Fresh fare can be found at Captain Tom's Seafood Restaurant, where visitors seek to sample every seafood dish on the menu.
Serving the opposite of low-fat fare, Captain Tom's Seafood Restaurant is perfect for people who want to indulge.
Whether you have something to celebrate or just need something to take the edge off, the drink menu at Captain Tom's Seafood Restaurant won't disappoint.
Both the young and the young-at-heart will dig the family-oriented menu and ambience at Captain Tom's Seafood Restaurant.
Plan your next big gathering at Captain Tom's Seafood Restaurant — patrons will appreciate the spacious interior, and there's even a private room for special occasions.
Diners who appreciate a no-frills environment come to Captain Tom's Seafood Restaurant in jeans and a hoodie.
You can also have Captain Tom's Seafood Restaurant cater your next event.
Or, take your food to go.
For drivers, a nearby lot is available for use.
An average meal at Captain Tom's Seafood Restaurant will set you back about $30.
At Captain Tom's Seafood Restaurant, you can pay with Visa, MasterCard, Discover, American Express or any other major credit card.
For a down-home Southern feast, J. Peppers Southern Grille has got you covered.
Low-fat choices are not featured on the menu
this place serves the real deal.
Drinks are also on the menu here, so patrons can start the night off right.
Little ones are just as welcome as their parents at J. Peppers Southern Grille.
J. Peppers Southern Grille can provide comfortable seating options for parties of any size.
The patio tables outside of J. Peppers Southern Grille are the perfect spot for a summer meal.
Drift away from stuffy dress-code conventions and dine in comfort at J. Peppers Southern Grille.
Dining out isn't your only option here — pickup is available, too.
Parking is provided in a nearby lot, so diners can easily walk to and from their cars.
Store your bike safely at one of the main bike racks near J. Peppers Southern Grille.
You can take it easy on your wallet at J. Peppers Southern Grille — prices are generally less than $30 per person.
The restaurant serves breakfast, lunch, and dinner, but it's the dinner menu that really draws the crowds.
At Don Juan's Mexican Restaurant — a relaxed Mexican restaurant — you can enjoy a classic margarita and bottomless chips and salsa.
Go ahead and bring your rug rats with you — this restaurant has kid-friendly food and seating.
Don Juan's Mexican Restaurant provides seasonal outdoor seating — be sure to grab a chair before it's too late.
Take note that the restaurant can get a bit loud, so vocal cords and eardrums should be in tip-top shape.
For the tastes of Don Juan's Mexican Restaurant from the comfort of your next party, the restaurant also offers catering services.
Want to enjoy this restaurant without the wait? Get it to go.
Pull into one of the many parking spaces nearby if you choose to drive to the restaurant.
At Don Juan's Mexican Restaurant, you can pay with any major credit card.
So kick back and enjoy some delicious Mexican food at Don Juan's Mexican Restaurant.
You can explore a new and innovative side of Mexican cuisine when you opt to dine at the highly-rated Don Juan's Mexican Restaurant.
For Mike and Terry Schneider, opening the first Loop Pizza Grill franchise more than two decades ago was a culinary hail-mary. The Schneiders had struck gold with their first foray into the restaurant industry—Jacksonville's
popular Applejacks franchise—but that success did not follow them when they expanded to a second location. Saddled with unused kitchen equipment, they came up with a bold idea: double down and create the perfect pizza place.
The Schneiders knew that pizza joints were magnets for the young and hurried crowd, so they set out to craft a menu that would also appeal to the discerning palate. They stocked their kitchen with hand-picked ingredients and used real china to plate their pizzas, fire-grilled burgers, and salads. The couple's gamble paid off and The Loop Pizza Grill was a hit—and it still thrives today. Since opening its first spot in 1988, The Loop has popped up in 14 locations in two states, much like a pizza delivery boy with a very fast bike.
If you're in the mood for comfort food, enjoy a cheeseburger with a mound of golden fries at burger house McDonald's.
McDonald's knows how to make gluten-free and low-fat fare taste great, so stop by for a healthy (and flavorful) bite.
Gather up your friends, coworkers or family members and head to McDonald's for a group meal.
A tad noisy, the burger joint is well-suited for those who don't mind a little extra hustle and bustle.
Feeling a little shy? Carryout is available.
McDonald's has easy parking nearby for diners who wish to drive.
Wake up early to catch a bite of McDonald's' breakfast, or swing by later for some tasty lunch or dinner.
Whether you're a party animal or an early riser, the burger joint will be open to serve you 24 hours a day.
So go ahead and treat yourself to a juicy, mouthwatering burger from McDonald's and satisfy your hunger.
For a creative and innovative burger filled with endless flavors, look no further than the highly-rated McDonald's.
Fill up on fare from Sixty Six Pizzeria Grill and Bar and get a taste of the Kernersville neighborhood.
Toast your evening out at this restaurant with a glass of beer or wine from their lengthy drink list.
Parents, bring your kids along to this restaurant, where you'll find a family-friendly menu and ambience.
Volume at this restaurant can reach upper decibels, so come prepared to raise your voice to be heard.
Carry-out is also available for those who prefer to enjoy this restaurant's cooking from the comfort of their own home.
Driving to Sixty Six Pizzeria Grill and Bar? Check out the nearby parking selections and park with ease.
Sixty Six Pizzeria Grill and Bar's diners can store their bikes safely at the rack around the corner.
Prices are downright affordable at Sixty Six Pizzeria Grill and Bar, with most items well under the $15 mark.
At Sixty Six Pizzeria Grill and Bar, you have the option of paying by major credit card.
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