Kitchen of India's chefs embrace regional culinary approaches from Northern and Southern India to assemble a wide-ranging spread of authentic Indian cuisine. Finger-friendly appetizers set meals in motion with specialty breads such as afghani naan ($3.95) stuffed with nuts, raisins, and cherries. Fresh off a daring escape from a tandoori clay oven, hunks of chicken breast are codified on a malai kebab ($11.95) and branded with cardamom powder, cilantro, and individual inmate numbers, and the jumbo tiger shrimp ($16.95) ebbs hunger pangs with a glistening marinade and piquant spices. An expansive lineup of vegetarian curries satisfies herbaceous cravings with dishes such as paneer butter masala ($13.95), which loads homemade cheese with onion and bell pepper stewing in a saffron-tomato sauce. To chase zesty bites down hatches, patrons can send various Indian beverages to offer cooling relief including refreshing mango lassi ($2.25) and Indian beers.
Family owned for over 35 years! The tradition began when Angelo opened the doors in 1976, his sons Larry & Peter took over a few years later. From there they have expanded to 9 family owned locations and 9 franchises. All of the franchise owners continue the tradition of family owned and operated restaurants.
Chefs at Dream's Pizzeria Bar and Banquet chop up fresh broccoli, green peppers, and black olives, then start slicing pepperoni and italian beef, until 21 different ingredients are ready to decorate pizzas. They slide the personalized pies into the oven, where they bake to a golden finish. In addition to pizza, the restaurant serves a number of Italian favorites, including cheese ravioli and meatball sandwiches. Sixteen shareable appetizers invite customers to have friendly conversations over fried mushrooms and jalapeño poppers stuffed with cheese or hand-written love letters.
As the name suggests, nearly every item on the menu at Just Turkey Restaurant is made with turkey, from jalapeno turkey burgers and hot dogs to honey glazed turkey legs. The eatery's signature item—turkey ribs—has garnered attention from such local media sources as 190 North and Time Out Chicago. The inventive dish can be ordered jerk-style or deep-fried. Turkey tacos and spaghetti round out the menu, and diners can accompany their main course with homestyle dishes, such as sweet butter corn and mixed greens—something that is forbidden at a golf course.
Markella's Gyros serves tender meat and poultry in multifarious forms, from its signature gyros to italian beef and a slew of Vienna hot dogs. The chefs pair their American eats with tasty portions of french fries and milk shakes, and the eatery's outdoor patio allows diners to take advantage of free water refills on rainy days.
As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments. In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.