Eating healthy isn't always easy, but with produce on hand like this it just got easier.
If you like to use the oven, you're going to want to pick up some sweet ingredients in your next masterpiece. They adds that extra bit of flavor that makes your food delicious!
These tasty and nutritious snacks will help you push through your long workday.
At Bedrock Smoothie Express Good Life, you can find a large selection of canned food items and other tasty meal items.
If your hydration habits could use some work, pick up some delicious beverages to drink with a meal or on the go.
If you're in the need for some protein, this is THE place to go, as they have wonderful and various meats for purchase.
Don't have time for breakfast? Quick and crunchy, cereal is a great way to start your morning no matter how late you're running.
Grab any spices and seasonings you need to cook a gourmet dinner here.
When you are running low on kitchen staples, such as oil and vinegar, pick some up at Bedrock Smoothie Express Good Life.
The bread baked at Bedrock Smoothie Express Good Life gets rave reviews, so taste it yourself today.
Stop eating out when you can eat in with any of the frozen food meals offered here.
Healthy eaters realize the importance of dairy in their diet. Make sure you're getting your fill of Vitamin D with dairy products from Bedrock Smoothie Express Good Life.
You can't beat the health benefits of fresh fish, so find a few you like and get to cooking!
Every chef needs a break from the heat, so enjoy a frozen dinner without lifting a finger.
Pick up some fresh and tasty pasta from Bedrock Smoothie Express Good Life and slurp your way to happiness.
Bedrock Smoothie Express Good Life makes it easy to quench your thirst by stocking water for whenever you need it.
If you love to taste different tea and coffee blends, check out the selection of items available at Bedrock Smoothie Express Good Life.
If you plan on driving, you'll appreciate the great parking options nearby Bedrock Smoothie Express Good Life.
Cuisine Type: Italian, gourmet pizza, pasta and vino
Handicap Accessible: Yes
Number of Tables: 25–50
Parking: Parking lot
Most popular offering: The Cha Cha Cha gourmet pizza!
Alcohol: Full bar
Delivery / Take-out Available: Takeout Only
Outdoor Seating: Yes
Pro Tip: Warning - staff may break into song or dance at any given moment
Q&A with the Owner
In your own words, how would you describe your menu?
Classic rustic Italian fare with a flare for the romantic - the food of love!
Is there anything else you want to add that we didn't cover?
We are a family-run enterprise looking for long-term, loyal, passionate employees and customers. We are an environmentally conscious, animal cruelty-free restaurant. We offer gluten-free and vegetarian choices. Our produce is locally-grown in season and we use non-GMO (genetically modified organism) products only. We support local growers and producers of fresh farm produce and wines and Canadian-made products. Our beef and chicken are free-range, cruelty-free, hormone-free fresh Grade A Canadian. We do not offer Veal on our menu due to the cruel and inhumane methods used to produce it.
Are there any dishes on the menu you consider to be a hidden gem—not necessarily the most popular, but surprisingly delicious?
Yes, the Casanova gniocchi appetizer is a hidden gem. It is hand made gnocchi, pan-fried and served with a gorgeous sundried tomato rose sauce and garnished with pine nuts. It is to die for!
The team members at Barnstormer Brewing & Pizzeria are equal parts beer and pizza enthusiasts. Located in Barrie's cottage country near scenic Lake Simcoe and Georgian Bay, Barnstormer's brew house offers a scenic escape complete with craft beers and artisan pizzas. Guests are always welcome to explore the kettles and sample beer during free tours.
See what's currently on tap.
The brewery's offerings rotate around six everyday offerings and a rotation of limited-release beers.
Specialty pies vary wildly in toppings and flavor, but with names such as Flying Pig and Flight Attendant, they're clearly made by the same captain. Here are a few of the possibilities.
Crash and Burn is composed of fresh pineapples, parma ham, jalapeños, tomatoes, and mozzarella.
Flight Instructor includes spicy chorizo, roasted red onions, tomatoes, and mozzarella.
Pick Your Own Destination takes a 15-inch, hand-stretched crust with tomatoes, mozzarella, and fresh basil, and adds the patron's choice of toppings. Goat cheese, chorizo, and field mushrooms are a few options.
Along with pizzas, guests can opt for menu items such as sea-salted sweet-potato fries with sriracha ketchup or garlic aioli for dipping, a hand-made burger with the works, or traditional poutine.
It's easy to identify a youngster who has recently paid a visit to BeaverTails—their chins are often covered in chocolate and their expressions are fixed with dreamy, satisfied grins. The source of these chocolaty smiles is the shop's namesake pastry, a whole-wheat pastry hand-stretched to look like a beaver tail. A marginally healthier alternative to deep-fried donuts, the pastries shallow-cook in soya or canola oil before dessert-smiths top the buttery confections in decadent toppings, such as candy, chocolate, and icing.
When it comes to other sweet treats, BeaverTails embodies a thoroughly democratic attitude. The shop lines its colourful shelves with chocolate and bottles of candy, carving out space for the self-serve frozen-yogurt station that pumps swirls of the 98% fat-free treat. Patrons may also indulge in fresh gelato or sorbet. The private party room plays host to decorating workshops that invite participants to top their own BeaverTails.
The Marble Slab Creamery sensory experience begins by just walking past the storefront, where the buttery scent of fresh-baked waffle cones drifts out into the air. Gourmet ice creams are freshly crafted on site from Marble Slab’s original recipe, enticing customer's eyes with a rainbow of colors. Once clients have made a flavor selection, they choose from a smorgasbord of mix-ins, from fresh fruit to nuts to candy and crumbled cookies, which an ice cream chef then hand-folds in atop a frosty marble slab before packing the finished custom-designed flavor masterpiece into a house-made waffle cone.
In addition to procuring hand-held treats, Marble Slab Creamery can send creations home in a variety of other formats, such as ice cream cakes, cupcakes, and hand-packed quarts, or in the capable hands of a catering team for sprucing up special events such a corporate get-togethers or school functions with sundae bars in tow.
Tattinger’s Restaurant is part of Holiday Inn Barrie Hotel & Conference Centre and has been distinguished as an excellent place to dine. Customers agree that Tattinger’s offers great food that is also affordable. The restaurant features a very popular Sunday Brunch. Some visitors at the Holiday Inn stay there especially because they want to enjoy the meals in the cozy and relaxing atmosphere at Tattinger’s Restaurant. You don’t even have to leave your room to enjoy the great food because the restaurant also provides room service meals. There are separate lunch and dinner menus. A house specialty for lunch is the Ploughman’s Lunch Platter, which includes thick cut smoked ham. Among the dinner entrees is Chicken Bubble and Squeak, which is seared chicken supreme with veggies and onion hash. Sound good? Then come on in to Tattinger's Restaurant for a meal you won't soon forget!
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