A&W Restaurant serves American-style cuisine in the middle of Hobart's Hobart district.
No need to dress up for a trip to A&W Restaurant — the casual restaurant encourages laid-back attire.
Drivers will find parking not far from the restaurant.
Keeping dinner under $20 is no small feat, but it is entirely possible at A&W Restaurant.
So when you're on the market for some great American cuisine, check out A&W Restaurant.
Deemed "pizza of the year" every year by T's Pizza Inc.'s loyal fans, this deliciously-cheesy pizza will have you reaching for seconds, thirds, and even fourths.
T's Pizza Inc. will keep those with dietary needs happy with a menu filled with gluten-free and low-fat items.
Whether you have something to celebrate or just need something to take the edge off, the drink menu at this pizzeria won't disappoint.
Warm weather brings out T's Pizza Inc.'s highly coveted patio seating.
No need to be formal, business casual will pass.
You might have thought your order was a tough decision, but you still have one more. Delivery or carryout?
Hosting a swanky shindig? Call up T's Pizza Inc. for their catering services.
At T's Pizza Inc., service is a priority. That why we provide parking spaces on site.
A mid-priced establishment, T's Pizza Inc. offers meals that typically cost about $30 or less.
Some people say that if you've had one pizza, you've had them all. Diners who've tried T's Pizza Inc.'s pizza say it is the absolute best.
Whether you're in the mood for a slice of pizza or a whole pizza pie, T's Pizza Inc. has you covered.
For tasty Mexican fare, Hobart's Agave Mexican Restaurant is hard to top.
At Agave Mexican Restaurant, you can enjoy healthy and flavorful menu items.
Whether you have something to celebrate or just need something to take the edge off, the drink menu at this restaurant won't disappoint.
Agave Mexican Restaurant is well-known for being able to seat large parties.
Be sure to make reservations so you can get seated right away.
Not a popular place for dress-up dining, most Agave Mexican Restaurant patrons come in casual attire.
The restaurant also offers catering if you want to bring the flavors of Agave Mexican Restaurant to your next party or event.
Takeout and delivery are also available, so you can just do you.
Agave Mexican Restaurant is located in a prime location surrounded by various parking options.
Cyclists are in luck. Agave Mexican Restaurant provides bike parking.
All major credit cards are accepted.
So head on over to Agave Mexican Restaurant for a tasty meal and keep up with the latest and greatest trends in Mexican cuisine.
Whether you prefer your meal mild or with a spicy kick, the top-rated Mexican fare at New Chicago's San Pedro's hits a home run with each and every order.
Beer, wine, and more are also available from this restaurant's extensive drink list.
At San Pedro's, you can dine with your immediate family and your extended family due to the easy seating for large parties.
That's right! San Pedro's will bring their delicious food to your house for any occasion.
Drivers can make use of the parking lots near San Pedro's.
At San Pedro's, you can score inexpensive fare and leave with a full stomach.
The 21st-century is here at San Pedro's. Enjoy our emerging cashless society by paying with any major credit card!
Wake up early to catch a bite of San Pedro's' breakfast, or swing by later for some tasty lunch or dinner.
So head to San Pedro's, where you can expect nothing less than the highest rated Mexican cuisine.
So treat yourself to something new for lunch or dinner and taste the trends of Mexico at San Pedro's.
Come to Bright Spot Restaurant for a sandwich and side — this eatery serves American cuisine everyone will love.
Bright Spot Restaurant will keep those with dietary needs happy with a menu filled with gluten-free and low-fat items.
Bright Spot Restaurant caters to all party sizes, both large and small.
Love the food so much you want to serve it at your next soiree? No problem — Bright Spot Restaurant offers catering.
Carry-out is also available for those who prefer to enjoy this restaurant's cooking from the comfort of their own home.
Parallel-parking experts can find room on the street, though patrons also have access to the restaurant's adjoining lot.
You'll need a couple Andrew Jacksons for a visit to Bright Spot Restaurant — they only accept cash.
Stop by for three square meals a day — Bright Spot Restaurant serves breakfast, lunch, and dinner.
Isn't it time you indulged in the old classics of American food? Stop by Bright Spot Restaurant to have a bite of deliciousness.
Fresh from the oven every time, the insanely-cheesy slices at J and J's Pizza Shack have visitors hooked on five-star reviews.
The gluten-free and low-fat fare at J and J's Pizza Shack will leave you happy and full.
Slip into something more comfortable before dining at J and J's Pizza Shack, where dress code calls for business casual.
You want food. You can take it or we'll leave it — just as simple as that. Let us know your preference.
That's right! J and J's Pizza Shack will bring their delicious food to your house for any occasion.
At J and J's Pizza Shack, service is a priority. That why we provide parking spaces on site.
You'll typically spend about $30 per person to dine at J and J's Pizza Shack, so plan your budget accordingly.
Some people say that if you've had one pizza, you've had them all. Diners who've tried J and J's Pizza Shack's pizza say it is the absolute best.
So if you're craving a delicious, hot slice of pizza, be sure to stop by J and J's Pizza Shack.
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
To many Chicagoans, the neighborhoods south of Roosevelt Road seem to be a culinary wasteland. To Jimalita Tillman, Chicago native and executive director of the Harold Washington Cultural Center and Performing Arts Theatre (4701 S. Dr. Martin Luther King Jr. Dr.), fine-dining opportunities definitely exist on the South Side—if you give them a chance.
Because many of these restaurants depend on word of mouth, Tillman said, the advertising budgets of their more northern competitors often trump their oral marketing, and so she often spends “all day” giving South Side restaurant recommendations to area visitors and theater-goers.
“There are many great places [to eat] throughout these areas,” she said. “It really depends on what you’re in the mood for.”
And if you're in the mood for a little musical and cultural Chicago history to pair with your meal, you don't have to travel far from the landmark arts center. The Harold Washington Cultural Center, in the former location of the historical Regal Theater where the likes of Ella Fitzgerald once performed, is right in the heart of the Black Metropolis—a region marked by the culture and Southern-inspired music scene that developed during the Great Migration. Today, Bronzeville is still flavored with leftovers from its swinging past.
To savor alongside your meal, we paired each of Tillman’s restaurant recommendations with a few musical, historical, and cultural tidbits.
4655 S. Martin Luther King Jr. Dr., Chicago, IL 60653
It’s the quick and personable service that makes this gourmet hot-dog eatery a standout, Tillman said. Of course, Chef Cliff Rome serves the usual Chicago-style hot dog, but it’s the varied wiener and burger options he creates that color H-Dogs’ menu with the fine-dining flair he perfected while studying in Paris. The Healthy Hound—a grilled veggie dog with sprouts, roasted peppers, red onions, and cucumbers—sits alongside salmon burgers, turducken sausages, and portobello-mushroom sandwiches without the least bit of tattletaling or fighting over who had the mustard first. Sweet-potato or truffle fries complete the gourmet-on-the-go experience.
Bite of History: The gourmet hot-dog diner sits in a historical building that was once known as 47th Street Marketplace. Before a 2010 fire destroyed the building, it was considered a symbol of the revitalization of Bronzeville and housed Tillman’s Spoken Word Cafe—one of the original hosts of HBO’s Def Poetry series hosted by hip-hop artist and actor Mos Def.
2. Pearl’s Place
3901 S. Michigan Ave., Chicago, IL 60653
“I’m a breakfast head,” said Tillman—as are many in the crowd of diners waiting to get inside for brunch on any given Sunday. The kitchen cooks up a mix of Southern and soul food—yes, there’s a difference—but Pearl’s Place sprinkles it with the right amount of creole flavor. After sampling Pearl’s juicy yet crispy fried chicken, sautéed salmon croquettes, or all-day breakfasts of vegetable omelets or homestyle pancakes, it seems only right to finish with a bite or two of peach cobbler or sweet-potato pie.
Bite of History: The interior decor, with album jackets and vinyl records lining the walls, features a photo story of the neighborhood’s jazz and blues history with jazz legends Louis Armstrong, Duke Ellington, and Lena Horne—all of whom graced the stage at the Regal Theater during Bronzeville’s musical heyday.
3. Norman’s Bistro
1001 E. 43rd St., Chicago, IL, 60653
The bistro’s entrees—including vegetable confetti ravioli, smoked cranberry salmon, and the Great Duck burger—offer an upscale taste-bud experience at “South Side prices,” Tillman said. From the food to the decor, presentation is an art in this sleek and classy spot featuring creole-inspired American food with a Brazilian flair. In the exposed-brick, art-filled wine bar, sommeliers pour from an extensive list of wines. Separate from the dining room, the intimate setting of the bar creates an ideal spot for the happy-hour crowd.
Bite of Culture: On Sundays at 9 p.m., the bistro hosts a live jazz jam session. Or make an appointment and walk over to Gallery Guichard—housed in a turn-of-the-20th-century Italiante row house—to peruse its African-diaspora art and blown glass, sculptures, and photography by local as well as international artists.
Photography by Andrew Nawrocki.
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.