It can be hard to keep track of how food is produced when it comes from the other side of the country. That fact, along with a desire to support the area economy, explains why chefs at Constant Spring––a non-smoking bar––attempt to source their ingredients locally. Hormone- and antibiotic-free meats and veggie patties shaped by hand fill sandwich buns. In the kitchen, chicken marinates in buttermilk before a trip to a deep fryer, and pots of housemade jerk sauce pour forth steam like a supercomputer trying to write a birthday card. More than 50 beers run in sudsy rivulets from glasses, hinting at the hard work of brewers at Left Hand, Founder’s, and 3 Floyds.
The nature of the seasoning that gives Whiskey Dick's Five Star Dive Bar’s handmade, never-frozen beef patties such a bold flavor will forever remain a kitchen secret. The origin of the 5-Star Stack burger’s name, however, is anything but secret: the towering structure consists of two grilled cheese sandwiches that bookend two patties crowned with grilled onions and bacon. Along with the behemoth entree, Whiskey Dick’s menu includes bar classics such as mozzarella sticks hand-dipped in housemade breading, as well as a half-pound ground beef burrito rolled in a jalapeño cheddar tortilla.
To complement the meaty dishes that emerge from its kitchen, Whiskey Dick’s hosts entertainment every night, including football games broadcast on a 108-inch HD screen. Open jams let musicians gather for impromptu melody making, live bands rock out every weekend, and acoustic musicians play after-dinner sets that soothe stomachs more effectively than the nightly lullabies you sing to your navel.
While technically and metaphorically a chain restaurant, Houlihan's bedazzles its chain with glitter and winsome intrigue, boldly preparing every last bite of its savory fare by hand. Hosts of diverse ingredients culminate inside one open kitchen where professional food handlers slice, sauté, marinate, and arrange food to its tasty and aesthetic best, allowing each meal to display its individuality before being broken down into individual nutrients for absorption in the body. Casual dining is elevated by meticulously designed restaurants that pepper a patron's experience with a playlist of hand-picked tunes and customer-designed coasters that give a voice to condensation-catchers.
Dubbing the theater “The Palace” when it opened in 1921, Chicago architect J.S. Aroner strove to capture a regal ambiance with a patchwork of diverse, though uniformly opulent, building styles. Patrons today can spot baroque, Greco-Roman, and even art-deco designs as they drift through the restored rose, blue, and cream entryway. But in 1959, The Palace was crumbling, and it seemed that future generations would miss out on this aesthetic experience. A concerned citizen by the name of Mrs. Ella Morris swooped in, though, purchasing the building for an undisclosed sum and then selling it back to the city for $1, which she promptly blew on gumballs. Newly named, the theater welcomed such acts as Louis Armstrong, REO Speedwagon, and Fleetwood Mac in the ensuing decades until a major, two-year overhaul began in 1998. Now restored to its original condition, the venue hosts standup acts, Broadway musicals, big-name concert performances, and fully produced ballets.
Resting in the shadow of the Grand Wayne Convention Center, Thirsty Camel features more than a handful of beers on tap and more than a dozen imported and premium bottled beers. The restaurant's suds selection makes for a model accomplice to its food spread, which includes such shareable munchies, such as buffalo-style wings and onion petals served with an onion-petal sauce. After warming up with some appetizers, diners can tackle homemade hamburgers and 16-ounce T-bone steaks—all while nodding to the beats of a live DJ on Friday and Saturday nights.