Cuisines and Dishes at Philander's Oak Park:
- American
Philander's Oak Park
1120 Pleasant St,
Oak Park
IL
60302
(708) 848-4250
Ratings and Reviews for Philander's Oak Park
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Feb 12 2012
Lori G. via Yelp
we had a wonderful meal.started with the maytag blue cheese chips which were very good. then on to a steak it was very good too done to perfection still...read more
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Jan 24 2012
Cindy G. via Yelp
Very bad service. I had to repeatedly ask someone to find the waitress. Food was okay, nothing special.read more
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Jan 04 2012
Natalie C. via Yelp
New Year's Eve at Barclay's was a perfecto dinner. Mark and I shared the Maytag Bleu Cheese Chips and could have eaten them for hours and hours -- would...read more
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Jan 12 2009
haventwemet95 via Citysearch
Say, I met the love of my life at Philander's in 1995 although I didn't know it at the time (married in 2000). Whenever in Oak Pa...read more
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May 08 2008
dnanadave via Citysearch
God Bless Philander's for keeping the tradition of live music- especially jazz- alive! We need more places like this... downloadin...read more
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May 27 2007
anan via Citysearch
Loved philanders... great jazz and pretty good food. macadamia nut shrimp, chicken nachos are among the best items on menu... k...read more
From Citysearch
The Scene
Though it sounds like a sports bar for wayward husbands, Philander's is an oasis of clubby gentility in Oak Park's historic Carleton Hotel. Turn-of-the-century decor embraces guests in dark wood, with a magnificent oak and marble bar and photographs of the restaurant's namesake (the late village historian Philander Barclay). The welcoming setting is ideal for casual fine dining and quality live jazz nightly.
The Food
Try a wicked starter of three sizable macadamia-crusted shrimp in lobster-vanilla sauce, with a baby sweet potato cake for a bed and a kiss of port syrup. Crisp mesclun with grilled apples and pears, walnuts, figs and Maytag blue is perfectly dressed in balsamic vinaigrette; smoky, classic tortilla soup is chock full of goodies. Rock lobster tagliatelle carbonara is creamy and rich; thick-cut blackened rib eye is cooked to order and sauced with wasabi butter.
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