Steps away from the Mundelein train station, Caboose Restaurant serves up breakfast and lunch for a bastion of regulars who stop in for a quick bite on the way to work or bring the family to teach the kids what hoagies are. Generous skillets such as the All Aboard kick start mornings with a pile of hash browns loaded with meat and veggies then smothered with a blanket of cheese sauce or sausage gravy. At lunch, chefs load grilled french bread with philly steak and shape burgers by hand with Angus beef. To complement the savory dishes, mugs fill with specialty espresso drinks and drip coffee from Seattle's Best.
Murals of Chicago sports legends surround Blue 60's bar and dining area, joining flat-screen televisions that act as windows to a world of huffing linebackers and fire-eyed pitchers. While safely perched at bar stools and pub tables, diners can watch the modern gladiators compete during contests including hockey games, college basketball match-ups, and the NFL’s off-season Shakespeare in the Park productions. Blue 60's kitchen staff fires stuffed burgers, stone-baked pizzas, and specialty sandwiches to accentuate each game while also bringing out the flavors in the beers that grace the bar’s tap list.
Karma's interior flawlessly blends ultra-modern designs with traditional Zen-like fixtures, creating a peaceful atmosphere that compliments its fusion menu of pan-Asian favorites. Begin the gastro journey eastward with shiitake-mushroom potstickers ($9) or black-salt and Szechwan-pepper calamari served with garlic-lime aioli ($8). Other stomach stretchers before the main game include the stir-fried Thai-basil noodles mixed in a spicy lime peanut sauce ($5) and the jumbo Thai vegetarian spring roll ($11), which is rolled up with carrots, napa cabbage, marinated tofu, and sweet chili sauce. Karma's entrees—such as the Asian BBQ salmon ($19), orange-peel tempura chicken ($16), and yellow mango vegetable curry ($15)—gather symphonies of savory spice alongside elegantly simple flavor profiles to accommodate a range of visiting palates.
Our mission is to be the fines ethnic grocery store in the hearts and minds of our clients, employees, distributions and neighbors. We always try to surpass our clients expectations ! As a result in our stores you will find items not found in other stores.
Though the menu is small at Wingstop, that doesn't mean the choices are limited. The chefs toss their cuts of chicken in a choice of 11 sauces, which range from the mild teriyaki to the mouth-scorching atomic. In between, they combine fruity and spicy with their mango habanero sauce or offer the complex flavors of their hickory smoked barbecue. They offer these sauces on many different preparations of chicken, whether its classic wings, boneless wings, or chicken tenders layered atop a bun to create a hearty sandwich. They pair all of their dishes with an array of carrots, celery, and dipping sauces, which help cool the fire of the wing glazes without keeping a fire extinguisher on tap.
The cooks at Wingstop put the ubiquitous phrase, “It tastes like chicken,” to the test. This is because they serve bone-in or boneless chicken wings in 10 different flavors, based on recipes from around America. They slather hawaiian-style wings in a sweet, mild sauce, or bedeck louisiana-rub wings in a dry blend of spices. They also cater to extreme spice-cravers with an amped up buffalo sauce named atomic, for its ability to disintegrate taste buds and convert them into electricity to power a deep fryer. They pair their hearty servings of wings with tasty sides, most notably fresh-cut, seasoned fries made from Idaho potatoes.