N'awlins Crab House charms taste buds with southern snacks and seafood steeped in Cajun and creole culinary traditions. Diners can investigate three menus as they search for edible pearls in oysters on the half shell ($15.95/dozen). Crawfish creole sates veggie cravings with tomatoes, celery, and colorful peppers ($15.95), and marinated sirloin medallions ($15.99) reward carnivores by supplementing USDA Choice beef with a half-dozen prepared-to-order shrimp. Guests may customize the Captain's platter ($23.95) by pairing snow-crab legs and a broiled lobster tail with poached, sautéed, or charbroiled prawns. Growing po boy sandwiches devour catfish, blackened mahi-mahi, and other seafood staples ($8.95–$13.95), emerging from the kitchen with crunchy batter exoskeletons and the power to lure mermaids into timeshare seminars.
Inspired by small craft spirit creators of yore, Derrick Mancini founded Quincy Street Distillery as a way to celebrate traditional, and create new, American spirits. Today, Mancini and distiller, Danny Maguire, oversee a small crew that crafts and bottles 12 artisanal, small-batch spirits including a mead-based dry honey spirit, a railroad gin, a colonial-style single malt rye, and a young bourbon whiskey that's too young to drink itself. Take a tour of the distillery to bring the full story of these libations into focus. Distillery tours detail every step of the grain-to-whiskey production, including fermentation, distillation, cutting, barreling, and bottling. Conclude with a tasting in the Speakeasy cocktail bar that includes a brief history lesson about many of the spirit brands, and after where patrons can purchase classic and original cocktails or pick up bottles at the retail shop. You can also reach the distillery by train on the Burlington Metra line just a block from the Riverside station.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,350 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options such as the eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs and slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.
Family owned for over 35 years! The tradition began when Angelo opened the doors in 1976, his sons Larry & Peter took over a few years later. From there they have expanded to 9 family owned locations and 9 franchises. All of the franchise owners continue the tradition of family owned and operated restaurants.
Choice-meat maestros at both Stefanelli's new location in Lockport and longstanding shop in Blue Island stock shelves with italian sausages, imported wines and cheeses, and fresh carry-out-menu items and catering platters. The breaded eggplant sandwich ($4.99) slumbers under a blanket of red sauce and cheese, and the muffolatto sandwich ($6.99) dresses to the nines in a three-piece suit of hot capicola, ham, and mortadella, garnished with a corsage of genoa salami. Cap off meals with a traditional cannoli ($1.49) picked fresh from an Italian cannoli tree. Alternatively, the catering menu ratchets up proportions with platters of pasta, chicken entrees, and sandwiches such as the torta round sub ($29.99), sized to feed 10 people or an entire convention of toddlers. The full pan of baked mostaccioli ($39.99) arrives topped with cheese and a desire to feed at least 20 people, and the half-pan of chicken or sausage vesuvio ($29.99) feeds 10–15 people and comes sidekicked with italian potatoes and mushrooms drizzled in a white-wine sauce.