Find delicious sandwiches at other American favorites at Mother's Day Restaurant.
Guess what? Mother's Day Restaurant serves food that's free of gluten and low in fat, so everyone can find something that tastes and feels great.
Parents, bring your kids along to this restaurant, where you'll find a family-friendly menu and ambience.
Need to catch up on some work or the latest news? Get online at Mother's Day Restaurant with their complimentary wifi.
Be prepared to raise your voice, though — the restaurant can get noisy.
Don't be afraid to enjoy your food on the go — this restaurant offers takeout for your busy schedule.
Catering from Mother's Day Restaurant will take your party to the next level.
Mother's Day Restaurant's diners can park in a neighboring lot just seconds away.
Mother's Day Restaurant offers outdoor bike racks for cyclists.
For great dishes that fall smack dab in the middle when it comes to price, Mother's Day Restaurant is a reasonable option for diners of different budgets.
At Mother's Day Restaurant, you can quickly and safely pay with any major credit card.
The breakfast menu at the restaurant draws rave reviews, though you can also stop by for lunch or dinner.
Stop what you're doing and pay a visit to Mother's Day Restaurant's restaurant today.
When you're in need of a casual night out, head to Mother's Day Restaurant and enjoy some great American classics.
The chefs at Sawa's Old Warsaw Restaurant know how to prepare tasty, gluten-free and low-fat meals.
Pick your poison and toast your evening — drinks are also served here.
Got kids? No problem at Sawa's Old Warsaw Restaurant! This restaurant is a fantastic spot for families to dine together.
Private rooms make any group feel like VIP guests at Sawa's Old Warsaw Restaurant.
Make plans ahead of time and reserve a table to avoid the wait.
Head to Sawa's Old Warsaw Restaurant in comfort, where attire is business casual.
A catering menu is also available if you're looking to dazzle the visitors at your next shindig.
If time is of the essence, this restaurant's take-out option may be a better fit.
At Sawa's Old Warsaw Restaurant, diners can score a guaranteed parking spot close to the restaurant.
Sawa's Old Warsaw Restaurant's diners can store their bikes safely at the rack around the corner.
Want top-notch taste for less than top-dollar prices? Sawa's Old Warsaw Restaurant s mid-range cuisine is sure to satisfy on both fronts, where pennies stretch into perfectly seasoned platters.
Come taste the latest and greatest trends of Poland at Sawa's Old Warsaw Restaurant.
Find just the right amount of sweet and sour on the menu at New Hong Kong Restaurant, a highly-acclaimed Chinese joint that has foodies talking nonstop.
New Hong Kong Restaurant is a local eatery that serves up both gluten-free and low-fat dishes.
This restaurant is more than willing to accommodate families, so kids are welcome to tag along.
Be sure to make reservations so you can get seated right away.
Can't find your khakis? No problem! Throw on a pair of your most comfortable jeans and you'll blend right in at New Hong Kong Restaurant.
This restaurant lets you stop by or stay home for your food.
Can't get enough of New Hong Kong Restaurant's tasty dishes? They also offer a catering service for parties and events.
At New Hong Kong Restaurant, free parking is offered on the whole block.
Your tab at New Hong Kong Restaurant will generally run you about $30 per person.
You can stop by at almost any time, since New Hong Kong Restaurant offers breakfast, lunch, and dinner.
For an upscale take on traditional Chinese cuisine, look no further than New Hong Kong Restaurant.
Discover all your new favorite Chinese dishes at New Hong Kong Restaurant today.
Find fresh meat and cheese at Vesuvio Bakery, a go-to deli that's sure to impress.
Sit outside when the weather is fine — Vesuvio Bakery has a lovely patio to enjoy a warm day.
No need to gussy up for a trip to Vesuvio Bakery, where patrons dress for comfort and fun.
Impress the patrons at your next gathering by calling in Vesuvio Bakery for catering.
Ordering food? You can pick it up yourself!
Don't spend time searching for parking — guests are welcome to use the adjoining lot.
Prices at Vesuvio Bakery are super affordable.
So the next time you're looking for delicious items from a classic deli, Vesuvio Bakery has you covered.
Don't deprive your taste buds, see what the buzz is about at Vesuvio Bakery.
Let that sweet tooth take control. Vesuvio Bakery is waiting with some of the best baked goods in town.
Bill's Pizza Place's cheesy goodness cannot be beat — this mellow establishment has perfected the art of pizza.
Life is all about choices, and they are not limited here with plenty of gluten-free and low-fat dishes.
Little ones are free to make a mess at this pizzeria, where the whole family is invited to dine.
Cut out wait times and book a table ahead of time.
It's been too long since you've had a great meal at home. Order takeout or delivery from this pizzeria and enjoy!
Drivers can find parking right by the pizzeria, so don't forget your car keys.
Bill's Pizza Place offers outdoor bike racks for cyclists.
If you're looking for a relaxed space to enjoy a pizza with friends, be sure to stop in at Bill's Pizza Place.
So round up the whole family and head on over to Bill's Pizza Place for a tasty pizza pie.
Head chef and Chicagoland native Jason Korinek dedicates his kitchen to crafting contemporary versions of familiar Italian dishes with seasonal ingredients. A wood-fired oven bakes sandwiches and Neapolitan pizzas to a golden crisp, and the chefs add homestyle flavors to the menu by making italian sausage, pesto, and ricotta gnocchi in-house. Aside from these traditional approaches to Italian cuisine, the chefs also adopt a more modern stance by grilling salmon on cedar planks and creating fiber-optic strands of linguini.
The rustic and contemporary influences extend to the bold decor, which echoes the ambience of a faux cottage. A wrought-iron chandelier dangles from the vaulted ceiling and eclectic patches of exposed brickwork poke through the walls.
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.