When Popeyes first opened in a New Orleans suburb in 1972, it wasn't exactly an instant hit. Known back then as Chicken on the Run, it experienced several months of lackluster sales. Not ready to give up, founder Alvin Copeland Sr. changed his recipe from traditional southern fried chicken to the native spicy New Orleans–style chicken. He then gave his eatery a similarly spicy new moniker: Popeyes, named after "Popeye" Doyle, the hardboiled detective in the hit movie The French Connection.
A little more than a decade later, the popular chain had opened its 500th restaurant, expanded to Canada, and added its fluffy buttermilk biscuits to the menu. It also introduced the country to crawfish, which—much like draping beads over everything from trees to the local alligator population—had been beloved by Louisianans for decades.
Nowadays, patrons can dig into the Louisiana favorites that made Popeyes famous, including breaded seafood, po' boys, and sides like mashed potatoes and red beans and rice. Of course, the main event is still spicy or mild chicken that marinates for 12 hours before being hand-battered, hand-breaded, and fried.
Sam's Pizza does not just make pizza. They serve decadent slices of heaven that anyone who sinks their teeth into rate high on their list.
At this pizzeria, everyone will find something they love — kids included!
Shake off the stiff workday duds at Sam's Pizza — attire is casual.
Carry-out is also available for those who prefer to enjoy this pizzeria's cooking from the comfort of their own home.
If you're hoping to make a smashing impression at your next soiree, you can also have Sam's Pizza cater for you.
We're not like any other place. We've prepared parking onsite for you.
Cyclists will also appreciate the plentiful space to lock up their bikes outside the pizzeria.
Roni, sausage, and veggie are just a few of the delicious options at Sam's Pizza. Taste the shining reviews for yourself when you head to Sam's Pizza for a tasty pizza pie.
For a casual meal that is highly-rated, look no further than Sam's Pizza's pizza.
So head on over to Sam's Pizza, where the pizzas are always hot and the ambiance is always cool.
Switch up your normal pizza routine and head on over to Sam's Pizza for a new take on pizza.
Treat yourself to tasty, homemade barbecue at Christopher's Smokehouse BBQ in Cedar Hill.
Youngsters don't need to sit out a trip to this restaurant — it's super family-friendly and perfect for little diners and their folks.
The patio seating at Christopher's Smokehouse BBQ is perfect for those warm summer days.
Head to Christopher's Smokehouse BBQ in comfort, where attire is business casual.
Feeling a little shy? Carryout is available.
Love the food so much you want to serve it at your next soiree? No problem — Christopher's Smokehouse BBQ offers catering.
Endless parking options are readily available close to Christopher's Smokehouse BBQ.
If your preferred mode of transit is of the two wheel variety, you're in luck — there's tons of bike parking outside the restaurant.
Christopher's Smokehouse BBQ's mid-priced fare will typically cost you about $30 per person or less.
Christopher's Smokehouse BBQ, a delicious answer to the question, "Where are we going for dinner?".
Your next rack of ribs is right around the corner. Don't hesitate to swing by Christopher's Smokehouse BBQ for some down-home BBQ.
Build your own burger at Red Robin Gourmet Burgers, one of the best burger places in town.
Red Robin Gourmet Burgers is a local eatery that serves up both gluten-free and low-fat dishes.
Take your pick of beer, wine, or other beverages offered on this burger joint's menu.
If you're in need of a booster seat, this burger joint's got you covered. This is a great spot for the whole family.
Large groups will appreciate Red Robin Gourmet Burgers for its ability to seat them quickly.
Don't go off the grid! With the free wifi at Red Robin Gourmet Burgers, you can surf the web and get some work done.
Feeling a little shy? Carryout is available.
In addition to its great location, Red Robin Gourmet Burgers is also located near plenty of parking options.
So head over to Red Robin Gourmet Burgers, where they've put a deliciously unique spin on the classic American burger.
A burger at Red Robin Gourmet Burgers is a great low-key option for the casual diner.
So when you're craving a burger that's unlike the rest, head over to Red Robin Gourmet Burgers and try one of the highly-rated options.
Whether you love them dunked in ranch dressing or smothered in barbecue sauce, the wings at Cedar Hill's Buffalo Wild Wings will fit any taste.
A night out deserves a drink to celebrate, and this restaurant has the perfect selection of beer and wine to go with your meal.
No need to splurge on a babysitter — tots will be right at home chowing down at this restaurant.
Celebrate the start of a great weekend at Buffalo Wild Wings' great happy hour.
Sit back, relax, and enjoy the beautiful weather during your meal at Buffalo Wild Wings.
Hop online in no time using Buffalo Wild Wings' free wifi.
The restaurant is about as noisy as it gets — plan for booming speakers and chatty crowds everywhere.
Weekend diners may find themselves waiting for a table, as Friday and Saturday nights tend to draw a crowd.
Or, take your grub to go.
Parking by the restaurant is a breeze, so feel free to bring your own set of wheels.
If you're looking for a place to throw down on some wings this weekend, Buffalo Wild Wings is the stop for you.
It's always a party at Plato Loco, where the Mexican dishes are so incredibly tasty fans have a hard time containing their excitement (just read the chain of five-star reviews!).
This restaurant also provides alcohol, so diners don't have to worry about bringing their own bottle.
The lively clientele and reverberating tunes result in a noisy scene, so don't plan any quiet conversation at the restaurant.
Wear what you like when you dine at Plato Loco — the restaurant has a chill vibe just right for casual dining.
Don't be afraid to enjoy your food on the go — this restaurant offers takeout for your busy schedule.
Plato Loco is located near endless parking possibilities, allowing drivers to park with ease.
Three meals a day are served at Plato Loco, so you can choose to start your day or end your evening here.
So come to Plato Loco, where you can expect nothing less than the highest rated Mexican fare.
You can explore a new and innovative side of Mexican cuisine when you opt to dine at the highly-rated Plato Loco.
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