“They know they can get a good piece of fish that’s fresh and prepared right. The menu also includes Alaskan king crab legs and fresh shucked oysters, as well as oysters Rockefeller with a bacon, spinach and cheese herb gratin, lobster tail and cedar plank salmon with a roasted red pepper pesto sauce. A popular entree is an 8-ounce halibut, served with a lobster risotto and a lemon mustard cream sauce. Knowing diners in the Midwest also enjoy seafood, Dispenza receives deliveries a minimum three times a week to maintain the freshest seafood. “You can’t get them anywhere else in this area, and I get people who call ahead to have me reserve some for them when they come in,” he said. One that is added as an occasional special is a 10-ounce steak called the ribeye cap, the top muscle off the whole ribeye. “One of the things that we take pride in is we butcher our meats, so our price point is kept a little less,” he said.Ĭutting their own meats, Dispenza said, also gives them the opportunity to offer unique cuts. Other meat options include the New Zealand lamb chops, two double-boned chops with a red wine demi and a Berkshire pork chop with an apple bacon butter and succotash. Diners can go for the wow factor by ordering the tomahawk steak, a 32-ounce bone-in ribeye, enough to feed two people. Popular options, Dispenza said, include the 10-ounce center cut wet aged filet mignon and the 20-ounce bone-in ribeye. The menu features eight cuts of steak, all sourced from the Chicago Stockyard and hand cut. Graduating from Joliet Junior College’s culinary arts program, Dispenza has worked at numerous restaurants including the Hollywood Casino in Joliet’s Final Cut Steakhouse and also worked as an adjunct culinary instructor at Joliet Junior College.
To have great food and have the ambiance, I think it’s a win-win for me and the customers,” said executive chef Nick Dispenza, who added the restaurant still features the original hardwood floors as well as other mementos that diners can view of the building’s history in the hallway. The building also once operated as a dance hall, a soda fountain in the 1930s and 1940s and other restaurants, including a New Orleans themed restaurant in the late 1990s. Opera House Steak and Seafood opened in October 2016 on the second floor within one of the most architecturally significant and prominent buildings in downtown Plainfield, which recently underwent a $1 million renovation.īuilt after the 1898 fire, an opera house operated on the second floor, attracting performances from Chicago and later transformed into a movie house, featuring live theater and motion pictures. Diners can find hand-cut steaks, fresh seafood, small plates and more, all in a historic setting that once housed an opera house and dance hall at the Opera House Steak and Seafood restaurant in Plainfield.
0 kommentar(er)
