If it's a spaghetti and meatballs kind of night, ratings say you'll find the best Italian at Mr G's Restaurant.
The menu is loaded with numerous pizza and pasta offerings, so you can catch up on all your favorite carbs.
Complete your meal with the perfect glass of wine or beer from this restaurant's drink list.
Load up the mini-van and bring the kids to this restaurant — they'll love the menu and scene here as much as mom and dad.
Score quick and easy seating for your large group at Mr G's Restaurant.
Enjoy wifi here free of cost.
Wear what you like when you dine at Mr G's Restaurant — the restaurant has a chill vibe just right for casual dining.
Some say walking is the greatest thing in life. This restaurant knows it's carryout.
Looking for something delicious to serve at your next party? Mr G's Restaurant also offers catering.
Mr G's Restaurant is centrally located near many parking lot options.
Cyclists will also appreciate the plentiful space to lock up their bikes outside the restaurant.
If a trip to the ATM isn't on the agenda, visitors have the convenience of paying by major credit card.
You can stop by at practically any time, since Mr G's Restaurant serves breakfast, lunch, and dinner.
While high-priced, the Italian food at Mr G's Restaurant is well worth every penny!
Take a culinary tour of Italy when you sample the many deliciously unique dishes at Mr G's Restaurant.
Whether you prefer grilled or fried chicken, Northport's Chick-Fil-A has it ready.
G-free and low-fat are just a couple of examples, come here for a quick bite that will leave you feeling healthy.
Hop online in no time using Chick-Fil-A's free wifi.
Chick-Fil-A will be able to accommodate your large party.
Come order a flavorful feast at Chick-Fil-A, and sit outside if it's nice!
Comfort is prioritized at Chick-Fil-A, and guests are encouraged to come as they are.
If you need to feed a big crowd, Chick-Fil-A also offers catering services for parties and get-togethers.
This restaurant serves up innovative meals, so stop in, order takeout, or call for delivery. Whichever road you choose, happy eating!
The parking lot near Chick-Fil-A will have you in and out in a jiffy.
Commute by bike to Chick-Fil-A and find easy bike parking.
Find your sweet (or savory) spot at Chick-Fil-A, where you can opt for breakfast, lunch, or dinner.
If you need chicken and you need it now, stop by Chick-Fil-A.
So make a quick pit stop at Chick-Fil-A and pick up some tasty and flavorful food to enjoy on-the-go.
Get your Chinese food with a five-star rating at Pearl Garden Chinese Restaurant.
Pearl Garden Chinese Restaurant is a jackpot for those looking for low-fat and gluten-free meal options.
Put the suit away when heading to Pearl Garden Chinese Restaurant — dress is casual, as are the vibes.
Can't stay at this restaurant long? Pick up and go home.
Parking is available at an adjacent lot.
Bike parking is also available outside the restaurant.
Most items on the menu are reasonably priced, so expect to spend around $30 per person at Pearl Garden Chinese Restaurant.
Major credit cards — including Visa, MasterCard, Discover, and American Express — are accepted.
Breakfast, lunch, and dinner are all on Pearl Garden Chinese Restaurant's menu — you can stop by whenever the moment's right for you.
Pearl Garden Chinese Restaurant takes Chinese cuisine to the next level. Stop by today and indulge in an upscale meal.
Make your way over to Pearl Garden Chinese Restaurant today and enjoy a flavorful and colorful Chinese meal for lunch or dinner.
When Travis Dickey opened the first Dickey's Barbecue Pit in Dallas in 1941, he kept his menu small and simple, only cooking up beef brisket, pit hams, and barbecue beans, which he sold alongside potato chips, beer, bottled milk, and sodas. Dickey smoked all of his meat in-house, a practice that put his eatery on the map and one that his sons, Roland and T.D. Dickey, still rely on today.
The menu has expanded since Travis’s time behind the grill, offering plates and sandwiches that brim with nine kinds of barbecued meats, including spicy cheddar sausages, pork ribs, polish sausage, and Texas-style beef brisket that’s chopped to order. Several types of baked potatoes are piled high with meats and cheeses, which diners can wash down with a gallon of tea or Dickey's signature 32-ounce big yellow cup of soda. Staying true to the same spirit of hospitality, cooks always include a buttery roll; a homestyle side such as jalapeño beans and fried okra; dill pickles; and free ice cream with every meat plate.
Buddy's Rib and Steak takes their beef seriously, earning them a multi-star rating from their many loyal customers.
Volume at this restaurant can reach upper decibels, so come prepared to raise your voice to be heard.
No need to be formal, business casual will pass.
The restaurant also offers catering if you want to bring the flavors of Buddy's Rib and Steak to your next party or event.
If you need to get somewhere fast, the restaurant also serves up grub to go.
Many diners choose to drive to Buddy's Rib and Steak, as there are numerous parking options nearby.
Prices at Buddy's Rib and Steak typically stay below the $30 mark, so you can afford to bring along a friend or a date.
For that extra special sizzle, it doesn't get much better than an all-star steak dinner at Buddy's Rib and Steak.
Buddy's Rib and Steak serves up fresh steaks at a great price, so make your way over to this restaurant and enjoy some good eats.
Lather your biscuits in gravy at Mr Bill's Kountry Kookin — this Southern-dining establishment is quick to curb your appetite.
Mr Bill's Kountry Kookin is a prime location to dine with a group.
Free wifi is available as well.
Mr Bill's Kountry Kookin is a casual spot to dine, so don't worry about being underdressed.
Short on time? Don't wait for a driver — pick it up yourself.
Love the food so much you want to serve it at your next soiree? No problem — Mr Bill's Kountry Kookin offers catering.
Score parking in the lot adjacent to Mr Bill's Kountry Kookin, a local restaurant.
Patrons can choose to charge their bill, as Mr Bill's Kountry Kookin welcomes the use of most major credit cards.
Breakfast, lunch, and dinner are all served at Mr Bill's Kountry Kookin, so come by whenever it fits your schedule.
So make your way over to Mr Bill's Kountry Kookin, where you'll find the best Southern food in town.
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