Before customers even stroll through the front door, Sakris Cafe promises something big: the world’s best omelet. The claim is written in bold letters across the front sign of the beloved Evanston breakfast and lunch joint. But the eatery’s line cooks are always eager to take on the daunting task, having turned out omelets, such as The Disaster Special—homemade ground beef, Armenian sausage, cheese, green peppers, tomatoes, onions, and mushrooms—since 1965. Their sandwiches perhaps deserve a place on the front sign as well, thanks to unique creations such as the chorizo- and cheese-packed Loretta. Other than the hearty breakfast and lunch menu, Sakris is also known around town for its speed and prices; “190 North” highlighted the restaurant in 2010, praising the chefs’ ability to “whip up a meal in just under a few minutes [for] eight bucks.”
Even the latest of risers should have no trouble making it to Kevin?s Place in time for breakfast or brunch. The restaurant is open from 7 a.m. to 2 p.m. Monday through Friday and from 8 a.m. to 2 p.m. on weekends, serving a dependable spread of breakfast dishes that includes omelets, waffles, and pancakes. The chefs are known to sometimes stray from the traditional playbook, as they do with the honey-nut granola-encrusted Deerfield french toast. Much to the delight of children, they can mold pancakes in the shape of Mickey Mouse or use maple syrup to draw hopscotch lines on the diner?s floor.
The Junction Diner was born from a child's imagination. Kate and Brad Wahl's son Connor had just turned 1 and received a wooden train set. He played for well over an hour, delighting his parents, who had been searching for something that could keep their son's attention. The next step seemed as natural as a locomotive's forward momentum: they opened a train-themed restaurant to cater to parents and their kids.
Inside The Junction Diner, a long counter wraps around the room's center like a winding train track. Diners sit on either side, and servers move up and down the middle, carrying plates of food with playful, train-inspired names. Customers at the counter itself can even get their meals delivered by an actual train. The aptly titled "Lil Conductor's Menu" delights kids with mini burgers and cheese quesadillas, while older diners peruse "Box Car Burgers" made with certified Black Angus beef and "Junction Wraps" including the buffalo chicken, topped in buffalo sauce, veggies, and a choice of ranch dressing or blue cheese. Near the dining area, a large table with interactive model trains keeps kids busy while their parents finish meals.
Ham is the star of the kitchen at Mr. Allison's Restaurant, where it’s been slowly smoked, hand-trimmed, and slathered in a signature sugar glaze since 1971. Slices of ham top sub sandwiches and julienne salads, or sidle up to hearty breakfasts of eggs and strips of crispy bacon. These throwback dishes are mimicked by the dining room's décor, which features retro-styled booths and a mural of vintage cars.
Maher Chebaro styles himself a kind of cultural envoy for falafel. After running the show at several high-end restaurants in Chicago and Beirut, the gustatory evangelist opened up shop at Falafill, a decidedly accessible eatery, to broaden the fried chickpea ball's fan base. There, diners stuff artisan pitas with classic, curry, and seasonal falafel, alongside a staggering array of vegetarian sundries from the mezza bar. The buffet packs in an array of Levantine staples, such as hummus, pickled turnips, and eggplant, as well as a handful of delightful oddities. These odd offerings include wild cucumbers and taratour—the house-made tahini infused with sweet paprika and chopped parsley that the eatery calls 'the mother sauce of our kitchen." The whole process was so fun that, tucked into its positive review, Time Out Chicago couldn't resist offering up its own blueprint for building a "kind of perfect" sandwich.