As an iconic American brand, A&W stands for good times had over classic American food & treats. It all started in 1919 at Roy Allen’s Root Beer stand, celebrating the return of World War I veterans. After partnering with Frank Wright, the good times never stopped, as A&W became the first major food franchise, growing along with the country over the course of the next several decades.
Today, A&W remains a place for friends, families & communities to gather over the simple pleasures of great food & great company. We make quality food fresh just for you! Our Burgers are cooked-to-order with your choice of toppings, & our Hand-Breaded Chicken Tenders are 100% all-white meat, lightly breaded, & cooked to juicy, mouth-watering perfection. Our Root Beer is still made fresh in our restaurants with real cane sugar - top it off with our creamy vanilla soft serve for one of our signature Root Beer Floats!
Stop shopping at the other chains when Garafolo Importing Co.'s grocery store in Oswego can upgrade your cuisine today.
Do you meet your recommended calcium intake? If not, pick up some dairy products and put yourself on the path to a healthier lifestyle.
Go under the sea with a few fresh catches, and enjoy a meal rich in protein and flavor.
Keep some frozen food from here on hand and pop it in the microwave or oven when you need a quick and easy meal.
Pick up a loaf of freshly-baked bread from Garafolo Importing Co. and create that tasty sandwich you've been craving all day.
When you body needs hydration most, grab some drinks off the shelf.
Make sure you always have the ingredients to make a delicious dessert on hand.
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.
Planning a barbecue? Check out the selection of meat inventory here and go home with a range of tender meats.
Make your own salad dressing in a snap! Oil and vinegar are essential components for a number of common creations, so make sure these guys always have a place in your kitchen.
Experience a new blend of coffee or tea from Garafolo Importing Co. and sip your way to happiness.
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 Garafolo Importing Co.
If you always seem to have one foot out the door, breakfast can be tricky. For a quick and easy solution, a box of cereal is right up your alley.
Loaded with essential vitamins and minerals, the produce from this store will give you the energy your body needs.
Don't settle for bland food. Pick up some spices and seasonings from here and make your next meal a hit.
Enjoy a small, bite-sized snack from Garafolo Importing Co. and cure your hunger pains.
You'll be amazed at how much time you can save by buying canned food. It's like a shortcut to a better prepared meal.
You'll be able to save time with any of the TV dinners available here. Five minutes is all that's stopping you from total relaxation with these delicious meals.
Drivers can park on the street or a nearby lot near Garafolo Importing Co.
So save some extra cash by eating at home and pick up some must-have grocery items from Garafolo Importing Co. in Oswego.
Pop over to Stefano's Pizzeria and Restaurant for some hop (and highly-acclaimed) 'za, and find out what everyone's been raving about.
The chefs at Stefano's Pizzeria and Restaurant know how to prepare tasty, gluten-free and low-fat meals.
Find time to peruse the wine list here — this pizzeria offers a variety of drink options.
Surround yourself with the wonderful weather at your next night out at Stefano's Pizzeria and Restaurant.
Skip long waits and head to Stefano's Pizzeria and Restaurant with your large group for easy seating.
Everyone will feel comfortable dining at Stefano's Pizzeria and Restaurant, where business casual attire is standard.
Feed the gang at your next get-together with catering from Stefano's Pizzeria and Restaurant as well.
It's been too long since you've had a great meal at home. Order takeout or delivery from this pizzeria and enjoy!
Stefano's Pizzeria and Restaurant is centrally located near many parking lot options.
Conveniently charge by major credit card when cash isn't an option.
Who doesn't love pizza? And who doesn't love pizza with great ratings? Stefano's Pizzeria and Restaurant is home to some of the best slices in the neighborhood, so order a hot one today.
Stefano's Pizzeria and Restaurant serves up hot and fresh pizzas, so head on over today and enjoy a tasty slice of paradise.
Hankering for a side of fries? Try the grub at Mom and Pop's Soda Shop and Eatery, a tasty restaurant serving American-style fare.
Having trouble finding that family-friendly restaurant everyone will love? This restaurant serves all ages, so little ones are welcome to come along, too.
Don't go off the grid! With the free wifi at Mom and Pop's Soda Shop and Eatery, you can surf the web and get some work done.
Outdoor seating is ready for diners on those warm summer days.
Whether you're coming from work or a ballgame, the dress code at laid-back Mom and Pop's Soda Shop and Eatery is come-as-you-are.
Feeling a little shy? Carryout is available.
Sidle into a space on the street or park your vehicle in the adjacent lot.
Make use of the luxurious bike racks at Mom and Pop's Soda Shop and Eatery.
Mom and Pop's Soda Shop and Eatery is a cash-only restaurant.
The breakfast menu receives the most rave reviews from patrons, but you can also stop in for lunch and dinner later in the day.
When you have a hunger craving, head over to Mom and Pop's Soda Shop and Eatery and treat yourself to an American classic.
So enjoy a casual lunch or dinner at Mom and Pop's Soda Shop and Eatery and indulge in some America-inspired cuisine.
Oswego Sub Shop's fresh deli offerings attract lunchtime visitors looking for a simple sandwich or salad.
Those watching what they eat can still enjoy Oswego Sub Shop's menu, which features a number of healthy and low-fat items.
Save money on a sitter — kids are welcome to join the table at this restaurant.
Oswego Sub Shop can provide comfortable seating options for parties of any size.
Enjoy the cool summer breezes on Oswego Sub Shop's seasonally available outdoor seating.
Oswego Sub Shop is known for serving great food, and they are able to serve it at your next event with their excellent catering.
Sometimes you need food fast, and this restaurant totally gets it, offering both takeout and delivery.
Street parking is available, or, on busy nights, a nearby lot is another option for drivers.
At Oswego Sub Shop, you can quickly and safely pay with any major credit card.
Whether you're in the mood for AM eggs, a midday salad, or an evening entree, Oswego Sub Shop provides service throughout the day.
So stop waiting for a delicious sandwich and order one from Oswego Sub Shop today!
If fine food and refreshing beverages are on your to-do list, check out Gs Steamers Bar and Grill in Oswego.
Round out your meal with a little tipple — this restaurant has a terrific drink list, including beer, wine, and more.
No need to splurge on a babysitter — tots will be right at home chowing down at this restaurant.
Stay connected at no cost thanks to Gs Steamers Bar and Grill's wifi.
Take your meal to the next level on the patio at Gs Steamers Bar and Grill.
Those that prefer some music with their meal will find live tunes at Gs Steamers Bar and Grill.
You may be better off finding a table during the week, as weekends at the restaurant tend to be packed.
What's that you hear? It's carryout at this restaurant.
Gs Steamers Bar and Grill is located near endless parking possibilities, allowing drivers to park with ease.
Expect your bill at Gs Steamers Bar and Grill to come in at around $30 per person.
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