Built by high-school sweethearts Maurie and Flaurie Berman in 1948 and still owned and operated by the Bermans, along with their children and grandchildren, Superdawg Drive-In serves up its take on the classic American hot dog alongside a menu of original drive-in favorites that have earned it feature spots on the Travel Channel and Food Network. The namesake Superdawg vanquishes hunger with an all-beef Chicago-style hot dog flanked by sidekicks of mustard, piccalilli, kosher dill pickle, chopped spanish onions, and hot peppers. Each Superdawg arrives on a poppy-seed bun with the signature fresh hand cut crinkle-cut Superfries.
In classic drive-in style, Superdawg Drive-In eases the treacherous hiking associated with most dining experiences by allowing customers to order from their cars, with a swift carhop making edible deposits. Both locations feature the iconic Maurie and Flaurie rooftop hot-dog statues, still flirtatiously winking at one another and begging for fries after all these years.
The menu, decor, and homey atmosphere at Muldoon’s all share one thing in common: each is designed to evoke a traditional Irish pub. The tavern, along with its sister watering holes Kerry Piper and Tommy Nevin’s, all salute the Emerald Isle with hearty dishes such as corned beef and shepherd's pie. As Guinness and Smithwick’s flow from the row of spigots behind the bar, friends can cheer on local sports teams on TV or wrack their brains to remember the name of Azerbaijan's currency and most popular potato-chip flavor at weekly trivia nights.
The sandwich engineers at Rammy's Sub Contractors infuse savory breadstacks with house-made chipotle mayo and horseradish mayo. Meat mavens slow-roast Italian beef to lay the foundation for sandwiches including the Rammy's Radical, which houses a potent triumvirate of pesto, garlic spread, and provolone cheese. Guests can order at a counter backed with orange and black construction stripes, then settle into booths to dig into gargantuan oven-baked sandwiches with the help of tableside forklifts.
Our mission is to be the fines ethnic grocery store in the hearts and minds of our clients, employees, distributions and neighbors. We always try to surpass our clients expectations ! As a result in our stores you will find items not found in other stores.
In 1993, a few entrepreneurs transformed the basement of a Minneapolis apartment building into an Italian restaurant. It became the first Buca di Beppo. The owners of that inaugural location soon found themselves riding a wave of popularity and marinara sauce as they opened new restaurants across the nation. Today, the eatery occupies 99 locations nationwide, from downtown San Francisco to Times Square, New York.
At each location, chefs maintain the northern and southern Italian flavors that made the original so popular, adding only a few American twists. They also supply family-style servings, which help make Buca di Beppo a favorite place for families and friends to gather in large, hungry groups. The chefs bake up batches of Cheesy Bread Florentine, a colorful combo of spinach, roma tomatoes, and garlic sprinkled over Italian bread and sealed in place with fresh, melted cheeses. For entr?es, they prepare dishes with an eye toward quantity, both of portion and choice; they whip up Veal Parmigiana, Baked Ziti, and classic Italian-American staples like Ravioli and Lasagna. And in keeping with the convivial atmosphere, they also serve truly decadent desserts. Their Mt. Vesuvius Dark Chocolate Cake erupts with melted chocolate, and their Colossal Brownie Sundae towers with six scoops of ice cream and tiers of sundae trimmings.
The Gomez family members first chose to share their family-style Mexican cooking with the Chicagoland area in 1992, founding Los Arcos Mexican Grill. Currently, the family's restaurant empire includes four locations, each of which shares a similar dedication to Mexican and Tex-Mex comfort foods. The chefs make all of the tamales and soups in-house, rounding out the selection with a traditional assortment of tacos, burritos, tortas, fajitas, tostadas, chimichangas, and more. However, they also demonstrate their willingness to create inventive new dishes. This is readily apparent in the menu's signature item: the hollowed out half of a grilled pineapple filled with pineapple pieces, onion, red peppers, jalapeños, and either shrimp and octopus or chicken and skirt steak.