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.
Great American Bagel Burr Ridge's family-owned bakery doles out dozens of its fresh-made dough discs from its brand-new location. Each bagel is mixed from scratch and steam-baked every day for maximum chewiness. The ring bearers also offer catering services, with platters for business meetings and wedding cakes made entirely from bagels slathered in cream cheese.
Reese's Gourmet Banana-Mana's sweetscrafters whip up a diverse menu of desserts showcasing their own spin on banana pudding infused with fun flavors. Nine-ounce cups, 9"x11" pans, and 3-foot-deep kiddie pools of the fruity confection can be served frozen, as a chilled pudding, or heated into a sugary plasma. Crunchy cookies sink into the surface of the shop's eight varieties, with such flavors as original banana, lemon crunch, piña colada, and cappuccino.
It’s rush hour at Ogilvie Transportation Center, and from the Canal Street entrance, you have a great view of late commuters sprinting to catch their train. For those who have a few minutes to spare, however, the long concourse offers more than a ride out to the suburbs. Explorers who follow the Chicago French Market’s red and blue sign will find the cute French café—Le Cafe du Marche.
Helmed by the owner of the popular restaurant, Bistro Voltaire, Le Cafe du Marche offers decadent French café fare, including housemade quiche, organic soups, and tuna niçoise and duck-confit sandwiches. The menu, which mirrors classic dishes from the cafés of France, is no doubt more casual than its parent restaurant. However, the attention to detail remains unchanged between the two establishments—chefs manually torch the sugar atop each housemade crème brûlée.