Sweet Whimsy pleases palates with a plethora of French-inspired pastries, breads, and other treats. All of its delectable baked goods are expertly created using high-quality ingredients such as Cacao Barry chocolate, Jr's Country Acres free-range eggs, and organically grown fruits. Like the temperament of a moody GPS unit, the bakery's menu varies daily, offering edibles ranging from classic cookies and breakfast pastries to more risqué dessert derivations, such as flourless chocolate cake with bacon and green-tea cake with orange-ginger frosting. Myriad flavors of muffins, cupcakes, tarts, cakes, crêpes, and pastries wait to tempt taste buds and tease the eye, including fanciful Frannies, pastries named and modeled after pastry chef Joshua Baudin's favorite goose. Recently introduced savories include a selection of homemade breads, such as brioche and focaccia, as well as spoon-ready soups ideal for thawing frozen tonsils before ultracompetitive caroling slams.
If you've been bowling in Chicago, chances are pretty good you've been to a Chicagoland Bowling establishment. With member centers from 3700 N. Western to 12345 S. Halsted, the organization connects pin destroyers all over the city. The advantages of this network include tournaments that span the entire region, scholarship programs for talented youth bowlers, and a cornucopia of options for clowns who juggle bowling pins.
From the Revolutionary War onward, tea has never truly regained its once-prominent place in American culture. So when Gerri Gwarnicki relocated from her native Ireland to the Chicago suburbs, she decided to reintroduce the concept of high tea to her neighbors. To give the experience a proper feel, she dons Victorian attire before manning her vintage teacart. As guests recline in the quaintly decorated tearoom, she brings out trays filled with cups of steaming tea and a choice of eight finger sandwiches, such as the classic cucumber and watercress or the open-faced roquefort and pear slices. When the chattering and clinking of antique dishes and silverware slows, she refills her cart with a range of English desserts. Guests can try one of the assortment of petit fours and pastries, a slice of homemade rhubarb and apple pie, or the homemade scones layered with fresh lemon curd, strawberry preserves, and soft fluffs of devonshire cream. Gerri also curates events for little girls, in which they can sample the high tea while donning playful hats and learning the proper etiquette for eating your napkin.
In French eclairs, German streudel, and Polish kolaczi, the bakers at Sugar Hills Bakery let their European inspiration show. Regardless of whether a recipe comes from across the Atlantic—the staff also makes cupcakes, cake pops, cookies, and wedding cakes—all of Sugar Hills’ baked goods are all made with fresh, high-quality ingredients.