In the kitchens of Blueberry Hill's five suburban outposts, cooks forgo lazy morning lounging to pull together homey assortments of timeless brunch fare. Pancakes infused with fruit or sweets are made from scratch, much like hand-knitted socks or hand-painted report cards. French-toast slices get stuffed with apple and cream cheese, smothered in fruit, or rolled in Cap'n Crunch. Fresh meats and veggies take cover under eggs in savory skillets, and a selection of sandwiches quells cravings in handheld form.
Danny’s Cafe warmly serves what co-owner Carl Dote described as “Italian peasant food” on Danny’s Check, Please! feature. Their cooking aims to comfort, from generously stuffed artichokes to their signature fried-meatball sub. The hefty sandwich, highlighted on WGN, comes to fruition after staff members hand-form fresh meatball mix into patties and pile on fried peppers. Co-owner and chef Paula Dote told ABC’s “Hungry Hound” that when she and her husband bought the restaurant, she wanted to make exactly what she made at home, and indeed, she uses recipes from her mother and mother-in-law in all of her cooking and homemade volcano experiments. She ladles vodka sauce and crumbled sausage over homemade rigatoni, and layers provolone, parmesan, mozzarella, and ricotta in the four-cheese lasagna. Pork neck bones, one of Danny's more unique dishes, are served twice a week and praised by Hungry Hound for the tender meatiness resulting from hours spent simmering in spiced tomatoes. The eatery has also spawned relatives—appropriately named “Cuzzin’s Cafe”—that serve similar dishes in Des Plaines and Orland Park.
Cookies by Design’s lovely and lustful arrangements fulfill all the potential a cookie has from the day it’s planted as a seed to the day it’s shucked from its stalk. The cookie bouquet swaps out inedible daffodils for seven brightly decorated sugar cookies. The straightforward, classic cookie basket arrives in a similarly artful fashion with a dozen gourmet cookies, two of which can be personalized with hand-crafted, edible adornments.
In a homey diner setting with stained glass and a large mural that depicts a small town, patrons perk up for the day with PC's menu of European and American breakfast and lunch fare. True to its name, PC’s offers a diverse roster of classic pancakes, which can come flecked with bacon or chocolate chips; baked with fillings such as spiced apples and peaches; or spread thin as crepes and sewn onto the elbows of sports jackets.
Not content to let pancakes hoard all the oven territory, thick-baked omelets jostle for space with hearty fillings such as portabella mushrooms, red peppers, and cheese. Fresh-squeezed orange and grapefruit juice make for a refreshing quaff, and cups of Kona coffee—specially blended for the café—send toasty aromas steaming into the air alongside carafes of real whipping cream.
Sandwiches and salads populate a lunchier section of the menu, alongside burgers such as the towering Lemont-ster burger: dual half-pound patties draped in cheddar, toasted onion strings, and thousand-island dressing.