Since 1993, the chefs at Opies Pizza have adhered to a simple yet tasty pizza formula—they make each pie with fresh dough, tangy sauce, and tons of toppings. They customize each thick-crust pizza with more than 10 toppings and its own at-bat song. Or they throw together one of Opies' specialty pizzas such as the Maxxed, a catchall combo of two meats and five veggies. Alternatively, they also bake pizza toppings into a 10-inch stromboli.
Founded as a result of Johnny and Minnie Colera?s desire to provide the public with great food at a great price after the Depression, Johnny's has been serving up premium, gourmet hot dogs since 1936. Diners can sample flavors from all over the country without leaving the restaurant or eating a map?the Chicago Hot tops a 100% black Angus beef hot dog with onions, tomatoes, sport peppers, dill pickle, sweet relish, mustard, and celery salt in true Windy City fashion. Not to be outdone, the Wisconsin Hot tops the same Angus beef dog with a strip of bacon and cheddar cheese. Friendly servers also dish out fresh-cut fries, burgers, chicken sandwiches, and healthy wraps that diners can pair with fountain drinks and shakes, or finish off with Johnny?s signature rice pudding.
Whether fried, baked, broiled, or steamed, the seafood on Jackson Fish Co.’s menu tastes fresh—because it is. Marine delicacies, including Skuna Bay salmon, crab legs, and shrimp, arrive each morning, ready to be transformed into an entree or sold at the market. With the recent addition of a wood-fired oven, pizza can also be found baking to a crispy, golden brown in the kitchen. On Wednesdays, the oven cools down, making way for Jackson Fish Co.’s sushi selections.
The Flame BBQ’s two soul-food kitchens sling slow-cooked pulled pork, collard greens, and brisket onto plates and catering trays. Rolls sop up the barbecue sauce that smothers spare ribs, pulled chicken, and beef. Stack a Mac meals, a Flame specialty, fold barbecued meat into creamy mac ‘n’ cheese that is accompanied by a cup of sauce and several high-fives. Other unique offerings include brisket burritos bundled in a tortilla and catered whole-roasted pigs, piglets, or lambs.
Tamarind offers three locations for your convenience. Whether you are looking for a casual or 'step above' atmosphere, we can offer both for you. Whichever location you choose, you will have the best quality food and great service which we are proud of.
Chef Fiore Moletz has garnered a following with the gourmet, grass-fed beef he serves at Burgh'ers. He also mans the kitchen next door at Della Terra, where the menu aligns more closely with his classical Italian culinary training. Specialties include traditional pastas, panini, and wood-fired pizzas that are made fresh in house. Bartenders pour regional Italian wines and mix craft cocktails that incorporate Italian spirits.