If you drive down Waukegan Road in Northwood, Illinois, you might blink and miss it. It doesn’t have the neon flash of a modern gastropub or the sterile glass of a corporate steakhouse chain. It looks like a house. Because, well, it basically is. Chick & Nello's Homestead Inn is one of those rare, stubborn survivors of a different era of dining, a place where the wood paneling feels like a warm hug and the smell of garlic butter hits you the second you pull open the heavy front door.
People around the North Shore don't just go there to eat; they go there to remember what dinner used to feel like before everything became "concept-driven."
Finding a seat on a Saturday night can be a bit of a gamble if you haven't planned ahead. It's tight. It's loud in that specific way that only happens when people are actually having a good time instead of looking at their phones. Honestly, if you’re looking for a quiet, minimalist spot for a first date where you can hear a pin drop, this probably isn't the vibe. But if you want a steak that has been handled by people who actually know what a broiler is supposed to do to a piece of meat, you’ve found the right spot.
The Story Behind the Red Sauce and Steaks
To understand Chick & Nello's Homestead Inn, you have to understand the heritage of Italian-American "Homestead" dining. This isn't "authentic" Italian in the sense of what you'd find in a back alley in Florence. No. This is Chicago-Italian. It’s heavy. It’s generous. It’s unapologetic.
The restaurant has been a fixture for decades, maintaining a legacy that started with the namesake founders. While many restaurants in the suburbs have swapped hands and changed names every five years, the Homestead has stayed the course. They specialize in a very specific marriage of cuisines: the classic American steakhouse and the traditional Italian trattoria. You’ll see a guy in a suit cutting into a massive ribeye right next to a family sharing a bowl of rigatoni that looks big enough to bathe a toddler in.
There’s something deeply comforting about the consistency here. You can show up after five years away and the same artwork is on the wall, and more importantly, the dressing on the salad tastes exactly the same. It’s a time capsule.
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What You’re Actually Ordering (And What to Skip)
Let's get into the weeds of the menu because that’s why you’re here.
The Garlic Bread is non-negotiable. It arrives at the table practically vibrating with butter and herbs. Is it healthy? Absolutely not. Is it the best thing you’ll eat all week? Probably. It’s the kind of bread that ruins your appetite for the actual entree, but you won't care.
Then there are the steaks.
Chick & Nello’s doesn't do the fancy "dry-aged for 100 days in a Himalayan salt cave" thing that costs $150. They just get high-quality cuts and cook them correctly. The Broiled Steaks have that perfect, salty crust that you can only get from an extremely hot commercial broiler.
- The Pork Chops: Often overlooked, but they are thick, juicy, and usually come with those vinegary peppers that cut right through the fat.
- Chicken Vesuvio: A Chicago staple. If a North Shore Italian joint can’t do a proper Vesuvio with wedges of potato and plenty of peas and wine sauce, they shouldn't be open. Luckily, they do it well here.
- The Pasta: It’s solid. The marinara is bright and sweet-ish, not that bitter, over-reduced stuff you get at cheaper places.
One thing to keep in mind: the portions are huge. Like, "we need to buy more Tupperware on the way home" huge. It’s very easy to over-order. If you’re a party of two, sharing a salad and an entree is often more than enough, though the staff might give you a look if you don't at least try the appetizers.
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The "Old School" Experience
Service at Chick & Nello's Homestead Inn is a specific brand of professional. You won't find servers introducing themselves with a three-minute monologue about the daily specials and their personal philosophy on kale. They are efficient. They’ve seen it all. They know the regulars by name and probably know their drink orders before they even sit down.
It feels like a neighborhood clubhouse.
The lighting is low, the booths are deep, and the bar area is usually packed with people waiting for a table, sipping on martinis that are actually cold. It’s the kind of place where you see three generations of a family at one table—grandpa celebrating a birthday, kids picking at fries, and parents finally relaxing.
Why People Keep Coming Back
In a world of QR code menus and "tapas-style" sharing plates where you leave hungry, the Homestead Inn is an outlier. It’s honest. You pay a fair price, you get a massive amount of food, and the quality is remarkably high for a place that doesn't spend a dime on flashy marketing.
The biggest "risk" of eating here is the wait time. Even with a reservation, things can get backed up. The kitchen takes its time. But that’s sort of the point. You aren't there for a 20-minute fast-casual experience. You're there to settle in.
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Common Misconceptions and Nuances
Some people walk in expecting a trendy, "Instagrammable" spot. They leave disappointed because the decor is dated. But that’s the charm. If they renovated the place and put in white marble and Edison bulbs, the soul of the restaurant would vanish instantly.
Another thing to note is the location. Being on Waukegan Road in Northwood makes it a destination. It’s not in a walkable downtown area. You have to mean to go there.
Practical Advice for Your Visit
If you’re planning a trip to Chick & Nello's Homestead Inn, there are a few "pro tips" that will make the night better.
- Call ahead. Seriously. Don’t just roll up at 7:00 PM on a Friday and expect to be seated.
- Dress code? It's "suburban nice." You’ll see people in jeans and sweaters, and people in sport coats. Don't overthink it, but maybe leave the gym shorts at home.
- Parking: The lot is small. If it’s a busy night, you might have to get creative, but usually, people cycle through fast enough.
- The Salad: Don't skip the house salad. The dressing is legendary for a reason.
When you finally leave, probably carrying a heavy bag of leftovers, you'll realize why this place has outlasted so many "hot" new restaurants. It’s not trying to be anything other than what it is: a reliable, delicious, slightly chaotic, and deeply welcoming homestead.
Next Steps for Your Visit
Start by checking their current hours, as they can sometimes fluctuate on holidays or mid-week. If you're planning a weekend dinner, call at least two to three days in advance to secure a prime-time slot. When you order, ask about the daily steak specials—they often have cuts that aren't highlighted on the main menu. Finally, make sure to bring an appetite that can handle the garlic bread; it’s a mandatory part of the Homestead experience.