Located in Itasca (Schaumburg - Northwest), Eaglewood Resort and Spa is close to Bloomingdale Golf Club and Lynfred Winery. This golf resort is within the vicinity of Adventist GlenOaks Hospital and Pirates Cove Childrens Theme Park.
Make yourself at home in one of the 295 air-conditioned guestrooms. Your room comes with a pillowtop bed. Pay movies and video-game consoles are provided for your entertainment, while complimentary wireless Internet access keeps you connected. Bathrooms have complimentary toiletries and hair dryers.
Rec, Spa, Premium Amenities
Relax at the full-service spa, where you can enjoy facials. After practicing your swing on the golf course, you can enjoy other recreational amenities including a golf course and a health club. This resort also features complimentary wireless Internet access, concierge services, and an arcade/game room.
Grab a bite at one of the resort's 3 restaurants, or stay in and take advantage of room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge. Breakfast is available for a fee.
Business, Other Amenities
Featured amenities include a 24-hour business center, business services, and audiovisual equipment. Planning an event in Itasca? This resort has 3700 square feet (333 square meters) of space consisting of conference/meeting rooms, small meeting rooms, and a ballroom. Parking (subject to charges) is available onsite.
Home cooking can be hard to find when home is on an entirely different continent. But the owners of Himalayan Restaurant knew how to bring the flavors of their South Asian home to Chicago. They sought out Chef Bishnu Subedi, who relies on his 12 years of experience as well as his training in a Kathmandu culinary school. Befitting the subcontinent’s rich and diverse history, Chef Subedi designs expansive menus, which embrace the Northern Indian, Nepalese, and Asian subcultures that define the region’s cuisines.
This cultural fusion is readily apparent in dishes such as the momos: steamed Nepalese-style dumplings that are typically stuffed with minced chicken or vegetables and served by street-food vendors throughout Nepal. Northern Indian flavors completely shine through on certain dishes, including the tandoori chicken, which marinates overnight in spiced yogurt before the chefs quickly barbecue the meat inside a traditional clay tandoor oven. House-made paneer cheese and fluffy naan also evoke the flavors of South Asia; the restaurant further embraces its cultural roots by serving Indian beers and water from melted Nepalese glaciers.
Smashburger isn't just the name—it's the way chefs grill every burger. First, they form never-frozen, 100% Angus beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. The chefs then sandwich each slab in an artisan bun and turn it into one of an array of standard burgers or locally inspired specialties unique to each market. This handcrafting approach typifies everything else the chefs do, from blending handspun Häagen-Dazs shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded to 160 restaurants in five years, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,350 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options such as the eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs and slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.
It's easy to see the freshness of the Japanese fare at Tenka Japanese Cuisine. That's because sushi chefs chop, roll, and embellish rolls behind a sushi bar within customers' eyesight, creating staples such as the fire cracker—a six-piece roll filled with ebi, salmon, jalapenos, and cream cheese all fried in a tempura batter. They use freshly caught fish and seafood to craft both their rolls and their sashimi, which they pair together with bowls of miso soup for meals that evoke the scents, tastes, and sights of the East. Outside of their sushi bar, hibachi chefs fire up their flat, sizzling grills to cook up steaks, lobster, and calamari in the teppanyaki fashion. All meals are served in an stylish, modern dining room with cherry wood floors, black, candle-lit tables, and sleek, off-white chairs with magic soy sauce-repelling powers.
6'x12'. Those were the dimensions of Dick Portillo's first hot-dog stand, which he opened in 1963 inside a converted Villa Park trailer. The trailer had no bathroom, and Portillo had to run 250 feet of garden hose from a nearby building to have running water. Despite these hindrances, the stand was a certified success by 1967, and now Portillo's Hot Dogs operates at 48 locations, many of which recall bygone decades. Some of the shops are filled with glowing neon signs and 1920s memorabilia, and others sport red stools and black-and-white checkered floors straight out of a 1960s soda shop.