Before they stretched beneath the studio's two skylights, the instructors at Bikram Yoga Burr Ridge had to prove themselves to the father of their art. They all attended and graduated from a nine-week intensive program led by Bikram Choudhury himself, emerging as certified teachers who were ready to helm their own heated practice space. They now manage Bikram Yoga Burr Ridge according to the Bikram discipline's specifications: 90-minute classes, a room warmed to 105 degrees, and a carefully ordered sequence of 26 poses and 2 breathing exercises.
These sessions strive to progressively work all areas of the body by passing newly oxygenated blood throughout its systems. The heat, meanwhile, renders muscles more pliable and reveals which of your fellow pupils are actually elaborate ice sculptures. Though the high temperatures take some getting used to, the studio's amenities are otherwise geared toward total comfort: changing rooms, showers, and a bright lobby welcome students. The heating mechanism is also environmentally friendly, conserving energy even as it prompts a cleansing sweat from Bikram practitioners.
Mark's On 66 straddles the border of two distinct culinary philosophies, sating rumbling stomachs with a menu of timeless Tex-Mex standards while entertaining eyes and ears with sports-bar-style dartboards, TVs, and games. Overstuffed burritos and steamy fajitas intermingle with American-inspired burgers molded from quality beef and steak. Complimentary WiFi and matches on the in-house Wii add to an ambiance often tinged with upbeat notes and perfectly in-pitch meal orders sung by live musicians.
Stats Bar & Grill is a rare creation: a bar that's as serious about beer as it is about sports. Its beer menu takes up six menu pages, beer flights, 16 taps, and 35 bottles?plenty of room for both Budweiser and beloved craft beers such as Two Brothers' Cane & Ebel and Founder's All Day IPA. They've even included some hidden gems, such as Kentucky Bourbon Barrel Ale.
On the food menu, too, you can go basic or a little whimsical. Cabo San Lucas egg rolls, for example, reimagine the Chinese food staple as a kind of miniature chimichanga. You can get your fries topped with feta or truffle oil and your burger stuffed with bacon?or sink your teeth into the comfort of their classic counterparts or some three-cheese mac and cheese, which also appear on a kids' menu "in case you couldn't get a babysitter," as Stats puts it. Meanwhile, diners can turn to the TVs to keep an eye on the Bears, Sox, Cubs, Blackhawks, or all four in the event that Chicago elects a sports-hating mayor they all need to team up against.
Naturally, the chefs at Cooper’s Hawk have a sharp eye when it comes to wine pairings. Each of the restaurant’s contemporary dishes is crafted with a particular wine in mind, which makes plenty of sense given the fact that there’s a winery located just next door. Surrounded by oaken barrels and racks lined with glistening bottles, diners may be forgiven for thinking that they made a wrong turn and ended up in the winery itself. After your meal, see the real thing in the Napa–style tasting room, where you can sample up to eight different wines. The selection includes something for everyone, including graceful blush wines and cabernets whose flavors unfold like a novel scribbled on the wings of an origami crane.
If Sacred Touch has a heart and a soul, they both reside in Daniel Palos, the nationally certified bodywork practitioner who draws on Eastern and Western therapies in equal measure. Palos specializes in managing and controlling pain, using his skills to help athletes shorten their recovery times and increase their performance. But he doesn't just cater to athletes; no matter who you are, you'll find meaningful relaxation at Sacred Touch. Look for the studio inside Hidden Spa in Burr Ridge.
It's rare to witness even a second of silence at Maxum Bar & Grill, where the air is forever filled with the clinking of beer mugs, the clatter of pool balls, and the chatter of friends. Twenty television screens speckle the walls, sending the buzz of sports games out across the 5,000-square-foot space. On weekend nights, the lively joint echoes with the strain of live rock-band performances and DJ sets.
The atmosphere is equally boisterous in the kitchen, where juicy steaks crackle on the grills and huge pots bubble with housemade soup. Chef Kurt Guzowski and his chefs bustle about folding housemade sauces, tender meats, and fresh seafood into burgers, wraps, and other pub favorites. They shower plump chicken wings in a choice of seven different sauces, including tangy teriyaki and savory garlic. They also prepare the catch of the day according to customer specifications, grilling, sautéing, or enraging fresh fish filets until sizzling hot.