Low and Slow BBQ Turkey grills its turkey-based burgers, ribs, and sandwiches in an open fire tickling pieces of apple, cherry, and hickory wood. Load up on healthy protein with the turkey jerk burger with a small side of fries ($4.75, $0.35 extra with cheese), or sharpen fangs on a combo plate of barbecue ribs and tips ($10.95 for a small; $15.95 for a large). Unconventional turkey tacos ($2.25) or the turkey Polishes ($5.95) confuse taste buds without upsetting them, and sides such as the soy-oil-cooked french fries ($1.35 for a small; $2.35 for a large) complement any plate, including license plates. With the small catering tray, customers receive a choice of 18 turkey ribs, 12 turkey hot links, or a comparable amount of turkey tips heaped up with a sizable serving of fries and wheat bread.
“Barbecue meets beer garden” may sum up Sheffield’s, but it hardly does the bar—heralded by [Esquire] (http://www.esquire.com/bestbars/bb-sheffields) as one of the best in America—any justice. Standing at the corner of Sheffield and School and housed in the bottom floor of a three-story brownstone, Sheffield’s pulls all the stops when it comes to its two specialties. Barbecue sauce made from scratch smothers tender beef brisket, homemade sausage, and pork that chefs smoke for 14 hours and pull to order. Hand-cut fries and fresh baked cornbread complement the sandwiches and platters, as does any one of the bar’s microbrews, such as Allgash Blonde or Sawtooth English Ale. In the summer, bar-goers can enjoy their brew and food out back in the beer garden, which the Goodlife Report named as one of “America’s Best Beer Gardens”. As cold winds roll into town, patrons can escape to the cozy indoors, surrounded by brick walls and plenty of sports-casting TVs.
Sculpted around many lakes, The Village Links of Glen Ellyn's 18-hole championship course and 9-hole course fill 170 acres with a verdant landscape of challenging golf. Originally built in 1967 and renovated in 2004, the championship course has played host to 40 USGA and PGA Tour qualifying tournaments, including those for the 2012 U.S. Open and 2008 U.S. Amateur.
Sixteen waterways meander through the grounds, directly entering play on all but three holes, where they enter play indirectly by threatening to take down golf shots with troupes of flying fish. On the par 4 10th hole, players must hit a difficult tee shot onto an S-shaped fairway that weaves between two large lakes. The 18th hole, also a par 4, features a treasure trove of sunken golf balls and golf carts lurking in three lakes that surround the fairway and in one that lies right in the middle. Once safely on the greens, players putt over fast A-4 bentgrass surfaces, a key addition from the 2004 renovation.
18-Hole Course at a Glance: * Par 72 * Total length of 7,208 yards from the back tees * Course rating of 74.9 from the back tees * Course slope of 138 from the back tees * Five sets of tees per hole * Scorecard
9-Hole Course at a Glance: * Par 36 * Total length of 3,303 yards from the back tees * Course rating of 35.7 from the back tees * Course slope of 129 from the back tees * Three sets of tees per hole * Scorecard
At Ellyn's, patrons nosh American sandwiches, salads, and entrees while scoping 14 HD TVs and sipping frosty draughts. Throat-lubricating libations include 12 taps, dozens of bottles, and cocktails and martinis as one-of-a-kind as a baby wearing a snowflake costume. Tummy caves will be spelunked by a pioneering dip of spinach, artichoke, and fire-roasted red pepper armed with crispy tortilla chip excavators ($6.99). Ellyn's USDA-choice flat iron steak is infused with chipotle, while its chicken is marinated in cilantro and walnut pesto and char-grilled to maw-taunting specifications ($12.99).
At Salt Creek Barbeque, two distinct aromas weave through the air: a cocktail of herbs and sauces distilling itself into barbecue sauce, and the scent of hickory from a smoker, where each of Salt Creek's meats spends 5–12 hours to enhance flavor and unwind from its fight with the butcher. The house-made sauce drenches dishes such as hand-pulled pork and shaved brisket—stacked atop sandwich buns or texas toast—and bastes plates of slow-smoked meaty rib tips with its aromatic flavor. The signature sauce makes yet another appearance as a uniform for chicken wings, also available in coats of buffalo or spicy sauce that diners wash down with fountain drinks or pitchers of domestic and imported beers from the full-service bar. A full slate of burgers and catfish sandwiches round out the menu of quintessentially American fare, accompanied by classic sides of corn bread and mashed potatoes. Salt Creek Barbecue also caters for special events, forging party-sized portions of its iconic menu items.
The rich scents of smoked meats and barbecue sauce fill Hickory River Smokehouse, where chefs slow-smoke beef brisket, pulled pork, and baby back ribs. They cover select cuts of meat in a housemade dry rub before smoking them for many hours in a hickory wood filled smoker. Succulent Texas-style barbecue is the result of the low and slow smoking style. Diners can indulge in award-winning pulled pork, sampler platters, or opt for a lighter fare, including low-fat smoked turkey and country ham. Housemade sides such as cornbread, Texas-style ranch beans, mustard- and mayonnaise-based potato salad, and homemade Texas-style chili round out the hearty meals.