Canned goods are a kitchen staple. Don't be caught without them.
When you have a hunger craving in between meals, these snacks will come in handy.
This store has all the supplies you need to make a scrumptious dessert when your tastebuds are calling.
Who has time to cook anymore? That's why there are frozen foods available here to help you keep pace with your career and family.
If you're looking for a great coffee or tea beverage, the team at Churrasco77 will help you out.
If you're in the need for some protein, this is THE place to go, as they have wonderful and various meats for purchase.
If pasta is what you're in the mood for, swing by Churrasco77 and pick up some fresh noodles.
Stay healthy on the regular with the produce available here. It's super fresh and can be used with any meal.
Next time you're in a rush, check out the amazing TV dinners available here to get you going out the door.
Take a dive and swim away with some succulent fish. It's a great source of protein for your next meal!
Healthy eaters realize the importance of dairy in their diet. Make sure you're getting your fill of Vitamin D with dairy products from Churrasco77.
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 Churrasco77 for some hydration while you're on the move.
Vinegar is a great way to add that extra zing of flavor, and oil goes quickly in the kitchen. Pick these up now and use today or save for later.
A sprinkle of these spices or a pinch of these seasonings will make any meal great.
Both sugary and high-fiber cereals are delicious and this store carries them all.
People can't get enough of the drinks here that take refreshment to the max.
Skip the hassle of baking your own bread and pick up a freshly-baked loaf from Churrasco77.
Save time and money with nearby parking options at Churrasco77.
In Union Burger kitchens, culinary crews grill fresh, never frozen 100% Canadian beef burgers and pour poutine gravy over hand-cut fries. The menu brings an eclectic, often gourmet edge to fast food with quarter-pound Angus-beef hot dogs and grilled-chicken sandwiches. Visitors can stack hearty burger patties with any combination of more than 20 toppings, or opt for signature creations such as the Bourbon Street burger, topped with whisky barbecue sauce and caramelized onions; the Philly Cheese burger, topped with roasted red peppers and grilled mushrooms; or the Great Canadian burger, topped with peameal back bacon and cheddar. Whatever the meal, a thick milkshake or a classic fountain drink washes it down in style.
Meat-eaters, vegetarians, and vegans can all find something to love at Sutra. The menu spans all sorts of authentic Indian and Asian dishes, from creamy eggplant curries made with fresh-ground spices and coconut milk to aromatic lamb biryani, which is simmered in a copper pot that the chefs seal with homemade roti—or whole-wheat flatbread—dough. Even the appetizer menu strives to cater to all dietary concerns; diners can choose between options like charbroiled tandoori chicken wings and vegan-friendly Vietnamese spring rolls, served with peanut and sweet chili sauce.
Papas Pizza Mamas Chicken represents three generations of a family's dedication to comfort food. Founder Kelly Manu's parents served as the inspiration for the restaurant's name since her kids grew up calling their grandparents Papa and Mama. Now that Kelly's children are grown and own and operate the family business, that legacy endures.
The name isn't the only part of the legacy though. Papas Pizza Mamas Chicken remains unwaveringly dedicated to recipes that were gradually developed and refined over the years. Every morning, the cooks begin their day by opening their eyelids. But then they start making fresh dough, which they use to craft the menu's signature thick- and thin-crust pizzas. Customers can accessorize their pies by adding nearly 30 toppings, including hot sausage, meatballs, and sun-dried tomatoes.
As the restaurant's name implies, the menu hardly stops at pizza. There's also golden-brown chicken fresh from the fryer, as well as an assortment of classic sides. Dishes such as wings, chicken-caesar pitas, garlic bread, and poutine made with fresh-cut fries help round out the menu's selection.
Visit Nickel Plate Depot for some true American comfort food smack dab in the middle of Brocton's Brocton.
Toast your evening out at this restaurant with a glass of beer or wine from their lengthy drink list.
Parties of any size can easily be seated at Nickel Plate Depot.
Get connected at lightning fast speeds with Nickel Plate Depot's complimentary wifi.
Dance the night away while Nickel Plate Depot's DJ spins the latest tunes.
No need to dress up for a trip to Nickel Plate Depot — the casual restaurant encourages laid-back attire.
For those in a rush, the restaurant lets you take your food to go.
With meters and potential tickets, you'll thank us for our onsite parking!
Make use of the safe and efficient bike parking at Nickel Plate Depot.
At Nickel Plate Depot, guests can save their cash and indulge all at the same time
food here is high in taste and low in cost.
So when you need a tasty and satisfying meal, visit Nickel Plate Depot and munch on some American eats.
When you need an American restaurant that is sure to impress, come to the highly-rated Nickel Plate Depot.
According to legend, Crabby Joe's nana was as renowned for her skills in the kitchen as she was for pelting trespassers with fresh onions. And after years of watching her cook, Joe wanted to emulate her methods. So he opened up his own restaurant in 1966, creating a menu of quality, freshly cooked dishes to go with an atmosphere of light-hearted sass. Crabby Joe's has since expanded into more than 40 locations across Ontario.
At each restaurant, chefs serve up savory cuisine that encompasses various culinary motifs. Piles of Tex-Mex chili or extra cheese adorn the load-bearing Joe's nachos, first cousin to the hearty loaded-cheese-fries starter. Entree options pile up to challenge the indecisive, including a 10-ounce new york striploin sprinkled with goat cheese in a brandy-peppercorn sauce. And during lunch, cod fish tacos and salads take the spotlight.
Visitors also gather at Crabby Joe's for the sports. Typically, the clink of frosty pints is coupled with cheers as the televisions broadcast hockey, soccer, football, and baseball.
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