Food & Drink in Lombard


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  • Tom & Eddie's
    When former fast-food execs Ed Rensi and Tom Dentice decided to open their own casual restaurant, they knew they'd have to do some research. In the years since they'd started in the business, the burgeoning foodie culture had transformed this beefy staple into a gourmet food. Honoring the dish's roots in American roadside diners, the duo decided to take a road trip, visiting about 100 restaurants across the country to study what made a gourmet burger. What they found was a lot of hype and inconsistent execution, starting with inadequate equipment. For instance, the average commercial griddle has hot spots and cold spots that can be 30 degrees different. "You can't get a consistent cook … if you got that much range in temperature on the grill," Ed said. He also saw inconsistencies with ingredient quality: toppings can't save a burger, no matter how good, if a restaurant uses beef from spent dairy cattle. Likewise, good beef loses impact when dressed in drab toppings such as iceberg lettuce. Once Ed realized what the gourmet burger needed—consistent process and quality across every ingredient—he and Tom went to work. They found an AccuTemp grill that uses steam pressure to uniformly heat the surface. They sourced Midwestern-raised Angus beef ground from chuck with the shoulder clod still intact. And they filled the 20-item condiment station—dubbed the "Tower of Taste"—with all-natural fixings such as three types of organic Heinz ketchup and mustards from Mustard Girl, a company started by a graduate student at the University of Wisconsin. With a surefire process in place, Tom and Ed began extending their menu to other sandwich fillings, such as fresh chicken breasts, sushi-grade ahi tuna, and edamame burger patties. Sides also benefit from the duo's attention to detail. Hand-dipped ice cream and fresh strawberries swirl into strawberry shakes, which are served with extrawide straws that make it easier to sip when the drink is at its coldest. And at the drink station, fountains pour Boylan sodas sweetened with cane sugar rather than high-fructose corn syrup.
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    348 Yorktown Ctr.
    Lombard, IL US
  • WhirlyBall
    Sam Elias knows that being cooped up during long winter days can make people stir-crazy. So in 1993, after moving from Florida, land of palm trees and beaches, to Chicago, land of frigid winds and gray slush, he founded WhirlyBall as a way for people to release pent-up energy even as snow was falling outside. During each competitive WhirlyBall game, which combines aspects of basketball, hockey, and jai alai, players zoom across an indoor 50'x80' court in motorized cars called WhirlyBugs. They wield plastic scoops to toss a wiffle ball back and forth to their teammates before throwing the ball through an elevated goal. Refs keep watch during the games, eliminating score arguments that would otherwise end in sunrise duels. To fuel up for a bout, players nibble teriyaki chicken satay, gourmet pizzas, and prime rib, and swig draft beers, which vary by location. All three WhirlyBall spots boast off-court diversions such as video games, pool tables, foosball, and air hockey. The Vernon Hills location hosts an indoor rock-climbing wall, and both the Chicago and Vernon Hills locations invite guests into multilevel Lasertron laser-tag arenas, which fill with fog and flashing lights as combatants duck, aim, and invoke Geneva Convention protocols regarding armed conflict.
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    800 East Roosevelt Road
    Lombard, IL US
  • Viceroy of India
    At Viceroy of India Restaurant, culinary craftsmen blend the piquant, regional flavors of northern and southern Indian cuisine with a slew of adroitly seasoned meat and vegetarian dishes. The menu reads like a who's who of Indian edibles, starring such favorites as chicken tikka masala, spicy lamb vindaloo, and assorted vegetarian curries that bathe fresh vegetables in mild or spicy sauces. Appetizing aromas emanate from the eatery's kitchen as leavened naan bread bakes in a traditional clay oven, and an extensive selection of wine, beer, and classic cocktails spill into eager vessels. Each table's presentation of flowers, cushioned wooden chairs, and glowing candles woos guests in search of a venue for a romantic evening, group banquet, or first foray into fire swallowing.
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    233 E Roosevelt Rd.
    Lombard, IL US
  • Kurry Khazana
    Don't feel like cooking? Pull up a seat at Kurry Khazana and treat yourself to a taste of India. Low-fat options are missing from the menu, so guests can leave their diets at home. Bring your whole brood to Kurry Khazana, where families can dig in to tasty and kid-friendly fare together. Score quick and easy seating for your large group at Kurry Khazana. Make a reservation to ensure your table is ready when you are. Kurry Khazana can also cater your next party; call today for details. At Kurry Khazana, you can easily find parking in the lot next door. Your wallet will be happy with a visit to Kurry Khazana, too, where prices are generally under $15. Kurry Khazana has menus for breakfast, lunch, and dinner — just pick your favorite meal and head over.
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    837 E Roosevelt Rd
    Lombard, IL US
  • Burrito Parrilla Mexicana
    Burrito Parrilla Mexicana treats tummies to tantalizing south-of-the-border cuisine served with a modern aesthetic. Mexican favorites mingle on a menu, such as burritos and tacos made with a choice of six meats that include beef picadillo, chorizo, and marinated al pastor pork that regularly defies physics by cooking on a vertical grill and refusing to proofread Isaac Newton’s autobiography. The restaurant’s dinner plates, such as chicken or steak fajitas, arrive at chartreuse booths inside sizzling skillets and accompanied by an elegantly plated assortment of guacamole, pico de gallo, black beans, and rice.
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    2770 South Highland Avenue
    Lombard, IL US
  • Senor Jalapeno
    The most popular Mexican dishes are created inside Senor Jalapeno?s kitchen. Chefs tuck meat, cheese, and veggies inside a torta sandwich, pile the ingredients onto a tostada, and stuff everything inside a taco. The burritos come in two sizes?Baby and Super Big?or are deep-fried to create a chimichanga. The chefs pair entrees like steak fajitas and cheese-stuffed peppers with beans and rice to make it a complete dinner, and diners can also add sides such as guacamole or fries. To complete meals, the eatery offers traditional rice water and housemade lemonade.
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    436 S Main St.
    Lombard, IL US

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