The mexican taco sounds self-explanatory, but at Pizza for U, the moniker refers to a specialty pizza. Crowned in refried beans, taco meat, and tortilla chips, it evokes Mexico without abandoning the menu’s bedrock dish. Other specialty pies, such as the sauce-less white pizza and a meat lover’s pizza with two types of sausage, round out the selection, along with build-your-own variations in thin crust and deep-dish styles. Meanwhile, burgers, gyros and three types of chicken wings suggest an alternative to pizza, much like the Ninja Turtles’ personal trainer.
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.
Casa Santiago's talented chefs whip up fresh mole, ranchero sauce, and guacamole to spice up burritos and chimichangas. For breakfast lovers, the kitchen prepares spicy chorizo and eggs ranchero at all hours of the day, which can be delivered to the patio to guests soaking up summer rays. Behind the bar, bartenders concoct fruity frozen margaritas and serve bottled, imported brews to quench diners' thirst and complement each dish.
If a visit to one of Southern Belle's restaurants feels a lot like coming home, it might have something to do with the hearty family traditions behind the kitchen's down-home breakfast and lunch dishes. “My father was in pancake houses all his life,” says owner Steve Fotos. Today, many of the same recipes used by Steve's father help populate a menu of hearty comfort foods that includes a poached-egg and sausage benedict smothered in country gravy and french toast stuffed with cinnamon apples, strawberries and pecans, or blueberries and bananas. But while the country-fried-steak or smoked-sausage skillets are tempting, the expansive menu offers options for diets of all kind, pairing fluffy egg whites with strawberries, granola, and multigrain toast and swapping out regular maple syrup for bottles that are low-calorie, sugar-free, or simply sealed shut. Photos of farms and pastoral images smile down upon diners as they dig in and gently remind them to inquire about the restaurant's seasonal specials, which range from summertime salads with sun-ripened veggies to bowls of homemade wintertime chili.
Big Fish Bar & Grille's owner lures diners with seafood specialties made from fresh fish, which fill the lunch menu and dinner menu. Begin comestible voyages by knocking back an order of oysters Rockefeller ($14) while basking in the waterfront restaurant's vistas. A golden crab cake, cloaked in seasoned breadcrumbs like a baker playing hide and seek, rests on the Crabby Patty sandwich with Old Bay–sprinkled fries ($11). The Louisiana mac 'n' cheese, a pool of rigatoni noodles swimming amongst waves of a four-cheese sauce, buoys Cajun chicken and andouille sausage ($13). Big Fish wraps up the docket of edibles with a variety of jambalayas, steaks, and chops.
Set on the 158-year-old Dollinger Family Farm, Abyss Haunted House presents a terrifying journey not fit for the faint of heart. The brainchild of award-winning artist Paul Niemeyer, who has worked for Disney, MGM, and Paramount Pictures, Abyss offers a portal to a primeval darkness that will scare the living lint out of bellybuttons. Witness ghoulish scenes rendered in special-effect lighting, and fall victim to mild shocks, artificial fog, and intense sound.