When all you want to do is take a can off the shelf, open the lid, and heat it up, Rick's Cafe lets you enjoy dinner faster with its amazing selection of canned foods.
Turn your kitchen into a gourmet chef's paradise with the great spices and seasonings.
If you need that extra push to get you through your workday, a coffee or tea from Rick's Cafe will do the trick.
Bread is a kitchen must-have, so pick up some fresh goodness today.
We all could use a little dairy in our diet, so why not add some to your day and pick it up at Rick's Cafe? You'll feel great knowing you're getting just the right nutrition.
Bring out your Italian side in the kitchen and create a yummy pasta dish with some noodles from Rick's Cafe.
Planning a barbecue? Check out the selection of meat inventory here and go home with a range of tender meats.
Eating healthy isn't always easy, but with produce on hand like this it just got easier.
Hungry for a tasty meal but don't have the time to spend in the kitchen? Frozen food is an easy solution.
All your favorite cereals are stocked on the shelves here.
Health nuts will go crazy for the refreshing beverages available here, a great way to stay happy and hydrated.
Ready, set, fish! For heart-healthy fare, super fresh seafood is readily available.
Who's hungry? A frozen entree will fool anyone's palate, so why waste time cooking up a storm?
When the heat gets the best of you, water is more important than ever. Cool off no matter where you are with a bottle from Rick's Cafe.
Pick up all of your favorite snacks and enjoy a relaxing night in while you veg out.
Two of the most versatile ingredients in the kitchen, you can never have enough oil and vinegar (so stock up!).
If you like to use the oven, you're going to want to pick up some sweet ingredients in your next masterpiece. They adds that extra bit of flavor that makes your food delicious!
With the many parking choices near Rick's Cafe, finding parking within walking distance is a breeze.
For a solid steak and potato favorite, Bob's Texas T-Bone and Frosty's in Rufus doesn't mess around with its A+ ratings and star-studded reviews.
Enjoy a drink with your dinner — this restaurant has a full bar to serve up a glass of wine, beer, or more.
Wifi is on the house at Bob's Texas T-Bone and Frosty's, so you can stay connected on your mobile device.
At Bob's Texas T-Bone and Frosty's, your large or small party can easily enjoy a meal.
Keep it casual at Bob's Texas T-Bone and Frosty's — the restaurant is laid-back and patrons dress accordingly.
Getting your food to go is also an option.
Hosting a swanky shindig? Call up Bob's Texas T-Bone and Frosty's for their catering services.
Drivers can make use of the parking lots near Bob's Texas T-Bone and Frosty's.
For those looking for an unbeatable bargain, Bob's Texas T-Bone and Frosty's invites diners to enjoy all the yummy-ness they can handle without burning a hole in their wallet.
Eat your way through the day at Bob's Texas T-Bone and Frosty's — diners can enjoy breakfast, lunch, and dinner here.
When you want prime beef that will make your mouth water, come to Bob's Texas T-Bone and Frosty's where the flavor (and the ratings) are out of this world.
For juicy steaks you just can't find anywhere else, be sure to check out Bob's Texas T-Bone and Frosty's.
Whether you are looking for a slice of pizza or a whole pizza pie, Oregon's Eagle's Nest Sweet Retreat offers a wide variety of pizza types and sizes.
Make the most of the warm summer months by dining outdoors in Eagle's Nest Sweet Retreat's beautiful outdoor seating area.
Eagle's Nest Sweet Retreat is a local restaurant that accommodates both large and small groups.
Getting online is easy with Eagle's Nest Sweet Retreat's free and convenient wifi.
Canine companions are invited to tag along to Eagle's Nest Sweet Retreat as well.
Eagle's Nest Sweet Retreat is a casual spot to dine, so don't worry about being underdressed.
If you're more interested in a cozy night at home, this pizzeria also offers delivery and take-out options.
For convenience, diners can park in a neighboring lot.
Eagle's Nest Sweet Retreat offers parking for all diners, including those who travel by bike.
Prices are a bit on the higher side, so this might be a good pick for a special night out.
Eagle's Nest Sweet Retreat provides morning, afternoon, and evening service, so you can easily find time to dine.
When you are craving a little taste of Italy, make your way over to Eagle's Nest Sweet Retreat and indulge in a fresh and flavorful pizza.
Originally opened as the Top Hat Drive-In in 1953, Sonic has grown into a burger-franchise mecca that today operates out of 3,500 locations across the country, making it the nation’s largest chain of drive-in restaurants. Sonic specializes in made-to-order American classics—including burgers, hot dogs, milk shakes, and marshmallow Ford Thunderbolts—which customers order and receive without ever having to leave their cars. Unique menu items include toaster sandwiches stacked on thick slices of texas toast, as well as the brand’s signature tots and fresh limeades.
Sonic’s numerous awards include a 2011 Zagat survey ranking it among the top five fast-food restaurants in three categories: Best Value Menu, Best Milk Shake, and Best Drive-Thru. The benevolent eatery has also donated more than $2 million to public schools throughout the country through their program Limeades for Learning, which helps to fund educational projects and retirement plans for classroom guinea pigs.
Cousino's Steakhouse offers juicy cuts of meat, making it one of the best steakhouses in Oregon.
Complement your meal with a beer or wine from this restaurant's delightful drink menu.
The whole family can enjoy a meal at this restaurant with its kid-friendly fare.
Surf the web from your tablet or laptop on Cousino's Steakhouse's complimentary wifi.
For comfortable outdoor service, Cousino's Steakhouse sets up a seasonal patio.
Take it nice and easy at Cousino's Steakhouse, where casual dress is the rule of the day.
Want to enjoy this restaurant without the wait? Get it to go.
Drivers will embrace the parking lot located next door to Cousino's Steakhouse.
Your tab at Cousino's Steakhouse will generally run you about $30 per person.
The restaurant serves breakfast, lunch, and dinner, but it's the dinner menu that really draws the crowds.
Put a twist on the tried-and-true steak dinner with a wide selection of sides and styles at Cousino's Steakhouse.
Whether you love them dunked in ranch dressing or smothered in barbecue sauce, the wings at Oregon's Buffalo Wild Wings will fit any taste.
This restaurant also operates a bar, so a round of drinks with dinner is not out of the question.
Making it through another workweek call for a drink at Buffalo Wild Wings.
Getting online is easy with Buffalo Wild Wings' free and convenient wifi.
Patio tables and chairs are ready for Buffalo Wild Wings diners who prefer their meals al fresco.
The restaurant is on the noisier end, which is something to keep in mind when planning intimate get-togethers.
Dress is typically casual at Buffalo Wild Wings, so leave the fancy duds behind for the evening.
Getting your food to go is also an option.
Worried about finding parking? Don't fret! Buffalo Wild Wings is located near plenty of options.
When you're in the mood for wings, Buffalo Wild Wings should be your first stop!
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