The Bagel Bin vends 28 bagel varieties to Deerfield residents and early morning, Milwaukee Ave. commuters. Since its founding in 1993, the business has opened daily at 6:00 a.m. to accommodate early risers. Bakers churn out their carbs entirely from scratch to populate café-style breakfast and lunch menus. The Bagel Bin also spreads its breads far and wide, disseminating its bagels wholesale to cafeterias and doughnut counterfeiting operations.
The artful bakers at Upper Crust Bagels craft more than 15 varieties of kettle-boiled New York–style bagels fresh daily. The dough wizards work through the night to forge the circular comestibles, deftly mixing, shaping, and punching out their centers to ensure that they rise from their nocturnal slumber. Esurient shoppers can construct a baker’s dozen of flavor halos, populating their assembly with savory and sweet denizens such as sundried tomato, pumpernickel, and chocolate chip, along with a plain bagel for frills-free palates. Once a phalanx of 13 disks has been bagged up, nibblers appoint one of Upper Crust’s freshly whipped cream cheeses to the role of bagel haberdasher, cloaking floury plains with rich layers of spreads such as light lox spread or cheddar cheese.
Everything about Eggsperience Pancakes & Cafe is bright, warm, and sunny. Natural light floods the restaurant's eight locations, which sprinkle across Chicago and its suburbs like powdered sugar over a slice of french toast. Orange and yellow walls surround every dining room, and some locations have fireplaces, which make ideal places to sip Ghirardelli hot chocolate or espresso beverages. Even the food is colorful. Fresh fruits?either in solid or juice form?complement dishes such as the Mediterranean omelette, baked in the French style and filled with a vibrant medley of spinach, tomatoes, olives, and imported feta cheese.
Those omelettes, like what most of what comes from Eggsperience's kitchen, start with grade-AA, farm-fresh eggs. The chefs work magic with those eggs, whipping them into frittatas and poaching them for five different "Eggsquisite Benedicts." They also use them to create their signature pancake batter, but in this case, eggs are only the beginning. Strawberries, blueberries, and other fruits mix into the pancakes.
The creativity shown with those pancakes and egg dishes extends to dozens of other breakfast items, and diners could spend countless mornings at Eggsperience without boring their taste buds. The chefs don't stop at breakfast, either. They simply transition to lunch, when they grill Cajun avocado burgers and pair gourmet chicken-salad sandwiches with a soup of the day.
From its humble beginnings in Kankakee, Illinois, in 1938, Dairy Queen has grown from a delicious experiment in soft-serve ice cream to a household name with more than 5,900 restaurants around the world. The shop's signature frozen delights are built upon a frosty foundation of creamy chocolate or vanilla soft serve, which swirls idyllically into cones, cups, overturned top hats, sundaes, Peanut Buster parfaits, and the chain's iconic Blizzard treats, blended with crumbled candy and other mix-ins. Ice-cream cakes cleverly conceal a surprise filling of fudge and chocolate crunch between layers of vanilla and chocolate ice cream, providing sweet, sliceable sustenance for birthday parties and other special occasions.
Fruit rules the roost on the other side of the slushy emporium, where Orange Julius blends its signature frothy drinks crafted from fruit juice, ice, and a "magic? powdered sweetener that explains why they disappear from most customers? cups minutes after the first delicious sip. Real fruit pur?e forms the basis for the shop's smoothies, which also come in diet-friendly light versions that boast 150 calories or fewer.
While patrons sit with their cone or banana split, Gene Kelly dances across TV screens and the stereo crackles with big band swing, but this isn't a scene plucked from a Norman Rockwell painting. Sweet Pea's Ice Cream does its best to re-create the feel of an old-fashioned ice cream parlor. Even the image of Sweet Pea herself is sure to remind visitors of dimple-cheeked Shirley Temple. She's actually the owners' daughter, but her persona talks up the shop's chilly treats, from ice cream churned at a family-owned dairy in Wisconsin to the menu's signature dessert, chocolate-covered frozen bananas. Familiar flavors such as chocolate are served alongside more exotic tastes such as Door County Cherry or Mint Avalanche. Even the hand-dipped bananas come in a variety, such as dark chocolate and peanut butter?a combo bound to send Elvis impersonators into a frenzy.
For more than 25 years, Once Upon a Bagel’s staff has cultivated a cozy vibe at the deliciously bread-perfumed bagel shop where customers can linger over breakfast, lunch, or dinner without feeling rushed or ignored. Atop the eatery’s main counter, bagels pile into baskets labeled with flavors such as asiago cheese, chocolate chip, pumpernickel, and honey blueberry, and trays of bagels, fish, and meat are prepared for catering. Beneath the bagel spread, an ample selection of breads puffs up in leavened excitement, hoping diners choose them to build a base for salmon-salad sandwiches, turkey pastrami, and the customer-favorite reuben boat, a loaf of bialy bread into which sandwich makers fold pastrami or turkey along with melted cheese and all the classic reuben trimmings.