A stone-lined fountain mists in front of Bolingbrook Golf Club?s 76,000-square-foot clubhouse, foreshadowing the 18-hole golf course that teems with pristine water features. Designed by prolific design team Arthur Hills and Steve Forrest?whose footprint of original courses spans the globe?the 7,104-yard layout plays alongside seven lakes that impede passage on multiple holes, including a par 3 with a true island green that players can access only by footbridge or buoyant golf bag. A particularly challenging course with a par 5 that's 600 yards when played from the farthest tees, the layout levels the fairways for players of all abilities with five tee options. Alongside the course, PGA Master Teaching Professional Carl Rabito?who was named one of Golf Magazine's Top 100 instructors?oversees the club?s driving range and Rabito Golf Academy, which help players to nurture their relationship with each wood, wedge, or hard-hitting spatula. The space includes grass tee and short-game areas, with lights on for night practice through the end of September. A clubhouse with men?s and women?s locker rooms and two full-service restaurants is available to maximize comfort and convenience during visits to the club.
Course at a Glance: * Designed by Arthur Hills and Steve Forrest * 18-hole, par-72 course * Length of 7,104 yards from the farthest tees * Course rating of 73.8 from the farthest tees * Slope rating of 135 from the farthest tees * Five tee options
Smashburger isn't just the name?it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified 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. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun 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 from one restaurant in 2007 to 220 today, 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.
As they struggled to make ends meet by peddling fruits and vegetables from a truck, Mr. and Mrs. Ricobene never dreamed that their family’s name would one day be renowned throughout the South Side of Chicago. The couple first opened their own food stand in 1946, where they doled out sandwiches, pizzas, and pastas inspired by their Italian homeland. With the aid of their sons, they soon perfected their signature dish—the breaded steak sandwich, a meal that would one day be lauded by reporters from Chicago magazine as one of the best in the city. Today, Ricobene’s has expanded to multiple restaurant locations across Chicagoland, and chefs continue to whip up steak sandwiches in accordance with the original Ricobene family recipe. They fold ultrathin steaks into crusty Italian rolls before showering sandwiches in peppers, cheese, and meaty marinara sauce. The chefs draw culinary inspiration from both Italy and Chicago, seasoning wieners in celery salt and topping deep-dish pizzas with mozzarella. Meanwhile, out in the casual dining rooms, guests perch at wooden tables and admire the photographs of old Chicago that speckle the walls.
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.
The chefs at Aki Japanese Steakhouse and Sushi Bar prepare a menu of modern and creative sushi rolls and Japanese entrees. Specialty rolls include treats such as the Mermaid—yellowtail, spicy tuna, cream cheese, and avocado fried in tempura batter and topped with spicy scallops and crab. The signature Aki roll envelops shrimp tempura, spicy tuna, broiled eel, crabmeat, avocado, and fish egg in soybean seaweed. Chefs also prepare succulent Japanese hibachi dinners with meats such as steak, filet mignon, shrimp, and chicken.
The kitchen at Salad Creations is like a symphony hall. Chefs rap their knives against their cutting boards, drawing their orchestra of fresh lettuce, vegetables, and fruits to attention. Staccato chops and legato slices pierce the air as the culinary conductors harmonize these ingredients in salads, wraps, and paninis, each arranged to be a quick, nutritious meal. They transpose any of their classic, signature, and premium combinations into different forms, be they salads or wraps. Otherwise, they welcome diners to improvise their own salad or wrap by picking a lettuce, choosing from nearly 50 toss-ins-avocado, candied pecans, hearts of palm, and wonton strips-then choosing a protein such as turkey or wild Alaskan salmon.
Salad Creation's dressing choices range from classics such as buttermilk ranch to creative blends including blueberry pomegranate and cucumber wasabi. In addition to salads and wraps, the staff also grills up paninis made with multigrain sunflower bread or italian ciabatta bread to create toasty sandwiches perfect for warming palms after being woken up from a cryogenic freeze.