In 1999, Jordan Mullikin began working in Giorgio's of Chicago, his dad's restaurant. By age 14, he was already crafting original sauces to enrich his father's cuisine, rather than acting like a normal rebellious teen and opening his own restaurant across the street. It wasn't until after high school that he took the helm of his very own eatery, Chicago's Best, with the help of his industry-wise father.
These days, he runs Aioli, where he draws upon his years of experience and sauce-making skills to flavor sandwiches made with handcrafted specialty breads, as well as provide catering services for a variety of occasions. Here, he crowns pretzel bun burgers with chipotle aioli and grilled bell peppers, and fills toasted whole grain buns with grilled chicken doused in red wine BBQ sauce. Despite the change in focus, Jordan hasn't abandoned his Windy City specialties. Aioli's Chicago-inspired dishes range from Vienna beef dogs topped with peppers and celery salt to hot giardiniera piled atop housemade seasoned roast beef.
The lotus flower symbolizes renewal, rejuvenation, and refinement. Using this blossom as their inspiration, the beauty professionals behind Lotus Medical Group aim to help renew, rejuvenate, and refine skin with cosmetic injections, peels, and laser treatments. Noninvasive treatments help clients on a quest for weight loss to achieve shapelier silhouettes with lasers, radio frequencies, and appetite suppressants. When patients stroll through Lotus Medical Group glass doors, cherry-blossom murals greet their eyes from behind a dark wooden desk. Leather chairs, potted plants, and tan fabric couches occupy the serene space, which comfortably fits three laser-treatment rooms, four skincare rooms, and one fully functioning Gutenberg printing press.
For Fresh Kabobs owner and head chef Rafi, cooking isn't just about feeding people. It's about sharing the flavors of his childhood with strangers. That's why he does his best to make sure his menu of Indian and Pakistani cuisine is made with the finest ingredients possible. He loads skewers with USDA choice Angus beef, Australian lamb, chicken, and farm fresh vegetables, seasons them in a blend of spices from mild to hot, and serves each kabob with a side of goat cheese and strawberries and sauteed veggies and potatoes. But kabobs are just the beginning here. Rafi also wraps his savory meats in paratha and naan bread for Indian-style wraps, and piles them atop beds of basmati rice for the house curry bowls. But no matter how they're served, all of his dishes incorporate spicy sauces made in-house from homemade recipes.
"If you succeed, it will change your lives." Accountant Afram Nimeh uttered those words to his two sons in 1993 after investing the last of his savings into a failing restaurant. Though he passed away the following year, his sons?Joseph and Steven?carried on his legacy, Chicken Dijon Rotisserie & Grill. Today, they have expanded the family franchise to five locations, where customers gather to sample casual, healthy Mediterranean cuisine without having to build their own private jets. The kitchen staff efficiently assembles gyro and chicken platters flanked by sides such as rice pilaf, mediterranean potato salad, and stuffed grape leaves, as well as sandwiches topped with chicken, sliced gyro meat, or falafel.
When the chefs at Italian Cravings Irvine created their menu of Italian favorites, they decided not to be too fastidious with their recipes. So in addition to their traditional Italian recipes, they also created fusion dishes using the flavors and ingredients of other cuisines. Plates of tender veal in a marsala wine sauce sit next to the chicken tequila?a bed of fettuccine topped with chicken, bell peppers, and cilantro, all drizzled in a tequila lime sauce. Alongside the Italian entrees, chef also toss pizzas with traditional and unusual ingredients, from pepperoni to barbecue chicken. They pair all of this with tall glasses of beer or wine, which help ensure that meals are long, jovial affairs?like marathons emceed by a standup comic.
The family that owns Tacos and Company is dedicated to authenticity. Since they opened the first of their three locations in 1991, they've been crafting burritos, seafood tacos, and steaks by drawing upon techniques honed at Mexico's food stands, rural kitchens, and guacamole rivers. Fresh produce and seafood, lard-free beans, and premium meats—like slow-cooked carnitas—join up with house marinade and daily made salsas. Every single corn chip lands on a plate the day it emerges from the fryer. Vegetarian options abound, too. The eatery's catering skills are praised by clients.