Hand-cut and -rubbed with award-winning seasoning, the wings at Cigars and Stripes are smoked for more than four hours before pit masters reheat them on the grill. Then, they toss them in your choice of homemade sauces, including a buffalo-style sauce made with cayenne and a super hot sauce made with peppers and molasses. The process is emblematic of the culinary team’s barbecue mastery, which they further showcase with entrees that change throughout the week, including hand-pulled pork marinated with pineapple and mango, slow-smoked for 13 hours, and topped with chipotle corn salsa. To complement those sauce-soaked bites, bartenders keep 13 beers on tap and stock tons more by the bottle, including Delirium Tremens and Founders Breakfast Stout. Comedians grace the bar’s stage twice weekly as part of a calendar that also includes regular movie nights, TV-nights, live music, and trivia, and once a year Cigars and Stripes trades chuckles for chills with their annual Freaktober Fest, which features beer tastings, tarot card readings, and screenings of scary movies, such as Beaches.
The River Grove Sheffield's serves up much of the same menu as its Chicago brethren. Enjoy spacious indoor or outdoor seating as you edibly encounter a full slab of barbecue ribs ($18.95). Other entrees include beer-battered fish and chips ($12.95) and barbecue spaghetti ($10.95), served with choice of smoked chicken, pulled pork, or brisket. Or munch on a barbecue platter, including smoked sausage ($9.95), smoked chicken ($9.95), or the combo platter ($16.95), with a choice of any two of Sheffield's barbecue options. In addition to ample parking, delivery, and HDTV-viewing options, the River Grove location also offers live entertainment on weekends—ideal for locals who have just realized that their television is a fish tank.
As dusk begins to set in near the corner of Thatcher and North, a familiar site lights up the intersection—a towering chimney with blazing neon letters that read "Russell's." The iconic eatery originally opened its doors in the 1930s, and it remains unflinchingly committed to its deep neighborhood roots. "Russell's is more than a restaurant," claimed a 1999 feature in the Chicago Tribune, "it's a living piece of history."
This sense of history is most prevalent in the menu of slow-cooked barbecue and classic, home-style comfort foods. In addition to the signature barbecued-pork sandwich that appeared on the Food Network's Sandwich King, the menu also features slow-cooked beef and hearty slabs of ribs, all of which arrive with Russell's time-honored barbecue sauce. An assortment of familiar side dishes help complete each meal, including crispy onion rings, coleslaw, and brisket-scented oxygen.
Like metaphorical moths to the literal flame, lines of hungry patrons regularly swarm The Pit Rib House to taste the fruits of their wood-burning pit’s labor. The blistering chamber slow cooks beef, chicken, and whole racks of baby back ribs until they can barely cling to the bone. Alongside these smoky morsels, the cooks also stuff Greek sausages in-house and use the family's secret recipe to create piping-hot cups of chili. Echoing the menu's iconic American roots, The Pit Rib House's practically overflows with nostalgia-inducing pieces of Americana. Road signs, a vintage gas pump, and a life-sized model of Marilyn Monroe add fitting accents to walls lined with framed photographs of historic sports stars and political figures, along with decades-old advertisements for the Internet.
Sculpted around many lakes, The Village Links of Glen Ellyn's 18-hole championship course and 9-hole course fill 170 acres with a verdant landscape of challenging golf. Originally built in 1967 and renovated in 2004, the championship course has played host to 40 USGA and PGA Tour qualifying tournaments, including those for the 2012 U.S. Open and 2008 U.S. Amateur.
Sixteen waterways meander through the grounds, directly entering play on all but three holes, where they enter play indirectly by threatening to take down golf shots with troupes of flying fish. On the par 4 10th hole, players must hit a difficult tee shot onto an S-shaped fairway that weaves between two large lakes. The 18th hole, also a par 4, features a treasure trove of sunken golf balls and golf carts lurking in three lakes that surround the fairway and in one that lies right in the middle. Once safely on the greens, players putt over fast A-4 bentgrass surfaces, a key addition from the 2004 renovation.
18-Hole Course at a Glance:
9-Hole Course at a Glance:
At Ellyn's, patrons nosh American sandwiches, salads, and entrees while scoping 14 HD TVs and sipping frosty draughts. Throat-lubricating libations include 12 taps, dozens of bottles, and cocktails and martinis as one-of-a-kind as a baby wearing a snowflake costume. Tummy caves will be spelunked by a pioneering dip of spinach, artichoke, and fire-roasted red pepper armed with crispy tortilla chip excavators ($6.99). Ellyn's USDA-choice flat iron steak is infused with chipotle, while its chicken is marinated in cilantro and walnut pesto and char-grilled to maw-taunting specifications ($12.99).