Renowned chef Tim Canning and co-owner Shaun Black lead a team of skilled butchers, cheesemongers and culinary specialists at their Downer?s Grove grocery store Lemon Tree Grocer Direct Organics, which specializes in natural and organic foods. The cheerful food purveyors greet shoppers with smiles, calling locals by name and newcomers by spirit animal and making recommendations on the best wines, cheeses, and produce. In addition to traditional grocery items, the modern store stocks vegan, gluten-free, and kosher products, as well as responsibly raised and sustainable fish and meat selections from growers such as Niman Ranch.
Driven by the idea that good food pairs best with good conversation, Zest Caf? features a communal table for dining and socializing, as well as private tables for sipping wine and whispering nutrition facts. The lunch and dinner menus are casual but gourmet, replete with rich ingredients such as Maine lobster and croissants. Special events such as live music, wine tastings, and occasional synchronized grocery-cart frolics make the shopping experience unique and spirited.
Candy Bear Lane's 120-year-old building houses hundreds of varieties of sweet-teeth-cosseting confections. Specialty 8” Candy Bears— plush teddy sentinels stuffed with 30 pieces of saccharine goodness such as Tootsie Rolls, Jolly Ranchers, and crystallized pieces of Shirley Temple's laughter ($12.95)— guard sweet treasures and come with a bag of stuffing that can be used to repack droopy ursine companions after their sugary fillings have been devoured. Line a shelf with bags, boxes, or bars of candy ($1.00—$1.50 each), slow down chewing speed with saltwater taffy ($0.10 each), or acquire a Technicolor tongue with 21 colors of M&Ms ($9.99/lb.), which pour out of a towering multitube dispenser.
The family behind Prime "N" Tender Meats likes to think of themselves as friendly neighbors?ones who can slice a piece of roast beef to perfection. Regular customers know the men behind the shop's counter, Dan Sr. and Dan Jr. The butchers have been at it since 1985, helping shoppers select the perfect rib eye steak, cut of veal, sirloin burger, or other type of beef, all of which is graded USDA Prime. Their glass display case also showcases Perdue poultry, Iowa pork, Boar's Head deli meats, and oven-ready items such as stuffed chicken breasts and filet mignon stroganoff. Beyond that, they keep their shop stocked with gourmet grocery items, including many specialty sauces that go great with meat or a salad made of potato-chip crumbs from the bottom of the bag.
However, the Dans don't make their customers wait til dinnertime to sate their appetites. They also serve housemade salads and stuff their gourmet meats into custom deli sandwiches, which come crowned in toppings such as smoked gouda.
The Gomez family members first chose to share their family-style Mexican cooking with the Chicagoland area in 1992, founding Los Arcos Mexican Grill. Currently, the family's restaurant empire includes four locations, each of which shares a similar dedication to Mexican and Tex-Mex comfort foods. The chefs make all of the tamales and soups in-house, rounding out the selection with a traditional assortment of tacos, burritos, tortas, fajitas, tostadas, chimichangas, and more. However, they also demonstrate their willingness to create inventive new dishes. This is readily apparent in the menu's signature item: the hollowed out half of a grilled pineapple filled with pineapple pieces, onion, red peppers, jalape?os, and either shrimp and octopus or chicken and skirt steak.
The steak sampler pummels the meat-eater's appetite with a 12 lb. meateor of hanging tender, black forest top sirloin, southwest flank steak, and authentic steakhouse tri-tip. Each 3 lb. segment applies meltingly marbled, tenderly marinated meatiness directly to the taste buds, satisfying both soulful hunger and savage flavorlust. Clancy's vacuum-marinating process penetrates the meaty steaks with arrows of spice, tenderizing juices, and 100% pure USDA choice and prime-grade magic for the juiciest, most flavor-filled steaksperience possible.
Spanning more than 150 locations and six states, L.A. Tan's beautifying services polish pallid epidermises into shining, bronzed statues and brighten smiles with whitening treatments. A Level 1, 2, or 3 booth tan glows warmly with UVB rays, stimulating the body's production of vitamin D and burnishing epidermises to a brilliant sheen. UV-free spray tans, such as Mystic Tan or Versa Spa sessions, quickly glaze outer skin shells into glistening hues without exposing hides to the sun's harmful rays or pitiful knock-knock jokes.