Mr. Benny's Steak and Lobster House is a straightforward dining affair with two equally opulent locations serving up the eternal culinary soulmates of surf and turf. The extensive menus for Matteson and Mokena differ slightly, though the sizzling protein patties served at both locations are of a like mind. Sate burgeoning grumbles with an appetizer of frog legs ($7.95 Matteson, $8.95 Mokena)—petite, lightly breaded, and fried to such deliciousness that enchanted princes will be salivating to the point of requiring a salivation bucket. Titular steak fare is never far from hand, including an 18 oz. bone-in rib-eye ($37.95 Matteson, $32.95 Mokena). In Mokena you can order 2–8 oz. pork chops ($19.95) served grilled, vesuvio, or marsala, and Matteson serves up a 16 oz. pork-chop porterhouse ($21.95) topped with roasted bell peppers and a red-wine reduction.
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.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,350 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options such as the eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs and slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.
Live jazz music swirls throughout Flavor Restaurant on Thursday, Friday, and Saturday evenings each week, blending with the sweet and spicy aromas of Southern breakfast and dinner specialties. The restaurant conjures made-from-scratch dishes from family recipes, and specialties include Grandma Haywood's blackened catfish and eggs, pecan-stuffed chicken, and sweet-potato pancakes with mandarin-orange butter. Breakfast triumphs over the sun on select jazz nights, when diners can conclude their evenings with menu items typically reserved for sunrise. The dessert menu punctuates meals with Southern classics including New Orleans bread pudding, and adds Southern kicks such as peach cobbler.