Chicago-style hot dog: a regional favorite, it’s topped with relish, tomatoes, chopped white onions, sport peppers, a dill pickle spear, and a dash of celery salt.
From the Press
At the core of a vibrant lake community, Greenlake Bar and Grill fuels year-round activities with its inventive and classic pub dishes during lunch and dinner, as well as during breakfast on Saturdays and Sundays. Adventurous eaters dig into the Bamb burger, a housemade patty of seasoned ground beef and lamb resting on an organic, locally baked kaiser roll, and mac 'n' cheese prepared two ways?with bits of bacon, pulled pork, and crispy prosciutto, or in fried ball form with habanero flavor. Dessert also delights surprised tongues with french toast sundaes and peanut-butter-and-jelly ice-cream cookies. Beers, cocktails, and other Washington-made spirits wash down bites.
The chefs at Amante Pizza and Pasta busy themselves daily by whipping up home made pizza sauce and crusts topped with dozens of ingredient combinations that include inventive fixings such as sunflower seeds, roast beef, and cheddar cheese. Their house-made creations continue with marinara, meat, and alfredo sauces that smother ravioli and fettuccine noodles. A special low-carb menu caters to low-carb patrons with entrees such as eggplant parmesan and rosemary-seasoned chicken breast.
If the name didn't already give it away, you might notice a theme at Saffron Grill?that is, of course, the presence of saffron in just about every dish. Considered one of the world's most precious spices along with cinnamon and Sporty Spice, saffron makes its presence known at this Northgate restaurant through its alluring fragrances and signature yellow-orange hues. It pops up in rice, salads, tandoori chicken, and yes, even half-pound burgers.
That consistent culinary theme is the brainchild of owner Mohammad Bhatti and his chef, who designed the menu by tweaking authentic Indian and Middle Eastern recipes handed down to them. The result: signature butter chicken, garlic naan, and rich coconut curry that coats tofu, lamb, prawns, and paneer. More than 100 types of imported beer?including a dozen on tap?pair perfectly with the well-spiced meals, served amid Saffron's exposed brick columns, golden walls, and Indian artwork.
At The Iron Bull Sports Bar and Grill, patrons keep one eye on their plates and the other on any of the thirteen big-screen and two projection televisions. Although it’s chiefly known as the area’s unofficial home for Chicago Bears expats, the bar claims to carry “every sports package imaginable,” showing games and matches from the NFL, UFC, NBA, and NCAA. Bites ordered from the pub’s menu keep fans fueled up no matter what’s on, with hand-pressed burgers and sandwiches that also double as erasers for plays diagrammed using ketchup.
Man v. Food host Adam Richman has conquered his fair share of eating challenges. But when it came time to face the famous 12-egg omelet at Beth's Cafe, the show’s host discovered too late that he had bitten off more than he could chew. Stopping mere bites from the finish line, Richman had to admit defeat. If he ever gets his appetite back, he might fare better with one of Beth's regular omelets, made with a relatively modest six eggs. Beth's Cafe is used to hosting guests who like to press their luck. Back in 1954, the business opened as a gambling parlor, but owners Beth and Harold Eisenstadt hit their first jackpot when they ditched the betting machines and began serving breakfast 24 hours a day. Since then, Beth's Cafe has enjoyed a slow and steady rise to fame. Breakfast is still served all day, but there are now chili-topped burgers and slices of Beth's epic chocolate cake to further complicate your decision. As far as decorations go, Beth's most famous designers are the people who eat there. Guests are provided with paper and crayons while they wait for their food, and the resulting doodles are gathered and hung on the walls until New Year’s Day, when the staff votes on the top 10. The winners remain in the dining room permanently, but the runners-up aren't hastily discarded; instead, the staff stores them in a "super secret vault" dusted with pancake batter to give away the fingerprints of would-be thieves.