For more than 25 years, Once Upon a Bagel’s staff has cultivated a cozy vibe at the deliciously bread-perfumed bagel shop where customers can linger over breakfast, lunch, or dinner without feeling rushed or ignored. Atop the eatery’s main counter, bagels pile into baskets labeled with flavors such as asiago cheese, chocolate chip, pumpernickel, and honey blueberry, and trays of bagels, fish, and meat are prepared for catering. Beneath the bagel spread, an ample selection of breads puffs up in leavened excitement, hoping diners choose them to build a base for salmon-salad sandwiches, turkey pastrami, and the customer-favorite reuben boat, a loaf of bialy bread into which sandwich makers fold pastrami or turkey along with melted cheese and all the classic reuben trimmings.
Chicken Charlie's grills and smokes fresh, never-frozen chicken that ABC7's "Hungry Hound" Steve Dolinsky says “arrives tender and juicy, not overcooked.” The eatery's menu abounds with slabs of ribs slathered in barbecue sauce, brisket sandwiches, and baked potatoes stuffed with grilled chicken breast and dressed in cheddar cheese. Catering services supply ample eats for coworkers, birthday partygoers, or hoarders who contend that Y2K has just been biding its time before striking.
Skillful displays of hibachi cookery, and tender, juicy steaks of filet mignon and swordfish bring added vibrancy to the bright space at Kegon. Electric blues and purples abound throughout the wide-open dining space, and chefs show off their well-honed skills in knife work, vegetable chopping, and fire safety at the hibachi-grill tables. Sushi chefs expertly roll rice around spicy tuna, tempura shrimp, and crabmeat, and plump potstickers and salty edamame kick off meals with notes of umami flavor.
Veteran chefs prepare Stir Crazy’s Chinese, Japanese, Thai, and Vietnamese dishes on sizzling woks right in the dining room. So while diners-to-be ponder the menu of more than 50 traditional and innovative Asian creations, they'll witness knives quartering veggies and flames lapping at the edges of the wok as the sights, smells and sounds of the kitchen come alive around them. Should your taste buds riot at the sight of all this mouth-watering action, satisfy them with an appetizer like the Ahi tuna and avocado poke ($8), a spicy stack of fresh fish and cool veggies. For main courses, choose from an array of entrees like the sweet and sour chicken, a dish featuring tender pieces of crispy chicken tossed with broccoli, red and green peppers, onions, carrots, and pineapple in a sweet and tangy sauce ($12.50). Or manage your intake with the Crazy Feature menu, which offers smaller-in-portion but towering-in-flavor classics like Mongolian beef or sesame chicken, served with a crispy veggie spring roll (all $8.88).
Yogen Fr?z has an interesting answer for yogurt shops that simply top their swirls with fruit?they mix whole mangos, bananas, watermelon, and kiwis right in with the yogurt. These colorful, fresh creations boast low or no fat as well as a heaping helping of digestion-friendly probiotics and gluten-free goodness. Each flavor is crafted sans artificial flavorings, colors, gelatins, high-fructose corn syrups, or preservatives?all while maintaining gluten-free, kosher-certified status. Of course, customers of the shop?which has more than 1,300 locations in more than 35 countries?can still opt for a traditionally topped cup of yogurt or a fr?zion smoothie. The body bettering doesn?t stop there, as certain topping combinations from its signature fr?zion bar can even support cell membranes and veins, provide antacid and anti-inflammatory relief, or help prevent body aging, especially if bathed in.
The chefs at Pavilion Restaurant's two locations elegantly blend and fuse flavors from European and American cuisines into gourmet entr?es. Drawing from the French, the chefs sear foie gras a la Versailles appetizers, presenting each rich morsel on a crisp pear slice dressed with signature sauce and a witty description from the previous night's salon. The marinade of soy sauce, teriyaki, orange juice, and fresh thyme on the Asian skirt steak expands the scope of the menu to Eastern territories. The chefs focus on Italian tradition as they crown the seafood linguine with fresh shrimp, scallops, and alfredo sauce. Stationed at the bar, bartenders fill glasses with a selection of international wines, beers, and expatriate cocktails.
Patrons can relax and unwind their ears after a long week with live jazz music at the Northbrook location as they split butter crepes with red caviar from the late-night menu.