We are an environmentally and socially conscious kind of place. Don't worry - we are not overbearing - we do it behind the scenes.
Our food is comfort food with a twist. Organic and locally grown whenever possible.
Our business started with 3 people and a dream. To have a comfy place that offers excellent food!
Christopher and Mary Spagnola, owners of Back Alley Burger, boast an extensive, ingredient-driven menu of fresh-to-order, grass-fed-beef burgers and nitrate-free, all-beef hot dogs. Bite into the Knead a Big burger ($8.99), which finds a juicy beef patty, tender pastrami, and a fried egg lounging like spoiled princes atop a downy bun pillow, craft a burger from scratch ($5.99+), or step outside the cattle box for a Crabtastic crab-cake burger ($8.99) or veggie burger ($7.99). Along with its burger creations and puppet shows on the history of beef, Back Alley Burger also blankets scrumptious, all-beef Nancy's dogs with Merkts cheese and sauerkraut ($4.25), whips up a variety of sandwiches and salads, and prepares an array of tasty sides, such as sweet-potato fries ($2.50) and chili con carne ($3.99).
Today Kama owner and chef Vikram Singh cooks his internationally influenced Indian cuisine with a goal to give diners an experience that stimulates all the senses. Perhaps that calculated idea came from his background in mathematics and engineering. Or perhaps it came from his father, a renowned chef in India whose cuisine has impressed King Abdullah of Jordan and former German chancellor Helmut Kohl. After a successful career working with numbers, Vikram and his wife opened Kama to bring the local area an inspired, unique Indian menu—and one that would certainly meet his father’s inimitable standards.
Chef Singh actually draws on four decades of experience crafting his made-from-scratch sauces, homemade paneer, and spicy lamb dishes. To keep things interesting, he engages American, French, and Chinese traditions as he invents entrees such as tamarind-glazed baby back ribs and lamb tacos. But he isn’t the only one creating new tastes under his roof. Kama’s bartenders mix cocktails with fresh-squeezed juices and spike martinis with unconventional flavors such as cucumber, cinnamon, and rosemary. The restaurant recently received a 2014 Michelin Bib Gourmand award, given to the guide's favorite spots for high-quality cuisine at good value.
Vasco Marconi immigrated to Chicago from a small town in Tuscany in 1959, bringing his wife, his son, and a slew of authentic recipes with him. He opened an Italian restaurant on the west side of Chicago, where it prospered until his retirement in 1997, when John Marconi took on his father's torch and moved the eatery to La Grange. Since then, the Marconi family has kept the family recipes alive in their bustling, family-style restaurant through frequent practice and routine cookbook séances. John still oversees the menu, paying homage to his father’s original recipes with homemade meat ravioli, chicken vesuvio, and a bounty of seasonal specialties.
In the kitchens of Blueberry Hill's five suburban outposts, cooks forgo lazy morning lounging to pull together homey assortments of timeless brunch fare. Pancakes infused with fruit or sweets are made from scratch, much like hand-knitted socks or hand-painted report cards. French-toast slices get stuffed with apple and cream cheese, smothered in fruit, or rolled in Cap'n Crunch. Fresh meats and veggies take cover under eggs in savory skillets, and a selection of sandwiches quells cravings in handheld form.