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.
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.
Glossy floors and shiny wood walls line the room, setting the stage for UKAI Sushi & Chinese's centerpiece—a burbling fountain, home to a towering plant and cascading waters flowing down a rock formation. Though the scene is captivating, the main attraction is the menu, covering both Japanese and Chinese cuisine. Drawing on Japanese traditions, the chefs craft specialty rolls, some with surprising ingredients. For instance, the Angel roll pairs sliced apples with shrimp and crab meat, and the Snow White roll wraps up coconut sauce and tuna without attracting evil queens. Conversely, they specialize in Chinese-American staples, as well as a lineup of chef's specials, including coconut shrimp drizzled in coconut sauce and honey-walnut shrimp.
Falafel is so hearty and warm, it can be easy to forget that it is made from a simple blend of chickpeas and spices. It emerges from oil, crackling and golden brown to nestle among veggies and sauces in pita bread at Maoz Vegetarian. Patrons can choose from coleslaw, broccoli, tabouli salad, chickpea salad, and a wide variety of other salad bar items to top off their dishes. However, the falafel, which also happens to be gluten free, is merely the centerpiece of a much larger menu of other dishes including Belgian fries, a thick-cut and lightly battered version of standard french fries. Eggplants roast, ready to be served on their own or blended into garlic-laden babaganoush, and rice steeps up sweetness in bowls of vegan rice pudding. There are other vegan options as well, and Maoz provides a complete guide to all their ingredients, which also cater to kosher diners.
As they struggled to make ends meet by peddling fruits and vegetables from a truck, Mr. and Mrs. Ricobene never dreamed that their family’s name would one day be renowned throughout the South Side of Chicago. The couple first opened their own food stand in 1946, where they doled out sandwiches, pizzas, and pastas inspired by their Italian homeland. With the aid of their sons, they soon perfected their signature dish—the breaded steak sandwich, a meal that would one day be lauded by reporters from Chicago magazine as one of the best in the city. Today, Ricobene’s has expanded to multiple restaurant locations across Chicagoland, and chefs continue to whip up steak sandwiches in accordance with the original Ricobene family recipe. They fold ultrathin steaks into crusty Italian rolls before showering sandwiches in peppers, cheese, and meaty marinara sauce. The chefs draw culinary inspiration from both Italy and Chicago, seasoning wieners in celery salt and topping deep-dish pizzas with mozzarella. Meanwhile, out in the casual dining rooms, guests perch at wooden tables and admire the photographs of old Chicago that speckle the walls.
Curry Leaf Fine Indian Cuisine welcomes diners to enjoy authentic Indian dishes that burst with flavor due to their premium spices, herbs, and other fresh ingredients. Visitors can fill up at the daily lunch buffet after a long morning of filling up a neighbor’s pool with concrete mix and wind down in the traditional dining area. The restaurant also includes a banquet hall that can seat up to 100 people, a perfect setting for memorable occasions such as graduations and birthdays.