Inside the historic, 145-year-old building, dozens of teapots and accessories collected by current owner Mary Ann Waldorf line curtain-swathed shelves. Whether joining friends for a luncheon, purchasing some specialty foods and gift baskets, or savoring high tea in the Angel Room, visitors of the tin-ceilinged teahouse find themselves transported to what seems like another time and place. Teapots, purchasable jewelry, and seasonal tea blends may not be the only Gourmet Junction dwellers; local mediums say the ghosts of Plainfield's first inhabitants tread the hardwood floors.
At Plainfield Lanes, players send balls thundering down 24 glossy lanes, scattering pins for strikes or spares. Autoscorers track the game, keeping pencils free to sketch pictures of bowling balls playing poker. In the bar and grill, guests can take a turn on the pool tables and sip from their choice of 10 on-tap brews. Those who want to keep the action going away from the lanes step into the arcade, where they can try their hand at video bowling and skeeball.
Route 59 Grill owner George Tsakanikas and his staff of grub gurus char traditional, Chicago-centric plates of burgers, hot dogs, ribs, and fish in a drive-in themed setting replete with antique road signs, car memorabilia, and a drive-thru window. Windy City hot dogs arrive at tables decorated with a collage of classic condiments, including mustard, relish, pickles, and disdain for ketchup ($2.45), while gyros sandwiches ($4.90) and dinners ($7.95) pair up with piles of onions and pots of homemade tzatziki sauce. Temporarily unhinge jaws before sinking teeth into an overstuffed burger ($3.95+) or treat tongues to a savory, smoky symphony with a slab of baby back ribs ($10.95+). Plentiful piles of perch ($7.65) swim amid sides of fries, bread, and slaw, while a selection of kids' menu items and value meals, padded with fries and a soft drink, cater to appetites of all sizes.
The kitchen magicians at Cozy Corner conjure up an expansive, just-revamped menu of American breakfast favorites, savory sandwiches, and Mediterranean-inspired entrees. Treat hardworking nocturnal counting-sheep to a hearty breakfast of fluffy frittatas whipped with three eggs and layered with hash browns, veggies, and cheese ($9.75), or a delicate crepe as comfortingly stuffed with fresh strawberries, bananas, and sweetened cream cheese as a sleeping bag with pillows ($8.25). At lunch or dinner, eight kinds of burgers head a formidable pack of sandwiches, including tender gyros on pita bread with tzatziki sauce, onions, and tomatoes ($7.95), and the restaurant's namesake melt with a half-pound of beef served on marbled rye ($7.25¬–$8.75). A Grecian-style half chicken emerges from the broiler decked in Athenian sauce, roasted potatoes, and greek salad ($13.25).
All the classics appear on Delicia Mexican Grill's massive menu: chorizo tacos, sizzling carnitas fajitas, chicken chimichangas, quesadillas chock-full of shrimp that's been marinated in lime and garlic. With its specialties, however, the culinary team dives deeper into Mexican flavors, yielding creative, mouthwatering mains such as pineapple stuffed with seafood and deep-fried poblano peppers filled with chihuahua cheese. The expansive menu even includes some American favorites?grill-masters sear 8-ounce burgers rubbed with Cajun spices and topped with avocado, grilled jalape?o peppers, and a fried egg. To complement the zesty cuisine, bartenders craft seven different margaritas, including a frozen mango version and an on-the-rocks drink topped with a bottle of Corona. Diners enjoy these meals in a festive environment, complete with Mexian artwork and guitars hanging on the walls.
Open for 28 years and voted Chicagoland's Best Pizza by AM670 The Score listeners, and Best Beer Garden by the the Southland Star, the items on the Durbin?s menu vary by location, but all of its kitchens prepare hearty sandwiches, pizzas, and barbecue. Patch.com has also dished about how wood embers infuse ribs and chicken with smoky flavors as USDA Black Angus steaks are plated alongside saut?ed mushrooms and homemade coleslaw. Fresh donut holes are also made in-house and stacked on ice cream sundaes topped with a single red cherry that resembles the setting sun resting on a pillow of vanilla-flavored clouds.