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You’ll notice that I use the word “fresh” quite often throughout this review of
Pappadeaux Seafood Kitchen. My word choice is not due to laziness (at least on this occasion) or a limited vocabulary (I do own a thesaurus). The people at
Pappadeaux promise to provide seafood at the peak of freshness and all the food – meat, seafood and vegetables - is incredibly fresh.
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Delicious steak and lobster
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Grandpa Pappas came to America from Greece in 1897 and used to catch the fish himself and bring it to his restaurants to be cooked the same day in order to ensure high-quality seafood. Grandkids Chris and Harris Pappas make the same promise. They don’t believe in the term “fresh-frozen.” Fish is taken fresh off the Pappas’ boats and brought to their restaurants as quickly as possible.
Let me tell you, it tastes fresh. Everything on the menu is made from scratch, including the mayonnaise, salad dressings, tartar and cocktail sauces – and a great Creole dipping sauce.
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Comfortable atmosphere
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The main dining area was completely filled on the night we ate at the
Westmont
Pappadeaux location but the room felt large and airy. The room has a nautical theme with sailing and fishing paraphernalia scattered about and the occasional large mouth bass on the wall. However, the nautical décor isn’t heavy-handed and the views out of the picture windows onto the courtyards and patio bring a lovely view and natural light into the room.
We started our dinner with drinks. Our waiter, gracious and attentive throughout the meal, rattled off their terrific selection of draft beers that included
Fat Tire and
Stella in addition to the usual favorites. He also mentioned a New Orleans-style special cocktail called “The Swamp Thing” which I couldn’t resist. A blend of frozen Marguerita, frozen Hurricane, raspberry liquor and topped with melon liquor, it was as beautiful as it was delicious.
Warm bread with soft butter was brought to the table with our drinks and very little time passed before our appetizer,
Crispy Fried Alligator, arrived. The alligator (yes, it tastes similar to chicken) was coated with a crunchy batter and served with potato sticks, tiny fresh-cut French fries, and a great spicy Creole dipping sauce.
The salads were fresh tasting and delicious. If you are looking for a little entertainment during your meal, order the Pappas Greek Salad. It consists of fresh vegetables, olives, feta cheese & shrimp that are tossed with a homemade Greek dressing right at the table.
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Crispy fried alligator with a terrific spicy dipping sauce
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We also ordered the lobster bisque. The soup was delicious with big chunks of lobster in a spicy Cajun-spiced cream broth but the first taste will be a shock to lobster bisque aficionados. This is not your typical lobster bisque.
Many Chicagoans will remember
Chef David Jarvis’ much-missed restaurant on the North Shore, Melange. Jarvis is the Research and Development Chef at
Pappadeaux’s two Chicago area locations so it’s no surprise that the menu is filled with interesting and flavorful dishes. He just rolled out a new lunch program that includes a variety of fish and seafood creations as well as sushi.
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Fresh fish and perfectly cooked vegetables
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Our favorite entrée was the Mahi Marbella , a blackened mahi (whitefish) fillet served with lobster & shrimp in a light wine sauce. The mahi itself had a superb consistency and the shrimp and lobster provided a wonderful sweet compliment to the slightly spiced crust of the fish. The Filet Mignon was a good cut of meat, juicy and tender, nicely spiced and perfectly cooked. The Lobster Tails should not be missed. We barely used the warm butter provided; a squeeze of fresh lemon was enough to compliment the sweet meat.
The accompaniments were also excellent – creamy garlic mashed potatoes, noticeably fresh and perfectly done green beans and asparagus, and light tasting fried potatoes. By the way, it was no coincidence that all the fried dishes tasted great. One of the kitchen managers told me that they change the oils in the fryers 4 times a day.
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Delicious desserts
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We couldn’t pass up dessert once our waiter brought over the dessert tray. Cheesecake with fresh strawberries, Bread Pudding with bourbon sauce, Key Lime Pie and more. We tried to split the Crème Brulee with fresh fruit and the Sweet Potato Pecan Pie but once I tasted the pie I refused to share. Out of this world!
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Pappadeaux Seafood Kitchen Arlington Heights location
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Sour Grapes: Pappadeaux’s boasts a collection of over 2000 wines with a large selection available by the glass but we were never offered a wine menu or asked if we wanted wine with our dinner.
Going the Extra Mile: One of our party had a food allergy and while the menu states that the restaurant will not be responsible for allergic reactions, the staff bent over backwards to ensure correct food choices. The kitchen manager came over three times to make certain all was well.
In a Nut Shell: The food is fresh, tasty and reasonably priced, served in a relaxed and inviting atmosphere. There’s an outdoor Patio open during warm weather and a very nice bar area that offers drink and appetizer specials during Happy Hour. The service is top-notch, the menu is diverse, and the desserts are not to be missed!
Who: Pappadeaux Seafood Kitchen
What: Delicious fresh seafood and Gulf Coast-style dishes
Where: 921 Pasquinelli Dr
Westmont, Il 60559
(630) 455-9846
and
798 W. Algonquin Rd.
Arlington Heights, Il 60005
(847) 228-9551
When: Monday – Sunday 11 a.m. - 10 p.m.
Friday & Saturday 11 a.m. - 11 p.m.
For more information go to:
www.
pappadeaux.com
Photo Credits: Tom Sivak and Pappas Restaurants
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