Restaurants in La Grange

Diners at Granddaddy’s Subs can settle into chairs in a lamp-lit, brick-walled dining area before digging into subs and sandwiches that compliment tasty italian ice. Since filling its first stomach in 1977, Grandaddy’s no-frills menu has appeased taste buds with subs and corned beef, chicken breast, and BLT sandwiches. Sandwiches can be served up cold or made toasty for those who like to admire a grill’s cursive signature emblazoned on their bread.

Tucked away in the Illinois Institute of Technology’s McCormick Tribute Campus Center, the Pritzker Club serves up eclectic fare made to order from high quality, seasonal ingredients. Diners can choose among four delectable salads, a plethora of wraps and sandwiches, or a bevy of burgers wedged between pretzel buns. Three private meeting rooms abut the restaurant’s glass-walled dining room, which shimmers with a reflecting pool and glows with the heat of a fireplace on chilly days.

Pritzker Prize winning architect Rem Koolhaas designed the McCormick Tribune Campus Center, drawing inspiration from the work of Mies van der Rohe to fashion an innovative architectural structure of opaque glass walls and a contoured roof.

Kingoberry, helmed by the creators of Pockets, chills palates with an array of probiotic and gluten-free frozen-yogurt creations. Tangy original and fat-free chocolates provide a sturdy base for custom cups or premade treats, prompting customers to choose between the two by flipping a coin or entering jousting tournaments. Servers can adorn swirling dairy peaks in 26 toppings of fresh fruit, dried fruit and nuts, or candies and crushed cookies upon request.

Pockets' health-conscious chefs have stuffed stomachs with fresh, all-natural ingredients for more than 20 years, creating low-fat, high-protein combinations of vegetables, fine cheese, and lean meats. Within freshly baked multigrain bread, selections such as spinach, salami, turkey, and tuna combine with edamame beans, crunchy noodles, dried cranberries, and a splash from one of more than 10 dressings, creating a snack more portable than a bicycle made of chocolate. Menu pages also brim with eight healthy salads, seven hearty calzones, and a kids' menu with pint-size portions and sides of magic. Not content with just challenging fast-food ideals, the locally owned Pockets furthers change in its community by regularly donating up to 50% of its profit to charities such as the Make-A-Wish Foundation and Fox Valley Heart Foundation.

Pockets' health-conscious chefs have stuffed stomachs with fresh, all-natural ingredients for more than 20 years, creating low-fat, high-protein combinations of vegetables, fine cheese, and lean meats. Within freshly baked multigrain bread, selections such as spinach, salami, turkey, and tuna combine with edamame beans, crunchy noodles, dried cranberries, and a splash from one of more than 10 dressings, creating a snack more portable than a bicycle made of chocolate. Menu pages also brim with eight healthy salads, seven hearty calzones, and a kids' menu with pint-size portions and sides of magic. Not content with just challenging fast-food ideals, the locally owned Pockets furthers change in its community by regularly donating up to 50% of its profit to charities such as the Make-A-Wish Foundation and Fox Valley Heart Foundation.

Pockets' health-conscious chefs have stuffed stomachs with fresh, all-natural ingredients for more than 20 years, creating low-fat, high-protein combinations of vegetables, fine cheese, and lean meats. Within freshly baked multigrain bread, selections such as spinach, salami, turkey, and tuna combine with edamame beans, crunchy noodles, dried cranberries, and a splash from one of more than 10 dressings, creating a snack more portable than a bicycle made of chocolate. Menu pages also brim with eight healthy salads, seven hearty calzones, and a kids' menu with pint-size portions and sides of magic. Not content with just challenging fast-food ideals, the locally owned Pockets furthers change in its community by regularly donating up to 50% of its profit to charities such as the Make-A-Wish Foundation and Fox Valley Heart Foundation.