The Hancock-Henderson Quill, Inc.
by David Grimes for The Quill
Fast food restaurants and all-you-can-eat buffets have their place in the world, but when you feel the need to enjoy a sit-down dinner that includes a prime cut of beef, prepared to your order, in an atmosphere that will take you far away from your day and a world of worries, Cerar's Barnstormer Steakhouse ought to be the first place that comes to mind.
Since 1986, Cerar's has been making diners happy in that respect, according to co-owner, general manager and restaurant host Kevin Cerar.
"There aren't a lot of places like us in the area," Cerar said recently.
Cerar's prides itself on top-quality service, impeccable cleanliness and the best steakhouse cuisine in a 100-mile radius.
Beef entrees take center stage at Cerar's, whether you're hungry for prime rib, a ribeye, a filet or a New York strip.
Cerar's uses only upper half Black Angus and certified Angus beef when buying for its kitchen.
Beef is aged 21 days and steaks cut by hand on a daily basis to ensure diners at Cerar's the very best steak possible.
But salmon and fish don't take a back seat here.
"We have some wonderful fish and chicken selections, too," Cerar said.
The honey pecan pan-fried chicken is a consistent favorite among the restaurant's faithful. The broiled parmesan salmon is popular among Cerar's diners, too.
If all that good eating is more than you can handle on any particular day, Cerar's can just as easily prepare a favorite sandwich for you, be it a rueben, their popular 10-oz. steakburger or a handmade tenderloin.
Should your order not be quite what you expected, Cerar stresses he'll make certain to see that it gets corrected. "If something isn't right, I'll make it right," he said.
It's difficult to imagine that would ever be the case, though, with servers checking back with diners regularly and asking, "Is everything still perfect?"
Kevin Cerar stresses that Cerar's welcomes patrons regardless of whether they're dining after a hard day at work or a leisurely afternoon on the golf course.
Banquet facilities are available, too, and Cerar's is the perfect place to schedule birthday parties, anniversary celebrations, wedding receptions and award banquets.
Before leaving the restaurant I enjoyed the roasted filet mignon, seasoned with rosemary and other special spices and served with mushrooms sauteed in a light chablis. I chose the house's famous twice baked potato as appropriate starch at Kevin's recommendation.
The filet had a texture so tender it could have been cut with a spoon and the potato was a pleasant departure from the rank-and-file baked potato.
I opted for chicken tortilla soup in lieu of a salad and found it true to the southwest in flavor and seasoning, with a dollop of sour cream and chopped chives complementing it nicely. Creme brule was the perfect ending to a delightful dining experience.
Luncheon buffets with three meat and fish selections and an array of vegetables and salads are offered Tuesday through Thursday from 11 a.m. to 2 p.m. and again during the same hours on Friday. A from scratch Sunday buffet is available from 11:30 a.m. to 2 p.m.
Evening dining hours are from 4 to 8:30 p.m. Sundays, 5 to 9 p.m. Monday through Thursday and from 5 to 10 p.m. Fridays and Saturdays.
Make plans to dine at Cerar's in your near future. You won't be disappointed.
"We work very hard to be the best (dining experience) in west-central Illinois," Cerar said. "We have the best food, the best wait staff, the best service."
Kitchen staff at Cerar's is ready and waiting to cook the steak of your choice just the way you like it.
"It doesn't get any better than a steak prepared to your liking and a twice-baked potato at Cerar's Barnstormer Steakhouse," says Kevin Cerar.