Every month, Sweet Tomatoes rolls out a new roster of fresh-made eats—including many vegetarian and gluten-free selections—in its wholesome buffet. Simmering soups bubble with vegetables and savory chicken, alongside tossed salads tumbling with crisp produce, much like an Ent in a washing machine. On Sunday mornings, plates fill with comforting breakfast classics such as belgian waffles and scrambled eggs.
Everyday, the aroma of steaming lobster and grilled carne asada escapes into the dining room from the kitchen of Playa Del Sol, where chefs prepare each dish to order. Within the dining room, marked by blue and red walls, guests dig into any number of traditional Mexican dishes, ranging from deep-fried whole red snapper with veracruzana sauce to housemade tamales. Further emphasizing their focus on seafood, paintings of beachgoers in vintage swimsuits adorn the walls and servers gently speak in breathy, oceanic whispers. Behind the full bar, staff members fill up margarita glasses with original, mango, and raspberry flavors and muddle mint leaves for refreshing mojitos.
Considering the diversity of backgrounds that have contributed to Red Chopsticks, it's not surprising that the restaurant has a pan-Asian style. The founders previously conceived Oysy Sushi and Baisi Thai, and Executive Chef Li, a native of Zhengzhou City, left his post at the Zhengzhou International Hotel to man kitchens in St. Louis and Chicago's Chinatown before taking his post at Red Chopsticks.
The menu is predominantly Chinese, as evidenced by entrees such as szechuan pork and kung pao beef. But patrons will also find other Asian specialties, including pad thai noodles that entangle cabbage, chicken, and peanuts, and clear singapore rice noodles colored by bean sprouts and carrots. No matter the dish, Chef Li prepares everything from scratch, including sauces, pastries, and silverware, and uses a fresh assortment of veggies and produce.
We are an environmentally and socially conscious kind of place. Don't worry - we are not overbearing - we do it behind the scenes.
Our food is comfort food with a twist. Organic and locally grown whenever possible.
Our business started with 3 people and a dream. To have a comfy place that offers excellent food!
Time Out Chicago Kids raves about the strawberry lemonade flavor. Chicago magazine claims the "coconut tastes fresh from the tree." And Michael Mednick, owner and founder of Anthony's Italian Ice, which has been open for more than 20 years, knows exactly why. After a stint selling name-brand ices, an unsatisfied Mednick decided to test his Italian ice-making talents by tossing fresh fruits into an old ice-making machine. A series of trials, errors, and brain freezes finally led Mednick to the sweet spot he holds today: manning his own Southport store, where he churns out 25 decadent Italian ice flavors⎯such as lemon, mango, and peach⎯from scratch.
Though Italian ice is Anthony’s big draw, the shop also purveys smooth ice cream produced by fellow Chicago shop Bobtail, and offsets dessert appetites with Italian beef sandwiches, locally made soups, and Chicago-style hot dogs.
The volunteer-run Raw Vegan Cafe serves up uncooked gluten-free vegan fare, donating all its profits to Project Hopeful in Joliet. Appetizers on the trim menu include zucchini wraps and mushrooms that, like a black bear’s armchair, come stuffed with pine nuts and fine spices. Served sans nuts, the café's spaghetti comes smothered in a sun-dried-tomato marinara and can be paired with a custom, fresh-squeezed juice of your own creation.
To spread the good word of raw food, the nonprofit teaches foodies and newbies the vegan basics during cooking classes. Instructors arm students with the ingredients, equipment, and recipes necessary to swiftly craft nutritious raw dinners and desserts, saving the cost of ordering takeout from a neighbor’s greenhouse. Main courses such as pizza or bagels shirk flames in favor of a dehydrator, the use of which teachers thoroughly detail. Sweeteners reaped from Mother Nature's garden tinge dessert recipes for delicacies such as chocolate macaroons or lemon squares. Patrons fend off food comas and advancing herds of hungry rabbits to query experts about raw vegan diets during Q&A sessions that conclude classes.