Reviews

The critics are raving! Or is that just the head waiter on Saturday night?

Here are some of the reviews we've earned over the last years.

Midwest Living / Spring Summer 1999

ELDORADO

The name of this restaurant along Galena's Main Street recalls the wild gold- rush days of the Old West. But lead mining, not gold, contributed to the heritage of this northwest Illinois community. Jim Terry and Tracey Lee Roberts named their intimate eatery Eldorado to suggest the riches of their southwest-influenced decor and menu.

Cactus-filled planters and earthy desert colors surround brown-paper- topped tables inside the establishment, located amid Galena's many antiques stores and crafts shops.

One of Jim's dishes stars a molé sauce: a blend of chilies and green pumpkin seeds-drizzled over grilled chicken breast. He also serves guests European- inspired dishes. Caramelized onions and sour cream flavor a Polish-style appetizer of pastry pockets.

"Jim prepares fresh foods so you can taste their true flavors," Tracey Lee says.

There's always a grilled wild-game specialty, perhaps grouse, caribou or antelope. Seared side dishes include seasonal wild mushrooms with roasted tomatilla salsa. Dessert lovers rave about both the flourless chocolate cake and the creme brulée.

Before guests arrive, Jim samples the evening's specialties with his staff. Most diners appreciate their suggestions at this mother lode of good eating in a one time mining town.

Eldorado, 219 N. Main, Galena, IL 61036 (815/777-1224).

Chicago Social / June 1998

RESTAURANTS: After wandering through town, you might want to stop and investigate Galena's cuisine. Most restaurants offer decent fare, but your best meal might very well be the traditional home-style breakfast served at your B&B. That is, with the exception of Eldorado (219 N. Main St.; 815.777.1224) ... one of the finest Southwestern restaurants in the Midwest. Eldorado is the town's most elegant restaurant, featuring gourmet dinner specialties like fresh fish, wild game, vegetarian dishes and farm-raised meats.

Midwest Today

ELDORADO, 219 North Main St., Galena, IL. Truly one of the finest restaurants in the Midwest, the Eldorado offers exceptional cuisine. There are organically grown veggies and free range meats, made-from-scratch soups, even margaritas made from freshly squeezed lime juice. Best entrees are the Seared tenderloin of Pork-highlighted with a natural sauce of wild mushrooms and Ancho chiles; Grilled Breast of Amish-Raised Chicken served with salsa roja. Cassoulita is a vegetarian casserole of native corn, Anasazi beans and fresh vegetables braised in chilaca sauce and baked with white cheese. Fresh seafood flown in. Try the Warm Apple Galletta with Goat-Milk Caramel for dessert.

North Shore Magazine/ July 1998

Eldorado Grill

This two-story Galena restaurant with an open atrium offers a refreshing change from the crowded, wall-to-wall table setup at many other dining spots. The decor is kept simple; prints from local photographer Michael Johnson liven the white walls. While owners Jim Terry and Tracey Lee Roberts pride themselves on using the same hard-to-come-by quality ingredients as restaurants in big cities, Eldorado also uses local produce, fish and chicken. After trying the wild mushroom saute with pan-seared tomatillo salsa as an appetizer, any of the fresh fish make great entrees. Thirsty? Try a margarita made from fresh lime juice (no sour mix) , and Sauza 100 percent agave tequila. If you're planning a visit, make a reservation for one of the wine dinners offered six or seven times a year. Designed for guests with adventurous palates, these meals feature cuisine inspired by particular regions of the world.

Quick Escapes from Chicago

Bonnie Miller Rubin & Marcy Mason

Dinner: Although the Eldorado Grill (219 North Main Street, 815-777-1224) is a relative newcomer to the Galena restaurant scene (open since 1992), its imaginative Southwestern menu outshines most of the other local fare. Those with a discerning palate will taste and relish the difference. Homemade salsa, margaritas made from scratch, and delicious appetizers such as grilled wild mushroom quesadillas seasoned with red wine are early indications that your meal will be far from ordinary. Estofada, a spicy vegetable beef tenderloin stew made with four different types of chilies and fresh trout in a lemon-almond sauce are among the most favored entrees Vegetarian dishes are also popular, especially the cassoulita, a hearty casserole of corn, white beans, a myriad of other vegetables, and white cheese in a delectable sauce. For dessert, try the Eldorado chocolate torte, a flourless chocolate cake, or the apple galleta, a razor-thin apple tart made of toasted tortilla served with goat's milk caramel. Don't forget to make a reservation. At this restaurant, it's an absolute must!

Roy Leonard's Going Out Guide / January 1997

Remember fine dining with your mate? Have your three to twelve-year-olds take advantage of "Kids' Night Out," a supervised evening of activities like games, sports, crafts plus dinner. While our children were making puppets and scarfing pizza, we supped at the "Eldorado" (think of Frontera Grill, Chicago meeting Main Street, Galena.)

How do seared sea scallops in a spicy tomato broth, grilled turkey breast mole, house-smoked chicken and cheese enchiladas and margaritas with freshly squeezed lime juice grab you? There are nice dishes for vegetarians like Cassoulita, a casserole of native corn, Anasazi beans and fresh vegetables braised in chilaca sauce and baked with white cheese. Let the waiter describe the corn soup which has been cooking for five hours, and you'll be glad you opted for Eldorado.