Create your own sandwich combo at Scrementi's Restaurant and Banquets, a local restaurant.
This restaurant's fully stocked bar is a perk for patrons who enjoy a fine wine (or more) with their meal.
Eat out with the little ones at this restaurant, and don't waste time scurrying for a sitter.
Gather up your group of friends and head to Scrementi's Restaurant and Banquets, a local restaurant that has room for large groups.
The restaurant can fill up quickly, so reservations are recommended.
Head to Scrementi's Restaurant and Banquets in comfort, where attire is business casual.
Can't get enough of Scrementi's Restaurant and Banquets' 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.
For convenience, diners can park in a neighboring lot.
Scrementi's Restaurant and Banquets may cost you a little bit more than some spots, but this deliciousness is fairly-priced (and well worth the few extra bucks).
Breakfast, lunch, and dinner are all on Scrementi's Restaurant and Banquets' menu — you can stop by whenever the moment's right for you.
So now that you know about the amazing sandwiches at Scrementi's Restaurant and Banquets, only one decision remains. Which wich do you try first?
You don't need to fly to Rome to try all wonderful flavors of Italy. They're all under one roof at Scrementi's Restaurant and Banquets.
Known for its casual and fun atmosphere, Aurelio's Pizza serves up the best pizza in town.
Both low-fat and gluten-free menu items are offered at Aurelio's Pizza.
This pizzeria also provides alcohol, so diners don't have to worry about bringing their own bottle.
The perfect place to take the kids, dining out at this pizzeria won't cost you a sitter.
Gather up your group of friends and head to Aurelio's Pizza, a local restaurant that has room for large groups.
Folks tend to dress down at Aurelio's Pizza, so keep comfort in mind when heading to the pizzeria.
Come in or stay home. This pizzeria's pickup and delivery options have you covered.
Can't get enough of Aurelio's Pizza's tasty dishes? They also offer a catering service for parties and events.
Parallel-parking experts can find room on the street, though patrons also have access to the pizzeria's adjoining lot.
Hitting the mid-range mark, Aurelio's Pizza s prices are perfectly reasonable for food that goes above and beyond.
Aurelio's Pizza offers a wide variety of payment options, including payment by major credit card.
So grab a group of friends and head to Aurelio's Pizza, where you can relax in a casual setting while enjoying a delicious, handmade pizza.
So for a piece of pizza that truly sings, you'll love taking a bite out of the pie from Aurelio's Pizza.
The Village of Park Forest lays claim to being one of the first postwar planned communities. In 1948, as World War II veterans were looking to make peacetime lives, the village’s pioneers built affordable housing and an accessible road system for a diverse, welcoming community dotted with green parks and tail-finned trees. Today those trees have grown into a mature canopy, and the village has taken steps to maintain its legacy while seeking to reinvent itself for the modern era. In 2000, the Metropolitan Planning Council awarded the village a Burnham Award for its downtown redevelopment. The revitalized downtown area features a variety of spaces where community members can come together, including its Dining on the Green meeting and banquet facility, which overlooks the village green's verdant pasture decorated with ornamental flowers, a gazebo, and sculptures that do not animate and roam the streets with each full moon.
Don't let your hectic schedule get in the way of a tasty meal — head over to Olympia Fields' McDonald's for an ultra-fast lunch or dinner.
Whether you have a group of five or a group of 20, McDonald's can seat both large and small groups.
Bring your laptop here and tap into the complimentary wifi.
You'll find most people wearing their favorite T-shirt and pair of jeans, as casual dining is McDonald's' style.
Some say walking is the greatest thing in life. This restaurant knows it's carryout.
At McDonald's, we supply free parking. No fees, just your car and our lot.
Serving breakfast, lunch, and dinner, McDonald's is a great dining option for any time of day.
Whether you're a party animal or an early riser, the restaurant will be open to serve you 24 hours a day.
When you live in the fast lane, your meals should keep up with you. Get the speedy service you deserve at McDonald's.
Serving a range of tasty food and drink, The Edge in Crete will have you thinking about seconds (or thirds).
Take your meal to the next level on the patio at The Edge.
Free wifi is available as well.
Whether you have a large or small group, The Edge can accommodate both.
Can't find your khakis? No problem! Throw on a pair of your most comfortable jeans and you'll blend right in at The Edge.
Those driving to The Edge can choose to find street parking or leave their vehicle in the nearby lot.
The Edge is a prime location for cyclists to park their bikes and enjoy a bite to eat.
Listen up, penny pinchers! The Edge serves lip-smacking dishes that are full of flavor for next to nothing.
What's your favorite meal of the day? Chow down on breakfast, lunch, and dinner at The Edge and taste test your way through the menu.
BLT, club, veggie, and more...Subway serves sandwiches in Olympia Fields' Olympia Fields neighborhood.
Health nuts and vegans know why Subway is the place to go for a great meal.
Subway is known for serving great food, and they are able to serve it at your next event with their excellent catering.
The free parking lot next door is a steal for those dining at Subway.
Don't take out a second mortgage for food so delicious it's life changing. We've got you covered with our meals priced under $15.
Wake up early to catch a bite of Subway's breakfast, or swing by later for some tasty lunch or dinner.
If a sandwich from Subway is calling your name, head on over and browse the latest selection.
Satisfy your hunger cravings in one fell swoop when you opt to dine at Subway for lunch or dinner.
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
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.