Nova Lounge's chefs load half-pound burger patties with six types of eclectic toppings while bartenders fill steins with eight bubbly draft beers. On the menu, the Inferno burger ($9) stokes oral furnaces with spicy chipotle and jalapeno peppers, pepper jack cheese, and pico de gallo chopped with a set of knives once owned by the Greek god Hephaestus. A breakfast club burger stuffed with bacon and eggs ($9) keeps morning meals up past their bedtime, while the jet-setting Geneva burger invites sautéed mushrooms and Swiss cheese ($9) to ride the rollercoasters of diners’ digestive systems. Draft beers such as Miller Light, Guinness, and Blue Moon balance the burgers’ zesty proclivities with cool temperatures and teams of tiny bubbles certified in tastebud massage.
At Amada's Cafe, a sprawling menu of authentic Mexican and Cuban dishes keeps palates satisfied into the late hours. Tacos arrive inside corn or flour tortillas carrying flavorful bounties of carne asada, chorizo, chili rellenos, or pirate gold. Guests can pair seafood dishes such as breaded shrimp or whole red snapper grilled in butter and garlic with refreshing glasses of horchata. The slate of Cuban dishes ranges from classic cuban sandwiches topped with roasted pork, ham, and pickles to ropa vieja, tender pieces of shredded beef bathed in a Cuban-style tomato sauce.
The 50 flavors of frozen yogurt at Yumz are packed with bold flavors and healthful probiotics. They are also made with fat-free, natural ingredients, yielding healthful treats that mimic sensations ranging from biting into a slice of watermelon to eating the huge red velvet cake that toppled onto your legs and trapped you in the kitchen. The selection of more than 70 toppings includes strawberries, brownies, Snickers, cheesecake bites, and Oreos, and patrons can also build their own combinations for the world to see with an online platform.
Wok 'n Fire—named Best Asian Restaurant by West Suburban Living—tantalizes taste buds with a menu bursting with flavors from Chinese, Japanese, Thai, and other Asian cuisines. In their specialties, chefs sear seafood, steak, and chicken with complex flavors in the wok. They craft sashimi and specialty maki rolls, as well as twirling together noodle dishes that range from japanese udon to thai curry noodles and the cantonese noodles used in ancient tugs of war between provinces. Ginger ale and flavored lemonades, both crafted in-house, hydrate throats between bites.
Decor varies across the Asian bistro's locations throughout the western suburbs, but all share dramatic lighting, sleek hardwood floors, and smooth wooden seating that all obey one gravitational constant. Sophisticated accents pervade each location, such as dangling lights that recall bells, sinuous golden dragons undulating across a wall, and partitions that mimic an abacus or twined branches.
Rio's puts a contemporary spin on traditional dishes from Peru, Brazil, Lima, and Argentina. Using plantains, yuca, coriander, and other exotic ingredients and spices, the staff offer a new take on South American steak and seafood specialties, all served in a dining room brimming with colorful mosaic tiles. Ceviches include the Japanese/Peruvian fusion Nikkei, which uses ginger and soy sauce. Argentinean spices enliven char-grilled strip steak in the bife de chorizo. And the arroz con camarones features shrimp and rice simmering in a broth with white wine and brandy. Finish with one of seven desserts, including passion fruit cheesecake or Peruvian flan.