Open for 28 years and voted Chicagoland's Best Pizza by AM670 The Score listeners, and Best Beer Garden by the the Southland Star, the items on the Durbin’s menu vary by location, but all of its kitchens prepare hearty sandwiches, pizzas, and barbecue. Patch.com has also dished about how wood embers infuse ribs and chicken with smoky flavors as USDA Black Angus steaks are plated alongside sautéed mushrooms and homemade coleslaw. Fresh donut holes are also made in-house and stacked on ice cream sundaes topped with a single red cherry that resembles the setting sun resting on a pillow of vanilla-flavored clouds.
Papa's Fresh Foods serenades sweet cravings with a plethora of freshly ovened cupcakes. Like a Chia Pet on its first birthday, single servings of cakey bliss wear slatherings of homemade frosting, from the chocolate overload⎯a chocolate butter cake topped with rich chocolate butter cream and shavings⎯to the tangy key lime, decked out in a tasteful chapeau of cream-cheese frosting. In addition to classic flavors, a variety of less-common fluff fills Papa's cupcakes, breaking tradition in a more edible way than letting the baby carve the Thanksgiving turkey. The peanut-butter butter cream, jelly, and fresh-ground nuts of the peanut-butter-and-jelly cupcake provides a sweet upgrade to the lunch-pail standby, and chocolate ganache outfits the frosting-filled Hostess with the mostess.
The dedicated butchers at Prime Choice Market have plied their meaty trade for over 20 years, coaxing delectable primal cuts and slices from top-quality meats. Mouthwatering new york strip steaks ($21.99/lb.) lounge in an edible aura of East Coast swank, and tasty baby back ribs ($6.99/lb.) regale diners with non-nonsense deliciousness. A palatable selection of Boar’s Head deli meats resides behind the old-school display counter, proffering tasty cuts of Ovengold turkey breast ($9.99/lb.) and savory slivers of deluxe ham ($9.49/lb.) for scarf-worthy sandwiches or bookmarks.
Island Sports Bar and Grill maintains the balance between good food and good fun, serving up hearty bar food to complement a full schedule of social events. The kitchen crew grills beef, turkey, and veggie burgers to order, and tops Vienna hot dogs with all the Chicago fixings. Meanwhile, customers strut their stuff during Monday-night line dancing and karaoke, learn stepping lessons on Tuesday, listen to a live band on Wednesday, cut loose at ladies night on Thursday, or slap their knees in jubilant joy or subtle spasm during the Friday-night comedy hour. The middle of the week brings a host of events.
As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
Tamale Hut's owner, Jaime Flores, has been schooled in the delicate art of tamale construction by his uncle Tony and aunt Emma, ensuring an authentic experience for cornmeal connoisseurs. With each use of their punch cards, customers may choose one tamale from the menu, whose creations are bedecked with tasty fillings such as a hearty bean stuffing made with pintos and fresh green salsa, and a piquant crab-meat stuffing with jalapeño and red salsa. Sugar-seekers can also opt for a cordial dessert of pineapple or blueberry via Tamale Hut Café's sweet tamales, which are served without a drop of salsa or hint of sarcasm. Punch card feasts pair each maize-laden morsel with a side of chips, a can of pop or bottle of water, and a choice of side item: corn, rice, chili, or tinga—shredded chicken draped with chipotle sauce, topped with sour cream and cotija cheese, and served upon a crispy continental shelf of tortilla chips.