For more than 25 years, Once Upon a Bagel’s staff has cultivated a cozy vibe at the deliciously bread-perfumed bagel shop where customers can linger over breakfast, lunch, or dinner without feeling rushed or ignored. Atop the eatery’s main counter, bagels pile into baskets labeled with flavors such as asiago cheese, chocolate chip, pumpernickel, and honey blueberry, and trays of bagels, fish, and meat are prepared for catering. Beneath the bagel spread, an ample selection of breads puffs up in leavened excitement, hoping diners choose them to build a base for salmon-salad sandwiches, turkey pastrami, and the customer-favorite reuben boat, a loaf of bialy bread into which sandwich makers fold pastrami or turkey along with melted cheese and all the classic reuben trimmings.
With its original wood frame and wrap-around porch, Capannari Ice Cream appears much the same as it did in 1882 when it was Moehling General Store and Post Office. In the restored building's kitchen, chef Jim Capannari churns strawberries, vanilla beans, and other fresh ingredients into ice cream, which he makes in four-gallon batches to ensure freshness. That ice cream has won numerous awards from the likes of Bon Appetit and The Daily Herald, and is available in "standard" flavors such as Lick the Bowl Cake Batter or Rocky Road. Patrons can also sample specialty flavors such as Dulce de Leche Crunch or lavender.
The inspiring trainers at MetaBody lead troops of women workouteers in results-getting one-hour workouts several times weekly. The fun classes utilize a variety of exercises and disciplines to produce full-body results in a supportive environment ideal for both beginners and hard-core core-hardeners alike. MetaBody's motivational instructors will use your instinctual distrust of routine to their advantage. They’ll keep your muscles guessing with new and challenging moves during each session, so you’ll never fall into a boring, ineffective routine, such as regular teeth-brushing. Begin a day of litigating with a refreshing early morning boot camp session, or wind down by burning evidence and pounds with a late evening class. In addition to the fitness classes, you will receive a success guide to help prepare for imminent pound-loss, a nutrition guide, and a $100 gift certificate for individual coaching.
Since 1968, running D'Agostinos has been a family affair, like eating Thanksgiving dinner, or getting mad about Scrabble. First opened by Joe and Jan D'Agostino, the Wrigleyville corner pizzeria has grown to include three additional locations across Chicago, each of which is run by a member of the D'Agostino clan. Metromix sums up the appeal, comparing the restaurant to "an intimate Italian spot in a movie" complete with "snuggling couples, heaping servings of homemade pasta, [and] red-checked tablecloths." It’s in this setting that diners dig into specialty thin crust and deep dish pies scattered with fresh mushrooms, giardiniera, meatballs, eight types of cheese, and other toppings.
Chicago's Pizza's menu boasts thin- and stuffed-crust pizzas alongside classic Chicago–style sandwiches, wraps, and salads. Specialty pizzas boast toppings such as ham, pepperoni, bacon, and sausage or tomato, onions, green peppers, and mushrooms. Chicago–style hot dogs are piled with toppings, and calzones reveal delectable fillings.
Since 1987, Fodrak's Gyros & Ribs has carved out a niche with every slice of its signature gyro, earning the Pioneer Press’s Best of Lake County award as the Best Place for Gyros four years running. Their chefs build innovative dishes from the classic greek staple, piling it onto gyros pizzas and slam-dunking it onto gyros cheeseburgers. Not to be upstaged, the menu’s supporting cast can also hold its own. Cooks drench baby-back ribs in barbecue sauce, hand cut french fries, and assemble Chicago-style hot dogs topped with all manner of fixings. Their culinary creativity extends to their six varieties of baked potato, which include spuds capped with gyros and sauce or bacon and cheese. Like the finale of the Nutcracker, traditionally performed on candy flutes, dinners end on a sweet note, with desserts such as banana shakes and homemade baklava.