While the perks at each of Chicago’s Home of Chicken & Waffles' three locations vary, the main draw is the same—a menu of specialty waffles, Cajun- and Southern-inspired entrees, and hearty portions of soul food that earned the restaurant a feature on WTTW's Check, Please!. Trinidad-born chef Carolyn Johnson's smorgasbord of time-honored dishes is dotted with modern twists unforeseen by Chubby Checker, including a funnel-cake-inspired fried waffle, a turkey burger topped with turkey bacon, and a fully-loaded fried-catfish salad. Entrees, which can be paired with BYOB beverages at the Oak Park location, include traditional chicken and waffles, catfish dinners with collard greens, and fried chicken gizzards. Jazz musicians amp up the atmosphere at the Evanston and Oak Park eateries as the chefs put finishing touches on meals with sweet-potato pie and peach cobbler.
Just half a block away from the clattering tracks of the Green Line, Grape Leaves Restaurant offers a casual dining oasis filled with the enchanting aromas of Middle Eastern eats. Vibrant murals of country scenes stretch across the walls, contributing to a vibe that’s as relaxing as napping on a furniture store’s softest couch. Beneath the painted grape vines that run below the ceiling, diners dip warm triangles of pita into hummus or nibble on stuffed grape leaves. Thin slices of chicken shawarma or beef kebabs are served in warm pitas, which also cradle crunchy falafel with Jerusalem salad. Additionally, the kitchen assembles larger plates of lamb couscous, vegetarian kebabs, and chicken that's been marinated in sumac and cooked with mushrooms and onions.
Featured on the ABC 7 Chicago news segment The Hungry Hound for its healthy dishes, PapaSpiros Greek Taverna uses a bevy of chefs to craft homemade Greek cuisine and their own take on traditional dishes. Diners fuel dance-horror movie marathons with hearty lunch entrees including chicken souvlaki ($7.95) and barbecue lamb sandwiches ($8.95). Come dinner, mousaka ($14.95), bakaliaros—pan-fried codfish served with scordalia and oven-roasted potatoes ($15.95)—and other well-known favorites populate the expansive menu. Guests can top off a meal and satisfy molar-dwelling sucrose czars with desserts such as baklava and rice pudding.
Red Hen painstakingly selects the freshest and finest ingredients for its loaves, then bakes them with delicate, hand-tailored production techniques. Because all the yeasty entities are created daily in an enormous oven shaped like George Lopez's head, prices and availability vary. Past baked delights include prosciutto and asiago croissants ($3.50), velvet ciabatta ($4.80), olive rosemary bread ($6), the sweet-tooth satiating chocolate bomb cookie ($2.60), and an armada of other bagels, buns, rolls, and bollos. Tackle heartier hungers with soups du jour and sandwiches ($5.95–$7.95) including the cranberry chicken salad, dotted with walnuts and celery. Before the inevitable post-bread nap halts your afternoon ice-sculpting plans, perk up with beverages made with Caffe Umbria coffee and high-quality espresso.
Karen Gruber founded The Perfect Dinner to confront the dilemma she saw facing “working, commuting, chauffeuring moms”: either burn out trying to cook after long days, or grab fast food and end up feeling guilty. The Perfect Dinner aims to break the cycle with crowd-pleasing family dinners made fresh each day and available for pickup or delivery.
Convenient containers can go straight into the oven, microwave, or refrigerator, with three size options ensuring that there's enough for all family members and any dishwashers demanding sustenance. Each day's menu is marked to clarify which items accommodate special diets, including gluten-free, dairy-free, vegetarian, and nut-free choices.
The Perfect Dinner also caters feasts with platters, plated dinners, casual party fare, and other options tailored for each event, whether hosts need assorted quiches for a brunch event or 20 flank-steak sliders to fuel cheers during badminton matches.
As hungry customers approach the flat-top grill after which the restaurant is named, they'll find it a sizzling island surrounded by a sea of rice, noodles, fresh vegetables, and colorful sauces. Disenfranchised by the undemocratic menus of all other restaurants, Flat Top diners are empowered with the right to vote for the ingredients of their choice. Start the process by choosing rice or noodles. Then fill your bowl with fresh, seasonal vegetables (such as tomatoes, snap peas, and carrots), mix and match three or four ladles of sauces to create a sweet, spicy Asian-inspired flavor or your own personal concoction. Finally, add a hearty protein (including white fish, chicken, beef sirloin, tofu, or a host of vegetarian and vegan options). Add the finishing touches with clever customizations like hot and sour soup, mu shu wraps, skewered shrimp, or roti prata bread. Lunch bowls are $8.99, and dinner bowls are $12.99. Once your dream dish is assembled, let Flat Top's experienced chefs bring it to life on the grill while you treat your taste buds to an appetizer, such as the kung pao prata ($3.99) or a chilled summer shrimp roll ($5.99). Flat Top rookies needn't fear: Knowledgeable staff are happy to offer advice, popular recipes are perched atop tables, and tips are available on oversized chalkboards around the dining room. For an extra $2 (or $1 at lunch), diners can enjoy unlimited trips through the line, allowing them to try a wide variety of stir-fry combinations.