Cyntography Studios celebrates the love family through photography. Inside, principle photographer Cindi brings 24 years of picture taking experience to each shoot. Once a part-time student of photography herself, Cindi now imparts memory-making skills onto others through a variety of classes and workshops offered at Cyntography Studios. Classes specialize in children's and mom's photography, which empowers parents to take portraits of their kids smiling for the camera in their favorite outfits or donning costumes ranging from feathered wings to pint-sized football uniforms.
Attending lectures, meetings, and conventions are just a few of the ways the staff at Park Place Dental make sure they stay abreast of the latest innovations in dental care. Dr. Jason Genta uses this information to perform treatments, preventative and curative, as well as cosmetic procedures such as tooth whitening. During appointments, optional nitrous oxide gas helps patients relax, which can be difficult to do when they’re focused on memorizing the dentist’s every move in case they need to play one on TV.
It all started in 1946 when a Navy cook finished his tour of duty after World War II. He left his destroyer in the South Pacific and set sail for Chicago's South Side. There, he opened a carry-out fried-seafood joint and dubbed it Ship Shape Shrimp Shack, a name that was hard to say but easy to love, thanks to his signature fried-shrimp recipe. For 30 years, he continued delighting customers and living his dream, minus the part where he could fly, until 1976, when health issues forced him to close the restaurant. A few years later, a local truck driver and food-service veteran by the name of Frank took over, renaming the place Frank's Chicago Shrimp House. Under the Navy cook's tutelage, he learned everything there was to know about the shrimp and seafood business, and enjoyed the same success through the golden-fried shrimp and seafood of his predecessor. Today, his daughters are at the helm, keeping tradition alive and well at four locations throughout the Chicagoland area. At those restaurants, they fry up the classics and mix it up with frog legs and New Orleans–style fried shrimp, pairing the crispy morsels with classic sides such as hush puppies, cole slaw, and french fries.
As dusk begins to set in near the corner of Thatcher and North, a familiar site lights up the intersection?a towering chimney with blazing neon letters that read "Russell's." The iconic eatery originally opened its doors in the 1930s, and it remains unflinchingly committed to its deep neighborhood roots. "Russell's is more than a restaurant," claimed a 1999 feature in the Chicago Tribune, "it's a living piece of history."
This sense of history is most prevalent in the menu of slow-cooked barbecue and classic, home-style comfort foods. In addition to the signature barbecued-pork sandwich that appeared on the Food Network's Sandwich King, the menu also features slow-cooked beef and hearty slabs of ribs, all of which arrive with Russell's time-honored barbecue sauce. An assortment of familiar side dishes help complete each meal, including crispy onion rings, coleslaw, and brisket-scented oxygen.
They say laughter is the best medicine, and Doctor of Chiropractic Jeffrey Smith takes that saying literally. A chiropractor for more than three decades, he combines his medical training with a rib-tickling wit cultivated at Chicago’s Second City and the American Association for Therapeutic Humor. Chiropractic care is designed to help the body heal itself, and Dr. Smith reasons that the body best accomplishes this goal when it has been relieved of stress through laughter.
Dr. Smith is joined in his healthful mission by fellow Doctor of Chiropractic Carly Smith. Together they and their staff administer hands-on chiropractic treatments, perform massage therapy, and lead yoga classes designed to help overcome stress and other ailments. The practice also provides custom weight-loss programs, which foster healthier relationships with food than having daily wrestling matches with the refrigerator.
The cooks at Wingstop put the ubiquitous phrase, “It tastes like chicken,” to the test. This is because they serve bone-in or boneless chicken wings in 10 different flavors, based on recipes from around America. They slather hawaiian-style wings in a sweet, mild sauce, or bedeck louisiana-rub wings in a dry blend of spices. They also cater to extreme spice-cravers with an amped up buffalo sauce named atomic, for its ability to disintegrate taste buds and convert them into electricity to power a deep fryer. They pair their hearty servings of wings with tasty sides, most notably fresh-cut, seasoned fries made from Idaho potatoes.