Chef K., owner of MyGi's Bakery Cafe, shapes cakes into giant Ramen packets, plates tapas, and serves gourmet lunches and dinners. Glittering candy buffets coat tables with sweetness and sparkle, and her specialty cakes personalize birthdays. Chef K. sometimes infuses her food with Caribbean influences, but her skill set spans the globe: students can choose to craft sushi, for instance, or cook their food in a Scandanavian hot spring. Chicago native and Ladha Catering owner Chef Tammy joins Chef K. in spreading the joys of international cooking and entertaining in pallet-expanding classes. Whether teaching a novice to perfectly grill a steak or serving brunch to some hungry weekend patrons, the chefs' passion for food and sense of artistry guide their endeavors.
Bacon & Friends bedeck bellies with fresh half-pound patties that have never known the cold embrace of a freezer, and daily-cut fries from within the confines of a homey eatery. Comestible cowboys can rope the menu's Crazy Texan—which corrals a herd of fire-roasted garlic, jalapeño peppers, and jalapeño-infused bacon spicier than wasabi peas wearing stilettos ($6.95)—or the Breakfast burger, a cheese-smothered ode to the most important meal of the day, complete with the savory flavor of one egg made to order ($6.50). Tuck into the avocado bacon burger, steeped in smooth avocado and latticed with thick slabs of bacon ($7.95). Although this Groupon is not valid toward sides, munchies such as beer-battered mushrooms ($5.95) or bacon-cheddar fries ($5.95) are available.
With 45 locations, the aromas of hot soup and freshly baked bread greet customers across the nation as they approach Souper Salad's overflowing display of crisp salad greens and freshly prepared hot selections. Menus for the buffet change daily, but can include albóndigas soup, Tuna Skroodle pasta salad, A-MAIZE-ing cornbread, and other dishes. Dine-in guests are free to fill their bowls with their favorite soups and chilis, build their own salads from a plethora of crispy greens and tangy dressings, and see how much soft-serve ice cream they can pile atop a single cone. Patrons can also make a visit to the taco bar or flatbread pizza zone, and gluten-free, vegetarian and vegan options are available.
Inside Giulianna's intimate dining room, bright yellow walls dappled with framed artwork cultivate a cheerful atmosphere, while black tablecloths and a glimmering chandelier add a splash of elegance. Fresh from the chefs' hands, warm pasta dishes such as eggplant rollatini and cheese lasagna give stomachs comforting hugs, and chicken arrives at tables wearing various sauces, such as marinara and white-wine lemon. A rustic wood oven bakes savory pizza pies—with toppings such as fresh basil, thinly sliced sausage, and gorgonzola cheese—until they bubble and crisp like a rubber duck in a fire pit.
At BoomerJack's Grill & Bar, diners feast on spicy and savory dishes, complemented by refreshing drinks and the frequent shouts of cheering sports fans. Appetizers include hand-battered and fried mushrooms, pickles, and the restaurant?s eponymous Boomer chips, freshly sliced jalape?os served with a homemade sauce. Chefs also sculpt a half pound of ground beef into a behemoth of a burger, adorned with aged cheddar or blue cheese crumbles. Lemon pepper or Cajun seasoning spices up a fillet of farm-raised catfish, while grilled peppers and onions top Ray?s sizzling sausage sandwich made from ground filet mignon and pork.
Like any great Italian meal, made-from-scratch dishes at Spaghetti Warehouse are created from family recipes passed down for generations. Using fresh ingredients ranging from ricotta, romano, and mozzarella cheeses to house-made tomato sauce and Italian sausage, chefs labor for up to three days to prepare batches of their 15-layer signature lasagna from scratch. The menu also offers perfectly al dente pasta, bottomless soups, and 12-layer chocolate cakes to share with family and friends.
It?s that feeling of togetherness that people love about Spaghetti Warehouse, a feeling that is only enhanced when the drinks start flowing and the air is punctuated by the sounds of laughter as kids play retro games, such as The Claw prize-grabbing machine. To reach their table, guests commonly have to step through two doors: the front door of the restaurant and the door of the antique trolley parked inside. Since its inception in 1972, the Italian eatery has merged the functions of kitchen and museum. Artifacts such as grandfather clocks, factory flywheels, and circus billboards surround diners as they delve into Italian creations.