Three Guys Pizza Pies' piping pizza is just as hot as its ratings, and customers call this tasty spot one of the best around.
Health nuts will love Three Guys Pizza Pies for its gluten-free and low-fat menu options.
Toast your evening out at this pizzeria with a glass of beer or wine from their lengthy drink list.
Go ahead and bring your rug rats with you — this pizzeria has kid-friendly food and seating.
Hop online in no time using Three Guys Pizza Pies' free wifi.
At Three Guys Pizza Pies, your large or small party can easily enjoy a meal.
The dress code is strictly casual at Three Guys Pizza Pies, so come as you are (and as you are comfortable).
For the tastes of Three Guys Pizza Pies from the comfort of your next party, the pizzeria also offers catering services.
With food this good, you'll be running into this pizzeria to pick it up yourself.
Three Guys Pizza Pies' diners can park in a neighboring lot just seconds away.
Three Guys Pizza Pies provides ample space for bikers to store their bikes.
So who's hungry? The highly-acclaimed pizza at Three Guys Pizza Pies is ready and waiting to be served.
So what are you waiting for? Head on over to Three Guys Pizza Pies and enjoy a slice of yummy pizza pie.
Go beyond just beans and rice at Oakland's El Nopal Mexican Restaurant, and fill up on Mexican food that delivers a star-studded performance (according to fans' out-of-this-world, lip-smacking reviews).
Let the kids come too! Little ones love the food and atmosphere at this restaurant just as much as their parents do.
Some say walking is the greatest thing in life. This restaurant knows it's carryout.
Drivers will love the easy parking options just steps away from El Nopal Mexican Restaurant.
At El Nopal Mexican Restaurant, bikers can lock their bikes safely outside.
Going out for dinner doesn't mean overspending. Enjoy a delicious meal at El Nopal Mexican Restaurant for a fair price.
Find your sweet (or savory) spot at El Nopal Mexican Restaurant, where you can opt for breakfast, lunch, or dinner.
Come experience an amazing array of Mexican dishes when you try the highly-rated El Nopal Mexican Restaurant.
So head to El Nopal Mexican Restaurant for some tasty Mexican fare.
When you treat yourself to a flavorful Mexican dish from El Nopal Mexican Restaurant, you will leave feeling satisfied and full.
Serving finger-licking flavor is Off The Hoof Burgers, a tasty burger house with all the right moves.
Parents, bring your kids along to this burger joint, where you'll find a family-friendly menu and ambience.
If you're hoping to make a smashing impression at your next soiree, you can also have Off The Hoof Burgers cater for you.
Dining out isn't your only option here — pickup is available, too.
Don't waste time searching for parking, we've done all the work for you. Spaces available here.
Off The Hoof Burgers offers a wide variety of payment options, including payment by major credit card.
Off The Hoof Burgers serves up some tasty and unique burger creations, so stop by today and treat yourself to something new.
Off The Hoof Burgers takes burgers to a whole new level. Swing by today for a casual and tasty bite to eat.
For a creative and innovative burger filled with endless flavors, look no further than the highly-rated Off The Hoof Burgers.
Come to Brenda Lay Grill to grab an American classic with a side of fries.
This restaurant also provides alcohol, so diners don't have to worry about bringing their own bottle.
Don't leave the kids at home — youngsters will love the family-friendly cuisine at this restaurant just as much as mom and dad.
Enjoy the beautiful weather while you chow down — with outdoor seating, Brenda Lay Grill is a great summer destination.
If time is of the essence, this restaurant's take-out option may be a better fit.
We don't expect you to keep driving around the block to find metered parking. We've got some space for you here.
Brenda Lay Grill offers safe bike parking outside.
Meals at Brenda Lay Grill usually set you back about $30 per diner.
When you're feeling hungry, head on over to Brenda Lay Grill and indulge in a tasty and innovative American dish.
For a classic American dish, head over to the casual establishment of Brenda Lay Grill.
Good luck finding better beef elsewhere — Billings Bald Butcher grills their sirloin with just the right amount of sizzle, and fans often hand out five-star reviews to this top-rated steakhouse.
Load up the mini-van and bring the kids to this restaurant — they'll love the menu and scene here as much as mom and dad.
Billings Bald Butcher provides seasonal outdoor seating — be sure to grab a chair before it's too late.
With food this good, you'll be running into this restaurant to pick it up yourself.
Make use of the ample parking near Billings Bald Butcher.
Travel by bike to Billings Bald Butcher and store your bike at a nearby rack.
Fancy snacks do come at a higher price, but wow are they delicious.
For that extra special sizzle, it doesn't get much better than an all-star steak dinner at Billings Bald Butcher.
Billings Bald Butcher is a steakhouse committed to serving up the best cuts for an exceptional dining experience.
At Vinegar Jim's in Arlington, you can enjoy a well-seasoned, juicy steak.
Vegans will appreciate the animal-free fare at Vinegar Jim's.
With its kid-friendly vibe, this restaurant is a great spot for families to chow down.
Check email, shop online, or get the latest game scores on Vinegar Jim's' free wifi.
Vinegar Jim's wants guests to dine in comfort, so save that stuffy suit for another date.
Meeting the gang for a movie? Pick up some food from this restaurant.
Vinegar Jim's is located in a prime location surrounded by various parking options.
Vinegar Jim's is home to many cyclists who appreciate the parking racks outside.
A night out here can be a bit pricey, so prepare to shell out a bit more.
If you are seeking the juiciest and most affordable steaks in town, look no further than Vinegar Jim's.
Siu mai: small pork dumplings. Each has a thin wrapper that needs to be delicately pleated by hand. Easily, they’re one of the most labor-intensive items at Phoenix Restaurant in Chicago, where each weekend this Chinese restaurant serves 80 different varieties of classic dim sum snacks.
This little fact about the siu mai is one of many surprising stories I learn from Eddy, the chef at Phoenix, where he also handles a million other tasks to keep the restaurant running smoothly. When I first came in, he was waving at a group of regulars while on the phone haggling with a seafood vendor.
“What we are serving in this restaurant is what we are eating in Hong Kong. ... It’s very typical,” Eddy says.
In 1996, Phoenix was one of the first restaurants to introduce dim sum to Chicago. Its customer base has grown over the years, and today, even with other dim sum restaurants up and down the block, you’ll find long lines winding out the door on any given Sunday.
Sound intimidating? It doesn't have to be.
Here's our guide to dim-sum dining, with a few tips from Eddy.
On the weekend: order dim sum off a cart
On weekends and special holidays, the wait staff winds traditional dim sum carts around tables, lifting lids off stacked steamer baskets to reveal the enticing contents. Should you see something you like, they leave the basket on your table and put a checkmark on your bill (it’s tallied at the end).
Phoenix is one of the only dim-sum restaurants in Chicago that still uses these carts. When I ask Eddy why they keep them, he says “tradition.” Not only to impress the tourists who come in, but also to let Chinese-American customers share this bit of culture with their kids.
Hot tip: if you want to experience the pushcarts without the crowds, head over on a Saturday, which tends to be less busy than Sundays, Eddy says.
On a weekday: order dim sum off the menu
Cartless weekdays offer a quiet, more peaceful atmosphere for ordering off the paper menu, which you can find near the hostess stand. Don't be intimidated—the menu has pictures; it has numbers; it has names written in both Chinese and English. And best of all, you need only point to what you want to have it brought out from the kitchen.
So what should you get?
“Everyone has their favorites,” Eddy says. The most popular dishes with Westerners are ha gao (shrimp dumplings) and siu mai (pork dumplings mentioned above). Kids gravitate toward the crunchy, easy-to-grip shrimp rolls and sweeter fare, from mango pudding (pictured above) to custard rolls.
Foreign travelers, especially those from Latin America, and adventurous eaters alike seem to love the chicken feet (pictured at bottom-right of top photo), a more exotic dish consisting of skin and tendons. While all these dishes are traditional, the chefs can tweak the recipes to accommodate for special diets or food allergies.
When diners are new to dim sum, Eddy encourages them to experiment. He’ll point out a few of the more popular dishes; if there’s something they don’t end up liking, it can easily be swapped out for something else. This way, by the second or third visit, diners will have a better idea of what they like.
And don't forget the tea
At dim sum, the tea is equally important to the food. Phoenix serves three different types: green tea, white tea, and brown tea. “Each one has its own usage,” Eddy says. While we talk, we drink jasmine tea, which is good for getting rid of toxins.
You can show your dim sum know-how by obeying proper tea etiquette. When your teapot is out of water, prop the lid off to the side. This signals to the wait staff that you need more hot water.
Eddy pours more tea and tells me to tap my fingers lightly against the table when the cup is nearly full. “When your friend or host fills your tea, this means ‘thank you’,” he says. “It’s part of the custom.”
Photos by Andrew Nawrocki, Groupon
I had no idea what to expect upon arriving at Elizabeth, the Michelin Star winner from Chef Iliana Regan. But an unmarked, unremarkable storefront between a tire shop and a sporting-goods store certainly wasn’t it. With few exceptions (Schwa, most notably), Chicago’s upper-echelon restaurants boast exteriors that match their illustrious River North and Restaurant Row addresses.
But as it turns out, Regan has no taste for that sort of superficial flash. She dons no chef’s whites. She displays no awards. She does not raise her voice to the Gordon Ramsay–level roar or even the Rachael Ray-ish rollick that TV cameras eat up.
Instead, this northwest Indiana native quietly built her reputation as someone who hunts for frogs and spears them herself. Someone who has suffered tick bites and poison-ivy rashes foraging for wild flora. Someone who has penned an essay on intensity for Lucky Peach and once themed an Elizabeth tasting menu after those violent and visceral A Song of Ice and Fire novels.
So yeah, I was kinda terrified to eat her food.
I’d never done a tasting menu before. And I wouldn’t necessarily classify myself as a picky eater, but I’m not a particularly adventurous one either, particularly when it comes to meat. (I can barely look at plated octopus without shivering.) I’d heard that Regan once served edible ants. Which are, like, bugs.
My nerves were calmed upon walking into Elizabeth, though. Austere yet charming, the whitewashed space was accented by light fixtures made from bare tree branches; dining chairs draped with faux-fur slipcovers; a chef’s counter armed with Elder Scrolls and Vikings Funko Pop! dolls. It was all in support of the season’s menu theme: vikings.
There were two options: land or sea. Or, as the first in a delightful succession of servers explained it, “Imagine a viking ship has reached the shore. One group goes on land to look for food, the other into the sea.” My friend Erin and I opted to order one of each to share and, despite my trepidation of certain meats, placed no restrictions on what we would eat. (You can arrange for some allergies and dietary needs in advance.) We wanted to go all in.
After the amuse-bouche—a surprisingly complex roasted whey carrot dressed with goat’s-milk cheese and edible flowers—came our first courses. The land dish was … a bowl of rocks. The server assured me the top “rock” was actually a baked potato coated in edible clay. But it was very convincing as a rock, so I bit in with trepidation. As Erin ate the rest, dipping it into the cheese and butter puddings it was served with, I forked into her langoustine with lingonberries. (Pro tip: don’t try to tear off the claw without looking. You will stab your finger on a spine.) So far, so very good.
As the servers continued to weave their culinary narrative, I realized there was an unmentioned character in their tale—Elizabeth itself. The restaurant is small, seating about 16 or so, and the kitchen is wide open. It was impossible not to get caught up in what was happening back there, particularly when sous chefs were wielding brûlée torches and “plating” on gorgeous pieces of handmade pottery. And the line between front and back of house was practically nonexistent. One moment, you’d see someone in the kitchen stirring and slicing; the next they’d be presenting your next course or clearing your table. (Chef Regan included.)
This created an unexpected intimacy, one that removed any hesitation when asking about a particular dish. It’s clear the teammates take a deep yet quiet pride in their collective work. They spoke warmly about where ingredients came from, excitedly about the preparation techniques used. They always used “we” or “our,” never “me” or “Chef Regan.” (Again, Chef Regan included.)
Over the next few courses, there were so many charms. An herb-rolled, soft-boiled quail egg served in an actual nest; impossibly chewy seaweed bread darkened by squid ink; a cauliflower-mushroom soup that Erin about died over. I was particularly fond of a course called Barnyard: headcheese dusted with beet powder, paired with a collage of root vegetables and flavored puddings reminiscent of something out of the Art Institute of Chicago’s Modern Wing.
And that’s the thing. Never in my life would I have thought that I’d be fond of headcheese. I would have probably never eaten it if it weren’t for this meal. But it was fun to break out of my culinary comfort zone.
The other surprising thing? How full we were, considering it was a tasting menu. By the time we were served the entree courses—rare lamb medallions wrapped in swiss chard and pickled fish in a sauce of its own bones—we were taking deep breaths between bites. I’m pretty sure they were the only two plates we didn’t completely clean.
We managed to buck up for our “one-and-a-half” dessert courses, as the server put it. (The “half” was a palate-cleansing sorbet.) Our favorite was Under the Sea, a spongy coral-seaweed cake so realistic looking it prompted me to ask the server just how much of it we could eat. “All of it,” she said. We complied.
Maybe, as a writer, I’m just a sucker for a good story. But I was enchanted by Elizabeth, both in backstory and in not knowing what was coming next throughout the culinary adventure. And while I probably won’t be buying headcheese any time soon, I’m excited to see what Chef Regan has up her non-chef’s-whites sleeves next season.
Shop Chef Iliana Regan's tasting-menu experience at Elizabeth Restaurant:
Watch her explain her approach to fine dining:
As useful as WD40 and much more edible, coconut oil is a powerhouse. In fact, just one jar of the stuff can replace several household staples, from kitchen ingredients to baby wipes. Here’s how to substitute it for 16 total items in 3 rooms of the home:
1. Coffee: Coconut oil is a reputed energy booster. Swallowing a spoonful or two in the afternoon can be a healthful alternative to a cuppa.2. Coffee creamer: Emulsified and poured into coffee, it’s much tastier than (and probably just as nutritious as) that bulletproof stuff.3. Butter or oil (when sautéing): Coconut oil’s high smoke point makes it great for cooking on the stovetop, especially at high heat. Try swapping it in when making stir-fries, scrambled eggs, or pancakes, especially if you like a very mild coconut flavor.4. Oil (when baking): The oil imparts a delicious je ne sais quoi to baked goods—even boxed ones. Use it to give from-the-box brownies an upgrade, and you’ll dream about them for days.5. Condiments: Drop it into quinoa or oatmeal for added nutrients and healthy fats. You can also put it on top of sweet potatoes instead of butter!
6. Moisturizer: It works on your body and your face. It’s naturally SPF 4, so it offers a bit of protection from UV rays, too.7. Leave-in conditioner and anti-static agent: Rub a small amount between your hands and smooth them over your hair to control flyaways.8. Lip balm: It soothes sore, chapped lips, and other skin irritations.9. Eye-makeup remover: Rub it between your fingers until it liquefies, smear it on your lids, and wipe it off with a cotton pad.10. Face wash: Add a little water and rub it in your hands until it foams.11. Hand and foot cream: Massage it into cracked knuckles, or slather it onto your soles and stick them into socks for an overnight soak.12. Shaving cream: It’ll give you a smooth shave, plus additional moisture for your skin.
13. Ouchie ointment: Dab it on cuts and scrapes, which will benefit from its antimicrobial properties.14. Anti-itch cream: Coconut oil reduces itching from bug bites, and helps to calm sunburn, eczema, and cradle cap.15. Diaper cream: A layer on baby’s bottom guards against (and soothes) diaper rash flare-ups.16. Baby wipes: Simply mix it with hot water and pour it over a stack of paper towels that you’ve cut in half. Keep the towels in an airtight container so they stay moist.
Check out more coconut-oil coverage:
Oil Pulling Whitens Your Teeth and (Maybe) Makes You Invincible
The Five Best Uses for Coconut Oil You’ve Never Heard Of