Heritage Health Foods’ family of owners stocks the store’s shelves with vitamins, supplements, organic produce, beauty products, and wine to inspire healthier, happier lifestyles and foster overall well-being. The expansive and welcoming warehouse of nutritional needs furnishes pill organizers, medicine cabinets, and secret vitamin flasks with essential supplements, such as Rainbow Light Women’s One Daily vitamins ($11.59 for 30 pills), Barlean’s Total Omega 3-6-9 Orange Swirl ($15.99 for 12 ounces), and Enzymedica ViraStop pills designed to strengthen immune systems ($28.99 for 60 pills). Jay Robb whey protein ($27.99) works to bolster muscles during workout regimens and lend a competitive edge during the Miss Muffet impersonation portion of Ironman competitions. The Health Plus Original Colon Cleanse Powder ($9.49 for 12 oz.) helps regulate internal highways.
As the name might suggest, Daddy's Kitchen is truly a family business. The restaurant recreates traditional meals with Southern-inspired soul food and dessert recipes plucked straight from grandma's cookbook. Although the specials change every day, heaping portions of beef short ribs, turkey wing and cornbread dressing, and fried catfish frequently play well with sides including macaroni and cheese, greens, and candied yams. Homemade desserts, including peach cobbler, banana pudding, and a rotating assortment of cakes, bring each meal to a sweet conclusion.
Pinkys pays homage to its Windy City location with a vintage tough-guy logo and a menu of Chicago-style polishes and gyros. Daily specials include classics such as catfish strips, a Maxwell Street-style polish, and barbecue-rib tips. Containers of croutons and thousand-island, blue-cheese, or creamy-ranch dressing sit on the side of meaty salads, ensuring that dishes get the partner of their choice, unlike most cops who live on the edge. Diners can round out their meals with a side of sauce or wash down each bite with a milk shake.
As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments. In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
Every Monday night, The Blarney Stone opens its doors to a very special group of people—the geeks. Their weekly hosted trivia night, lovingly called "Geeks Who Drink," allows eggheads and trivia buffs of all walks of life to come together and test their wits as they feast on Irish classics such as the shepherd’s pie and halibut and chips. Meanwhile, cozied up to the bar or tucked behind a table, those who hide their geekiness under a bushel basket can mutter the answers under their breath while nursing an expertly poured pint of Guinness or tearing into one of the pub’s many flavorful burgers. In addition to the trivia night, patrons can satisfy their need for competition with NFL broadcasts and an accompanying football breakfast, a big-screen hookup to a Nintendo Wii, and paired pool tables and dart boards.
Jack Gibbons Gardens has broiled and grilled its signature surf ‘n’ turf since 1922, building up a loyal fan base spanning generations of satiated stomachs. Amid flickering candles and stained-glass lampshades, waiters—many of whom have served the same tables for decades—ferry timeless classics such as oyster Rockefeller, 38-ounce porterhouse steaks, and baked tilapia. The sizeable dessert menu adds a sweet coda to every meal, and the wine list features myriad imported and domestic varietals from Californian chardonnay to merlot made from Italian grapes stomped by Hannibal's war elephants.