Restaurateur Ted first fed the Willow Springs community with his intimate establishment, My Way Café, whose popularity inspired him to expand his reach into fine Italian cuisine paired with delicately balanced wines at My Way Ristorante. Through the evolution of his businesses, though, Ted has never lost sight of doing things, as he puts it, his way. He focuses first on cultivating a warm, welcoming atmosphere in his restaurants, striving to make guests feel free to sit, eat, chat, and return.
Of course, delicious food comes in at a close second. He crafts an extensive menu of Italian dishes, calling out signature favorites with the addition of My Way to the dish’s name. My Way polenta pairs sautéed italian sausage with a white wine sauce, and My Way ravioli douses tomato crab-stuffed ravioli in a garlic cream sauce. Some recipes, however, Ted leaves just the way they are, relying on the time-tested ability of a simple grill to draw flavors from his 12-ounce rib eyes, 8-ounce filet mignons, and 2-ounce charcoal briskets.
Sandy's Sandwiches prides itself on feeding customers high quality bread, but not too much of it. Instead, they focus on serving up more meat, more cheese, and whatever other toppings make up the customer's sandwich of choice. With the Big Bet BLT, it's bacon, sliced avocados, and ancho-chipotle sauce; in the Chicken Melt Sub, it's swiss cheese and honey mustard; while the Chicken Salad Sandwich is topped with baby spinach and creamy pesto. Other sandwiches include massive eats such as the Colossal Corned Beef with horseradish dijon on marbled rye, or the Big Hammer, made with enough smoked ham and swiss cheese to put Thor to sleep. The menu also includes hot dogs—the Chicago Dog, the Striped Dog, and the Bacon Chili Dog—and wraps such as the Straight Veggie Wrap with roasted red pepper and artichoke hearts.
For more than 22 years, the scent of freshly baking pizza has drifted out the door of Kenootz Pizza. Chefs fill their ovens with both thin-crust and deep-dish pies, sprinkling in more than a dozen toppings such as bacon, all-beef pepperoni, and spinach. To complement the flavors of their pizzas, chefs cook up classic Italian sides such as cheese-laden garlic bread, zucchini sticks, and fried mushrooms, as well as more substantial platters of meat ravioli and spaghetti. With a delivery area that covers most of the surrounding neighborhoods, the restaurant can stock groups with a tasty, sharable meal without them having to leave the house or cut a cheeseburger into eight equal parts.
The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the "International House of Pancakes." Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001.
Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.
Mario Dovalina and Edwin Ptak established the original Pepe's Mexican Restaurant in 1967 in order to satisfy diners craving authentic Mexican dishes. With more than 40 locations in the Chicagoland area and northwestern Indiana and traditional eats that are sold across the United States and even in Mexico, Pepe's appeases a wide audience with its hearty options. Appetizers such as chips and fresh guacamole made daily or chili con queso ready bellies for veggie burritos bursting with seasonal vegetables. Flat-screen TVs broadcasting sports games or ballerina-wrestling matches dot the spacious walls at many of the chain’s casual eateries, keeping diners in their seats long after their shrimp, pork, or vegetable fajitas are finished.
For more than 35 years, Duke's Drive In has been serving up a menu of house-prepared italian beef, pure-beef hot dogs, and homemade chili. Chow on a polish with fries ($3.75), or tear into horizontal skyscrapers of double chili cheese dogs served with fries ($4.30). Cooked, seasoned, and trimmed on the premises, italian beef ($4.65) is nestled atop Gonnella bread and crowned with sweet and hot peppers, red gravy, and a dashing stetson. Milk shakes ($2.25) or soft-serve cones ($1.50–$1.95) reinforce culinary dichotomies alongside Duke's cups of hot, homemade chili ($3.10)