Restaurants in Glenview

Every morning, bakers at Great American Bagel sift dough from scratch, season batches with dozens of flavors, and steam bake bagels to chewy perfection. With enough options to satisfy Oscar Wilde during his terrible twos, the menu features more than 20 bagel flavors, such as jalapeño cheddar, cinnamon sugar, and blueberry, as well as house-made cream-cheese varieties such as salsa and pineapple walnut. In addition, baristas pour fresh espresso drinks and coffee to complement robust munchies, from egg sandwiches and pizza bagels to made-to-order deli fare.

Chicago's Dog House couples the convenience of a neighborhood hot-dog stand with a bon vivant take on American fast food. The stand's rustic, modern interior is enhanced with corrugated-metal walls, salvaged and hand-crafted wooden countertops, and cardboard cutouts of every U.S. president.

As a certified Austrian master baker, Michael Mikusch combines all-natural, preservative-free ingredients into artisan confections and dishes for breakfast and lunch. Each morning, Mikusch shapes and bakes European-style breads, such as the mild farmer's rye or the crunchy cranberry walnut. Predominant on the breakfast menu, egg dishes draw inspiration from the Old World, incorporating ingredients such as weisswurst, fried polish ham, and hollandaise sauce. Made-from-scratch soups and sandwiches dominate the lunch roster, while fruit-, chocolate-, or nut-stuffed austrian butter cookies populate the bakery's dessert cases. In addition, the master baker shapes elaborate strudels and delicate croissants by hand with dedication to traditional methods and modern pastry laws.

In the December 2010 issue of Chicago magazine, Stella's Diner earned praise as Lakeview's "neighborhood joint"—a place where the owners know their regulars and diner fare prevails. Jimmy and Stella Mavraganes founded the all-American eatery in 1962, handing over the reigns and a wad of receipts to son and daughter Gus and Maria, who now oversee the restaurant's operation. Over the course of nearly five decades, the menu has remained almost perfectly intact—save for the addition of a number of gourmet salads. Servers deliver bowls of steaming chili and chicken noodle soup alongside juicy burgers and creamy shakes as thick as an ice-cream cardigan. Scrambled eggs and golden hash browns adorn breakfast plates, complemented by heaping doses of coffee and fruit juice.

Delicious Café’s chefs craft vegan fare for breakfast and lunch, skillfully slicing tomatoes and piling tempe bacon atop them in T.B.L.T. sandwiches served on wheat bread. Under an ornate ceiling and surrounded by a smattering of art, patrons sit in mismatched chairs at mismatched tables while noshing on simple comfort fare and sipping drinks from the espresso bar. Baked goods are created in-house or flown in on rickety biplanes from area vegan and gluten-free bakeries.

Mealtime maestros at Ashkenaz Deli draw upon tried-and-true family recipes to whip up an extensive selection of traditional Jewish-style sandwiches, soups, and sides. House-made roast beef and chopped liver dwell within the fluffy confines of challah and rye breads, and Vienna Beef products or lox perch atop 12 varieties of bagels to model for bashful figure-drawing classes. Soups flaunt baseball-size, house-made matzo balls floating in chicken broth, and an arsenal of sides, such as noodle pudding and potato pancakes, benefits from years of family recipes mingling and agreeing to disagree over Grandpa's bellybutton ring.