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).
To make really good barbecue, you have to take your time. For the grillmasters at Baby Back Blues, that means slow smoking slabs on ribs over hickory food for four hours, at which point, they emerge juicy, smoky, and fall-off-the-bone tender. But that's a blink-of-an-eye compared to the time it takes to make the shop's pulled pork. The dry-rubbed pork butts get a dry rub before luxuriating in the smoker for 16 hours before being pulled apart, slathered with sauce, piled onto pillowy buns, and paired with sides such as mac n cheese or the house fresh-cut fries.
Baby Back Blues can also package up its juicy barbecued meats by the pound, or create family packs that pair the chosen meats with home-style sides. For big celebrations, they can even bring the smoker to guests' homes for a backyard pig roast that can feed 50 to 100 guests or two dinosaurs meeting for a light lunch.
Unsurprisingly, beer plays a big role at Nevin's Brewing Company. Their brewmeisters craft a panoply of suds that range from an IPA to a rich, hearty stout. When they finish a batch of ale, they could easily throw their spent grains away–unceremoniously in the garbage or ceremoniously on their 3,000th customer. Instead, they take their used barley and hops to local farmers, who use the nutrient-rich grains as compost for their fields and feed for their livestock. Later on, Nevin's chefs return to the very farms they nourished to buy beef and vegetables to make sustainably-crafted burgers, ribs, and salads that can be washed down with cool, refreshing beer.
The 50 flavors of frozen yogurt at Yumz are packed with bold flavors and healthful probiotics. They are also made with fat-free, natural ingredients, yielding healthful treats that mimic sensations ranging from biting into a slice of watermelon to eating the huge red velvet cake that toppled onto your legs and trapped you in the kitchen. The selection of more than 70 toppings includes strawberries, brownies, Snickers, cheesecake bites, and Oreos, and patrons can also build their own combinations for the world to see with an online platform.