The legacy of Zuni’s House of Pizza's signature-pizza recipe dates back to 1954. On each pie, gooey cheese melts over robust lochs of sauce atop a thin- or stuffed-crust foundation, which is then peppered with a panoply of fresh pepperoni, green peppers, mushrooms, or other toppings. At the Cedar Lake location, chefs cycle between a variety of 20 appetizers, 20 entrees, and 13 sandwiches—such as a southwest roll-up drizzled in mexi-ranch dressing. The Dyer location focuses on classic-pizzeria fare, with five specialty pies complementing fragrant farfalle pastas and piping hot calzones. Frothy suds sidle up to slices at both locations for a pairing as classic as muscle cars and drive-ins or drag racing while reading Archie’s comics.
StreetFood Artistry is an inaugural celebration of Chicago’s street food scene highlighting chefs of gourmet food trucks, old school food carts and street inspired dishes from Chicago’s finest restaurants. This family friendly affair will offer something for everyone. Activities include live entertainment and cooking demons
Official "Breadlady" and Foodie's MarketCafé owner Cathy Cameron stacks sandwiches on just-baked Labriola bread, hushes stomach rumbles with house-made soups and salads, and cultivates a sense of community among her dining clientele. From the comfort of striped love seats and lime-green chairs, sandwich fans decode the classified messages scribbled in the spicy secret mustard sauce topping the Top Drawer Tom’s pretzel roll with roasted turkey and swiss. Sandwich fans grab hold of the florentine foccacia fusion, sporting sun-dried-tomato-speckled bread piled high with italian salami, ham, and provolone that swaddles baby spinach under a mobile of roasted-red-pepper sauce. A vegetarian-style fusion delivers the classic flavors in an herbivore-friendly package. Asian salad and chopped cobb salad provide refreshing takes on specially dressed veggies, avocado, and greens, and spoons bear-hug dollops of steak and ale or fire-roasted-veggie soup. Brownies and lemon squares pen the meal's epilogue to eager sweet teeth.
An oversize photograph of a rhinoceros hangs on one of the walls at White Rhino Bar & Grill, serenely surveying a kingdom accented by natural stone and brightened by the glow of 21 flat-screen televisions. With the noble beast’s blessing, diners can tear into savory American food ranging from griddled steaks and slow-cooked ribs to pizzas layered with andouille sausage, shrimp, and gouda. Bartenders mix cocktails, host wine tastings, and serve more than 110 beers, and DJs spin music that often leads to nighttime dancing and spontaneous daytime jazzercise sessions.
Though its Cantonese and Mandarin cuisine reflects some of China's oldest culinary traditions, Dragon Inn's Chicago Heights location also nurtures an evolving menu that includes sushi. Specialties include the 9-ounce hong kong porterhouse steak and the crispy duck. Accompanying housemade sauces are customized to guests' tastes, adding flavor to entrees and egg rolls that are folded by hand and filled with pork, shrimp, and vegetables.
The bakery hit the ground running in 2012 with a rave review from ABC7's Steve Dolinsky and praise from the Post-Tribune. Dessert Menu features custom cakes with specialty buttercream frosting made from actual butter, rather than hydrogenated oils. One of their specialties is waffles. These delicacies are made with caramelized sugar with buttery-sweet ingredients beneath. Following the tradition of Liège waffles from East Belgium, the mixture is pressed into Belgian waffle irons to create thick and chewy waffles with chunks of caramelized sugar pearls throughout. Prepared fresh upon ordering, they can be topped with fresh fruit, Nutella, homemade whipped cream, or caramel. They also dole out scoops of gelato, a slowly churned, dense ice cream that contains more milk than cream. Beyond the cakes, waffles, and gelato, Dessert Menu prepares fresh batches of pastries, tarts, and other treats.