Ginger-infused entrees and chili-based sauces flood the menu at New Star Chinese Restaurant, where the Chinese fare is applauded as top-of-the-line and diners dish out star reviews.
New Star Chinese Restaurant features a wide variety of flavorful low-fat and gluten-free eats.
Don't go thirsty during dinner! This restaurant also offers a splendid drink list featuring wine, beer, and more.
Bring your whole brood to this restaurant, where families can dig in to tasty and kid-friendly fare together.
Your group can sit comfortably at New Star Chinese Restaurant, a local restaurant.
Make plans ahead of time and reserve a table to avoid the wait.
No need to dress to the nines here — New Star Chinese Restaurant's policy is business casual, so guests can dine in comfort.
Grab your food and chow down when you're ready with the restaurant's carryout and delivery options.
New Star Chinese Restaurant prides itself in its delicious catering.
The free parking lot next door is a steal for those dining at New Star Chinese Restaurant.
If cycling is more your speed, you'll find plenty of space to stash your bike outside the restaurant.
New Star Chinese Restaurant's mid-priced fare will typically cost you about $30 per person or less.
Easily charge your payment using one of many major credit card options.
The restaurant serves breakfast, lunch, and dinner, but it's the dinner menu that really draws the crowds.
So for an upscale meal, come indulge in the Chinese food at New Star Chinese Restaurant.
You've definitely found your Chinese place with New Star Chinese Restaurant's scrumptious eats.
If you're searching for a quick and casual spot to grab some pizza, look no further than local favorite Baciami Pizzeria and Bar.
It serves everything including gluten-free and low-fat options.
With this pizzeria's wide selection of refreshments available, you can tap into the drink menu early in the evening.
Bring the whole family to this pizzeria, where kiddos are welcomed with open arms.
Sunny day plus appetite equals the perfect time to head to Baciami Pizzeria and Bar.
Score quick and easy seating for groups of any size at Baciami Pizzeria and Bar.
Up for grabs (and free of charge) is Baciami Pizzeria and Bar's wifi.
Planning a special night? Call ahead to reserve a table.
Baciami Pizzeria and Bar's guests are no strangers to casual clothing, and sneakers are spotted around every corner.
This pizzeria also offers delivery and carryout if you're in the mood for the pizzeria's cooking but prefer to provide your own ambience.
Take the comfort of your own home and add great grub from Baciami Pizzeria and Bar to create the perfect night.
Street parking is always accessible for those dining at Baciami Pizzeria and Bar.
Baciami Pizzeria and Bar cooks up great, casual pizzas just how you want them: delicious and scrumptious.
Baciami Pizzeria and Bar serves up hot and fresh pizzas, so head on over today and enjoy a tasty slice of paradise.
Score your next slice at Old World Pizza — this joint has pizza-lovers dishing out cream of the crop reviews.
Help yourself to a healthier lifestyle at Old World Pizza, where gluten-free and low-fat plates are the standard.
Casual dining at its best, Old World Pizza customers are free to enjoy themselves in jeans and a T-shirt.
Grab your food and chow down when you're ready with the pizzeria's carryout and delivery options.
Old World Pizza can also cater your next party; call today for details.
Old World Pizza's diners can safely park on the street, as well as in a nearby lot.
Snacks, nibbles, and treats are all priced reasonably here.
Conveniently serving three main meals a day, the pizzeria is a great place to eat at any time of day, but is best known for its evening menu.
Smothered in piping hot cheese and toppings of your choice, the pies at Old World Pizza come highly recommended by pizza connoisseurs.
When you need a good meal in a flash, grab a pizza from the highly-rated Old World Pizza.
For prime Italian fare, Old World Pizza is one of the highest-rated restaurants around.
So amp up your lunch hour with a delicious and authentic Italian meal from Old World Pizza.
If you have a sweet tooth, Old World Pizza will gladly help you take care of it!
When childhood pals Michael Caringella and Armand Christopher bought Elmwood Park's Victory Tap in 1956, one of their first orders of business was determining the name of their new establishment. Michael won the deciding coin toss, but to dodge any complaints that might arise, slyly chose to dub their eatery Armand’s Victory Tap, after his coin-toss-losing partner. With Armand’s original artwork gracing the walls and Michael’s thin-crust pizza flying from the oven, the restaurant received positive reviews; and although Armand sold his portion to Mike in the 1960s, the eatery—since renamed Armand's Pizzeria—still thrives today.
City-dwellers and suburbanites alike can taste a slice of the original thin-crust pie at any of Armand's 10 locations. Though menus differ slightly at each eatery, all contain thin- or pan-crust pizzas crowned with an array of fresh toppings, ranging from ham, bacon, and pineapple to feta and kalamata olives to italian beef and spicy giardiniera. Beyond pizza, the chefs pull mozzarella mostaccioli from the oven, glaze baby back ribs with tangy barbecue sauce, and assemble hearty sandwiches from italian beef and italian sausage, the same materials that used to line the deli counter at the Roman coliseum.
Ditch the boxed pasta at home and head to Trattoria Peppino for fresh pasta dishes with tasty sauces.
Drinks here are readily available, so you can enjoy a glass of red or try something new.
This restaurant is great for families with kids.
Host your next party at Trattoria Peppino for a meal your guests will remember.
Don't stay cooped up on a beautiful summer day! At Trattoria Peppino, you can dine outdoors on their lovely patio.
Up for grabs (and free of charge) is Trattoria Peppino's wifi.
Whether it's just you and a date or you're bringing the whole gang, it's best to call ahead and make a reservation.
Diners who appreciate a no-frills environment come to Trattoria Peppino in jeans and a hoodie.
Catering services are also available.
For the nights you just want to stay in and cozy up, order in great takeout or delivery from this restaurant.
Street parking is provided for those dining at the restaurant's W North Ave location.
Travel by bike to Trattoria Peppino and store your bike at a nearby rack.
At Trattoria Peppino, you can pay with any major credit card.
When in Rome, you do as the Romans do. When at Trattoria Peppino, you eat as deliciously as the Italians do.
It all started in 1946 when a Navy cook finished his tour of duty after World War II. He left his destroyer in the South Pacific and set sail for Chicago's South Side. There, he opened a carry-out fried-seafood joint and dubbed it Ship Shape Shrimp Shack, a name that was hard to say but easy to love, thanks to his signature fried-shrimp recipe. For 30 years, he continued delighting customers and living his dream, minus the part where he could fly, until 1976, when health issues forced him to close the restaurant. A few years later, a local truck driver and food-service veteran by the name of Frank took over, renaming the place Frank's Chicago Shrimp House. Under the Navy cook's tutelage, he learned everything there was to know about the shrimp and seafood business, and enjoyed the same success through the golden-fried shrimp and seafood of his predecessor. Today, his daughters are at the helm, keeping tradition alive and well at four locations throughout the Chicagoland area. At those restaurants, they fry up the classics and mix it up with frog legs and New Orleans–style fried shrimp, pairing the crispy morsels with classic sides such as hush puppies, cole slaw, and french fries.
Cindy Espinosa has cooked almost every dish on the menu at Nellie’s (2458 W. Division St.), the Humboldt Park luncheonette she co-owns with her husband, Pablo. Yet she’s never attempted mofongo, a dish of mashed fried plantains that’s a Puerto Rican tradition.
“I see it being made,” she said. “I know how it’s made, but I’ve never tried it.”
It’s easy to see why. The cooking process, which I watched unfold in Nellie’s kitchen, is pretty involved, with a lot of hand-mashing and frying. “It’s more of a Friday-night dinner type of thing,” Pablo said. “You might eat it once a month at home.”
Yet the final result—a dome of fried plantain that diners can moisten with a dip into housemade chicken broth—is worth the work. Here’s how Cindy and Pablo’s cook, Carmen, makes it.
Carmen first peels and chops green plantains, the same fruits used in the restaurant’s jibaritos and tostones. According to Pablo, the restaurant goes through a crate of about 50 green plantains every week.
Then Carmen tosses them into a deep-fryer with some chopped tocino, or pork lard. When the lard has cooked down to a salty, crispy crunch, she dumps it and the plantains into a type of mortar and pestle called a pilon. “Every Puerto Rican household should have one,” Cindy said. The pilon’s concave bottom is what gives a serving of mofongo its distinctive dome-like shape.
In Puerto Rico, you see “all types of sizes” of pilon, Pablo said. That includes some as large as a butter churn, which sit on the floor. Nellie’s is a tabletop model, about 6 inches tall, wooden, and covered in carvings. It makes only one portion of mofongo at a time, which can make things hectic for Carmen on a busy weekend day. (All that mashing “takes an arm,” Cindy said.)
Making mofongo to order gives the staff flexibility to tailor each serving. For instance, Carmen can leave out the tocino to make a vegetarian version of the dish. (Both Espinozas have been vegetarian for a year and a half.) Other versions on the menu include iterations with shrimp in place of tocino or with a mound of chicken, shrimp, or steak nestled inside the dome. Mofongo can also be a side order to fried chicken (chicharron de pollo) or fried pork.
I get to sample the classic, main-course version.
The mofongo dome appears next to a small silver tureen filled with housemade chicken broth for dipping. There is still a big chunk of meat and bone floating in it, as well as a big, soft carrot that I devour, savoring its umami flavors. Moistened with a little broth, the green plantains lose their fibrous dryness to become melt-in-your-mouth comfort food; the bits of tocino provide an occasional kick of salt.
I send a mental thank-you to Carmen’s arm for providing this food. I hope it was worth the work.
Photo credit: Andrew Nawrocki, Groupon
Clockwise from top: Birria in action—rich, briny consommé and tender goat meat, stewed for hours with bay leaves, cinnamon, and other spices. // Ceramic bowls absorb the birria's heat, keeping the broth warm throughout meals. // When Rick Bayless recommended Birrieria Reyes de Ocotlan to "Esquire" magazine, he described the eatery’s birria as "full of flavor, incredibly homey and satisfying."
In Ocotlán in Jalisco, Mexico, the temperature rarely dips below 40 degrees. That's mild by Chicago standards; however, when the Reyes family immigrated 2,000 miles from Ocotlán to Chicago, they brought with them a recipe that would prove thoroughly compatible with the colder weather. That recipe is birria—a savory stew made by simmering goat meat for hours with herbs and spices. On a cold day in mid-March, I made a trek across town to the family's Pilsen restaurant, Birrieria Reyes de Ocotlan, to taste it myself.
As soon as I entered the eatery, I smelled the warm, rich aroma of simmering goat meat. Goats were also present in the decor: miniature replicas decorated shelves and cupboards, and a mounted goat head kept watch over the booths, a toothpick dangling humorously from its lips.
After I ordered birria at the counter, a server presented me with three dishes. The smallest held pickled onions and lime wedges, which are traditional birria condiments, and an oblong basket cradled warm, fresh tortillas. The largest bowl brimmed with rich, briny consommé, chopped onions and cilantro, and hunks of tender goat meat.
The first spoonful of broth tasted bright and smoky with hints of ancho peppers and cinnamon. I separated a piece of goat meat with light pressure from my spoon. Leaner than beef, the meat still had pieces of bone inside, which infused the meat with the flavor of their marrow. The crisp onions and fragrant cilantro stood out against the birria's savory elements to create a harmony of flavors that was especially comforting on a cold day.