Find delicious sandwiches at other American favorites at Greg and Lou's Family Restaurant.
Little guys and gals will also love dining at this restaurant, which offers a family-friendly environment (and menu).
Getting online is easy with Greg and Lou's Family Restaurant's free and convenient wifi.
Save your formal dress for another occasion — a nice top is the perfect fit for Greg and Lou's Family Restaurant's business casual code.
Getting your food to go is also an option.
Can't get enough of Greg and Lou's Family Restaurant's tasty dishes? They also offer a catering service for parties and events.
We're not like any other place. We've prepared parking onsite for you.
Greg and Lou's Family Restaurant is creating dishes any foodie will love at around $30.
The restaurant is known for its showstopper brunch, but they also offer lunch and dinner.
When you're looking for a bite of the classics, you know there's no better place than Greg and Lou's Family Restaurant.
Find something for anyone at any time with American food from Greg and Lou's Family Restaurant.
Ginger-infused entrees and chili-based sauces flood the menu at Fortune House Restaurant, where the Chinese fare is applauded as top-of-the-line and diners dish out star reviews.
Fortune House Restaurant is also a good option for those with special dietary needs, offering both low-fat and gluten-free items on the menu.
Ready for a drink to unwind? At this restaurant, you can pair your meal with something from their full bar.
Save your formal dress for another occasion — a nice top is the perfect fit for Fortune House Restaurant's business casual code.
No time to sit down? No worries! This restaurant offers a take out option so you can grab your food on the go.
Can't get enough of Fortune House Restaurant's tasty dishes? They also offer a catering service for parties and events.
Those driving to Fortune House Restaurant can choose to find street parking or leave their vehicle in the nearby lot.
So for an upscale meal, come indulge in the Chinese food at Fortune House Restaurant.
Chicken fried rice, egg rolls, and more await you at Fortune House Restaurant.
For premier pizza in Owosso's Owosso area, head to Val's Pizza.
Whether you have something to celebrate or just need something to take the edge off, the drink menu at this pizzeria won't disappoint.
Those with sensitive ears may want to stay away from this pizzeria, though, as it can get quite loud.
Wear what you like when you dine at Val's Pizza — the restaurant has a chill vibe just right for casual dining.
Delivery and takeout are both available if you prefer to eat in the comfort of your own home.
Call Val's Pizza for catering if you have a big event coming up.
Val's Pizza's diners can make use of nearby parking lots.
Cyclists will also appreciate the plentiful space to lock up their bikes outside the pizzeria.
Enjoy a filling and affordable meal without going over your budget at Val's Pizza.
Head on over to Val's Pizza first thing in the morning or last thing in the evening — Val's Pizza is open for breakfast, lunch, and dinner.
Val's Pizza serves up hot and fresh pizzas, so head on over today and enjoy a tasty slice of paradise.
Have your burger your way or try Jumbo's Bar's new combinations for a mouthwatering treat.
Eat healthy and feel better with Jumbo's Bar's low-fat and gluten-free plates.
Pair your entree with a glass of wine or draft beer — this burger joint has a fully-stocked bar to complement your meal.
Happy hour at Jumbo's Bar is filled with deals and steals.
Eat outdoors Jumbo's Bar (weather permitting) with their beautiful patio seating.
Hop online in no time using Jumbo's Bar's free wifi.
At Jumbo's Bar, you can dine with your immediate family and your extended family due to the easy seating for large parties.
Whether you're coming from work or a ballgame, the dress code at laid-back Jumbo's Bar is come-as-you-are.
If you're strapped for time, take out food from this burger joint.
Drivers will be happy to know that Jumbo's Bar is located near many street and lot parking options.
Breakfast, lunch, and dinner are all available at Jumbo's Bar.
Savor the delicious flavor of one of the many amazing burgers from Jumbo's Bar today.
The chefs at Wrought Iron Grill design dishes that are artfully executed down to the last detail. Take, for example, the housemade sauces and soups that are made fresh daily, or the veal demi-glace they make to flavor hand-cut, marrow-encrusted filet mignon. They also take care to incorporate local ingredients, coating wild-caught scallops with Michigan morel mushrooms and flash-frying fillets of Michigan perch.
Housed in the five-story brick structure that once held Woodard Furniture Company, Wrought Iron Grill's decor harks back to the building's industrial past. Flooring reclaimed from a welding room tops the bar, and 110-year-old windows hang over the heads of bartenders as they pour Michigan beers and mix drinks such as signature bloody marys garnished with spicy Mandingo pickles, 45th Parallel asparagus, and jumbo shrimp. Live bands often play atop the building's loading dock, allowing singers to be conveniently wheeled away after they've finished performing.
Treat yourself to good food and drink at Celia's Corner Cafe in Owosso.
Looking for low-fat, gluten-free meal options? Look no further than Celia's Corner Cafe.
This restaurant is a terrific spot for families to gather with its kid-friendly ambience and menu.
Free wifi is available as well.
Just let this restaurant know how you want it. You can have the food delivered or carried out yourself.
Can't get enough of Celia's Corner Cafe's tasty dishes? They also offer a catering service for parties and events.
Driving to Celia's Corner Cafe? Check out the nearby parking selections and park with ease.
If cycling is more your speed, you'll find plenty of space to stash your bike outside the restaurant.
Take a break from the kitchen without breaking the bank! Celia's Corner Cafe will fill you up with top-notch fare that s modestly priced.
The breakfast dishes at the restaurant really bring the crowds in, though lunch and dinner are also served.
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