Though it’s been open for the past 90 or so years, Scoreboard has seen few changes beyond its name. Once known as Schweda’s Barbecue, the Lake Zurich bar and grill is still owned and operated by the same family, and present proprietor Joe Schweda has maintained much of the eatery’s original charm, including its quaint, white-washed building situated near the lake on Old Rand Road. The grill does its part to maintain a neighborhood feel, acquiring all of its meats from Orchard Prime Meats, conveniently located next door for the past 20 years. While watching a game, patrons can wash down juicy half-pound burgers, thin-crust pizzas, or one of a dozen types of sandwiches with a frothy Budweiser, Guinness, or 312 draft.
Aside from supplying eats and drinks, the Scoreboard staff also reaps karma points by hosting philanthropic events such as “Golfing for the Cure,” and by always letting women and children onto lifeboats first.
A stay-at-home mom founded Chelsea TreeHouse, a 9,000-square-foot indoor ?unplugged? play space free of any distracting video games or other electronics. The play area is outfitted with slides, swings, bridges, and a multilevel climbing structure, and basketball hoops allows aspiring players to practice slam dunks within eyesight of parents or guardians lounging in leather seating. During birthday parties, groups of kids can take advantage of amenities such as pizza, balloons, and lemonade. For everyday nourishment, TreeHouse?s full-service cafe replenishes energy with healthy bites such as veggies, yogurt, and cheese while parents enjoy more adult fare, such as sandwiches, salads, soups, and Zingerman?s Coffee.
Inside Gianni’s Cafe, guests can don chef caps and create their own dish. They start the culinary adventure with a selection of nine pastas, and build their creation with the addition of one of 14 sauces such as spicy arrabiata with crushed red peppers. Finally, they top off their creations with their choice from a slew of ingredients, including peas, crabmeat, and ricotta cheese. Diners who’d rather let the house chefs take the wheel, dinner-wise, can dine on delicious recipes including chicken marsala, baked shrimp, and eggplant parmigiana. No matte which path they choose, diners enjoy their meals on the restaurant’s linen-topped tables while tucked away in horseshoe-shaped booths. The faux-marble walls and ceiling along with statues of muscled men evoke an Italian air that befits the dishes’ Italian roots.
At The Waffle Gourmet, a waffle isn't just a breakfast item. It's the foundation for creatively topped desserts, sandwiches made with Boar's Head meats, and ice-cream sundaes made with more than 30 flavors. After devouring crispy chicken with a waffle or another savory option, guests can pick from sweet waffles coated in toppings such as peanut butter, Nutella, and cream-cheese frosting, or choose waffle ice-cream sandwiches or sundaes tucked in waffle bowls. The wafflesmiths also use dedicated equipment to craft their special gluten-free vegan waffle, made without wheat, dairy, soy, corn, or yeast. As diners linger to chat or use the free WiFi to check in on their virtual pet rocks, they can also sip smoothies, french-pressed coffee, and organic milk.
Dan Beelow culls his Mundelein-raised cuts of beef and pork from his brother Duane's prized stock, ensuring that the meat that takes center stage at Beelow's Steakhouse's best USDA-graded quality. The succulent cuts of slow-roasted prime rib and steaks are aged a minimum of 45 days and fired over mesquite wood or a single match before joining fresh seafood and locally sourced produce atop white-cloth-covered tables. The passion for all things local extends to the bar, where mixologists assemble Snowshoe martinis with locally crafted Few white whiskey and regional musicians strum away until the late hours of Friday night.
Smashburger isn't just the name—it's the way chefs grill every burger. First, they form never-frozen, 100% Angus beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. The chefs then sandwich each slab in an artisan bun and turn it into one of an array of standard burgers or locally inspired specialties unique to each market. This handcrafting approach typifies everything else the chefs do, from blending handspun Häagen-Dazs shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded to 160 restaurants in five years, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.