Fans of Beggar's Pizza make every night "pizza night" — reviews prove that this hub sells steaming slices of five-star bliss.
Fear not you gluten-free or low-fat eaters, you'll have plenty of choices here.
This pizzeria visitors can also take advantage of the many drink options offered here.
No need to splurge on a babysitter — tots will be right at home chowing down at this pizzeria.
At Beggar's Pizza, you can dine with your immediate family and your extended family due to the easy seating for large parties.
For some fresh air during the non-winter months, dine outside on Beggar's Pizza's patio.
Not to be overlooked is Beggar's Pizza's no-charge wifi.
Reserve a table ahead of time and avoid the lines.
Beggar's Pizza welcomes laid-back diners, so there's no pressure to throw on heels or a tie.
The pizzeria has catering services as well.
This pizzeria offers convenient carryout and delivery, so diners aren't limited to the pizzeria space.
Just come to us and park. No tickets, no fees, just a free convenient parking lot from us to you.
Cyclists will love the spacious bike racks outside of Beggar's Pizza.
So who's hungry? The highly-acclaimed pizza at Beggar's Pizza is ready and waiting to be served.
For a casual meal that is highly-rated, look no further than Beggar's Pizza's pizza.
Beggar's Pizza cooks up great, casual pizzas just how you want them: delicious and scrumptious.
Before ordering just a generic box of pizza, re-think that decision and go with a pie above the rest from Beggar's Pizza.
Take a trip to Oliver's Bar and Grill in Oak Forest and make your next meal a good one.
The bar at this restaurant is fully stocked, so pair your meal with a glass of wine or beer.
Little guys and gals will also love dining at this restaurant, which offers a family-friendly environment (and menu).
Oliver's Bar and Grill is known for its happy hour, which includes food and beverages.
At Oliver's Bar and Grill, you won't have to wait for your large or small group to be seated.
The patio seating at Oliver's Bar and Grill is perfect for those warm summer days.
Bring your laptop here and tap into the complimentary wifi.
Be sure to call for a reservation if the restaurant is part of your weekend plans — it can get crowded on Fridays and Saturdays.
Oliver's Bar and Grill is completely informal — dress as you see fit (and are most comfortable).
Through their catering service, Oliver's Bar and Grill can also set out a delicious spread for your next party.
Can't stay at this restaurant long? Pick up and go home.
Guests can park for free in the adjoining lot.
For great dishes that fall smack dab in the middle when it comes to price, Oliver's Bar and Grill is a reasonable option for diners of different budgets.
You can pay with Visa, MasterCard, Discover, American Express or any major credit card.
Original Pancake House offers a wide variety of classic American dishes.
Original Pancake House's gluten-free dishes are a great match for those who are sensitive to gluten.
This restaurant is a terrific spot for families to gather with its kid-friendly ambience and menu.
Score quick and easy seating for groups of any size at Original Pancake House.
Arrive a little on the early side for your pick of the prime tables — no reservations are accepted at Original Pancake House.
Dress is typically casual at Original Pancake House, so leave the fancy duds behind for the evening.
The restaurant also offers catering if you want to bring the flavors of Original Pancake House to your next party or event.
If you're in a hurry, place an order for pickup instead.
The neighboring lot provides free parking to visitors.
The breakfast menu receives the most rave reviews from patrons, but you can also stop in for lunch and dinner later in the day.
Don't look any further, head to Original Pancake House for your next American meal.
Original Pancake House has something for everyone with great American fare for breakfast, lunch, and dinner.
For an exceptional menu of American food that is highly-rated by all who try it, call Original Pancake House today.
As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments. In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
For true American comfort food, head to Kusinang Pinoy for a sandwich or side of fries.
You'll want to time your arrival to Kusinang Pinoy just right since reservations are not accepted.
Comfort is prioritized at Kusinang Pinoy, and guests are encouraged to come as they are.
Meeting the gang for a movie? Pick up some food from this restaurant.
If you're hoping to make a smashing impression at your next soiree, you can also have Kusinang Pinoy cater for you.
The lot adjacent to Kusinang Pinoy provides free parking for diners.
Kusinang Pinoy is home to many cyclists who appreciate the parking racks outside.
Take a break from the kitchen without breaking the bank! Kusinang Pinoy will fill you up with top-notch fare that s modestly priced.
Breakfast, lunch, and dinner are all on Kusinang Pinoy's menu — you can stop by whenever the moment's right for you.
Isn't it time you indulged in the old classics of American food? Stop by Kusinang Pinoy to have a bite of deliciousness.
If you're seeking a highly-rated American restaurant in the area, look no further than Kusinang Pinoy.
You can't beat the classics. Stop in at Kingsbury Waffle and Pancake HS for some good home American cooking.
Eat out with the little ones at this restaurant, and don't waste time scurrying for a sitter.
Large groups will appreciate Kingsbury Waffle and Pancake HS for its ability to seat them quickly.
Call ahead for reservations to ensure your table is waiting for you when you arrive.
No need for a wardrobe change when you hit Kingsbury Waffle and Pancake HS — it's strictly casual.
Can't get enough of Kingsbury Waffle and Pancake HS's tasty dishes? They also offer a catering service for parties and events.
Don't be afraid to enjoy your food on the go — this restaurant offers takeout for your busy schedule.
At Kingsbury Waffle and Pancake HS, free parking is offered on the whole block.
The friendly staff at Kingsbury Waffle and Pancake HS are ready and waiting to cook and serve your favorite American meal.
So next time you're hungry and want a casual meal, Kingsbury Waffle and Pancake HS is the perfect destination for some good old fashioned food.
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
To many Chicagoans, the neighborhoods south of Roosevelt Road seem to be a culinary wasteland. To Jimalita Tillman, Chicago native and executive director of the Harold Washington Cultural Center and Performing Arts Theatre (4701 S. Dr. Martin Luther King Jr. Dr.), fine-dining opportunities definitely exist on the South Side—if you give them a chance.
Because many of these restaurants depend on word of mouth, Tillman said, the advertising budgets of their more northern competitors often trump their oral marketing, and so she often spends “all day” giving South Side restaurant recommendations to area visitors and theater-goers.
“There are many great places [to eat] throughout these areas,” she said. “It really depends on what you’re in the mood for.”
And if you're in the mood for a little musical and cultural Chicago history to pair with your meal, you don't have to travel far from the landmark arts center. The Harold Washington Cultural Center, in the former location of the historical Regal Theater where the likes of Ella Fitzgerald once performed, is right in the heart of the Black Metropolis—a region marked by the culture and Southern-inspired music scene that developed during the Great Migration. Today, Bronzeville is still flavored with leftovers from its swinging past.
To savor alongside your meal, we paired each of Tillman’s restaurant recommendations with a few musical, historical, and cultural tidbits.
4655 S. Martin Luther King Jr. Dr., Chicago, IL 60653
It’s the quick and personable service that makes this gourmet hot-dog eatery a standout, Tillman said. Of course, Chef Cliff Rome serves the usual Chicago-style hot dog, but it’s the varied wiener and burger options he creates that color H-Dogs’ menu with the fine-dining flair he perfected while studying in Paris. The Healthy Hound—a grilled veggie dog with sprouts, roasted peppers, red onions, and cucumbers—sits alongside salmon burgers, turducken sausages, and portobello-mushroom sandwiches without the least bit of tattletaling or fighting over who had the mustard first. Sweet-potato or truffle fries complete the gourmet-on-the-go experience.
Bite of History: The gourmet hot-dog diner sits in a historical building that was once known as 47th Street Marketplace. Before a 2010 fire destroyed the building, it was considered a symbol of the revitalization of Bronzeville and housed Tillman’s Spoken Word Cafe—one of the original hosts of HBO’s Def Poetry series hosted by hip-hop artist and actor Mos Def.
2. Pearl’s Place
3901 S. Michigan Ave., Chicago, IL 60653
“I’m a breakfast head,” said Tillman—as are many in the crowd of diners waiting to get inside for brunch on any given Sunday. The kitchen cooks up a mix of Southern and soul food—yes, there’s a difference—but Pearl’s Place sprinkles it with the right amount of creole flavor. After sampling Pearl’s juicy yet crispy fried chicken, sautéed salmon croquettes, or all-day breakfasts of vegetable omelets or homestyle pancakes, it seems only right to finish with a bite or two of peach cobbler or sweet-potato pie.
Bite of History: The interior decor, with album jackets and vinyl records lining the walls, features a photo story of the neighborhood’s jazz and blues history with jazz legends Louis Armstrong, Duke Ellington, and Lena Horne—all of whom graced the stage at the Regal Theater during Bronzeville’s musical heyday.
3. Norman’s Bistro
1001 E. 43rd St., Chicago, IL, 60653
The bistro’s entrees—including vegetable confetti ravioli, smoked cranberry salmon, and the Great Duck burger—offer an upscale taste-bud experience at “South Side prices,” Tillman said. From the food to the decor, presentation is an art in this sleek and classy spot featuring creole-inspired American food with a Brazilian flair. In the exposed-brick, art-filled wine bar, sommeliers pour from an extensive list of wines. Separate from the dining room, the intimate setting of the bar creates an ideal spot for the happy-hour crowd.
Bite of Culture: On Sundays at 9 p.m., the bistro hosts a live jazz jam session. Or make an appointment and walk over to Gallery Guichard—housed in a turn-of-the-20th-century Italiante row house—to peruse its African-diaspora art and blown glass, sculptures, and photography by local as well as international artists.
Photography by Andrew Nawrocki.
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.