Restaurants in Brookfield

At The Moose Grill, servers pile Chicago-style Vienna dogs with toppings and serve up sandwiches beneath the gaze of a taxidermal moose head. Customers can perch on stools and wrap their mitts around signature Chicago-style Vienna dogs garnished with mustard, relish, onions, tomatoes, pickles, peppers, celery salt, and shavings from passing L trains. Burgers and sandwiches couple with freshly cut fries or chilled baby carrots, and breakfast sandwiches appease earlier appetites. The grill further demonstrates its commitment to freshness by not having a freezer on the premises, and by leaving latex meats off the menu.

Thai Bowl’s servers transport simmering Southeast Asian dishes to tables beneath framed photos of entrees bedecked with bamboo shoots and fresh bean sprouts. Sleek wooden banquettes and patterned teal-and-white pillows support backs as chopsticks pluck fresh morsels of grilled shrimp, chicken, tofu, and beef from plates. Slurping ice smoothies flavored with fruits such as kiwi and mango cools palates more swiftly than chewing on a ceiling fan, and carry-out and delivery enable eating on the go.

Pockets' health-conscious chefs have stuffed stomachs with fresh, all-natural ingredients for more than 20 years, creating low-fat, high-protein combinations of vegetables, fine cheese, and lean meats. Within freshly baked multigrain bread, selections such as spinach, salami, turkey, and tuna combine with edamame beans, crunchy noodles, dried cranberries, and a splash from one of more than 10 dressings, creating a snack more portable than a bicycle made of chocolate. Menu pages also brim with eight healthy salads, seven hearty calzones, and a kids' menu with pint-size portions and sides of magic. Not content with just challenging fast-food ideals, the locally owned Pockets furthers change in its community by regularly donating up to 50% of its profit to charities such as the Make-A-Wish Foundation and Fox Valley Heart Foundation.

Pockets' health-conscious chefs have stuffed stomachs with fresh, all-natural ingredients for more than 20 years, creating low-fat, high-protein combinations of vegetables, fine cheese, and lean meats. Within freshly baked multigrain bread, selections such as spinach, salami, turkey, and tuna combine with edamame beans, crunchy noodles, dried cranberries, and a splash from one of more than 10 dressings, creating a snack more portable than a bicycle made of chocolate. Menu pages also brim with eight healthy salads, seven hearty calzones, and a kids' menu with pint-size portions and sides of magic. Not content with just challenging fast-food ideals, the locally owned Pockets furthers change in its community by regularly donating up to 50% of its profit to charities such as the Make-A-Wish Foundation and Fox Valley Heart Foundation.

The chefs at Efes Cafe bake fresh bread daily to accompany a menu of Turkish and Mediterranean dishes cooked in extra-virgin olive oil. The BYOB restaurant boasts seating for more than 300 mouths and the attached bodies, as well as special party rooms for birthdays, graduations, and the anniversary of Prometheus carrying the gift of hummus down from Mount Olympus. Veggie-friendly meals deal in eggplants, falafel, and spiced portobellos, and roasted lamb shank and assorted kebabs number among the meaty entrees.