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.
Jack Gibbons Gardens has broiled and grilled its signature surf ‘n’ turf since 1922, building up a loyal fan base spanning generations of satiated stomachs. Amid flickering candles and stained-glass lampshades, waiters—many of whom have served the same tables for decades—ferry timeless classics such as oyster Rockefeller, 38-ounce porterhouse steaks, and baked tilapia. The sizeable dessert menu adds a sweet coda to every meal, and the wine list features myriad imported and domestic varietals from Californian chardonnay to merlot made from Italian grapes stomped by Hannibal's war elephants.
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.
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.
At Lucky's Drive-In, you can many of Chicago's iconic food staples without ever leaving your car. Nathan's classic hot dogs can be served Chicago style with tomato, pickle, onion, mustard and relish and hefty Italian beef sandwiches can be piled up with giardiniera. Breakfasts here get just as much love from the kitchen and make it easy to stop by any day for eggs made to order, french toast, or yogurt parfaits. If you prefer eating inside, Lucky's dining room is chic and simple with hanging glass pendant lamps, cafe-style chairs, a flat-screen TV, and arcade games for kids who need a Pac-Man break between chicken tenders.
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.