Lincolnshire Gourmet offers proper pairings of healthy, fresh fare and lively musical entertainment within a cozy, welcoming storefront. Lunch and dinner options include gluten-free chorizo meatballs dunked in a jalapeño-lime sauce ($7), po' boy sandwiches gripping shrimp, veggies, and spicy mayo ($18), and entrees starring the restaurant's worst-kept secret, the NoOodle. With zero net carbs, zero gluten, zero soy, zero fat, and zero calories, the all-natural NoOodle boasts oodles of benefits and makes a fitting bed for entangled edibles such as grilled salmon with sautéed spinach, garlic, avocado relish, and olive oil ($20), and ultralite primavera mingling with spinach, red peps, yellow squash, and carrots in a creamy garlic sauce ($11). To accommodate youthful appetites, the chefs also offer finger-friendly items such as grilled cheese paired with fresh fruit ($5), paper-thin, whole-wheat cheese pizzas for two ($6), and napkins. Reservations are not required, but they are recommended.
Cellar Gate is a unique, one of a kind "wine bistro" with a European flaire. Small, eclectic seating areas offer private space to enjoy delicious wines and appetizers. A glowing fireplace in the parlor is a favorite destination, as is the private courtyard in the summer & early fall. Casual and comfortable is our goal!
The redolent aromas of a medley of unique culinary syntheses permeate the cleverly mismatched furnishings of Vibe's lively lounge. After perusing the menu, ease into an evening as smooth and enjoyable as a hang-glide session with Fabio by romping through the tilapia ceviche, a piquant citric noshable served with tortilla chips ($9.50). Works by local artists gaze watchfully from the walls as diners tear into bacon, apple, and blue cheese pizza ($9) while basking in the glow of one of the many vibrant orange sofas or the lounge's outdoor seating. Meatloaf sliders, crowned with fried onion and jalapeno mayonnaise ($2.50 each), serve up a new twist on a traditional dish akin to Emeril's famous chicken-noodle schnapps. Vibe's bar pours mirth into the glasses of guests who enjoy colorful environs framed by hanging curtains and eccentric lighting, which host a variety of live musical performances and well-known artists 3–4 times a week and other events.
The Irish words inscribed above the main door of Bridie McKenna's––"slán abhaile"––mean "safe home," a phrase brought to life by the restaurant and pub's welcoming servers and friendly bartenders. The kitchen sends out traditional comfort foods starting with the hearty all-day Irish breakfast comprised of bacon rashers, baked beans, black and white puddings, and sautéed mushrooms. Irish classics such as corned-beef sandwiches, shepherd's pie, and lamb stew also extinguish appetites alongside 21 beers on tap and an array of single-malt scotches. The strains of Irish or contemporary live music can be heard near the open fireplace several evenings a week and karaoke enthusiasts come to show off their best microphone juggling techniques every Friday.
The Chicago Botanic Garden Wine Festival invites oenophiles, aficionados, and amateur wine-intakers to the lush, flowery foliage of the Chicago Botanic Garden for a weekend of wine tasting. More than 200 wines will be available for swirling, sniffing, and shipping at this year's festival, with a line-up of speakers and musicians providing enlightenment and entertainment for festival attendees. Local restaurants, including Abigail's American Bistro, Caoba Mexican Bar & Grill, and Bluegrass, will be on-site to sell gastronomic goodies, with an array of vendors showcasing everything from cookware to vacation services.
Chef Joseph's family history is written in fresh lemon juice, extra-virgin olive oil, and a careful blend of herbs and spices. Those culinary accents top Chef Joseph's signature red snapper, and that fish—served whole—is just one of the family recipes he recreates within Phoenicia Mediterranean Restaurant's kitchen. Using techniques and flavors passed down from generation to generation, Chef Joseph brings plates of the Mediterranean to Highland Park. In addition to fresh seafood served daily, he specializes in kosher lamb dishes. He also takes more than 24 hours to slowly marinate high-quality beef, lamb, and chicken shawarma in a blend of 20 herbs and spices. All that's missing is a glass of wine and an order of stuffed grape leaves.