Schaumburg - Live, Work, Play - November/December 2008 - (Page 31) 1140 E. Higgins Road Schaumburg (847) 517-1616 mccormickandschmicks.com by jacky runice S eafood is hard to do well, which is why most busy people roast a chicken or tote a pizza home. Best is buying fish fresh and preparing it that night, neither undercooking nor turning it into a Dr. Scholl’s shoe insert. Fear factor in the cost of shrimp, crab, salmon or Ahi and you’re heading toward the Hamburger Helper aisle. I love fish, from ceviche and sushi to a nicely fried shore lunch of walleye or trout. Besides, the health benefits of eating fish are well documented. A fish-rich diet can lower blood pressure, lower the risk of stroke, depression and can help prevent mental decline. There are only a couple ways around our fish issues. We can either move to a picturesque fishing village on the Mediterranean or head to McCormick & Schmick’s as often as possible. The Schaumburg outpost of the national collection of seafood eateries offers a traditional, yet unstuffy décor and experience, with wait staff clad in spiffy formal whites and sunny personalities. The dark woods, leather booths and brawny bar reminds one of legendary seafood joints like San Francisco’s Tadich Grill or Legal Sea Foods in New England. Prairiestyle lighting fixtures strike a Midwestern chord and smooth, jazzy background tunes ground the dining experience in relaxation. Sweep your eyes around the space and you’ll see families, multi-generational groups celebrating family occasions and couples in one of a dozen snugs – recessed booths with velvety, closeable curtains – offering the perfect atmosphere for enjoying a romantic dinner. The Schaumburg link in this restaurant chain is no traditional franchise. No two McCormick and Schmick’s are the same in size, layout or personality and each is individually designed to reflect the character of the town in which they are located. You won’t hear the buzz of a blender or find cans of juice in the back of the house because McCormick & Schmick’s handcrafts cocktails using fresh-squeezed juices exclusively. The cocktail roster is a fun trip through the history of spirits with beverages from the early days (think Martinis and Sidecars) to Lemon Drops and Cosmos. Sample something from the new house-infusion cocktail program which features seasonal drinks based on the availability of ingredients. Fresh ingredients, say pineapple or orange, are november/december 2008 Page 31 http://www.mccormickandschmicks.com http://www.mccormickandschmicks.com
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