Danny’s Cafe warmly serves what co-owner Carl Dote described as “Italian peasant food” on Danny’s Check, Please! feature. Their cooking aims to comfort, from generously stuffed artichokes to their signature fried-meatball sub. The hefty sandwich, highlighted on WGN, comes to fruition after staff members hand-form fresh meatball mix into patties and pile on fried peppers. Co-owner and chef Paula Dote told ABC’s “Hungry Hound” that when she and her husband bought the restaurant, she wanted to make exactly what she made at home, and indeed, she uses recipes from her mother and mother-in-law in all of her cooking and homemade volcano experiments. She ladles vodka sauce and crumbled sausage over homemade rigatoni, and layers provolone, parmesan, mozzarella, and ricotta in the four-cheese lasagna. Pork neck bones, one of Danny's more unique dishes, are served twice a week and praised by Hungry Hound for the tender meatiness resulting from hours spent simmering in spiced tomatoes. The eatery has also spawned relatives—appropriately named “Cuzzin’s Cafe”—that serve similar dishes in Des Plaines and Orland Park.
Delta Sonic Car Wash renews tarnished transportation with an innovative touchless car-wash system that automatically guides vehicles through a tunnel of high-pressure sprays and overhead buffing cloths. The hands-free wash massages mild lotions into paint jobs, leaving vehicles with sparkling, fingerprint-free finishes that are backed by a five-day guarantee. Detailing technicians do get their hands dirty as they make use of more than 100 hours of training to dote on vehicle interiors and exteriors with products from ValuGard, Aquapel, and Blue Coral. The team wields AOCA certification know-how when injecting engines with oil and devising rustproofing treatments that avoid drilling holes or covering corrosion in zit cream.
It’s commonly accepted that it’s not a good idea to build castles in the air, so the team at Monkey Zone built castles with air inside them instead. At their 40,000-square-foot indoor playground, they supervise tots expending energy as they ricochet off the walls of the Dora the Explorer inflatable and other air-filled fun houses. Good for kids aged 1–10, the Toddler Town bouncy house lets little ones roll about as bigger kids race invisible tractors at the barnyard blow-up. In the game room, kids delve further into their imaginations while playing arcade and crane games and sip soft drinks from the snack bar. Monkey Zone also hosts birthday parties with pizza, pop, and play for up to 50 guests in their fanciful space featuring jungle, circus, and aquatic murals.
Massage therapy is more than Luisa Berardi Caraballo's job—it's her calling. As the winner of the Distinguished Service Award from AMTA Illinois Chapter in 2012, the owner of Melrose Muscle Therapy is dedicated to helping others through the art and science of massage. She tailors treatments, such as Swedish massages, sports massages, and myofascial release sessions, to her clients' individual needs. Luisa teaches classes on couples' massage and infant massage for babies particularly stressed during tax season. She also frequently shares her massage musings on her blog, A Muscle Therapist's Thoughts.
The roar of engines bounces off 20-foot ceilings as go-karts zip by at up to 42 miles per hour. The track winds through the 138,000-square-foot space as up to 14 racers compete in eight-minute sessions, their lap times recorded on projection screens for spectators to keep track of or use for their next lottery ticket. At Melrose Park Indoor Grand Prix, drivers first undergo a 15-minute safety briefing before racing, and afterward, go home with a boast-worthy printout of their lap times. Each of the facility's 37 single-seater carts is powered by eco-friendly propane gas and goes through regular rigorous testing to prevent malfunction or acquisition of an English accent.
Thick cuts of meats and seafood broiled over an open charcoal flame travel to tables around Tom's Steak House's elegant dining room or full bar. Filets, rib eyes, and new york strip steaks are cut fresh every day and carried to linen-clothed tables in charcoal braziers, an oval warmer filled with charcoal to keep the steak at the ideal temperature to warm mouths or soothe neck pain. The menu's myriad selections of fresh seafood, sandwiches, and salads can be paired with fine wines that introduce the robust flavors of fermented grape. Bronze chandeliers and windows inscribed with art-deco patterns loom over booths where bar patrons sip cocktails.