Lebanese recipes yield pizza-like pita dishes and marinated kebabs, served inside a chic dining area with tufted wraparound booths

Antique farming décor looks down over buffet spanning 50 feet, complemented by entrees of USDA Choice steaks, king crab, shrimp & sandwiches

Café sandwiches, smoked pork chops, and dinner entrées such as blackened sole and chicken in a sun-dried-tomato sauce

Six locations boast beer gardens, full bars, classic pub fare, and pizza voted best in south suburbs by Patch.com and AM670 The Score

200 fine wines complement sweet and savory fondues, including the flaming chocolate fondue with orange liqueur

Seasonal fish, organic local produce, sorbet, and pastry praised by Time Out Chicago and the Chicago Reader

Meat and fish curries, samosas, and chicken tandoori for dine-in, takeout, and catering

Cyprus native presides over imported Greek cheese flamed tableside and salmon encrusted with pine nuts, served under vine-laced lattices

Guests pick their own menus or select from a chef’s list of maki filled with inventive ingredients including Cheetos and crunchy tempura

Stone-baked pizza made from Wisconsin cheese and fresh dough and hearty muffulettas available for carryout