of these eateries! Let’s get a little Vitamin Seafood.

Tramontana Restaurants (Northern Lake County Seafood)

The Shanty in Wadsworth

  • Whiskey Shrimp: Four de-tailed jumbo shrimp flamed in their signature Jack Daniel’s cream sauce served over garlic toast points with sauteed vegetables.
  • Sesame Seed Encrusted Ahi Tuna: Sushi-grade ahi tuna seared rare drizzled with sweet chili sauce and wasabi cream served with rice pilaf and vegetable garnish.
  • Tequila & Orange Salmon: Fresh wild Atlantic salmon glazed in tequila, orange juice, garlic and brown sugar, served with rice pilaf.

Shakou Libertyville

 

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  • Black Widow: Lightly battered freshwater eel, avocado and spicy mayo, rolled in black rice, topped with sauteed scallops, mayo, tobiko and tempura crunch drizzled with unagi sauce.
  • Urban Heat: Spicy tuna, jalapeno, avocado, spicy mayo and tempura crunch paper and drizzled with unagi sauce.
  • Poke Bowls: Diced marinated tuna or salmon with fresh greens, seasoned rice, edamame, cucumber, carrot, avocado, red cabbage, masago and kaiware.

Salutos of Gurnee

 

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  • Shrimp Frankie: Sauteed shrimp, artichokes, tomatoes, black olives, garlic and olive oil tossed with angel hair pasta
  • Lobster Ravioli: Succulent lobster in garlic and olive sauce.

Primo Italian American Cuisine in Gurnee

  • Roasted Branzino: Topped with white wine, grilled lemon, roasted tomato, fresh capers and artichoke hearts. Roasted and served in a parchment blanket.
  • Miso Glazed Seabass: Served with parmesan risotto and brown sugar glazed roasted carrots
  • Scallops Crudo: Fresh jumbo bay scallops sliced thin. Topped with parmesan and siracha crust, crispy jalapeno and peppadew peppers finished with a Brulee torch.

Main Street Social in Libertyville

 

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  • Spanish Octopus: Fried or grilled, sunchoke puree, chimichurri, pickled Fresno chili, arugula and lemon.
  • Raw Oysters on the Half Shell: Rotating selection, house cocktail sauce, horseradish and lemon.
  • Blackened Red Fish: Corn puree, asparagus, tomatoes, breadcrumbs and parsley.

La Casa de Samuel in Waukegan

 

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  • Filete Oaxaqueno: Steamed catfish filet in a banana leaf wrapped with zucchini squash blossom, chihuahua cheese in guajillo sauce
  • Huachinango: Whole fresh red snapper, fried or al mojo de Ajo.
  • Langostinos al Ajillo: King prawn in their garlic hot sauce

All served with rice, beans and salad of the day.

Jimmy’s Charhouse in Libertyville

  • Pan-Fried White Fish: Served with homemade tartar sauce and real garlic mashed potatoes.
  • Oven-Baked Stuffed Salmon: Stuffed with spinach and feta cheese and topped with a lemon butter sauce.
  • Mediterranean Shrimp: Sauteed in olive oil, fresh garlic, tomatoes, bell peppers, imported feta and fontinella cheese. Baked in the oven.

El Puerto Mexican Restaurant in Fox Lake

 

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  • Camarones Rancheros Suizos: Topped with melted cheese, 12 plump shrimp simmered in a tomato sauce with onions, garlic, poblano peppers and spices.
  • Mariscos.
  • Camarones Al Ajillo: 12 plump shrimp cooked in our special garlic sauced and served with rice and salad.

Chrissoulas Restaurant in Libertyville

  • Atlantic Cod: Olive oil poached Atlantic cod, braised leeks, smashed Yukon potato and cured egg yolk.
  • Fried Seabream: Mythos beer battered snapper, house fries, tartar sauce and fresh lemon.
  • Octopus Stifado: Grilled octopus with a stew of tomato, pearl onion, kalamata and potato.
  • Swordfish Kebab Plate: Served with rice and roasted veggies.

Chocolate Sanctuary in Gurnee

  • Cacao Nib Crusted Salmon: Cooked with panko citrus zest crust, Israeli couscous cake, carrot puree, brussel sprouts with cocoa-candied bacon and citrus beume blanc.
  • Grilled Tuscan Salmon: Accompanied with sun-dried tomato and kalamata olive tapenade with red quinoa and coca balsamic roasted eggplant (available through March 6).
  • Sautéed Scallops: Served over a bacon jam and garnished with pickled mustard seeds.

Ostro Restaurants (Southern Lake County Seafood)

Zin Gastropub in Lake Zurich

 

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  • Lobster Mac: Their pepper jack mac with large morsels of Maine lobster.
  • Vermont Salad: Apples, craisins, walnuts, pecans, almonds, goat cheese, M&H bacon and mixed greens. Served with their maple vinaigrette – add grilled tuna.

Wildfire Steaks, Chops & Seafood in Lincolnshire

 

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  • Open-faced Mediterranean Salmon Sandwich: Avocado, arugula, tomatoes, cucumber, yogurt sauce served with coleslaw.
  • Parmesan-crusted Alaskan Cod: Served with green beans, lemon butter sauce and tomato jam.
  • Coconut Shrimp: Baked in their 600-degree oven, served with coconut sauce and your choice of side.

Village Tavern in Long Grove

  • Famous Tavern Fish Fry: Served with Tavern bread.
  • Jumbo Fried Shrimp: Served with Tavern bread.
  • Broiled Salmon: Served with rice pilaf and a creamy dill sauce.

Scotty’s on 21 in Vernon Hills

 

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  • Mediterranean Power Bowl: Blackened salmon, quinoa, fresh cucumber, avocado, kalamata, olives, cherry tomato, side of red wine vinaigrette.
  • Shrimp Stuffed with Crab Meat: Butterflied shrimp stuffed with crabmeat, roasted red bell pepper sauce, sauteed spinach.
  • Francisco’s Salmon: Lightly blackened salmon, grilled asparagus, avocado, diced tomato, red onion and balsamic glaze.

Scotty’s on Sheridan in Highwood

 

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  • Lake Superior Whitefish & Shrimp: Sauteed white fish, shrimp, red and yellow bell pepper, capers, tomato, spinach and lemon white sauce.
  • Garlic Shrimp & Scallops Linguine: Shrimp, sea scallops, cherry tomato sauce, garlic, chili flakes and linguine.
  • Francisco’s Salmon: Lightly blackened salmon, grilled asparagus, avocado, diced tomato, red onion and balsamic glaze.

Park Street Craft Kitchen and Bar in Mundelein

  • Parmesan Crusted Mahi: Panko, herb and parm crusted fillet with roasted potatoes and veggies du jour.
  • Garlic Shrimp Tacos: Chopped shrimp sauteed in garlic, herbs, butter, creamy wasabi slaw, tomato with racherito salad.
  • Atlantic Salmon: Grilled salmon, rosemary cream glaze, roasted potatoes and veggies du jour.

Miramar Bistro in Highwood

  • Fresh Shellfish: Your choice of oysters, jumbo shrimp, snow crab claws or Manila clams.
  • Dover Sole Almondine: Served with fresh green beans
  • Bouillabaisse: Soup with pernod broth.

Mambo Italiano in Mundelein

 

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  • Insalata di Calamari: Grilled calamari with mixed greens, imported fontinella cheese, kalamata olives.
  • Zuppa di Pesce: Fresh clams, mussels, calamari and shrimp sauteed in garlic, olive oil and white wine served over linguini.
  • Tilapia di Capri or Marsala: Nine-ounce broiled tilapia filet with Capri or marsala sauce, portobello mushrooms and white cap mushrooms.

Jameson’s Charhouse in Vernon Hills

  • Shrimp de Jonghe: White wine, lemon, garlic butter accompanied by rice pilaf.
  • Jumbo French Fried Shrimp: Homemade chips.
  • Seafood Linguini: Shrimp, calamari and tomato basil marinara.

Francescas Intimo in Lake Forest

  • Branzino Al Mediterranea: Roasted Chilean sea bass with seared Campari tomatoes, sauteed broccolini, garlic and olive oil.
  • Linguine con Mare E Monti: Sauteed with shrimp asparagus, shitake mushrooms, garlic and white wine in a tomato basil sauce.
  • Linguini Alla Sora Assunta: Sauteed with sea scallops and spinach in a light tomato cream sauce.

Dover Straits in Mundelein

  • Imported Dover Sole: Broiled and served with amandine sauce.
  • Australian Lobster Tail: Nine-ounce lobster broiled and served with drawn butter.
  • Alaskan King Crab Legs: One and a half pounds of crab legs steamed and served with drawn butter.

All entrees are served with your choice of tossed green salad or soup of the day and potato of the day or rice. 

Disotto Italian in Highwood

  • Chitarra al Nero: Squid ink chitarra, roasted lobster broth, tiger shrimp and sea urchin in pasta.
  • Fettuccine di Mare: Homemade fettuccine, mussels, tiger shrimp, calamari, Pomodoro, chili flakes and fresh herbs.
  • Calamari Fritti: Calabrian chili aioli, celery, Castelvetrano olives and Calabrian chilies.

Chessie’s Restaurant in Barrington

  • Parmesan Crusted Tilapia: Fresh filet with Parmesan bread crumbs, oven-baked and topped with citrus cream sauce. Served with rice pilaf and fresh veggies.
  • Sweet Potato Crusted Salmon: Fresh filet served with tropical pineapple-papaya salsa and fresh vegetables.
  • Fried Shrimp: Tempura or coconut, hand-breaded and served with dipping sauce. Served with French fries and coleslaw.

Big Bowl Chinese & Thai in Lincolnshire

 

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  • Classic Sweet & Sour Shrimp: Golden shrimp, pineapple, snow peas, red peppers, red onions, carrots, scallions served with your choice of jasmine or brown, vegetable fried rice or cauliflower rice.
  • Teriyaki-Glazed Fresh Atlantic Salmon: Salmon served with green beans. Also served with your choice of jasmine or brown rice, vegetable fried rice or cauliflower rice.
  • Shrimp Pad Thai: Served with fresh lemon, Thai basil, cilantro, eggs, sprouts, peanuts and rice noodles.

Biaggi’s Italian Ristorante in Deer Park

  • Sea Scallop Risotto: Seared scallops, creamy Italian rice with asparagus, corn, cranberries and pancetta, basil-leek reduction, red pepper aioli and lump crab.
  • Dijon Salmon: Grilled salmon with dijon mustard sauce, angel hair pasta, spinach, tomatoes and basil.
  • Crab-stuffed Cod: Wild-caught North Atlantic cod fillet, lump crab meat stuffing, sauteed veggies, and lemon=thyme butter sauce.

Beelow’s Steakhouse in Lake Zurich

  • Oysters Rockefeller: Baked with spinach, hollandaise, Pernod and parmesan cheese.
  • Day Boat Sea Scallops: Fresh, robust scallops.
  • Alaskan King Crab Leg
  • Canadian Lobster Tail: Dual five to six-ounce tails, wood-fired grilled and served with drawn butter.


For more directions in taking the starboard route to seafood during Lake County Restaurant Rally, continue here. To learn more about Lake County Restaurant Rally, click here. Eat, drink and support local!

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