At Lorenzo's Bistro and Bakery, the bakers make their own dough from scratch for crusty breads baked on the hearth. Every day, visitors can stop in for the warm baguettes, challah, and french bread, as well as daily specials such as Sunday's cracked-wheat loaves.
But the bread is just the start of the culinary journey, which executive chef Wess Rose executes with an eye toward contemporary American dishes and Euro-American influences. Elegant steak, seafood, and pasta join surprise touches, such as the chefs' take on a louisville hot brown—smoked shaved turkey breast atop fresh challah bread topped with tomatoes, cheddar jack mornay sauce, crispy bacon, and chives. Charbroiled salmon fillets glisten with raspberry barbecue glaze, and marinated portobellos and vegetable medleys stuff puff pastries to create vegetable wellingtons, which are topped with pesto and feta.
In the restaurant's foyer, the staff mans a market where people can grab cups of coffee or pick up ready-to-eat entrees to take home. In addition to the breads, customers often drop by to pick up muffins, scones, and sandwiches for meals on the go that are tastier than oatmeal in a tube.
Board-certified physician James A. Coomes leads Advanced Anti-Aging & Weight Loss, so it's no surprise that the clinic has a decidedly medical bent. The medically supervised weight-loss program incorporates everything from hormone balancing and Zerona body sculpting treatment to lab-analysis work. ??Dr. Coomes turns to such technological tools such as nonsurgical Pixel laser skin-rejuvenation treatments,which employ lasers to create thousands of tiny perforations in the skin, thereby stimulating a healing process that can erase fine lines and pigmentation problems. Microdermabrasion treatments revive skin texture and diminish light scars via apparatus-assisted exfoliation, and chemical peels employ fruit acid, herbs, and antioxidants to stimulate the release of dead skin cells from bodily exteriors and encourage the production of collagen and novelty hats. The clinic also offers results-orientated medical facials to clients.
Upon the opening of Cleavers in 2011, Carol Wersich of the Courier Press discovered what makes the family-owned chain different from the usual sandwich shop: they commit to using only the freshest of ingredients. “From the time the pig is butchered to when it’s on the table will be a matter of only two days,” Scott Flores—co-owner alongside his brother and nephew—told Wersich. As for all other ingredients, the Floreses buy from local vendors whenever possible, and use old family recipes to create the perfect marinades for handhelds such as useless walkie-talkies, pork-loin sandwiches, corned-beef reubens, and seven decadent side items. Flores also laces his menu with a hint of hometown pride, topping all-beef franks with the typical Chicago toppings—mustard, celery salt, and onions.
Inside a narrow brick storefront topped with a cheery red-and-yellow pitched roof, Burger Bank builds its signature sandwiches with quarter-pound beef patties and toasted buns. Cooks dress each burger with cheese, bacon, ham, pickles, and lettuce to suit diners' individual tastes, as well as assemble philly cheesesteaks and grilled pork-tenderloin sandwiches. Shrimp baskets, potato soup, and hand-dipped ice cream in flavors such as butter pecan and strawberry round out the menu’s roster of hearty eats.
The Korner Inn entices appetites with casual American cuisine, including burgers, barbecue, and sandwiches. Live music with Tom Small on Thursday night and an annual chili cook-off keep the atmosphere humming as patrons chow down on plates of fried fish and grilled chicken.
When a pizza-craving stomach rumbles in the city, the drivers at Heady's Pizza stand ready to bring it made-to-order pizzas, sub sandwiches, and appetizers any time between 10 a.m. to 2 a.m. Each time the phone rings or an order comes in, cooks begin crowning pizzas with classic toppings of mozzarella cheese and pepperoni as well as inventive sauce bases such as alfredo, pesto, and ranch. While pizzas are baking, the cooks layer sub sandwiches with at least a half pound of meat, preparing the restaurant's signature Chicken Blah Blah subs covered in Blah sauce, mozzarella cheese, and bacon. Carnegie Deli cheesecake slices and baked-to-order cookies end meals on a note as sweet as those played by the horn section of Candyland's marching band.