Synthesizing favorite American pastimes and biological necessities such as eating, drinking, and taking in live jazz music, Garrett’s boasts a large fare menu as well as an expansive selection of wine, beer, and spirits. Diners can savor starters such as dynamite shrimp ($8.99), or save them to blast their way into the car later in case they lose their keys. Entrees include the fresh veggie-jammed jambalaya ($16.99) and the grilled lemon-basil chicken breast ($16.99), whose subtle spices are equally effective at taming tongues and agitating eyeballs. Many draft beers are served in brewer-created glassware so that hops-chasers don’t have to sip from suds-dispensing helmets, and a few glasses of Mexican red Valmar Tempranillo ($10/glass; $39/bottle) work great for loosening up mouth muscles before meaty main events.
When Debbi Fields opened the first Mrs. Fields in 1977, it wasn’t all sunshine and cookies. Between her lack of business experience and the unorthodox business model—selling only cookies—not many people believed in her. More than 30 years and a global franchise later, it’s safe to say the doubters are eating their words, at least when they're not busy stuffing their faces with one of Debbi's signature semisweet chocolate chip or oatmeal raisin and walnut cookies.
The wild popularity of Mrs. Fields's cookies can be attributed to the richness of their basic ingredients: real butter, whole eggs, and special blends of chocolate. Classic flavors include chewy fudge, peanut butter, and white chocolate macadamia, and seasonal flavors complement the lineup throughout the year. Select varieties can also be made into cookie cakes of various sizes and shapes that add a delicious twist to any celebration or milk-truck spill.
It can be rough feeding a family, with parents figuring out how to find time to prepare healthy, delicious meals and still complete their long, grueling work schedules. That’s why Shane and Angie Huber at U-Bake decided to help their clients hurry dinner to the table by specializing in prepared, take-and-bake dinners and meal supplies. This allows their regular shoppers to easily and efficiently assemble entire meals with only an oven, a stovetop, or a third and final genie wish.
Though they’re known for their housemade dough, including pizza dough and more than 50 types of cookie dough, they also sling pastries, dry and frozen soups, and jellies and spreads to enhance any main course. They help families cope with dietary restrictions without compromising taste by whipping up a variety of gluten-free items, and their website promotes creative culinary pursuits by featuring signature recipes that only require ingredients you already have in your kitchen.
Dandy Donuts Coffee Cafe and Lunch Spot offers a wide variety of options for Breakfast and Lunch. New England Coffees, Frozen Hot Chocolate and blended drinks, Fruit Smoothies, fresh oatmeal, Uncle Muggs Biscuits and Gravy-served all day! Fresh Bagels and Spreads. Boar's Head soups, fresh salads, Cheesecake Factory & more!
Towne Square anchors appetites with a menu of classic American eats served from early morning to suppertime. Rev internal engines in the wee hours with a dozen silver dollar pancakes ($5.60), or the 2 + 2 + 2, a savory sum of french toast, eggs, and sausage or bacon ($6.40). Towne Square’s house-made baked french onion soup ($3.75) transitions tongues for lunch fare such as the Maui Mountain Salad, a flavorful eruption of grilled chicken breast, diced avocado, pineapple, and walnuts on iceberg lettuce, smothered in raspberry vinaigrette ($7.50). Like an eccentric millionaire’s feathered hat collection, dinner offerings are eclectic, ranging from Italian dishes and seafood to steaks, such as the broiled new york strip ($14.95), and the barbecue ribs and broasted chicken combo, which mixes finger-licking etiquette with the restaurant’s beloved poultry dish ($13.95).
Under the guidance of Debra Mindham, the Centerville Tea Room's chefs dole out handcrafted English aperitifs, sandwiches, and tea. Prix-fixe meals such as Through the Looking Glass march into mouths with a parade of four mini finger sandwiches on homemade breads, along with a pair of pastries, and baton-twirling scones ($14.95). Prime roast beef dons a crown of blue cheese and reigns over horseradish mayo within the blue beef sandwich ($8.95), while a cup of the soup du jour ($3 for a cup, $4.95 for a bowl) warms chilly soul sacks.
Who invented the caramel apple? While the ubiquitous treat's true creator may never be known, William Morkes, Sr. can make a case that his own hand-dipped caramel apples were among the country's very first. Morkes, who opened his confection shop on 26th and Trumbull in 1920, spent long nights testing out new recipes in his apartment above the store, yielding more than a few tasty innovations.
More than 90 years and one move to Palatine later, the staff at Morkes Chocolates still hand-dips its treats, from still-popular caramel apples and rum-ball truffles to chocolate-enrobed pretzels and strawberries. Confections are made from scratch with fresh ingredients such as pure butter, eggs freshly lain by rabbits, and store-specialty cream centers ranging from vanilla and maple to orange and raspberry.
Now guided by the steady dipping hand of Morkes Sr.'s granddaughter Rhonda, the shop’s staff keeps up the tinkering ways of their founder by constantly testing new treats. In addition to ready-to-purchase delights, they stand ready with hundreds of specialty molds to help customers add a personal touch to happy events from graduation to Christmas to baby's first sweet tooth.