At BoomerJack's Grill & Bar, diners feast on spicy and savory dishes, complemented by refreshing drinks and the frequent shouts of cheering sports fans. Appetizers include hand-battered and fried mushrooms, pickles, and the restaurant?s eponymous Boomer chips, freshly sliced jalape?os served with a homemade sauce. Chefs also sculpt a half pound of ground beef into a behemoth of a burger, adorned with aged cheddar or blue cheese crumbles. Lemon pepper or Cajun seasoning spices up a fillet of farm-raised catfish, while grilled peppers and onions top Ray?s sizzling sausage sandwich made from ground filet mignon and pork.
Chef K., owner of MyGi's Bakery Cafe, shapes cakes into giant Ramen packets, plates tapas, and serves gourmet lunches and dinners. Glittering candy buffets coat tables with sweetness and sparkle, and her specialty cakes personalize birthdays. Chef K. sometimes infuses her food with Caribbean influences, but her skill set spans the globe: students can choose to craft sushi, for instance, or cook their food in a Scandanavian hot spring. Chicago native and Ladha Catering owner Chef Tammy joins Chef K. in spreading the joys of international cooking and entertaining in pallet-expanding classes. Whether teaching a novice to perfectly grill a steak or serving brunch to some hungry weekend patrons, the chefs' passion for food and sense of artistry guide their endeavors.
Bacon & Friends bedeck bellies with fresh half-pound patties that have never known the cold embrace of a freezer, and daily-cut fries from within the confines of a homey eatery. Comestible cowboys can rope the menu's Crazy Texan—which corrals a herd of fire-roasted garlic, jalapeño peppers, and jalapeño-infused bacon spicier than wasabi peas wearing stilettos ($6.95)—or the Breakfast burger, a cheese-smothered ode to the most important meal of the day, complete with the savory flavor of one egg made to order ($6.50). Tuck into the avocado bacon burger, steeped in smooth avocado and latticed with thick slabs of bacon ($7.95). Although this Groupon is not valid toward sides, munchies such as beer-battered mushrooms ($5.95) or bacon-cheddar fries ($5.95) are available.
Though Luna de Noche's menu doesn't stray far from its Mexican roots, the restaurant’s chefs introduce nuanced flavors in all their dressed-up versions of Tex-Mex classics. As staff members make guacamole tableside for patrons, they may add unique ingredients such as pecans, creating a dish that is as distinctive as it is traditional. Even the margaritas—served frozen, on the rocks, or from a hose—build on the classic recipe by incorporating ingredients such as Kahlúa, fresh jalapeño juice, or housemade sangria.