The hand-drawn signs in the windows of Family Fruit Market?s bright-red home on Cicero display the shop?s best specials?and, inside, produce bins and deli cases display only its freshest items. You?re likely to see a lot of staff on the floor of this two-decade-old neighborhood favorite, checking and rotating the stock of meats, fruits, and vegetables throughout the day. Six days a week, they?re also busy receiving deliveries of meat, including U.S. Grade-A chicken and USDA Choice beef for the oven and grill.
Behind the deli counter sits a gallery of domestic and imported cheeses and meats selected to appeal to the surrounding neighborhood, even the guy down the street who doesn?t like too many holes in his swiss. Packaged groceries are curated with equal care. Highlights of the inner aisles include a broad selection of European condiments, Hispanic seasonings, and bulk snacks such as spicy dried mango and guacamole-seasoned mixed nuts.
Signature service: Glass blowing studio
Staff Size: 2?10 people
Average Duration of Services: 1?2 hours
Pro Tip: Please go to our website to book your appointment and read the dress code.
As a glassblower, Lance Friedman's resume speaks for itself. He has works permanently installed in the Corning Museum of Glass and the Tacoma Museum of Glass. In the late 80s, he helped the city of Chicago establish its official zoning and safety codes for glass-blowing studios in the city. Today, he teaches one-on-one lessons in glass blowing and solid sculpture at Shatter Glass Group, his Old Irving Park studio.
He brings decades of experience to each lesson, along with plenty of personalization toward each student's skill level and personal artistic aspirations. "We only do private lessons, so the learning curve is much less steep and you get more attention from your instructor," he says. He reports the results with pride; many of his students have been with him for more than a decade and have become established artists in their own right, creating stunning original artwork and refilling all of the world's deflated glass balloons.
Vehicles take on new luster in Heavenly Touch Car Wash and Detail Center's sheltered bay, purring beneath an arsenal of products by brands including Rain-X and Armor All. Gliding silently across newly gleaming hulls, soft cloths and feral feather boas skim specks of grime, and towel drying leaves streak-free shines. Employees tack extra miles of life onto cars and SUVs of all sizes while proud drivers peer hopefully from the WiFi-cloaked confines of the waiting room. With vacuums feasting happily, visitors return to waxed, buffed, and detailed roadsters purged of traces of driving through boss' mud pies.
Since 1994, Wingstop's franchise locations—more than 600 currently operating or in the works—have cooked up and served more than 2 billion wings, and amassed a considerable following. Whether regular or boneless, these modern-day game-day staples come in one of the shop's 10 signature flavors: Louisiana rub and hickory-smoked barbecue have a classic spicy kick, whereas tanginess prevails in the lemon pepper, Hawaiian, and teriyaki. Because the wings are always made to order, they derive their heat from their seasonings and their recent stay inside the fryer, rather than from heat lamps or tiny, individual Snuggies. The same amount of care goes into the Wingstop's housemade sides, which range from fries that are cut daily at each shop to the bourbon baked beans. Even the honey mustard, blue cheese, and ranch dipping sauces are mixed onsite.
Herbs and flowers grow on the rooftop of Gene's Sausage Shop and Delicatessen, surrounding a beer garden that's won praise from USA Today. Floral scents mingle with savory ones as cooks prepare preservative-free sausages on an open grill. Seated at picnic tables, guests can pair each bite with a sip of wine or beer.
Downstairs, butchers cut filets of fresh beef, pork, poultry, veal, and wild game to order. They can fill patrons in on the background of each meat: the beef, for example, comes from Uruguay, and is hormone-free, antibiotic free, grass-fed, and organic. Patrons can also shop the delicatessen for dishes such as Hungarian goulash or stuffed duck, or peruse packaged treats such as Vosges chocolate, German limburger cheese, and bottles of liquor.
The sliding doors at the front of Joong Boo Market might as well be a portal through the center of the earth, transporting visitors from the streets of Chicago to a Korean market and grocery. The store carries Asian produce and meats, along with the cups and packages of flavorful dried noodles craved by many a college student. Serving dishes and cookware, such as Korean wine glasses or copper grill nets, cater to the Eastern hemisphere’s at-home methods of food preparation. Sleekly designed rice cookers and electric kettles line the shelves of the ample the electronics section.