Up to 1,200 fans can dance and sway to the legendary sounds at Durty Nellie's. Planted across the street from the Palatine Metra station, the venue is easily accessible by public transit or private piggyback, the better to explore a 30-tap, 120-bottle beer list full of potions from Three Floyds and Goose Island as well as from France and Germany.
Visitors to Bauer's Brauhaus, located in Palatine, Illinois, may feel as though they've stepped in from the streets of Munich. Eight taps bear names such as Spaten, Radeberger, and Weihenstephaner. Waitresses clad in custom-designed lederhosen ferry dishes between tables. And a hand-carved bar stretches 30 feet along one wall.
Owners Jason, Judy, Bob, and Gene Bauer drew from their German-American heritage to inspire their brew house's ambiance, decor, and menu. Chef Jason relies on time-tested family recipes to prepare German-American dishes—deep-fried pickles, hamburgers, and Wisconsin cheese curds—as well as German food such as beef rouladen, sauerbraten, and bratwurst crafted in-house. These dishes pair with wines hailing from both countries and a range of Old- and New-World beers that may arrive in standard pints, traditional boot-shaped steins, or a hollow bust of Ludwig van Beethoven.
Mago, which is Spanish for magician, owner chef Juan Luis Gonzalez to crafts authentic Latin and Mexican dishes that ?dazzle? diners, according to the Daily Herald. The menu surveys both traditional and modern dishes, including three kinds of ceviche, empanadas stuffed with seasoned meats, and complex moles. Beyond the main dishes, the chef experiments with sucrose in desserts such as warm mexican spiced bread pudding, as well as a cantina menu highlighted by margaritas, mezcals, and over 250 premium 100% Agave tequilas.
From within Ding Dong Dang’s variously sized private rooms, drifts the sounds of singers living out vocal dreams previously unleashed exclusively in the safety of the car or shower. As crooners belt out popular songs or fill in forgotten lyrics with their social security numbers, the bar concocts drinks to lubricate parched windpipes, drawing heavily upon the dulcet notes of a Korean liquor called soju. Against the soundtrack of newly proud singing and clinking glasses, dishes clatter against tables, laden with Asian options including breaded pork donkatsu, crisp popcorn chicken, and pingsu, a dessert that combines red beans, fruit, and ice.
At the dine-in movie theater Star Cinema Grill, concession stands are obsolete. By pressing a button, guests signal a server and are able to order restaurant-style without disrupting their viewing experience or screaming at an usher for a lobster bib. From angus sliders to ice-cream floats, Star Cinema Grill's menu appeases all ages with its gourmet-pub cuisine served amidst the glow of screenings and first-run film releases.
In 1966, taxi drivers Sam Levine and Fred Bartoli finally became fed up with their stop-and-go lives full of honking horns and rush-hour traffic. So they shut off their engines, handed in their keys, and took root. Along with pal George Loverde, they invested in property just off the bustling Magnificent Mile, but then didn?t know what to do with it. According to a 2004 profile in the Chicago Tribune, they got their direction when someone finally said, ?Put pizza in it.?
Though the rest is history, it wasn?t quite easy. Bartoli and Loverde came from Italian and Sicilian backgrounds, but neither knew the key to a good pizza. It wasn?t until they hired Alice Mae Redmond, the woman responsible for the dough at Pizzeria Uno, that the Gino's East Chicagoans know and love was truly born. Although Alice Mae retired back in 1989, the recipe for her flaky, golden deep-dish pizza crust lives on.
Today, Gino?s still stands at its original spot on Michigan and Superior but has also stretched to 10 other city and suburban locations. Whether dining downtown or in St. Charles, customers find Alice Mae?s signature crust piled with mounds of cheese, sauce made from vine-ripened tomatoes, and plenty of fresh toppings?from sausage and pepperoni to jalape?os and ground beef. Hot from the oven, pizzas arrive at tables snuggled inside seasoned deep-dish pans, ready to welcome a fork and knife. Thin-crust varieties are also available for those who don?t know how to work silverware, as is a bounty of sandwiches.