The cozy red booths at Glen Oak Restaurant are a perfect match for the classic American comfort foods found within the bountiful pages of the menu. From farm fresh eggs served all day to breaded veal cutlets served with brown gravy, the cuisine here has been soothing and warming hungry visitors for 35 years. Burgers, melts, and salads adorned with bacon and feta cheese are just a few of the timeless crowd-pleasers that never disappoint, while dishes such as chicken kabobs or steak quesadillas treat taste buds to global flavors so dinner never gets boring. Of course, no visit would be complete without a slice of one of Glen Oak's fruit or cream pies, the flavors of which change daily or even sooner on days when the restaurant is frequented by clowns.
Hokkai Sushi Cuisine has several specialty rolls, but only one special enough to bear the restaurant's name. The Hokkai roll is an elegant construction of salmon, salmon skin, cucumber, and avocado crowned with a scoop of salmon roe. This might be one of the most popular rolls on the menu, but it's not without its challengers. The World Series roll, for example, is named in honor of the 2005 White Sox and hits it out of the park with a blend of soft-shell crab tempura and tuna garnished with Big League Chew. Hokkai's chefs also slice up an eclectic variety of sashimi and cook hot plates of shrimp tempura and teriyaki chicken.
Alfie's Inn takes its name from the 1966 film in which Michael Caine plays a carefree playboy. In contrast to this flippant character, the chefs at Alfie?s Inn work with military precision, particularly when it comes to their signature burger. After whipping up a top-secret in-house seasoning, they grind burger meat and treat it for precisely one minute and 10 seconds?any longer and patties become mushy; any shorter and they toughen. Fried and mounded with grilled onions or blue-cheese crumbles, the end result is an epic burger that has earned praise on WGN?s Chicago?s Best.
Though known for its burger, the eatery also boasts impressively sized portions of baby back ribs, new york strip steaks, and surf ?n? turf dishes. Diners feast on meals amid the restaurant?s medieval decor, complete with suits of armor and a roaring indoor fireplace. Kids also walk away bearing trinkets including balloons, lollipops, and a little Magna Carta that emancipates them from their parents.
No matter how old you are, when a toy train pulls up bearing your lunch, you smile from ear to ear. At 2Toots Train Whistle Grill, O-scale toy trains bustle around the '50s luncheonette-style grill, delivering burgers, hot dogs, and fries to each table. These, however, are not just ordinary hot dogs, hamburgers, and chili; they're sourced from national and Chicago news journalist Bill Kurtis' Tallgrass grass-fed and pasture-raised beef, which means they're imbued with more nutrients and vitamins than beef that's been commercially-raised or fed a diet of candy corn.
But the veteran owned and operated eatery's sense of giving back doesn't just stop there. The restaurant promotes 1 Vet at a Time, a pending 501c3 that helps combat veterans secure business loans by serving as a benevolent lender.
At Ellyn's, patrons nosh American sandwiches, salads, and entrees while scoping 14 HD TVs and sipping frosty draughts. Throat-lubricating libations include 12 taps, dozens of bottles, and cocktails and martinis as one-of-a-kind as a baby wearing a snowflake costume. Tummy caves will be spelunked by a pioneering dip of spinach, artichoke, and fire-roasted red pepper armed with crispy tortilla chip excavators ($6.99). Ellyn's USDA-choice flat iron steak is infused with chipotle, while its chicken is marinated in cilantro and walnut pesto and char-grilled to maw-taunting specifications ($12.99).
Cab's Wine Bar Bistro brings global tastes to downtown Glen Ellyn. Husband-and-wife Chef Luis Ayllon and general manager Lisa Ayllon oversee a diverse menu, which draws on Luis's training in France while nodding to Spanish, Asian, and Cajun cuisine. His worldly experience adds a unique touch to dishes ranging from paella to cassoulet, a hearty, slow-cooked casserole that proves especially enjoyable during colder months or whenever you find yourself trapped in a meat locker. Chef Ayllon also specializes in wine pairings, and invites diners to complement their meals with selections from the bistro's wine list, or purchase a bottle to take home.