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Description
Steak houses follow a familiar formula, with rich, dark wood, dim lighting, long wine lists and a penchant for largess: from souped-up spuds the size of soccer balls to slabs of beef that can easily feed a family of four. Despite their similarities, many are unique and have their own signature dish, presentation or approach to serving steak. 100 South Chop House and Grill in Elmhurst incorporates the best elements of traditional steakhouses with a pleasing portfolio of tasty Italian offerings. With a stylish black-and-white awning covering the entrance, 100 South sits on an Elmhurst street corner neighboring a set of busy railroad tracks. Reddish wood and yellow hues decorate the interior, and black-and-white photographs speckle the restaurant’s walls. Tables are packed in tight, while classy light fixtures and colorful curtains make the restaurant space cozy. Oversized, too-obvious empty liquor bottles rest in some window sills, but that is easy to overlook, considering the other charming accoutrements. The space is busy and can be loud, and on one Saturday evening, 20-somethings dining out with their parents and grandparents seemed the predominant dinner-time crowd. There is little left to the imagination with a menu that offers overflowing portion sizes. Appetizers are the size of entrees; entrees look like family meals. And if you can muster enough room for dessert, you’ve got more gusto than most. Bacon-wrapped sea scallops the size of silver dollars are crisped on the outside to a golden crunch and are served with a smooth apricot sauce, which complements the sweet white flesh nicely. A marvelous mozzarella roulade fashioned in the shape of a soda can is layered with eggplant, roasted red peppers, prosciutto and basil. Served in a shallow pool of olive oil, it’s a unique dish with intertwined levels of both mild and strong flavors and textures. Entrees come with a soup or salad option: Both the New England clam chowder with its creamy base and chunks of buttery mollusk, as well as the dark, rich sausage gumbo are delightful. The star attraction, of course, is the steak. Dry aged for three to four weeks, the beef has an earthy, natural flavor. Filet mignon sliced smooth like velvet isn’t tough or gummy. There are several options for those wishing to encrust their steaks, such as bleu cheese or horseradish. Or you can ask for it on the side; a small serving of cognac sauce adds a pleasant bite to the meat. But a tender veal chop is the most flavorful dish on the menu. A 16-ounce piece of veal with a nice brown sear on the outside and juicy white meat inside is delicious. Service at 100 South is top notch. Loud, thumping music echoes from the bar next door (which shares restroom facilities with 100 South), but it's only a minor annoyance. With deluxe food that rivals the charm and swagger of 100 South’s atmosphere, the Elmhurst steak house very well may be formulaic -– but it equates to a warm, polished and deliciously filling night out.
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