Restaurants in Chicago Southland
"Delicious" is on the menu in southern Chicago. From fresh catches to brews, these venues are ready to make your next reservation.
A modern take on the 1940 seafood houses of the Atlantic shore, Tin Fish provides a casual dining experience and guarantees the freshest seafood in Chicago by flying it in six days a week. Stop by Monday for half-priced bottles of wine.
Travel to corners of the world at The Cottage on Dixie with a rotating menu that features monthly dishes designed to reflect regional cuisines. You’ll be ever mindful of home though as you graze on organic, locally grown foods in this upscale farm-to-table venue.
Since 1959 Aurelio’s Pizza has been serving up thin, thick and stuffed-crust pizzas. Try their most popular homemade Italian sausage or “Mama Aurelio’s Calabrese” for a treat. They boast no additives or frozen ingredients and craft their dough fresh each day.
Dress up or down for lunch or dinner at Balagio Ristorante, an Italian joint famous for their homemade sauces. Extend your stay by indulging in a dessert, port or espresso concoction while also savoring nightly entertainment.
For the 21-plus crowd Grape & Grain Co. offer wines, spirits, craft and import brews and free tastings. Clear out your evening calendar for Thirsty Thursdays where there’s $4 glasses of wine and no corkage fee to bring your own bottle while enjoying live piano music.
Flossmoor Station Restaurant and Brewery, a new brew house planted inside of the Flossmoor train station building, serves up handcrafted beers and an extensive menu to satisfy any craving. On weekdays you can enjoy brews of another kind at their “Brewbucks” coffee house.
Whether you’re in the mood for relaxed dining at a table or the bar – where each dish is created to match a particular wine – a tour of the private barrel aging room, refreshment in the Napa style tasting room or a visit to the retail shop, you can find just what you’re looking for in a visit to Cooper’s Hawk Winery and Restaurant. Join the wine club to access 12 to 15 new annual wines from Winemaker Rob Warren who ensures “Careful care is taken to make sure the palate flow is pleasant, so wines are arranged lightest in body to full-bodied and driest to sweetest,” as described by Communications Manager Melanie Pierce.