Kappy’s is a long-standing eatery that has been pleasing customers for years with its belly-filling cuisine. Best known for its breakfast fare, Kappy’s churns out pancakes by the plateful, such as the lofty German pancakes ($9.25) or their kid cousin, the Dutch Baby ($7.25). Extra-thick french toast soaks up syrup surpluses ($5.50), and the classic Denver omelette ($6.80) encourages diners to vacate the pancaked plains of Europe. Kappy’s also offers up an expansive lunch and dinner menu for midday munchers. Graze on the large selection of salads ($6.95–$9.50), or play your hand with a triple-decker Ace of Clubs, topped with ham, roasted turkey, lettuce, tomato, mayonnaise, and swiss and American cheese ($8.50). Other highlights include the house-specialty Athenian-style chicken, prepared with Plato-pleasing roasted Greek potatoes ($9.95), and the Kappy's steakburger, with its two patties, American cheese, chopped olives, and mayo, ketchup's paler cousin ($7.50, $8.50 with fries and soup).
In pubs across Ireland, the craic, which means enjoyable conversation and gossip, is everything. It's the same at The Curragh Irish Pub & Restaurant, with regular live music, Irish dancing, and live streaming of rugby and soccer matches from around the world. The Curragh's menu relies on its Irish ancestry, with traditional dishes such as corned beef and cabbage or chicken boxty. Beers follow suit, with dozens of Irish ales, including Smithwick's and Guinness, on tap. Whiskeys such as Jameson and Bushmills are also poured through tap-like spigots at the wood-paneled bar. In the summery months, The Curragh's patio radiates with warmth and conviviality, often humming with the cheer and snorted laughter of catered parties.
Overlooking the rolling fairways of Tam O'Shanter Golf Course, The Howard Street Inn serves up tasty plates of pub fare and helpings of crisply televised sports. Tongues waltz with morsels of deli and grilled sandwiches, a dozen different Angus burgers, pizza, and seafood during Friday's fish fry. Domestic and imported drafts, as well as specialty cocktails and bottled wines, wash down bitter memories of second-place finishes in the soapbox derby. A covered patio grants sweeping views of the links, while 15 flat-screen TVs afford unparalleled views of live games from NFL, MLB, and NCAA packages.
The Village Inn may look like an simple country kitchen, but the food is nothing short of gourmet. Chef and owner John A. Martino calls on his training at the Culinary Institute of America and Le Cordon Bleu to craft a menu of contemporary American Continental cuisine, which ranges from potato-crusted Chilean sea bass to a veal porterhouse topped with sautéed mushrooms. After the chef inspects the dishes for quality, presentation, and political leanings, they emerge from the kitchen to waft gourmet scents through four separate dining areas. Everyday diners sidle up to white-clothed tables amid floral carpets and drapes in the Fireplace Room, while top-shelf liquors come together to form a host of creative cocktails in the wood-lined bar. For private occasions, groups of up to 20 gather at a long oak table beneath the cozy, low ceilings of the Wine Cellar Room, and large events bask in the glow of a towering chandelier in the bright and airy expanse of The Great Room.
Baking is a family affair at Sweety Pies Bakery, which is run by Arden and Bruce Kruger and their daughter and son, Dana and Chad. They told the Skokie Review that their passion started as a hobby; before opening the bakery, the family constantly made pies from recipes passed down from Dana and Chad's grandmother. In 2007, they opened Sweety Pies, and their housemade cupcakes, scones, and cookies have been gobbled up by visitors to downtown Skokie ever since. Everything's made from scratch in small batches using ingredients such as real sweet-cream butter and freshly cracked eggs. Their dedication has earned them such accolades as a first-place finish in the Skokie Patch's readers’ choice awards for their cakes—but it's their pies that truly set the bakery apart.
"Everything here is really good, especially the pies," Ted Brunson raved on an episode of Chicago's Best after sampling Sweety Pies’ rum-laced Crocodile pecan pie, dense chocolate cashmere pie, and raspberry supreme pie, which has a sour-cream topping that lends a cheesecake-like flavor to each bite. The Krugers never add preservatives to anything, so visitors should immediately teleport home with their turtle brownies or handmade scones, or consume the treats onsite in the cozy dining room along with cups of Intelligentsia coffee. The menu also includes quiches, soups, and granola by the pound.