Rosebud Steakhouse - Chicago
Established in 1977, the Rosebud has grown from a single Little Italy eatery to a local restaurant empire. This Streeterville Prime steakhouse skips some of the typical Rosebud standards in favor of meaty selections like a 28-ounce, bone-in rib steak and Saturday prime rib, as well as fresh seafood classics like Dover sole, lake perch and frogs' legs. Overall, their prime steaks are the main attraction and are on the generous side, with popular choices such as double cut Colorado lamb chops, a 20-ounce Prime New York strip, and 48-ounce prime t-bone. That’s recommended, of course, for two or more diners. Another big draw is the daily specials, from the chicken and dumplings (every Monday) to veal Osso Bucco (Thursday). The dining room exudes that classic steakhouse vibe certain to make business types feel right at home. The walls are lined with expensive, vintage wine bottles, enticing some nice corporate card holder to bring them out of their chilled environment. The room is also filled with clubby, leather chairs and hardwood accents, making it familiar and elegant at once. The steakhouse attracts mostly two types of customers: Streeterville residents who consider it their neighborhood hang and business diners. The room is usually hushed—unless you’re dining and drinking at the bar. . . . . . . . Italian food is a rich amalgam of conventions that consolidate the many societies and civic establishments that after some time went under Roman run the show. The Roman Empire was built up in 27 BC and informally finished in 427 AD; amid that time of four centuries, Roman officers, directors and residents spread all through the old Mediterranean: Europe, the Middle East, Africa, even parts of Asia. They conveyed home bunches of good things to eat, some of it at no other time seen on the Italian promontory. The Romans of the antiquated world – and even the cutting edge world, so far as that is concerned – cherished nourishment. Its a well known fact that Roman culture was to some degree materialistic, putting a high incentive on riches and the trappings of magnificence. Those trappings included extravagant sustenances devoured in excellent environment, deliberate and maybe reluctant impressions of lavishness and loftiness. On the off chance that you were a Roman grandee and you hosted a get-together at your place, an excess of was never enough, on the grounds that your social standing relied on putting on a decent show and putting out a decent table. Uncommon winged animals and reptiles, peacocks, clams and different indulgences were paraded. A most loved of Emperor Vitellus was a "shield of Minerva" (the Goddess of Wisdom) that was made out of cunningly orchestrated pike liver, the brains of birds and peacocks, flamingo tongue and lamprey sperm. No joking. Ordinary nourishment was, obviously, to some degree more straightforward. Breakfast may have been just a cut of bread or a hotcake made of wheat, delighted in with something sweet, similar to dates or nectar. A little before twelve, a supper may comprise of wine, cheddar and maybe meat. Supper had a tendency to be light, perhaps just vegetables in a wheat porridge. Romans were customarily not huge eaters of meat. Some Roman thought pioneers really disapproved of the utilization of meat.