Find delicious sandwiches at other American favorites at A&W Restaurant.
Whether you're coming from work or a ballgame, the dress code at laid-back A&W Restaurant is come-as-you-are.
If parking is a concern, you'll be happy to hear that there are many convenient options in the area.
When you're looking for a bite of some great American dishes, you definitely won't need to look any further than A&W Restaurant.
When you're preparing a special meal, you'll want to buy special meat. That's why the fine cut and prepared meats at Karem's Meats are perfect for any occasion in New Albany.
Karem's Meats makes it easy to quench your thirst by stocking water for whenever you need it.
Packed with plenty of "good" fat, fish of your choosing are on hand.
If you're planning a party, you will love the platters and deli munches that Karem's Meats has to offer.
A simple solution to long hours spent over the stove, a microwavable meal will trick your taste buds into thinking it was made from scratch!
Without a doubt, the best vinegar and oil options are stocked on the shelves at their terrific store.
The best kept dinner secret is available here when you take advantage of the convenience of adding frozen food to your diet.
At Karem's Meats, you can stock up on all of your favorite sandwiches for your work week.
Start your long and busy work week off on the right foot with a tasty and energizing coffee or tea from Karem's Meats.
A classic breakfast option, cereal is always good to have on hand. A box is sure to ease everyone's morning appetite without taking too much time off the clock.
Stock up on canned good so you'll always have the ingredients you need to create a delicious meal.
If your hydration habits could use some work, pick up some delicious beverages to drink with a meal or on the go.
Add a little bit of sweet goodness to all your baked goods for top-notch flavor and form. Pick up your staples at Karem's Meats.
Produce like this is not just nutritious...it's delicious, too!
If you're seeking high quality meats, look no further than here. From chicken to beef, you can find everything you need in one location.
When you have a hunger craving in between meals, these snacks will come in handy.
A wide selection of spices and seasonings are also available.
We all could use a little dairy in our diet, so why not add some to your day and pick it up at Karem's Meats? You'll feel great knowing you're getting just the right nutrition.
Pick up a loaf of bread from Karem's Meats and get creative with your breakfast, lunch and dinner meal planning.
Do you have a new pasta recipe that you've been dying to try? Pick up some noodles and treat yourself to a tasty dish.
You won't need to plan ahead for parking when you travel to Karem's Meats.
Next time you're preparing for a barbecue, try the exquisite meats at Karem's Meats' butcher in New Albany.
Score your next slice at Wick's — this joint has pizza-lovers dishing out cream of the crop reviews.
Easy-to-please items run throughout the menu — pizza and pasta are big here — so everyone can find a familiar favorite.
Toast your evening out at this pizzeria with a glass of beer or wine from their lengthy drink list.
At this pizzeria, everyone will find something they love — kids included!
Don't miss the happy hour food and drink specials, where a great bargain is always in sight.
When the weather is nice, hurry to Wick's to grab a spot on the patio.
Tap into the free wireless Internet at Wick's.
For an eclectic twist on traditional dining, live music is often featured at Wick's as well.
No need to leave Fido outside — pooches are very welcome at Wick's.
If crowds aren't your thing, it's best to visit Wick's during the slower weekday hours.
Enjoy mind-blowing dishes in the peace and quiet of your own home with delivery or takeout from Wick's.
This dining establishment is located near hassle-free parking options.
Wick's is a prime location for cyclists to park their bikes and enjoy a bite to eat.
Prices tend towards the moderate side, with the average tab at Wick's running under $30 per person.
Some people say that if you've had one pizza, you've had them all. Diners who've tried Wick's' pizza say it is the absolute best.
Don't feel like dressing up for dinner? No problem. Wick's' pizza is baked with top-notch ratings, so you can be sure to love your meal.
So kick back, relax, and indulge in one of the tasty signature pizzas that Wick's has to offer.
So when pizza is calling your name, head on over to Wick's and give into your craving.
Whether you are looking for a slice of pizza or a whole pizza pie, New Albany's Bearno's Little Sicily Pizza offers a wide variety of pizza types and sizes.
Bearno's Little Sicily Pizza knows how to make gluten-free and low-fat fare taste great, so stop by for a healthy (and flavorful) bite.
Find time to peruse the wine list here — this pizzeria offers a variety of drink options.
For comfortable outdoor service, Bearno's Little Sicily Pizza sets up a seasonal patio.
Decibels can approach upper limits at this pizzeria, so it's best to leave quiet conversation for another time.
Enjoy this pizzeria's cooking from your own home with their carryout and delivery options.
We're happy to report we have parking available onsite. We'll meet you here.
Deep pockets not required! Bearno's Little Sicily Pizza takes pride in its over-the-top flavor and just-right prices.
Bearno's Little Sicily Pizza serves breakfast, lunch, and dinner, so stop by whenever is most convenient for you.
You won't want to go anywhere else for a superlative piece of pizza than to Bearno's Little Sicily Pizza's great restaurant.
Wine and dine at New Albanian Bank St Brewhouse in New Albany.
This restaurant's fully stocked bar is a perk for patrons who enjoy a fine wine (or more) with their meal.
The perfect place to take the kids, dining out at this restaurant won't cost you a sitter.
Large groups will appreciate New Albanian Bank St Brewhouse for its ability to seat them quickly.
Patio tables and chairs are ready for New Albanian Bank St Brewhouse diners who prefer their meals al fresco.
Casual clothing is the name of the game at New Albanian Bank St Brewhouse, where suits and ties won't be spotted for miles.
Eating on the go? Order some tasty take out from this restaurant.
At New Albanian Bank St Brewhouse, you can find nearby options for both street and lot parking.
Bicyclists will also find lots of space to safely lock up their bikes.
A meal at New Albanian Bank St Brewhouse will typically set you back about $30.
All major credit cards are accepted, including Visa, MasterCard, Discover, and American Express.
AM, midday, and PM meals are served at the restaurant, but supper takes the cake for best in show.
The staff at Orange Leaf Frozen Yogurt rejects the oft-touted claim that Americans don’t care about nutrition. The problem, they say, has more to do with selection than anything else; most low-calorie sweets don’t hold a candle to a fudge brownie or a warm slice of apple pie. They kept this in mind when crafting their frozen-yogurt recipes, working tireless to develop a healthy—and equally delicious—alternative to the dessert status quo by turning to decadent confections and just-picked fruits for inspiration.
Their experiments thus far have yielded more than 60 frozen yogurt flavors, which take turns pumping through the self-serve machines that line their colorful shop’s wall. Before taking a seat in a bright orange chair, guests fill their dishes with cool, low-fat swirls of chocolate cheesecake, strawberry banana, and a classic tart that bites as pleasantly as a teething kitten. Juicy pears, crunchy granola, and gooey chocolate sauce headline a smorgasbord of at least 30 toppings ready to scooped or poured into cups before their final weigh-in.
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