More than 2,500 miles separate Japan and Thailand, a fact that is made apparent by their cuisines’ contrasting values—an adherence to clean, simple flavors on the one hand, and complex mélanges of fragrant herbs and spices on the other. Embracing both sides of this spectrum, Bangkok Tokyo’s menu features an extensive selection of fiery and savory curries as well as freshly sliced maki and nigiri.
At Spring Grove Family Restaurant & Pizzeria, the chefs specialize in comfort. All-day breakfast selections share menu space with dinners of fettuccine alfredo and half-pound burgers layered with bacon and cheese. From the pizza ovens emerge pies in both thin-crust and deep-dish variations, with ingredients added to emulate classic dishes such as tacos, reuben sandwiches, and the traditional delicacy known as "pizza." For sweeter cravings, the chefs bake tart cherry pies and top slices of molten chocolate cake with vanilla ice cream, whipped cream, and a chocolate drizzle.
On December 6, the Taste of Tuscany will give attendees the chance to escape the cold Chicago winter and visit Italy for an evening. Benefiting the West Suburban Agency of the Deaf (WSAD), the event will revolve around an Italian?themed dinner packed with all the necessary elements: pastas, sauces, meats, salads, desserts, and even vegetarian options. The night's festivities will also include music, a photo booth, and a silent auction, where bidders can win everything from vacation packages to autographed sports memorabilia and rare Star Wars keepsakes. Attendees will also head home with a free gift, just like they would if they ever attended the annual ugly sweater party at the White House. The money raised during the dinner will be used to provide Christmas gifts to deaf individuals and children who are hard of hearing. Some proceeds will also go toward the Deaf Sports Organization.
When you get your first plate of Taqueria Los Comales’ signature Mexico-City-style tacos, you might be surprised by their size. Each double-wrapped taco is small enough to fit into your hand, a fact owner Camerino Gonzalez specifically had in mind when first making them in Chicago’s Little Village in 1973. Rather than have clients try just one of his signature meats, he wanted to allow guests to sample a wide variety of different options. Cooks stuff the soft tortillas with al pastor served in a secret marinade as well as more adventurous taqueria staples such as tongue or beef tripe. The restaurants’ homemade salsa and their own signature mix of pickled carrots, cauliflower, and jalapeños enhance these flavors, making meals as satisfying as the discovery that you’re tax exempt because of your cool haircut. Alongside the traditional tacos, chefs grill up meats for tortas, burritos, breakfast, and dinner platters, all of which can be paired with the shop’s glasses of creamy horchata or a range of Mexican and domestic beers.