Historic Downtown Wheaton embraces many of the boutique gift stores, chic spas, and diverse culinary offerings that populate the historical storefronts of the western suburb’s walkable central shopping district. Before embarking on a day of checking off gift lists or simply sightseeing, slip under the colorful awnings at Front and Hale Streets to sneak a breakfast bite at the Egg Harbor Café, where The Handler sandwich tucks egg, bacon, and cheese onto a gourmet pretzel roll ($8.95). Eco-friendly gift shop It’s Our Earth's “buy recycled” philosophy unfolds space for ample creativity in the form of Snack Journals ($7 each)—fun notebooks reimagined from SpongeBob and Spiderman snack boxes that make the dog eating one's homework a slightly likelier excuse.
Head chef John Anderson, a staple of Adelle's Fine American Fare since its humble beginnings, curates a menu of upscale cuisine inspired by American comfort-food classics. Served in a dining room gilded with soft yellow lighting and woven-back chairs, orange-soy butter sauce adds a tangy accent to panko-herb-encrusted whitefish, and grilled flat iron steak cowers from voracious appetites behind a shield of blue cheese and red-wine demi-glace. Like the roster of Supreme Court justices, a lineup of specials changes daily, highlighting unique starters and entrees and fresh-baked desserts, from decadent pastries to sweet bread puddings infused with fresh fruits.
In 1966, taxi drivers Sam Levine and Fred Bartoli finally became fed up with their stop-and-go lives full of honking horns and rush-hour traffic. So they shut off their engines, handed in their keys, and took root. Along with pal George Loverde, they invested in property just off the bustling Magnificent Mile, but then didn?t know what to do with it. According to a 2004 profile in the Chicago Tribune, they got their direction when someone finally said, ?Put pizza in it.?
Today, Gino?s still stands at its original spot on Michigan and Superior but has also stretched to 10 other city and suburban locations. Whether dining downtown or in St. Charles, customers find Alice Mae?s signature crust piled with mounds of cheese, sauce made from vine-ripened tomatoes, and plenty of fresh toppings?from sausage and pepperoni to jalape?os and ground beef. Hot from the oven, pizzas arrive at tables snuggled inside seasoned deep-dish pans, ready to welcome a fork and knife. Thin-crust varieties are also available for those who don?t know how to work silverware, as is a bounty of sandwiches.
Ivy's executive chef Brian Goewey has assembled a menu of sophisticated cuisine made from fresh, premium ingredients. Start the gastro-revelry with the creamy greenery of spinach-and-artichoke dip, which comes paired with parmesan crisps ($10.25), or kick things off with calamari partnered with garlic butter and a blend of hot peppers ($10.50). A quartet of pastas, including butternut squash ravioli ($15.95), assists in quelling boot-shaped cravings, while steakhouse burgers ($11.50) help protein addicts get the meat monkey off their backs without risking fork-related injury. Double-hoisin pork-chops ($21.50), Kona-coffee-encrusted sirloin ($23.50), and gorgonzola lamb-chops ($27.95) all add to the mouth-powered flavor symphony. A lunch menu is also available, enlisting an expanded selection of sandwiches to keep chewing muscles from atrophying during daylight.
Smashburger isn't just the name—it's the way chefs grill every burger. First, they form never-frozen, 100% Angus beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. The chefs then sandwich each slab in an artisan bun and turn it into one of an array of standard burgers or locally inspired specialties unique to each market. This handcrafting approach typifies everything else the chefs do, from blending handspun Häagen-Dazs shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded to 160 restaurants in five years, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Sunless Kiss Tan's airbrush technicians use BodiBronze products not only to apply custom spray tans but also to ensure a longer-lasting look. Before an original-formula tan (which develops over 8–12 hours) or a quick-spray tan (which develops over one to four hours), the staff uses an exfoliating cream, a pH-balancing body wash, and a bronzing moisturizer that can add days to a sunless tan.