Conceived by Las Vegas restaurateur Mark DiMartino, Tilted Kilt Pub & Eatery evokes Ireland by way of Vegas, with waitresses dressed in plaid mini kilts shouldering trays of chilled beer and pub fare. Like an enchilada stuffed with four-leaf clovers, the eatery’s Irish nachos interpret a south-of-the-border classic in a Celtic way, slathering potato chips in cheese sauce and seasoned ground beef; alternatively, pot roast and vegetables simmer traditionally in the Olde Dublin Irish stew’s Guinness-infused beef stock. Barkeeps pour a full bar’s worth of wine, cocktails, and beer, which surfaces in bottles, bombers, and multi-brew mixes such as the Blue Moon and Guinness combination. High-definition TVs glow with a ceaseless parade of professional and college baseball, basketball, and hockey, and live bands add to the entertainment smorgasbord on Friday and Saturday nights.
At six locations dispersed throughout the Chicago suburbs, Old Town Pizza Co.'s dough doyens handcraft an array of Italian edibles, including four styles of pizza—signature thin crust, double dough crimped with a hand-rolled edge, Chicago-style deep dish, and Sicilian-style stuffed pizza. Specialty pies, which comes in such varieties as the Florentine and The Butcher Block, arrive adorned with fresh spinach and spices or a choice of four meats. Chefs also tempt carb cravers with pastas, calzones, and sandwiches, including italian beef.
Red neon signage smolders above the entrance to Beef Villa, a no-frills eatery where diners can settle into crimson booths and dig into freshly carved gyros, seasoned Italian beef sandwiches, and other succulent offerings. Ever since the original Dundee Avenue location opened in 1970, the eatery has been serving up a menu of "hot and fast" casual fare, from chili infused with Red Hot Chicago pure beef dogs to pure-pork Italian sausage that deliver just the right amount of snap with each bite.
Cooks at Chorizo Grill tuck chorizo and chicken into burritos and chimichangas while stacking fresh toppings onto sopes. Mexican entrees move to the forefront each weekend, with a special menu of gorditas and tacos rojos that are handmade with natural corn flour and topped with an array of specialty toppings, such as mole, pumpkin flowers, and corn truffles.
Gasthaus Bar and Grill's freshly revamped hunger haven bustles with bubbly pizzas, juicy burgers, and towering sandwiches. The recently updated menu's brawny Angus patty captains a customer-culled team ($7), leading all-stars such as cheddar, swiss, bacon, and jalapeños toward victory over taste buds ($1 each). Maneuver teeth through the maze of lush greenery planted atop the veggie pizza ($8) or scale the pepperoni pie's meat-laced scaffolding ($7.50). A dozen frosty draft brews ($2.50+) and bottles ($3.50+) hustle to extinguish blazing tongue fires caused by the spicy fried-chicken sandwich or licking an electrical socket ($7).
Heaping helpings of tasty Middle Eastern cuisine have helped earn Babylon “very good” food ratings on Zagat. At the BYOB eatery, rotisseries spin as constantly as the employees at an office-chair company. The spit-roasted meats are bound for shawarma, and the aroma of garlic and other spices spills from vegetarian, lamb, and seafood kebabs.