Today, Colonial Cafe & Ice Cream may have seven full-service family-friendly restaurants, but when it started in 1901, it was only a single small ice cream and dairy store. Now guests can settle into breakfast, lunch, and dinner at each of the eateries –and still enjoy the ice cream that put them on the map. They have garnered particular attention for their signature dish, the Kitchen Sink Sundae, which features two whole bananas, six scoops of ice cream (vanilla, chocolate, strawberry), whipped cream, chocolate, and chopped almonds with a cherry topper. It’s served in a large dish shaped like a kitchen sink with a S-pipe as the handle. And when diners finish it, they receive a bumper sticker that reads, “I Ate a Colonial Kitchen Sink.”
While ice cream reigns supreme, their breakfasts have also earned praise. They were voted “Best Breakfast” by the Elgin Courier News, Aurora Beacon News, and Naperville Sun. Favorites among the regulars include the stuffed very berry French toast and cinnamon roll French toast. Come dinnertime, they continue serving comfort foods including fresh baked meatloaf and a mac and cheese bacon melt, as well as sandwiches such as the pot roast French dip. The restaurant has also earned plaudits for its popularity with its littlest diners, grabbing the "Best Kid-Friendly Restaurant" designation in the Kane County Chronicle Reader's Choice awards.
The cooks at Galloway's Chicago Subs layer freshly baked Turano bread with turkey, crisp bacon, and lean roast beef each day. They also serve piping-hot meatball subs, Italian subs packed with capicola, pepperoni, salami, and ham, and traditional tuna subs made from a family recipe. Shakes made fresh with peanut butter, banana, strawberry, or candy and Caribou blended-coffee freezes round out meals.
At Buffalo Wings & Rings, the staff has had a serious love affair with wings since 1984, the year they served the establishment’s first one. Today, they toss their specialty wings in signature sauces—ranging from classic buffalo to tangy sweet Thai chili—and serve them in orders of 5, 10, 15, 25, or 50. The team prepares the wings boneless, drenched in sauce, grilled, or as hot as possible without necessitating a fire hydrant on top of each table. Creamy homemade bleu cheese or ranch dips also help douse the mouth fires, along with other menu options such as the famous onion rings, natural-cut fries, and plenty of burgers and sandwiches.
Cartoon flames and pitchforks adorn Dante’s vivid red awning, which crowns a cozy, white-bricked edifice. The kitchen team serves the sinfully delicious eats in checkered paper baskets, conjuring an ambiance of Americana better than Hank Aaron obliterating an apple pie with his bat. Casual fare, such as sizzling single or double burgers alongside juicy cylinders of bratwurst and polish sausage, heats up chilled craws. A chicken sandwich, meanwhile, arrives at tables sheathed in panko-encrusted armor.
Soft light floats in through the shoji-style windows at Bangkok Thai & Sushi, where the menu lists a diversity of Thai curry and noodle dishes such as garlic pepper chicken or roast duck in Thai chili sauce. Sushi chefs prepare rainbow rolls, which wrap the traditional California roll in red tuna, salmon, and avocado, as well as black dragon rolls, which contain spicy salmon, shrimp tempura, and eel.
A new take on the old salad bar, Diced Fresh’s produce cornucopia allows customers to create their own salads from more than 50 fresh toppings and 22 regular, low-fat, and fat-free dressings. Customers outline every detail of their salad on the streamlined order sheets, ticking off a host of fixings, such as feta cheese, sun-dried tomatoes, and chicken, or signifying everything they don’t want with crudely drawn frowny faces. The behind-the-counter staff takes over from there to swiftly assemble the completely customized meal, optionally pairing it with a bowl of lobster bisque or nonfat vegetable chili. Indecisive eaters can simplify the decision-making process by ordering one of 18 predesigned salads, such as turkey cobb or fajita chicken, which can alternatively be turned into a wrap.
The cooks at Reese’s Restaurant have manned the griddle for more than two decades, firing up hearty diner fare for servers to whisk to the eatery’s homey dining room during lunch and dinner. When whipping up designer skillets and omelets, the grill masters pepper customer-picked meats such as seasoned chicken, bratwurst, or corned-beef hash with one of seven cheeses, and gardens of crisp vegetables, including fresh spinach, mushrooms, and jalapeños. Kids can request that their pancakes be poured into the shapes of their favorite characters, whether they are silhouettes of Mickey Mouse’s head or Captain Ahab’s peg leg. For lunch, diners can silence midday tummy quakes with the thin roast beef and au jus of Big Dippers or heaping tossed salads.