Adi Mor opened the first Garden Fresh Market in 1980, selling fresh produce from a 1,000-square-foot lot in Skokie, which he would stock by taking 2 a.m. trips to Chicago's South Water market. Today, Garden Fresh Market sprawls over six suburban locations, where fresh produce from apples to zucchinis is still procured daily.
Grocery items range from fresh meat from Midwest famers to a wide selection of ethnic foods and national brands. The deli slices meats and cheeses both domestic and imported, and house-made seasonal salads and main courses make bringing dinner home easier than stealing it from a neighbor's windowsill. Many of the market's online recipes have even made it onto NBC5, giving its cooks their share of 15 minutes of fame.
Zeppe's Italian Market is modeled after the diverse, gourmet-focused markets found in Italy. Dedicated to bestowing customers with the freshest ingredients they can find, Zeppe's staff painstakingly prepare handmade meatloaf and cannoli and slice deli meats and cheeses at the moment they're ordered to keep them as flavorful as possible. The market also sells five homemade sauces that star a bevy of flavors, including the portobello mushrooms and bell peppers of the garden sauce and the creamy tomato notes and strident requests for a martini olive radiating from the vodka sauce. Zeppe's team of culinary masters also features freshly baked goods from Palermo Bakery and specialty grocery items imported from across the pond.
The Gomez family members first chose to share their family-style Mexican cooking with the Chicagoland area in 1992, founding Los Arcos Mexican Grill. Currently, the family's restaurant empire includes four locations, each of which shares a similar dedication to Mexican and Tex-Mex comfort foods. The chefs make all of the tamales and soups in-house, rounding out the selection with a traditional assortment of tacos, burritos, tortas, fajitas, tostadas, chimichangas, and more. However, they also demonstrate their willingness to create inventive new dishes. This is readily apparent in the menu's signature item: the hollowed out half of a grilled pineapple filled with pineapple pieces, onion, red peppers, jalapeños, and either shrimp and octopus or chicken and skirt steak.
The staff at Olives-4-You instructs culinary pupils on how to prepare traditional French desserts, creating a toothsome survey of the land. Students whip up crème brûlée, crepe suzette, and tarte tatin, forging classic sweet treats of varying density and richness. While crafting the Grand Marnier soufflé, foodies bolster the notoriously fickle dish with a splash of tasty liqueur, much as trainers build the courage of their pet dogs before taking the stage at a breed show. Instructors also teach pupils how to make flourless chocolate cake that handily shortens the FDA-mandated ingredients list that must be read to friends before eating. As they cook up a storm, guests can soak in the Mediterranean décor, which includes tiled floors, brick archways, and a grove of olive trees in the coat closet.
The steak sampler pummels the meat-eater's appetite with a 12 lb. meateor of hanging tender, black forest top sirloin, southwest flank steak, and authentic steakhouse tri-tip. Each 3 lb. segment applies meltingly marbled, tenderly marinated meatiness directly to the taste buds, satisfying both soulful hunger and savage flavorlust. Clancy's vacuum-marinating process penetrates the meaty steaks with arrows of spice, tenderizing juices, and 100% pure USDA choice and prime-grade magic for the juiciest, most flavor-filled steaksperience possible.
When Prisco's Fine Foods opened in 1926, there were no shopping carts rattling down its aisles; the store was housed in the first floor of Tony and Mary Prisco's home, where they won over customers with humor and personal attention. Today, the store has moved into a modern location, but continues to specialize in Italian cuisine and fresh produce. An array of olive oils, herbs, and tomato products is available from both domestic and overseas sources. The store's staff also makes pastas, sauces, and pizzas in-house, providing materials for easily assembled family dinners or at-home Double Dare competitions. Butchers prepare fresh meat that is cut or ground on the premises and never cryogenically preserved. They expertly slice up Aurora Angus beef, Seaboard all natural pork, and Amish chicken, as well as over 30 kinds of housemade sausage, including italian sausage and bratwurst.
This old-fashioned, family-owned butchery houses handfuls of high-quality beef, chicken, and veal within a kitchen-like storefront. Portions of prime new york ($27.98/lb.) and choice rib-eye ($16.98/lb.) steaks tempt grill gurus from behind the store’s gleaming glass case, and Boar’s Head deli meats offer to graciously sacrifice themselves to sandwiches or museum walls. Ready-to-eat dinner fare includes pans of made-in-house filet mignon stroganoff ($19.98) and sides of au gratin potatoes ($7.98), and shoppers struck with sudden hunger can order a sandwich from the store’s counter. Meat-carving wizards layer 17 styles of protein between slices of five different breads, and eight cheese varieties ensure that eaters get their daily serving of moon.