Seven-time Grammy-winner Kirk Franklin tickles ears with contagiously catchy beats and gospel-chorus fireworks while lifting up listeners with messages of hope. Franklin's The Fearless Tour mixes material from his new album, Hello Fear, with classic songs from his decade-spanning career, bringing his inspirational music to lift up those who have recently discovered their hearts are not shaped like valentine cards. Gospel-belting aces Isaac Carree, Deon Kipping, and Jason Nelson will enliven proceedings with their own inspirational melodies, and BET Sunday Best winner Amber Bullock will showcase her up-and-coming pipes with edifying aplomb. The 10,000-seat House of Hope provides ample space for high-energy tunes to soar without becoming muddled or working napping bats into a frenzy.
The building that houses Argus Brewery was once a horse stable. But not just any horse stable—the distribution stables of Chicago’s historic Joseph E. Schlitz, of Schlitz beer fame, where the Schlitz horse teams and carriages resided in the early 1900s. Today, two large terra-cotta horse heads on the building’s parapet pay homage to the building’s origins. Inside, instead of horses, there’s craft beer created by father and son and three-legged-race partners Bob and Patrick Jensen, who have worked tirelessly to perfect their sudsy creations. Along with hard work, they bring their South Side pride and attitude to making each premium craft beer, which they feel is reflected in the unique flavor, depth, and unapologetic bravado of each brew.
After taking over his aunt’s Maxwell Street hot-dog stand in 1941, Serbian transplant Jimmy Stefanovic began building iconic sandwiches whose recipes lay untouched nearly 70 years later. The foundation of the menu is the Maxwell Street polish sausage sandwich, a third-pound smoked-pork-and-beef frank whose crunchy casing warms a bun packed with yellow mustard, sport peppers, and sweet grilled onions. Although the menu has expanded over the years to include burgers, bone-in-pork-chop sandwiches, and grilled chicken, customers can still elect to wash down meaty bites with the bottled grape and strawberry sodas of yesteryear. The 24-hour counter ensures customers can fulfill cravings around the clock, and pairs each sandwich with a heap of free french fries that patrons can use as bait to lure more sandwiches into their brown paper bags.
A hearty American, festive Italian, tourist tolerant, family owned, neighborhood restaurant with nocturnal kitchens and divine delivered dining that’s been nourishing Chicagoans with good food and real hospitality since 1950.
No matter the mood, Sizzlin' Skillets and Sizzlin' Grille Cafe has a meal to match. From club sandwiches and wraps, to sky-high heaps of jumbalaya, salad, and chicken-shrimp fettuccine alfredo, the restaurant quells cravings with deftly prepared American fare and oven-fresh napkins. It's come a long way since 2002, when it opened with a menu of just 10 items, but the cooks' commitment to delicious, fresh cuisine served in a friendly atmosphere has persisted. Customers' testimonials praise the large portions, fresh flavors, and dependable service.
When single mom Bobbie Stokes lost her job in 1990, she looked to her family for inspiration. Her mother was a skilled baker, who taught Bobbie everything she knew, and so Bobbie took years' worth of family recipes, gathered the support of a few friends, and decided to go into business for herself. The sweet endeavor began in Bobbi's own basement as she baked cakes for friends and family members. But soon word got out and businesses came calling, eager for a slice of one of Bobbi's signature desserts––especially her famous, multi-tiered caramel cake. The demand grew so much that the working mother and grandmother––Angelica's is named for her granddaughter––eventually needed not one, but two locations in order to meet it. Today, Bobbi's cakes can be found on the menus of soul food restaurants throughout Chicago, as well as in the dessert cases of many supermarkets. 50 employees stay busy baking desserts around the clock, filling bundt pans with homemade batter, and drizzling the resulting pound cakes with homemade lemon icing, or portioning out individual servings of sweet potato pie or crumbly peach cobbler. Despite the hectic schedule, the bakery accepts orders for custom wedding cakes and also creates themed cakes for birthdays, graduations, and extra-special after school snacks.