The Chicago suburbs

Nation's Restaurant News,  July 30, 2007  by Carolyn Walkup

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Blu Coral

6320 S. Route 53, Suite 100, Woodridge. (630) 719-8808. www.blucoralsushi.com. Seats: 180. Cuisine: sushi and Japanese. Specialties: sunomono--choice of octopus, shrimp, fin fish, or king crab wrapped with cucumber sheet; dragon fire--soft-shell crab, asparagus and eel wrapped with thinly sliced tuna, topped with black tobiko, splashed with chile sauce; oven-baked roulade of chicken, red onion, mushroom, mozzarella and shiso leaf with wasabi cream sauce. Main courses: $7-$39. Chefs: Son Park and A1 Tastellano. Owner: David Yi.

Niche

14 S. 3rd St., Geneva, (630) 262-1000. www.nichegeneva.com. Seats: 70. Cuisine: contemporary American. Specialties: Alaskan halibut fillet on herbed bean risotto in moat of Manchego cheese-laced shellfish broth; grilled South Texas antelope chop rubbed with cinnamon-cocoa salt on roasted sweet potatoes with carrot-chipotle slaw, ancho and mulatto chile-infused veal glace. Mare courses: $29-$38.50. Chef: Jeremy Lycan. Owners: Jeremy Lycan, Jody Richardson.

Osteria di Tramonto

Westin Chicago North Shore, 601 N. Milwaukee Ave., Wheeling. (847) 777-6570. www.cenitare.com. Seats: 197. Cuisine: Italian. Specialties: Tramonto's Pizza with mozzarella, tomato, arugula, olives and truffle oil; braised monkfish osso buco with pancetta and gremolata; double-cut free-range lamb chops with cannellini beans, sofrito and salsa verde. Main courses: $19-$35. Chef: Rick Tramonto. Pastry chef: Gale Gand. Owner: Cenitare Restaurants.

Sage Grille

260 Green Bay Rd., Highwood. (847) 433-7005. www.sagegrille.com. Seats: 120. Cuisine: American-European bistro. Specialties: Amish chicken with grilled leeks, goat cheese ravioli and rosemary-lemon jus; pan-roasted escolar with candied fennel, grilled asparagus and caviar creme fraiche; beef Wellington with forest mushrooms and black truffle Bordelaise sauce. Main courses: $17-$32. Chef: Greg Darrah. Owners: Paul Preston and Charles Rhea.

Sequel

44 Yorktown Convenience Center, Lombard. (630) 629-6560. www.sequelrestaurant.com. Seats: 140. Cuisine: American. Specialties: smoked duck breast, plum and Rainier cherrystuffed crepe with balsamic-huckleberry coulis; filet and scallops with wild mushrooms and Burgundy reduction. Main courses: $19-$34. Chef: Mark Downing. Owner: Steve Byrne.

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