Danny’s Cafe warmly serves what co-owner Carl Dote described as “Italian peasant food” on Danny’s Check, Please! feature. Their cooking aims to comfort, from generously stuffed artichokes to their signature fried-meatball sub. The hefty sandwich, highlighted on WGN, comes to fruition after staff members hand-form fresh meatball mix into patties and pile on fried peppers. Co-owner and chef Paula Dote told ABC’s “Hungry Hound” that when she and her husband bought the restaurant, she wanted to make exactly what she made at home, and indeed, she uses recipes from her mother and mother-in-law in all of her cooking and homemade volcano experiments. She ladles vodka sauce and crumbled sausage over homemade rigatoni, and layers provolone, parmesan, mozzarella, and ricotta in the four-cheese lasagna. Pork neck bones, one of Danny's more unique dishes, are served twice a week and praised by Hungry Hound for the tender meatiness resulting from hours spent simmering in spiced tomatoes. The eatery has also spawned relatives—appropriately named “Cuzzin’s Cafe”—that serve similar dishes in Des Plaines and Orland Park.
When Debbi Fields opened the first Mrs. Fields in 1977, it wasn’t all sunshine and cookies. Between her lack of business experience and the unorthodox business model—selling only cookies—not many people believed in her. More than 30 years and a global franchise later, it’s safe to say the doubters are eating their words, at least when they're not busy stuffing their faces with one of Debbi's signature semisweet chocolate chip or oatmeal raisin and walnut cookies.
The wild popularity of Mrs. Fields's cookies can be attributed to the richness of their basic ingredients: real butter, whole eggs, and special blends of chocolate. Classic flavors include chewy fudge, peanut butter, and white chocolate macadamia, and seasonal flavors complement the lineup throughout the year. Select varieties can also be made into cookie cakes of various sizes and shapes that add a delicious twist to any celebration or milk-truck spill.
Gwen Willhite founded Cookies by Design in 1983, when an unsatisfying brainstorming session about gift ideas led her to ponder one question: why should flowers and sweets remain separate? Her solution was to design the cookie bouquet, where custom, hand-decorated cookies are displayed on sticks and arranged like flowers in gift baskets. Her invention quickly became a popular gift among locals, particularly those allergic to real blooms or too bashful to look at naked cookies.
Twenty-five years later, there are more than 200 Cookies by Design locations across the country. Each shop's team of bakers creates cookie baskets with a degree of care that matches Willhite's original vision, decorating and arranging sweet shapes for birthdays, holidays, and any other special occasion.
Fans of Orland Park Bakery know that if they want a chance at tasting one of their favorite pastries, breads, or pies, they'll need a calendar. Cream horns fill display cases on Tuesdays, St. Joseph's pastries make an appearance every Wednesday, and fruit pies are only available on Saturdays and Sundays. But the savvy bakers don't limit production out of stinginess: it takes time to bake each pastry, pie, and loaf of bread fresh every day, which is exactly how they've been doing things for the past 30 years. And so, on any given day, customers might find loaves of butter crust white bread, Swedish limpa rye, and maple apple nut loaf occupying the vary spaces where Irish soda bread, cherry nut cylinders, and loaves of seven grain sat just the day before. They'll also find rich Danish dough transformed into sweet coffee cakes with fillings that could include cheese, almond, or plum, depending on the season, as well as cupcakes topped with creamy peanut butter buttercream, strawberry whipped cream, or even cookie dough. The bakery's selection of mini-pastries––which includes éclairs, brownies, and blueberry tarts–-is available every day, as are cream pies to the great delight of the town's mischievous clown population. Of course, if customers are looking for something special, they can always call ahead and place a custom order, which the bakery accepts for everything from its daily breads to the sweet, filled paczkis it bakes throughout lent. Behind the scenes, professional cake decorators work on custom orders for everything from birthdays to graduations, and the team is particularly proud of the elegant designs they've produced for weddings, which have included rich, sugar-scroll work or towering tiers of pearl-covered fondant.
Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soymilk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
The tufted leather booths that line the perimeter of D'wan Hookah Lounge encourage not just sitting, but rather sinking into. The entire room, with its vaulted ceilings, dim lighting, and exposed brick columns, seems ready-made for leisurely socialization and casual conversation. And the hookahs only exacerbate the laid-back feel. Staffers bring guests freshly packed hookahs filled with aromatic blends of tobacco including safari melon dew, citrus mint, and tangerine dream. Customers can pick and choose blends??the menu features roughly 50 flavors??and then sink into their booths to chat about life between pulls from their hookahs, all the while blowing smoke rings that would make bubbles weep.