House 406

Everything we needed to know about House 406, we learned when the cocktails arrived. A rye-based drink called Good Hunting arrives swimming in a haze of wood smoke encased in a bell jar. We pulled the jar away, releasing a deep campfire scent that lingered as we took our first sip. The Raspberry Margarita arrives as a glass of straight tequila with three ruby globes suspended within. The globes are frozen spheres of muddled raspberry and brandy that dissolve slowly over the experience of the drink, creating an evolution of color and flavor. Beverage Director Justin Di Lorenzo’s attention to visual flair and flavor narrative beautifully set the stage for an evening of thoughtfully considered and perfectly designed culinary delights.

Though House 406 projects the air of an updated take to an upscale modern steakhouse, they made sure to preserve elements of approachability at every turn, both in the presence of delectable comfort cuisine—like the cheeseburger and the onion rings—and a nice weeknight price point. The wait staff and Proprietor/General Manager Jenn Elsen brought a similar warmth to every interaction, injecting the rich cognac, slate, and espresso tones of the environment with a spirit of inviting hospitality.

House 406 is located at 1143 1⁄2 Church Street in Northbrook, 847-714-0200, house406restaurant.com.

Garlic Butter Poached Lobster Crostini

A petite, sumptuous bite to begin the meal. This decadent starter pairs buttery lobster with the satisfying crunch of toasted crostini. A bold kick of garlic aioli with a building Cajun spice rounds out the flavors and is bolstered by the creaminess of Swiss cheese.

Ground Short Rib & Brisket Burger

This was unlike any cheeseburger we’d ever experienced, starting from the most elemental ingredient: a ground and grilled patty of short rib and brisket. This combination made for an intensely savory base, then amplified by crisp, thick-cut strips of smoky bacon and a slice of provolone cheese. The burger is accompanied by thick, crispy potato wedges and a ramekin of housemade ketchup, which are the perfect combination to reset the palate and make the most of every bite of the entree.

Grilled Lamb Chops

The picture speaks for this one. The elegant bone-in cuts of lamb are grilled to perfection and served on a bed of Moroccan-inspired vegetables and couscous. In our experience, lamb is never better than when prepared with the flavors of the Mediterranean and Proprietor/Chef Eloin Amador somehow nails it. It’s succulent, tender, and absolutely addictive. The accompanying eggplant, onions, and chickpeas make for a dish steeped in smoky flavors, lots of paprika and cumin, and the couscous adds a lovely element of subtlety both in flavor and texture.