Since 1968, running D'Agostinos has been a family affair, like eating Thanksgiving dinner, or getting mad about Scrabble. First opened by Joe and Jan D'Agostino, the Wrigleyville corner pizzeria has grown to include three additional locations across Chicago, each of which is run by a member of the D'Agostino clan. Metromix sums up the appeal, comparing the restaurant to "an intimate Italian spot in a movie" complete with "snuggling couples, heaping servings of homemade pasta, [and] red-checked tablecloths." It’s in this setting that diners dig into specialty thin crust and deep dish pies scattered with fresh mushrooms, giardiniera, meatballs, eight types of cheese, and other toppings.
The aroma of curry mingles with that of traditional Nepali spices inside Mt. Everest Restaurant's dining area, whose walls are shod with oil paintings of scenic mountains brushed by Nepali artists. Inside the kitchen, the head chef prepares Nepali entrees—including khasi ko masu (goat meat cooked on the bone) and aloo tama bodi (a popular dish of russet potatoes, bamboo shoots, and black-eye beans)—alongside Indian favorites such as chicken tikka masala garnished with ginger and cilantro and king-size prawns roasted in a clay oven. Each entree is prepared to order, whether diners prefer mild, spicy, or business-casual seasonings, and served with drinks ranging from imported and domestic beers and wines to mango lassis and Himalayan teas.
Good Grapes offers boutique wines at reasonable prices. We know that you can drink well without spending a lot money! We search for small vineyard productions with high quality and low production volume. There are thousands of vineyards all of the world... join us to explore the little unknown wines!
With its original wood frame and wrap-around porch, Capannari Ice Cream appears much the same as it did in 1882 when it was Moehling General Store and Post Office. In the restored building's kitchen, chef Jim Capannari churns strawberries, vanilla beans, and other fresh ingredients into ice cream, which he makes in four-gallon batches to ensure freshness. That ice cream has won numerous awards from the likes of Bon Appetit and The Daily Herald, and is available in "standard" flavors such as Lick the Bowl Cake Batter or Rocky Road. Patrons can also sample specialty flavors such as Dulce de Leche Crunch or lavender.
Customers enjoy VB to Go’s classic Italian-American entrées in the comfort of their own domiciles, nestled next to sides of salad, steak fries, and bread that come standard. The giambotta is a mélange of sausage, black olives, and an Italian grandmother's garden's worth of veggies bathing in a light tomato sauce ($11.95), and battered slices of eggplant parmigian arrive draped in mozzarella ($10.50). Sixteen-inch specialty pizzas house hearty portions of toppings, with Windy City classics such as italian beef, giardiniera, and mirrored shavings of the Bean ($17.75). Pasta dishes swathe savory aliments such as the ricotta and spinach that meld inside stuffed shells ($9.25) or the shrimp and spicy tomato sauce that accent the capricciosa ($12.95).
For some, the word "barbecue" brings thoughts of burgers and hot dogs blackening on a backyard grill. But Kostas Antypas and Lukas Pulos?the Greek?born owner and chef, respectively, at Zagat-reviewed Smoked on Rose?are out to show diners a broader, more delicious world of barbecue. They honor all-American traditions by smoking brisket, ribs, and pork shoulder over fragrant wood chips, creating what one Franklin Park Herald-Journal writer described as "a simple celebration of hickory flavor," and also present the flavors of the Greek Islands in elegant dishes such as roasted suckling pig and tender broiled octopus. At times, Grecian and American flavors come together in harmony; take the pulled-pork pita, for instance, with creamy tzatsiki sauce to balance its smoky notes. Some of the most popular menu items include smoked ribs, brisket, pork, chicken, baby suckling pig, broiled lamb chops, fresh Greek fish sides, and the appetizers. Smoke-inspired art and hardwood floors set a casually refined scene in which to feast, and cocktails from a full bar satisfy the craving for a cold drink.