The Belgian-centric menu at Hopleaf reads more like a beer encyclopedia—descriptions often include a story about the brew’s name or origins. The draft list also tells you what type of glass the beer will be served in; the bar keeps many of the beers’ branded glassware on hand, such as Kwak’s duckbill-shaped goblet that perches in a wooden bracket.
At Loving Hut’s 200 worldwide outposts, chefs stand by their mission to serve all-vegan fare made from wholesome, plant-based ingredients. The Chicago branch honors the Windy City’s staple sandwich with their Eden Dog, a vegan sausage topped with pickles, relish, onions, and mustard.
The proprietors of Big Chicks started collecting artwork nearly three decades ago. Since then, they've blanked the restaurant's walls with drawings, photos, and paintings that depict women. This creativity extends to the menu, which includes the Rio Grande burger: a half-pound of beef topped in guacamole and pepper jack cheese.
Tucked away on a neighborhood street, this sun-dappled wine bar and beer garden is a quiet place where one can savor Italian entrees such as homemade pastas and stone-fired pizzas. Perhaps thanks to the bar’s discreet location, it’s usually not difficult to find seating on the shaded patio.
Conn's Cafe & Catering Inc.'s professionally uniformed wait staff and executive chefs furnish festivities with a comprehensive menu of entrees, buffet packages, barbecue fare, and boxed lunches. The full-service company provides tables, chairs, linens, tableware, and invitations, offering customers reprieve from the stresses of party planning and additional time to perfect their chicken dance. A catering coordinator can counsel guests on décor, entertainment, and locations, and licensed and insured bartenders are available to distribute pours of champagne and spirits. In addition to the standard and seasonal menus, the caterers can also furnish Indian, Thai, Cajun, Middle Eastern and Mexican fare, as well as thematic decorations.
If chef Raul Arreola could nominate an eighth wonder of the world, his choice would likely be Mexican food. He has a particular affinity for cuisine from Oaxaca, which has largely been sheltered from the outside influences that might otherwise have corrupted its distinctive flavors. Arreola left his job at Frontera Grill to open Mixteco Grill, where he pays tribute to the cuisine of Oaxaca—and nowhere else—with a menu of rich moles. Dishes such as pollo relleno and wood-grilled pork chop in mole verde have earned the restaurant a spot on the Michelin Guide's 2012 Bib Gourmand list, which catalogs exceptional food available at reasonable prices. The brightly colored restaurant has a BYOB policy, which gives guests the chance to break out the bathtub gin that came with their apartment's bathtub.