If you're on the market for a new bicycle, Fifth Division Market in Cross River has some affordable and trendy bike options.
From sandwiches to salads, Fifth Division Market serves up a wide array of healthy and tasty deli options.
When you want to cook chicken to juicy perfection, you're going to want to advantage of the oil offered here, and what's more? They also offer vinegar to transform your other creations.
Stay refreshed no matter where you are! Water is available at Fifth Division Market.
Next time you're in a rush, check out the amazing TV dinners available here to get you going out the door.
Purchase some new spices and seasonings from here and treat yourself to a fun and creative night cooking in the kitchen.
Grab a loaf of bread from Fifth Division Market and make your sandwich just the way you like it.
Start your long and busy work week off on the right foot with a tasty and energizing coffee or tea from Fifth Division Market.
For mouthwatering meats at an affordable price, head over here and get a bang for your buck.
The drinks available here are a great way to restore your body's natural balance, so start sipping.
Produce like this is not just nutritious...it's delicious, too!
Feeling hungry? Canned food from Fifth Division Market makes for a quick and tasty breakfast, lunch, or dinner option.
For that bowl of crunchy goodness, cereal is a winner for breakfast, lunch, and dinner!
Going on a picnic or thirsting for a tasty sandwich? Why not go to Fifth Division Market and pick one up for lunch or dinner!
For baked goods that are as delicious as they are fluffy, don't forget to pick up some fresh ingredients to make sure your creation hits it out-of-the-park.
If you're a lover of all things dairy, help yourself to some great products at Fifth Division Market for all your protein and calcium needs.
From freshly baked pastas to packaged noodles, Fifth Division Market has all of your pasta necessities.
Planning a movie night? Stock up on all of your favorite snacks and munch and crunch all night long.
Keep some frozen food from here on hand and pop it in the microwave or oven when you need a quick and easy meal.
Health-conscious eaters will love the wide selection of fish on hand.
Find parking easily in one of their many available spaces.
Ready for that new bike? Stop in and check out the awesome selection at Fifth Division Market.
Cuisine Type: Italian
Most popular offering: Tagliatelle bolognese
Delivery / Take-out Available: Takeout only
Alcohol: Full bar
Number of Tables: 11–25
Outdoor Seating: No
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: For a quite and more relaxed setting, visit us on the weekdays for dinner or any day for lunch.
Q&A with Maurizio, Owner
In your own words, how would you describe your menu?
Food doesn't need to be complicated in order to taste good and nourish the body and soul. In fact, we believe quite the opposite at Sette E Venti, instead focusing on mastering the core ideals behind a good, satisfying meal. Our authentic Southern Italian cuisine begins with fresh ingredients. Our herbs, produce, meat, and seafood are handpicked by our chosen distributors to ensure quality. Heart and soul are poured into every phase of your meal, from its initial composition in the kitchen by our renowned chef, to when a member of our knowledgeable and accommodating wait staff delivers it your table. We are proud to also offer the community fresh whole-wheat and delicious gluten-free options to complement our growing list of decadent homemade pastas.
What is one of your most popular offerings? How is it prepared?
One of our most popular offerings is the tagliatelle bolognese: our signature tagliatelle pasta topped with a delicious ragout of veal, pork, mortadella, fresh plum tomatoes, and seasoned spices, all slowly cooked to ensure top-quality taste.
Is there anything else you want to add that we didn't cover?
We are the new guys on the block and we will strive to leave a lasting impression on this lovely community. Our goal first and foremost is to please the customer and to make sure everyone goes home with a smile and a full stomach.
Whether you're dressing a salad or cooking up a storm, oil and vinegar are essential kitchen items, so make sure you have an ample amount on hand.
Whether you're hitting the gym or just running errands, water keeps your energy up and your body moving. Make sure to hit the shelves at Seahawk for some hydration while you're on the move.
The best kept dinner secret is available here when you take advantage of the convenience of adding frozen food to your diet.
People can't get enough of the drinks here that take refreshment to the max.
You'll want to taste the exquisite meats available at this location.
For breads, cookies, cakes, and pies that will blow your mind, are couple extra sweet ingredients are kitchen must-haves.
When you have a hunger craving in between meals, these snacks will come in handy.
Skip the hassle of baking your own bread and pick up a freshly-baked loaf from Seahawk.
For dairy lovers out there, this store does dairy right, so make sure to pick up some on your next trip.
Loaded with essential vitamins and minerals, the produce from this store will give you the energy your body needs.
Pop one of these TV dinners into the microwave, and you'll be ready to relax in front of the TV.
Pick up some of their quality seasonings and spices for a delicious meal that packs a ton of flavor.
When you're looking for a caffeine fix, Seahawk has the best coffee and tea to get you going.
Keep your whole family healthy and full with a selection of tasty canned good items from Seahawk.
Pick up some fresh and tasty pasta from Seahawk and slurp your way to happiness.
Packed with essential nutrients, be sure to try walk away with some delicious fish for dinner.
If rushing out the door is your morning routine, be sure to pick up a box of cereal for a quick and easy breakfast solution.
Don't fret! Parking options are readily available near Seahawk.
The name says it all at Global Grill, where Chef Myong's innovative culinary style manages to transcend both borders and traditions. Above all else she values the integrity of her ingredients, including sustainably grown produce, locally raised meats, and freshly caught Bronzino and Orata that are flown in from Greece overnight. Every recipe she creates accentuates the naturally vibrant flavors of these ingredients, a feat which she accomplishes by using an internationally-inspired spice rack. Rather than constrain herself to the culinary style of one culture, she adopts an approach that incorporates flavors from every corner of the compass. In addition to garnering a handful of Westchester Magazine's "Best Of" awards in recent years, Global Grill also earned praise from The New York Times for its cuisine's freshness and staff’s attention to detail.
A razor-sharp sense of balance is evident throughout the seasonal menus. Crispy Hudson Valley duck arrives with a rum-apple-apricot-chili compote and cider reduction, using the tension of sweet, savory, and spicy to create a distinctive entrée that has endured as a crowd favorite. Chef Myong's organic, Korean-style fried chicken achieves an extra layer of flavorful depth by soaking in a spicy brine, and the miso-marinated Chatham Cod with forbidden black rice and exotic mushrooms lend a hearty-yet-balanced contrast to the fish's bright citrus gloss. Beyond its main fine-dining menu—which comprises an impressive number of gluten-free options—Global Grill also features a selection of tapas-style small plates that Chef Myong updates whenever she receives a new flash of inspiration or a particularly intriguing ingredient from the market.
If cooking isn't on the agenda, the perfect pie awaits you at Old Stone Trattoria Brick Oven Pizza and Cafe, where customers praise the pizza like no other.
Bring the whole clan to this pizzeria — kids and parents will love the menu and ambience here.
You might have thought your order was a tough decision, but you still have one more. Delivery or carryout?
Take the comfort of your own home and add great grub from Old Stone Trattoria Brick Oven Pizza and Cafe to create the perfect night.
Take advantage of the quick and easy parking near Old Stone Trattoria Brick Oven Pizza and Cafe.
Old Stone Trattoria Brick Oven Pizza and Cafe offers parking for all diners, including those who travel by bike.
Want top-notch taste for less than top-dollar prices? Old Stone Trattoria Brick Oven Pizza and Cafe s mid-range cuisine is sure to satisfy on both fronts, where pennies stretch into perfectly seasoned platters.
Everyone's talking about Old Stone Trattoria Brick Oven Pizza and Cafe. Find out why when you treat yourself to a delicious pizza pie.
High-quality pizza is waiting for you at Old Stone Trattoria Brick Oven Pizza and Cafe, so find out what all the fuss is about and get your hands on a cheesy slice of deliciousness.
Old Stone Trattoria Brick Oven Pizza and Cafe cooks up great, casual pizzas just how you want them: delicious and scrumptious.
So when you need a quick solution for lunch or dinner, stop by Old Stone Trattoria Brick Oven Pizza and Cafe and enjoy a hot and tasty pizza.
Come see why the Italian food at Old Stone Trattoria Brick Oven Pizza and Cafe is well worth the price.
You don't need a plane ticket to experience all the best flavors of Italy. They're all under one roof at Old Stone Trattoria Brick Oven Pizza and Cafe.
The fresh, homey fare at Cafe of Love harkens back to traditional pub cooking while incorporating some nouveau cuisine elements.
BYOB lovers will give Cafe of Love an A rating.
This restaurant also provides alcohol, so diners don't have to worry about bringing their own bottle.
This restaurant is great for families with kids.
Dine out in the open during Cafe of Love's summer season when patio tables are available for use.
Cafe of Love has a large dining room, making it easy to seat large parties.
If dinner and a movie are on the agenda, reservations are recommended for a timely night out.
No suit, no problem! The dress code at laid-back Cafe of Love is ultra casual.
Carry-out is also available for those who prefer to enjoy this restaurant's cooking from the comfort of their own home.
For the tastes of Cafe of Love from the comfort of your next party, the restaurant also offers catering services.
Parking is easy at Cafe of Love, especially those looking to park on the street or in a lot close by.
If your preferred mode of transit is of the two wheel variety, you're in luck — there's tons of bike parking outside the restaurant.
A night out here can be a bit pricey, so prepare to shell out a bit more.
Cafe of Love happily accepts all major credit cards as a form of payment.
The restaurant's dinner menu receives the most attention, but diners have the option of grabbing breakfast or lunch here, too.
So when you want to catch the game with dinner and a drink, settle into Cafe of Love for the best of both worlds.
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