Warm, approachable Oak Park restaurant scores with American bistro fare.

In Short
Simple and tasteful, this room's decor has brass rails, exposed brick, vintage advertising posters and white paper-covered tablecloths. Starters include shrimp bisque, Creole barbecued shrimp and Maryland blue crab cakes with citrus aioli. Among entrees, filet mignon comes with portobello mushroom bordelaise sauce; grilled duck breast with an orange cassis glaze is served with bourbon mashed sweet potatoes; and Lake Superior whitefish is topped with champagne sauce with saffron rice on the side.