As father and son owners of John & Tony's Restaurant in West Chicago, John and Tony Badway take painstaking care to guarantee not just the high quality of the food they serve, but the entertainment they book as well. That might not sound like a big deal -- until you show up at the restaurant and see the Badway boys lighting up the stage with blues music.
Way back when, John was a Detroit-based musician at one point invited to audition for Motown Records during its 1960s glory days. And Tony has proven himself a versatile player as well, equally adept on drums and guitar. When the owners play, you'll not only hear something special, but also experience first-hand that unique family feeling that has made John & Tony's a West Suburban draw in a relatively short time. The same love and care that shapes every entree from the kitchen makes for mighty musical cooking on the stage, too. Drop in on the Badways, and you're bound to return to John & Tony's for an encore.
1/21/11
Bear Down with our Brunch Buffet
Can’t afford the $500 ticket price to get you inside Soldier Field, how does $11 sound for the best seat in the house?
At John & Tony’s, we get the magnitude of the NFC championship game, so we are pulling out all the stops for a special restaurant event, our Bears Brunch.
For only $11, this extensive buffet includes breakfast staples like scrambled eggs, French toast, bacon and sausage as well as gourmet selections like prime rib sandwiches with horseradish sauce, pan roasted potatoes with garlic butter and a carving station featuring roasted turkey breast and pork roast.
Recognizing the importance of a Bears versus Packers battle, we’ve upped the ante. The brunch spread also features tailgate classics from our lunch menu such as regular and spicy wings, Eva’s Texas Chili and a Chicago favorite, polish sausage with peppers and onions. Plus, your brunch also includes your choice of a champagne toast or shrimp cocktail at no additional fee. That’s right, all for $11 and there’s not a bad seat in the house.
Once you’ve feasted, sit back and enjoy the game with drink specials like $5 SKYY Bloody Mary’s and $3 domestic drafts in our spacious sports bar with great sight lines to our numerous HD TVs.
It’s John & Tony’s two-point conversion for a perfect championship Sunday.
At John & Tony’s, we get the magnitude of the NFC championship game, so we are pulling out all the stops for a special restaurant event, our Bears Brunch.
For only $11, this extensive buffet includes breakfast staples like scrambled eggs, French toast, bacon and sausage as well as gourmet selections like prime rib sandwiches with horseradish sauce, pan roasted potatoes with garlic butter and a carving station featuring roasted turkey breast and pork roast.
Recognizing the importance of a Bears versus Packers battle, we’ve upped the ante. The brunch spread also features tailgate classics from our lunch menu such as regular and spicy wings, Eva’s Texas Chili and a Chicago favorite, polish sausage with peppers and onions. Plus, your brunch also includes your choice of a champagne toast or shrimp cocktail at no additional fee. That’s right, all for $11 and there’s not a bad seat in the house.
Once you’ve feasted, sit back and enjoy the game with drink specials like $5 SKYY Bloody Mary’s and $3 domestic drafts in our spacious sports bar with great sight lines to our numerous HD TVs.
It’s John & Tony’s two-point conversion for a perfect championship Sunday.
1/10/11
We Love #90 - The Julius Peppers Steak
Chicago, Italian food, and the Bears.
It’s a simple formula. Because at John and Tony’s Steak house, we not only have the pulse on what Chicagoans want to eat, but what gets them excited. This January, it’s da Bears.
Any true football fan knows that a strong defense lies at the heart of Bears football, and since we’re a steak restaurant, we’re paying homage to the playoff-bound bears by adding a gourmet tribute to one of the best players, defensive end Julius Peppers.
The Julius Peppers steak at John & Tony’s adds the appropriate vegetable moniker to one of our most delicious cuts of meat for delicious fine dining. Starting with a 22 ounce cut of ribeye that is seasoned with peppercorns and then seared to lock in flavor, it’s grilled to your liking and then topped with a medley of sautéed bell, jalapeno and poblano peppers to bring the same amount of sizzle and spice that Peppers brings to the football field.
Served with a choice of sides for the great price of $32.95, it’s the defensive equivalent of a multi-pick, multi-sack shut-out.
If peppers aren’t your passion, there are plenty of other delicious items on the restaurant menu that can satisfy every appetite, from a carnivorous middle linebacker to your seafood loving mom.
It’s a simple formula. Because at John and Tony’s Steak house, we not only have the pulse on what Chicagoans want to eat, but what gets them excited. This January, it’s da Bears.
Any true football fan knows that a strong defense lies at the heart of Bears football, and since we’re a steak restaurant, we’re paying homage to the playoff-bound bears by adding a gourmet tribute to one of the best players, defensive end Julius Peppers.
The Julius Peppers steak at John & Tony’s adds the appropriate vegetable moniker to one of our most delicious cuts of meat for delicious fine dining. Starting with a 22 ounce cut of ribeye that is seasoned with peppercorns and then seared to lock in flavor, it’s grilled to your liking and then topped with a medley of sautéed bell, jalapeno and poblano peppers to bring the same amount of sizzle and spice that Peppers brings to the football field.
Served with a choice of sides for the great price of $32.95, it’s the defensive equivalent of a multi-pick, multi-sack shut-out.
If peppers aren’t your passion, there are plenty of other delicious items on the restaurant menu that can satisfy every appetite, from a carnivorous middle linebacker to your seafood loving mom.
1/4/11
Deconstructing the Family Dinner
John and Tony’s Italian Steak House welcomes the challenge to not only feed, but to exceed the culinary expectations of every family with their extensive menu of expertly prepared dishes.
Dad wants a perfectly prepared steak, mom’s a vegetarian, older sis just came back from Europe and she’s all about food with an International flare, and the younger brother, he will only eat things that come on a bun. Can one restaurant satisfy this family’s schizophrenic cravings?
Delivering the best cuts of meat to the most dedicated carnivores, dad can enjoy everything from 22 ounces of the primo-prime rib to the most tender filet complimented by a delicious parmesan or horseradish crust.
If mom’s happy, the whole family’s happy, and John & Tony’s promises to please her with the flavorful Penne alla Verdura. A veritable vegetarian pasta heaven, with sautéed mushrooms, zucchini, yellow squash, broccoli, cherry tomatoes, garlic, olive oil and pine nuts in a herb broth.
Refined, rich and savory in flavor, the baked escargot can satisfy the sister’s Francophile’s cravings. In addition to the abundance of items from the Italian restaurant menu, she can dine on dishes that pay a delicious homage to other parts of Europe, including the Greek favorite flaming saganaki and Spanish olives and cheese.
An adventurous palette takes time to develop, so John & Tony’s recognizes that it’s important to have an extensive kids menu. Well-priced and good tasting, the mini cheeseburger and fries for $5.95 can please even the pickiest of eaters.
Next time, bring back the demanding, seafood aficionado aunt with you to John & Tony’s. We’ll wow her too with our scallops wrapped in bacon and coconut shrimp.
Dad wants a perfectly prepared steak, mom’s a vegetarian, older sis just came back from Europe and she’s all about food with an International flare, and the younger brother, he will only eat things that come on a bun. Can one restaurant satisfy this family’s schizophrenic cravings?
Delivering the best cuts of meat to the most dedicated carnivores, dad can enjoy everything from 22 ounces of the primo-prime rib to the most tender filet complimented by a delicious parmesan or horseradish crust.
If mom’s happy, the whole family’s happy, and John & Tony’s promises to please her with the flavorful Penne alla Verdura. A veritable vegetarian pasta heaven, with sautéed mushrooms, zucchini, yellow squash, broccoli, cherry tomatoes, garlic, olive oil and pine nuts in a herb broth.
Refined, rich and savory in flavor, the baked escargot can satisfy the sister’s Francophile’s cravings. In addition to the abundance of items from the Italian restaurant menu, she can dine on dishes that pay a delicious homage to other parts of Europe, including the Greek favorite flaming saganaki and Spanish olives and cheese.
An adventurous palette takes time to develop, so John & Tony’s recognizes that it’s important to have an extensive kids menu. Well-priced and good tasting, the mini cheeseburger and fries for $5.95 can please even the pickiest of eaters.
Next time, bring back the demanding, seafood aficionado aunt with you to John & Tony’s. We’ll wow her too with our scallops wrapped in bacon and coconut shrimp.
11/24/10
Sharing our Prime Secret
We’re a steak restaurant, so we can’t be intimidated by the king of beef.
At John & Tony’s Italian Steakhouse, we’ve perfected prime rib and serve up the delicious dish daily for dinner on our fine dining menu in 10, 16 and 22 ounce cuts. Chef Carlos Hernandez has perfected the recipe and shares his tips for making prime rib at home, because we recognize that even with our extensive restaurant dinner menu, you can’t dine at John and Tony’s Italian Steakhouse every night of the week.
Pick the most prime, prime rib. There should be an abundance of marbling throughout the meat, and while it’s easier to control doneness with larger cuts, two-bone roast are available for smaller groups.
Clean up the roast. But remember, the fat is what gives the prime rib its flavor and only needs to be removed when more than an inch thick. Remove the underlying rib bones before roasting and then reattach with kitchen string so you can maintain the flavor while avoiding a carving catastrophe.
Cook it low and slow. After a simple seasoning of salt and pepper, cook the prime rib for over 4 hours at 225˚. For a rare prime rib, look for an internal temperature in the thickest part of the roast at about 110˚-115˚ (125˚-130˚ for medium).
Let the roast rest. The most important part of the prime rib cooking process is covering the roast with aluminum foil and allowing it to rest after removing from the oven for about 20 minutes.
Carving with care. After you’ve allowed the meat to rest, remove the side “feather” bones, string and rib bones. Cut the meat across the grain in about ¼ to ½ inch thick pieces.
Now that we’ve prepped you, there’s no need to be intimidated by cooking with this choice cut of meat. If you need a refresher, come dine at John & Tony’s and try the prime rib with our au jus (made from the drippings from the pan), garlic mashed potatoes, and steamed broccoli.
At John & Tony’s Italian Steakhouse, we’ve perfected prime rib and serve up the delicious dish daily for dinner on our fine dining menu in 10, 16 and 22 ounce cuts. Chef Carlos Hernandez has perfected the recipe and shares his tips for making prime rib at home, because we recognize that even with our extensive restaurant dinner menu, you can’t dine at John and Tony’s Italian Steakhouse every night of the week.
Pick the most prime, prime rib. There should be an abundance of marbling throughout the meat, and while it’s easier to control doneness with larger cuts, two-bone roast are available for smaller groups.
Clean up the roast. But remember, the fat is what gives the prime rib its flavor and only needs to be removed when more than an inch thick. Remove the underlying rib bones before roasting and then reattach with kitchen string so you can maintain the flavor while avoiding a carving catastrophe.
Cook it low and slow. After a simple seasoning of salt and pepper, cook the prime rib for over 4 hours at 225˚. For a rare prime rib, look for an internal temperature in the thickest part of the roast at about 110˚-115˚ (125˚-130˚ for medium).
Let the roast rest. The most important part of the prime rib cooking process is covering the roast with aluminum foil and allowing it to rest after removing from the oven for about 20 minutes.
Carving with care. After you’ve allowed the meat to rest, remove the side “feather” bones, string and rib bones. Cut the meat across the grain in about ¼ to ½ inch thick pieces.
Now that we’ve prepped you, there’s no need to be intimidated by cooking with this choice cut of meat. If you need a refresher, come dine at John & Tony’s and try the prime rib with our au jus (made from the drippings from the pan), garlic mashed potatoes, and steamed broccoli.
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