Fresh from the oven every time, the insanely-cheesy slices at Old Chicago have visitors hooked on five-star reviews.
Old Chicago knows how to make gluten-free and low-fat fare taste great, so stop by for a healthy (and flavorful) bite.
Unwind with a glass of wine or cocktail with your meal — this pizzeria has a wonderful selection of drinks to accompany your dinner.
The whole family can enjoy a meal at this pizzeria with its kid-friendly fare.
Hop online in no time using Old Chicago's free wifi.
At Old Chicago, you won't have to wait for your large or small group to be seated.
Take it nice and easy at Old Chicago, where casual dress is the rule of the day.
Hosting a swanky shindig? Call up Old Chicago for their catering services.
At this pizzeria, you can work your arms a little. Pick up the food yourself and carry it out.
Old Chicago is centrally located near many parking lot options.
For those who prefer to travel by bike, Old Chicago is a great option due to its generous bike parking options.
Prices at Old Chicago are moderate — most diners plunk down about $30 per meal.
All major credit cards are accepted, including Visa, MasterCard, Discover, and American Express.
Morning, noon, or night, you can head on over to Old Chicago since they serve breakfast, lunch, and dinner.
Some people say that if you've had one pizza, you've had them all. Diners who've tried Old Chicago's pizza say it is the absolute best.
For a casual meal that is highly-rated, look no further than Old Chicago's pizza.
For just about the best pizza around in a cool atmosphere, Old Chicago is serving up the right pies for you and your company.
When you need a quick dinner option for the whole family, stop by Old Chicago and enjoy a hot and fresh pizza.
When the weather's warm and it's dad's turn to cook, all eyes turn to the grill, where burgers and dogs will soon be sizzling. From their kitchen in the food court at Woodland mall, the cooks at Dad's Classic Grill turn this summertime rite into a year-round treat. This hearty burger joint boasts a full menu of dad-approved eats, from the previously mentioned hamburgers and hot dogs to grilled chicken and pulled pork sandwiches. Read on to learn more about each menu item:
The Burgers: Each burger begins with a quarter-pound all-beef patty hand-packed by Dad's cooks. Next comes slices of melty cheese, and fresh toppings including the classic trio of lettuce, onions, and tomatoes. The whole thing comes together between a freshly baked brioche bun. Feel free to come hungry, too; burgers come in single, double, and triple configurations.
The Hot Dogs: These all-beef franks pair well with classic condiments such as mustard, onions, and pickles, and can even be topped with fancier accompaniments such as chili or bacon.
The Sandwiches: In addition to burgers and dogs, Dad's also specializes in sandwiches featuring seasoned grilled chicken and vinaigrette-marinated pulled pork.
The Tots: Forget fries. Dad's Classic Grill throws 5oz patty Tater tots which can be loaded with chili, cheese and/or bacon or have their favorite seasoning shaken onto it with BBQ, ranch, buffalo or our in house seasoning-classic.
The Cookies: Finish up your meal with a few freshly baked chocolate chip cookies courtesy of Otis Spunkmeyer.
Whether you prefer sausage, 'roni, or all-around veggie, Uccello's Ristorante's easy-to-please pizza has fans dishing out top-notch ratings.
Find time to peruse the wine list here — this pizzeria offers a variety of drink options.
Got kids? No problem at Uccello's Ristorante! This pizzeria is a fantastic spot for families to dine together.
Take advantage of great beer and tasty bites when you stop by for happy hour.
Need to catch up on some work or the latest news? Get online at Uccello's Ristorante with their complimentary wifi.
On warmer days, take advantage of Uccello's Ristorante's outdoor seating.
Those searching for a quiet dinner scene may have better luck elsewhere, as the pizzeria tends to get rather noisy.
Uccello's Ristorante honors a business casual dress code, so formal wear can be left behind.
A catering menu is also available if you're looking to dazzle the guests at your next shindig.
Feeling a little shy? Carryout is available.
The restaurant is within walking distance to a number of parking options.
Prices are a bit on the higher side, so this might be a good pick for a special night out.
For talk-of-the-town pizza, Uccello's Ristorante is your pizzeria. Stop by for a slice or two and judge the ratings for yourself.
For a casual meal that is highly-rated, look no further than Uccello's Ristorante's pizza.
For just about the best pizza around in a cool atmosphere, Uccello's Ristorante is serving up the right pies for you and your company.
So for a hot slice of mouthwatering flavor, Uccello's Ristorante is the place for you.
Get your fill of first-class tacos, tamales, enchiladas, and more at On The Border Mexican Grill and Cantina, an excellent Mexican spot revered by fans as one of the best.
This restaurant also operates a bar, so a round of drinks with dinner is not out of the question.
This restaurant is a terrific spot for families to gather with its kid-friendly ambience and menu.
On The Border Mexican Grill and Cantina's private rooms are a great venue to host any occasion.
Up for grabs (and free of charge) is On The Border Mexican Grill and Cantina's wifi.
Dine out in the open during On The Border Mexican Grill and Cantina's summer season when patio tables are available for use.
Everyone will feel comfortable dining at On The Border Mexican Grill and Cantina, where business casual attire is standard.
On The Border Mexican Grill and Cantina will even bring the amazing food from their kitchen to yours.
Or, take your grub to go.
Drivers will embrace the parking lot located next door to On The Border Mexican Grill and Cantina.
Prices are reasonable, with a typical meal running under $30.
Experience the best flavors of Mexico when you try the highly-rated cuisine at On The Border Mexican Grill and Cantina.
Spice up your every day with delicious Mexican food at On The Border Mexican Grill and Cantina.
So visit On The Border Mexican Grill and Cantina today and discover the latest and greatest Mexican food trends.
Wing Heaven's slogan—"only the best chickens get in!"—might be funny, but they're completely serious about their food. Whether they're whipping up their namesake dish, a catfish fillet, or a heaping plate of mac and cheese bites, cooks take care to craft delicious and filling comfort food. Their vital stats tell their story best.
Wing Heaven by the Numbers
More than a million: The number of chicken wings cooked and sauced over the years.
100: The number of wings in the largest serving size listed on the menu.
23: The number of specialty wing sauces patrons can pick from. That includes four intensities of hot sauce, teriyaki sauce, and sweet raspberry-pepper sauce.
9: The number of seasoning mixes patrons can shake onto the eatery's sides, such as bacon and cheese wedges served by the pound.
5: The number of non-chicken meats the team cooks up, including catfish, shrimp, and Polish sausages.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
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