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Beelow’s thinks local  with steakhouse favorites


763 S. Rand Rd.,
Lake Zurich; (847) 540-0600;

Hours: Open for dinner daily at 4 p.m.

Prices: Appetizers, $6-$14; entrees, $19-$38; desserts, $5-$8.

Try: Lobster tempura appetizer, prime rib, filet mignon, chocolate banana cream pie.

Tips: Reservations accepted. Full bar service. Outdoor seating on a new patio expected sometime this summer. Children’s menu.

In a bite: Family-run Beelow’s Steakhouse, with its locally raised beef and pork, is a welcome addition to the Lake Zurich dining scene.

Updated: September 8, 2011 12:26AM

A diversity of restaurants, from D&J Bistro and Julio’s Cocina Latina to Fritzl’s and Hackney’s, has helped Lake Zurich establish itself as a town congenial to diners with diverse appetites.

The arrival of Beelow’s Steakhouse further solidifies that reputation. This 150-seat restaurant, opened by Dan Beelow last November, prides itself on serving locally sourced meats and produce. For three generations, Beelows have raised cattle, hogs and grain on their Lake County farm.

While the place becomes a beehive of activity during the peak dinner hours, servers remain alert and the meals are unrushed.

Beelow’s, described by management as a “family-style steakhouse,” occupies remodeled space that once housed a Bennigan’s. The unstuffy atmosphere features dark wood, muted lighting and comfortable seating at booths and tables covered in white linen.

Dinner started with a popular but pricey appetizer, Canadian lobster tempura. The tasty crustacean came to the table flash-fried and accompanied by an herb-butter sauce and a tomato- and mayonnaise-based sauce with Thai and Argentine peppers that packed just the right kick. At $13.95, it was a splurge — but a tasty experience.

Among other available starters were steamed mussels, oysters Rockefeller, fried calamari, Italian stuffed portobello mushroom and Ivanhoe meat raffle, a beef appetizer.

Prime rib, dry-aged for at least 30 days, is offered in three sizes: from 10 to 24 ounces ($20-$30), the latter with a bone. We found the 14-ounce serving, which came with au jus and a horseradish sauce, tender and perfectly seasoned. Included with the entree was a welcome house salad and a side of garlic mashed potatoes.

Sliced jicama added interest to the mixed greens with blue cheese dressing. Also available was an iceberg wedge salad.

My dining partner gave a thumbs up to an 8-ounce filet with bearnaise and a side of fresh green beans and bell peppers.

Porterhouse, New York strip, skirt and rib-eye steaks and London broil also commanded attention on the menu. Among seafood options were Atlantic salmon, Alaskan king crab, shrimp and walleyed pike, a special.

Desserts, most made on the premises, included the standards, from Key lime pie and cheesecake to chocolate flourless cake and strawberries Grand Marnier. A good choice for sharing was the chocolate banana cream pie.

Thomas Witom is a local free-lance writer.

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