Restaurants in Elmwood Park

Psistaria Greek Taverna evokes an authentic atmosphere through its friendly staff and Mediterranean menu, which is crafted from Greek imported extra-virgin olive oil, herbs, and spices. Amid white tablecloths and hardwood floors, cold starters of cucumber yogurt and Greek imported feta arrive beside hot appetizers of shrimp and sweetbreads. The eatery's entrees include juicy chicken, swordfish, and various incarnations of lamb, which descend still steaming from the broiler, and the rhythms of live greek entertainment inspire diners and sentient flatware to sway tableside. During warm-weather months, patrons can venture outdoors to the patio, where savory indulgences such as baklava cap off meals.

Inside a cheerful café marked with a striped awning, chefs dote on hot pans that cradle delicate French crepes destined to encapsulate sweet or savory fillings. Cream of the Crêpe's batter whisperers take pride in the smallest details of their crepes, demanding that each flaunts a flaky texture, toothsome filling, and crisply ironed handkerchief. Crepe masters fill the edible envelopes with eggs and cheese during breakfast, grilled meat and crisp vegetables during lunch, and fresh fruits or decadent spreads during sweet-tooth attacks. Artful baristas grind Lavazza coffee beans to brew into drip coffees or strong espressos topped with scoops of frothy milk. Between customers, servers wipe the granite counter and set vases bursting with flowers on every table, where the blooms soak up light reflecting off the café's sunny yellow walls.

The chefs at Don Juan Restaurante charm bellies with Mexican cuisine paired with more than 50 varieties of tequila. At outdoor tables, stardust spices dishes from a seasonal menu that changes weekly. A private party room gives tails space to pin themselves on donkeys as guests entertain themselves with seafood nachos and six genres of margarita. Brews imported from Mexico's frostiest beer rivers wash down sizzling fajitas, tacos, and heaps of fresh guacamole, and live entertainment marinates meats in the flavors of music.

Afghan Kabob transports the senses to the Middle East with an Afghan-centric menu of exotically spiced dishes, golden draping curtains, and artfully woven tapestries. Olfactory cavities perk to the wafting fumes of starter plates, such as signature turnovers stuffed with intriguing vegetable combinations and paired with homemade yogurt. Amid peach and red walls, warm pita bread insulates kebabs of charbroiled beef, chicken, and lamb. As vegetarian entrees raid a farmer’s garden for fresh okra, spinach, and sautéed eggplant, succulent seafood fillets of catfish and salmon steam on the diner's choice of brown or white rice. Sips of Afghan-style chai tea add a burst of flavor to meals without the messy repercussions of an exploding spice rack.

Hailed by press outlets from the Food Network to Bon Appétit magazine, Franks 'n' Dawgs surprises diners with a rotating menu of gourmet sausage sandwiches. Artisan sausages, handmade daily from veal, bay scallops, spicy beef, and other meaty bases, bury themselves beneath unexpected toppings—from cognac-glazed pork belly and crispy shark bacon to maple mayo and grapefruit. Locally sourced ingredients compose the eatery's celebrated New England–style lobster rolls, which are lightly buttered, toasted, and test-juggled by a local baker. In addition to vegetarian dogs, the menu opens its borders to any competition dogs submitted by amateur chefs that Franks 'n' Dawgs deems menu-worthy. A selection of sides keeps up with the creative main menu, touting wisconsin-cheese curds, key-lime s'mores, and yukon-gold waffle-cut fries selected by the Huffington Post as Chicago’s Best Truffle Fries.

Servers at the cozy DeVine Restaurant & Wine Bar pour aged wines as chefs cook up flavorful cuts of meat and seafood dishes sourced from around the world. A roaring fireplace warms hands grasping cutlery upon white-draped tables and spacious, circular booths. Along with whipping up American, Italian, and Mediterranean classics, chefs at DeVine Restaurant & Wine Bar specialize in Serbian recipes imported in the form of paper airplanes hurled across the Atlantic Ocean.