Order all of your favorite pub classics and munch away at Jeremiah's Tavern.
Find the perfect vintage to complement your meal — this restaurant offers a fine selection of wines, beers, and beyond.
At this restaurant, kids of all ages are welcome.
Jeremiah's Tavern offers discounted prices on food and drinks during happy hour.
Patio tables and chairs are ready for Jeremiah's Tavern diners who prefer their meals al fresco.
Wifi access is totally free at Jeremiah's Tavern, perfect for catching up on the news, hopping on social media, or even working.
Be prepared to raise your voice, though — the restaurant can get noisy.
Those in a rush are better off dining here during the week, as the restaurant draws a crowd during the weekend.
Fancy-schmancy attire is not required; in fact, guests are told to keep things casual.
Impress the guests at your next gathering by calling in Jeremiah's Tavern for catering.
Don't be afraid to enjoy your food on the go — this restaurant offers takeout for your busy schedule.
Diners that drive to dinner will find street parking readily available at Jeremiah's Tavern's Monroe Ave address.
Cyclists are in luck. Jeremiah's Tavern provides bike parking.
Breakfast, lunch, and dinner are all on Jeremiah's Tavern's menu — you can stop by whenever the moment's right for you.
The pub food at Jeremiah's Tavern is great to munch on while catching up with your friends, so head on over today and enjoy great conversation and a great bite to eat.
Build your own burger at Monty's Krown — this restaurant serves all-American food.
Round out your meal with a little tipple — this restaurant has a terrific drink list, including beer, wine, and more.
Don't stay cooped up on a beautiful summer day! At Monty's Krown, you can dine outdoors on their lovely patio.
Loud crowds paired with a healthy sound system keep the volume level at this restaurant at the edge of ear-splitting.
The restaurant fills up on the weekends, so keep that in mind before heading out.
Monty's Krown will even bring the amazing food from their kitchen to yours.
Monty's Krown is located in a prime location where street parking is always readily available.
When you're craving a true American classic, such as a burger and fries, make your way over to Monty's Krown.
For a scintillating heap of noodles in piping hot broth, don't miss Rochester's Ming's II.
Gluten-free and low-fat eaters will enjoy the menu at Ming's II.
Ming's II is a prime location to dine with a group.
Show up in sneakers or a suit at Ming's II, where dining in comfort is of utmost importance.
Love the food at this restaurant but don't have the time to stay? You can pick up your food to eat when you're ready, or have them deliver straight to your home.
Bring the Ming's II's great food to your place.
For quick and easy parking near Ming's II, park on the street.
Bikers can store their bikes safely while they enjoy a meal at Ming's II.
No matter what you choose off the menu at Ming's II, you won't completely break the bank with prices averaging around $30.
When you need a tasty solution for lunch or dinner, stop by Ming's II and fill up on a hot bowl of noodles.
For a fresh blend of leafy greens and mix-ins, the salads at Cny Blimpie Development Co. in Rochester are your best bet.
It's time to gather up the party people. Serve them great food from Cny Blimpie Development Co.
Restaurant customers can take advantage of the nearby parking options.
When you're craving a refreshing salad, make your way over to the highly-rated Cny Blimpie Development Co.
For premier pizza in Rochester area, head to Pizza Hut.
Pizza Hut will keep those with dietary needs happy with a menu filled with gluten-free and low-fat items.
Pizza Hut prides itself in its delicious catering.
Delivery and takeout are both available if you prefer to eat in the comfort of your own home.
Easily accessible parking options are located near this dining establishment.
A dinner that is yummy and affordable is the standard at Pizza Hut.
So what are you waiting for? Head on over to Pizza Hut and enjoy a slice of yummy pizza pie.
A healthy and light snack from MALT and MARKET is a great way to keep your energy up throughout the day.
Whether you prefer wheat or white bread, MALT and MARKET serves up a large selection of freshly-baked breads.
You can't beat the health benefits of fresh fish, so find a few you like and get to cooking!
Keep your whole family healthy and full with a selection of tasty canned good items from MALT and MARKET.
Need something quick for lunch or dinner? Stop by MALT and MARKET and pick up a sandwich for the road.
When you're looking for a caffeine fix, MALT and MARKET has the best coffee and tea to get you going.
Impromptu barbecues are welcome here due to the available and excellent A+ meats.
Dial down your thirst with some delicious drinks that are both refreshing and cool.
Looking to spice things up? Choose from their wide selection of seasonings and flavorful spices.
Cereal in the morning, cereal in the evening, or cereal at suppertime. With the selection here, you'll want to eat cereal anytime.
Healthy eaters realize the importance of dairy in their diet. Make sure you're getting your fill of Vitamin D with dairy products from MALT and MARKET.
At MALT and MARKET, you can grab some fresh noodles, channel your inner chef and get your cook on.
When you're craving your favorite piece of fresh fruit, this store is the place to go.
You won't be able to tell the difference with the frozen foods available here for your cuisine convenience.
Take care of your thirst quickly with a bottle of refreshing water from MALT and MARKET.
Make your own salad dressing or secret sauce with some flavorful and healthy oil and vinegar from here.
Feeling hungry? Heat up a tasty and affordable TV dinner from here and enjoy the convenience of a quick meal.
Add some produce to your next dinner plate for a delicious meal jam-packed with vitamins and nutrients.
When you're in the mood to bake, remember to add a dash of extra sweetness. It will make your creations come alive like never before.
With an eye for convenience, MALT and MARKET is located centrally to available parking.
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