Cooks at Carmine's focus on Chicago specialties, starting with deep-dish pizzas crowned with toppings such as capicola, pepperoni, and bubbling, melted cheese. Turning away from the blazing ovens, chefs dip their signature italian beef sandwiches in au jus or cover them with cheddar cheese and zesty hot peppers. Five rotating flavors of fresh-fruit italian ice, blended fresh each day, cool the taste buds of diners splitting orders of spicy wings or slices sprinkled with hot giardiniera. Patrons may opt for carry-out or delivery, dine indoors at the restaurant, or practice Olympic vault dismounts off of its outdoor picnic tables.
Affresco celebrates the delicious culinary heritage of Sicily with house-made sauces that blanket handcrafted pizza dough and pastas. Each succulent cut of fish or meat arrives fresh, never frozen or teleported, to fill out mouthwatering plates of Italian fare with authentic flavor. Fresh salads combine crispy greens with rich cheeses and house-made dressings, and wood-fired ovens cure tasty thin-crust Sicilian pizzas. In addition to munching on satisfying dinner fare, patrons relish in the Sunday brunch menu's eye-opening frittatas and cappuccino-infused utensils. Scoops of imported gelato and sorbetto end meals on a decadently dulcet note.
If customers arrive at Mrs. A’s Cupcakes & Cookies at the right time, they may meet the owner’s 5-year-old grandson, who greets them with a hello and an eager recitation of his favorite cupcakes. Mrs. A runs her namesake bakery along with her two youngest daughters, making it a true family-operated business. Each morning, they arrive bright and early to bake the day’s goods from scratch using fresh ingredients.
Although the bakers also make cookies and donuts, cupcakes are their specialty. Varieties change daily based on seasonal and available ingredients, such as the apple- pies and pumpkin- cream- cheese cupcakes they whip up in the fall. One mainstay, the red- velvet cupcake, is crafted using traditional Depression-era techniques, adding a smidge of cocoa to the batter and shredded stock certificates to the frosting. Other offerings echo the family’s Filipino heritage, such as the ube cupcake, made from purple yam, and the made-to-order buko- pandan cupcake, created from coconut meat, condensed milk, and the fragrant extract of pandan leaves.
Bangkok Belly’s menu draws on sources from Thailand to Japan with sushi, noodles, and curries. More than a dozen sushi rolls represent Japan, running the gamut from traditional California rolls to the deep fried spicy tuna topped with asparagus and fried onions, and Japanese hallmarks such as egg rolls and tempura start dinners off as sacrificial offerings of thanks to the chef. Curries from Thailand simmer with spices over rice, while noodle dishes such as pad thai or lard na collate different spices and ingredients into a sauce-covered stir fry. Pra tu nam rice dishes are also served steaming from the kitchen. Bangkok Belly’s three locations span across the Chicagoland suburbs, with delivery, dine-in, or take out options.