Expressly Leslie Café, born from a Woodstock Farmers Market concession trailer, was named one of the best vegetarian dining spots by readers of the Northwest Herald. The menu brims with Middle Eastern specialties such as falafel, hummus, and pita pocket sandwiches, along with salads hailing from Morocco, Israeli, and Egypt. All these dishes are freshly made in the restaurant without additives, high fructose corn syrup, or Spam-filled Twinkies. You can follow owner Leslie Cook's thoughts on vegetarianism, cooking with wholesome ingredients, and current events in the world of nutrition on her blog.
Every month, Sweet Tomatoes rolls out a new roster of fresh-made eats—including many vegetarian and gluten-free selections—in its wholesome buffet. Simmering soups bubble with vegetables and savory chicken, alongside tossed salads tumbling with crisp produce, much like an Ent in a washing machine. On Sunday mornings, plates fill with comforting breakfast classics such as belgian waffles and scrambled eggs.
Time Out Chicago Kids raves about the strawberry lemonade flavor. Chicago magazine claims the "coconut tastes fresh from the tree." And Michael Mednick, owner and founder of Anthony's Italian Ice, which has been open for more than 20 years, knows exactly why. After a stint selling name-brand ices, an unsatisfied Mednick decided to test his Italian ice-making talents by tossing fresh fruits into an old ice-making machine. A series of trials, errors, and brain freezes finally led Mednick to the sweet spot he holds today: manning his own Southport store, where he churns out 25 decadent Italian ice flavors⎯such as lemon, mango, and peach⎯from scratch.
Though Italian ice is Anthony’s big draw, the shop also purveys smooth ice cream produced by fellow Chicago shop Bobtail, and offsets dessert appetites with Italian beef sandwiches, locally made soups, and Chicago-style hot dogs.
The owners of Pita Puff imported a little piece of the Mediterranean Basin with them when they came to America. It's not a tangible object, but rather an attitude, a missive of easy-going evenings with good company and tasty food. This can be summed up in one word?Sahtain?which means, "Enjoy your food." And Pita Puff makes that an easy thing to do with their Mediterranean staples. The menu includes falafel sandwiches, lentil soups, baba ghanouj for dipping and grape leaves for finger-snacking. And then there are the items from the grill: chicken schwarma made with tomatoes, dry onions, and tahini, tender lamb shish kabobs, and beef kafta??all served with a creamy mound of hummus and a fresh salad.
Executive Chef Doug D’Avico uses simple artisan techniques to craft modern menus that change often, helping Bistro One West earn a spot on Chicago magazine's list of best new restaurants in Chicago. More specifically, it was recognized for best new dish in the May 2012 issue, an honor bestowed upon a lightly seared swordfish fillet. This is just one dish that exemplifies Chef D’Avico’s straightforward approach. Other dishes include chicken sourced from Miller Farms seasoned with lemon and rosemary, and house-made sweet-corn ice cream with blueberries and caramel sauce that magnetically attracts the spoons of strangers. Meals can be enhanced with a selection from the restaurant’s comprehensive wine list.
Bistro One West was carved from the frame of a vacant factory on the shore of the Fox River, lending it both an airy, loft-like feel and an atmosphere rich with the resonant echo of laborer's ditties. The dining room is awash in dark wood and exposed brick, and the patio sates eyes and ears alike with views of the meandering river and the music of live bands on Friday and Saturday evenings.
Sleek decor and bold colors fill Sushi-Ai's dining room to complement the elegant plates of sushi rolls and Japanese-influenced entrees. A white banquette lines one wall and modern chairs snuggle up to black tables illuminated by candlelight. Against a red-tiled backdrop, sushi chefs slice up nigiri and arrange their signature maki rolls, which can be cloaked in black rice upon request. The Green Turtle roll comes topped with shrimp and wasabi tobiko to hide its core of freshwater eel and avocado, and the salmon Obsession is filled with cucumber and crabmeat that move in with lightly battered spicy salmon, gradually copying the salmon's personality quirks and mannerisms.