Dubbed one of the best crêpe purveyors in Chicago by Chicago magazine in 2010, La France Café & Crepes welcomes diners with a mellifluous menu of French flatcakes that sets tongues to tapping and moustaches to twirling. Chef Ben Mchabcheband and his culinary crew carefully construct each crêpe fresh to order, filling its belly with sweet or savory selections. To help you recall sweet dreams, choose warm apricots smothered in melted brie atop a sweet vanilla crêpe ($8.95) or nestle apples with cinnamon and caramel within a sweet crêpe blanket ($8.95). Crêpe forestiers envelope chicken or beef, wild mushrooms, and gruyere cheese to deliver a savory meal and epistles from the front lines of the kitchen ($12.95), while open-faced galettes expose the stomach-invading strategies of empire-driven eggs and various members of their hunger-trouncing team, such as ham, fresh tomatoes, and braised spinach ($11.95).
EggCetera Cafe's resident chefs wield eggs sourced fresh from local Mussman's Back Acres farm alongside trans-fat-free oils and freshly ground coffee beans to craft a menu of savory American breakfast and lunch dishes. Morning-time munching begins with the lox benedict, a tower of hollandaise-drizzled smoked salmon, capers, and two poached eggs atop an english muffin ($9.95). Breakfast burritos harboring scrambled eggs and chorizo ($6.95) roust late-slumbering appetites to pick up the slack left by late-slumbering milkmen. For lunch, diners can furnish fists with po boy sandwiches ($7.95), which fill the gap between two halves of a french roll with morsels of chopped steak and mozzarella; culinary wizards also conjure a rotating slate of homemade soups.
For more than 25 years, the chefs at George’s Restaurant have satiated breakfast-goers with early-morning staples such as pancakes, french toast, and crêpes, and quelled lunch- and dinnertime belly rumblings with half-pound burgers and a slew of sandwiches. The eatery’s party room accommodates as many as 70 people, ideal for business parties, postgame football-team celebrations, and musical-chairs tournaments.
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.
In a homey diner setting with stained glass and a large mural that depicts a small town, patrons perk up for the day with PC's menu of European and American breakfast and lunch fare. True to its name, PC’s offers a diverse roster of classic pancakes, which can come flecked with bacon or chocolate chips; baked with fillings such as spiced apples and peaches; or spread thin as crepes and sewn onto the elbows of sports jackets.
Not content to let pancakes hoard all the oven territory, thick-baked omelets jostle for space with hearty fillings such as portabella mushrooms, red peppers, and cheese. Fresh-squeezed orange and grapefruit juice make for a refreshing quaff, and cups of Kona coffee—specially blended for the café—send toasty aromas steaming into the air alongside carafes of real whipping cream.
Sandwiches and salads populate a lunchier section of the menu, alongside burgers such as the towering Lemont-ster burger: dual half-pound patties draped in cheddar, toasted onion strings, and thousand-island dressing.