At School House of Chili, which is located on the campus of Purdue University, cooks simmer seven varieties of chili. Recipes range from the vegetarian chili, which contains black beans and sweet potatoes, to the Tailgate chili, which contains brisket, ground turkey, and bacon. The restaurant's build-your-own chili bowl concept allows diners to choose a base—rice, mac ’n’ cheese, and Fritos are a few options—before adding on a choice of chili and toppings such as sour cream or habanero peppers. Chili dogs, nachos, and sandwiches round out the menu, and sips of beer wash it all down.
The sun sets over the Chicago skyline, burnishing the tops of the edifices and casting their reflections on Lake Michigan. But instead of lounging on a boat in the water, guests are sitting in the bright blue dining room of AJ's Burgers & Beef, gazing at a mural of the city's downtown buildings. As natives of the Chicago suburbs, the owners wanted to bring big-city eats to this college town, for which they've earned several awards from local publications. To this end, Vienna beef hot dogs are piled high with bright green relish, yellow mustard, sport peppers, and celery salt, and italian beef sandwiches are soaked in au jus and topped with giardiniera for a more authentic Windy City meal than a grilled pair of Air Jordans. Signature plates include crispy seasoned waffle fries and an Angus-beef burger slathered in housemade garlic sauce.
The scents of chili-cheese fries, half- and quarter-pound burgers, fried chicken, and catfish fillets have been wafting from the cozy confines of Spurlock’s for more than seven years, coaxing passersby to indulge in some classic American comfort food. In addition to 15 appetizers, including coconut shrimp and fried veggies, the kitchen staff prepares generous portions of chicken parmesan and grilled pork fillets and wraps its 8-ounce filet mignon in bacon.
Papa Murphy’s serves up a tasty menu of handmade "take ‘n’ bake" pizzas created using dough, cheeses, meats, and veggies that are freshly prepared every day (prices listed below are average; actual prices vary by location). After customers choose their pie, Papa Murphy's personable pizza fashioners will build the pizza in-store and then package it for customers to bake at home in the oven. Customers can select one of Papa Murphy's signature pizzas or customize their pie to a more specific taste, culling from the four sauces, three crusts, and more than 20 toppings available. Watch as Papa Murphy’s pizza professionals corral the ingredients of a signature pizza such as the cowboy ($14.99 for the 16” family size), complete with pepperoni, Italian sausage, mushrooms, and black olives. Or request a Chicago-style stuffed pizza ($16.99 for the family size), packed with onions, mozzarella, four kinds of meat, and one of the most efficient public-transit systems in America. Thin-crust fans can opt for an herb chicken Mediterranean deLITE ($11.99 for a large), smothered with feta cheese, olive oil, and spinach. And veggievores can avail themselves of Papa Murphy’s gourmet vegetarian option ($15.99 for the family size), which comes saturated with a creamy garlic sauce. Side your pizza with an order of cheesy bread ($3.99) or a two-liter soda ($2.09).
On Sunday mornings, Baja Peninsula's cozy interior is home to diners eating dishes of homemade corned-beef hash crowned with poached eggs and stacks of lemon-ricotta pancakes topped with fresh strawberries and whipped butter. At midday, guests graze on steak quesadillas with sour cream and fresh pico de gallo and twirl forkfuls of shrimp fettuccine alfredo into giant, edible knots. In the evenings, Baja Peninsula's chefs lovingly churn out roasted herb chicken breast, seafood risotto dotted with jumbo shrimp, and slabs of cheesecake made fresh daily.
If today’s golfers were to travel back in time to the founding of Tippecanoe Country Club in 1920, they likely wouldn’t recognize it. For one, it had just nine holes; it wouldn’t be expanded until renowned golf-course designer Pete Dye came along 41 years later. Something even bigger was missing, too: Lake Shafer. The course predates the erection of the dam up the Tippecanoe River that created the lake, which today forms the course’s western border. As present-day club wielders make their rounds, they traverse a triangular parcel of land that juts out into the manmade lake, requiring them to conquer nerves on water-bordering fairways or else send their golf balls to sleep with manmade fish.
Course at a Glance: