Whether you're looking for chips, fruits, ice cream, cereal or meat, food of all kinds are in stock at Sixty East Deli Snacks in Shelbyville.
Maximize your evening time by relying on the amazing TV dinners available here.
If you're seeking high quality meats, look no further than here. From chicken to beef, you can find everything you need in one location.
If you can't take the heat, stay out of the kitchen...or at least don't spend a lot of time in it. The frozen food here is a great way to whip up a meal in minutes.
Cereal doesn't have to be boring! A breakfast box is a great addition to your morning, packed full of flavor and crunchy delight.
Just a pinch of one of the seasonings and spices available here will help take your meal to greatness.
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 Sixty East Deli Snacks.
When you body needs hydration most, grab some drinks off the shelf.
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.
When you don't have time to grab lunch or dinner, these tasty snacks will hold you over until you can take a break.
Make sure you always have the ingredients to make a delicious dessert on hand.
Sixty East Deli Snacks serves up great food items, such as sandwiches and salads, at an affordable price.
For food that takes less time to prepare, you'll definitely want to take advantage of the canned food selection at Sixty East Deli Snacks.
Whether you prefer coffee or tea, Sixty East Deli Snacks offers options for both the coffee enthusiast and the tea lover.
If milk is your go-to beverage, you'll love the dairy products available here (great for strengthening your bones and teeth).
Add some produce to your next dinner plate for a delicious meal jam-packed with vitamins and nutrients.
Health-conscious eaters will love the wide selection of fish on hand.
Whether you prefer wheat or white bread, Sixty East Deli Snacks serves up a large selection of freshly-baked breads.
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.
No matter what time of day you visit Sixty East Deli Snacks, you can find easy in-and-out parking for your hot ride.
So go ahead and stock your kitchen full of tasty and one-of-a-kind food and beverage items from Sixty East Deli Snacks in Shelbyville.
When a bell tolls across Shelbyville, stomachs rumble. Hungry diners who follow the chime find themselves at Bell House Restaurant, a stately, recently renovated pink house where the centuries-old bell—originally part of the city's firehouse—faithfully heralds lunch and dinner each day. Once guests are inside, owner Sue Andriot or one of her experienced hosts cheerfully leads them to seats in one of the cavernous manor's four dining rooms. Sue and her husband, Bob, designed the restaurant's interior themselves, drawing from years of decorating experience to transform the rooms into rustic, Tuscan-style dining halls, where vibrant paintings speckle the walls and vases of fresh flowers sit on every table.
Once seated, dinner guests nibble freshly baked bread and sip glasses of fine wine while the aromas of rosemary, lemon, and garlic waft around them. In the kitchen, Executive Chef Tracy Gibson folds fresh ingredients into savory pasta and fine French- and Italian-inspired specialties. She extends her culinary expertise to American favorites such as the Cajun blackened chicken and Henry Bain pork. Seasonal flavors characterize the dessert menu, with warm apple cake making an appearance in the fall and cheesecake making an appearance when the moon explodes each summer.
For familiar food you're sure to love, head to Claudia Sanders Dinner House for American-style cuisine.
Find time to peruse the wine list here — this restaurant offers a variety of drink options.
Grab the kids when you head to this restaurant — its family-oriented menu and ambience are perfect for the whole clan.
Parties of any size can easily be seated at Claudia Sanders Dinner House.
No need to dress to the nines here — Claudia Sanders Dinner House's policy is business casual, so guests can dine in comfort.
Can't get enough of Claudia Sanders Dinner House's tasty dishes? They also offer a catering service for parties and events.
The food's ready when you are. Come on in or carry out.
The free parking lot next door is a steal for those dining at Claudia Sanders Dinner House.
Claudia Sanders Dinner House s mid-range cuisine will please your pockets as well as your palate.
The dinner menu is a crowd pleaser at the restaurant, though breakfast and lunch are also served.
For a dish just like mom made, you'll definitely want to stop by Claudia Sanders Dinner House's tasty restaurant.
Make your way over to Claudia Sanders Dinner House and enjoy a delicious American meal in a laid back setting.
Meat-eaters in La Grange will fall in love with Big R's Barbeque Shack — this barbecue joint is a tasty destination for La Grange residents.
Cautious diners will appreciate the low-fat and gluten-free fare at Big R's Barbeque Shack.
Beer, wine, and more are also available from this restaurant's extensive drink list.
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 stay inside on a beautiful day! Come sit on the patio at Big R's Barbeque Shack and order great food.
Hop online in no time using Big R's Barbeque Shack's free wifi.
Always five minutes behind schedule? Pick up your food to go instead.
Drivers can find parking right by the restaurant, so don't forget your car keys.
If you don't want a night that will cost you an arm and a leg but you do want a delicious meal, come to Big R's Barbeque Shack.
Big R's Barbeque Shack certainly does set the standard for the best barbecue in town.
Make sure your next meal is a good one. Get your barbecue on at Big R's Barbeque Shack.
Cracker Barrel is serving up American favorites with a tasty tweak.
Quit fat and gluten at Cracker Barrel, where low-fat fare and G-free offerings are the norm.
Gather up your group of friends and head to Cracker Barrel, a local restaurant that has room for large groups.
Those searching for a quiet dinner scene may have better luck elsewhere, as the restaurant tends to get rather noisy.
Cracker Barrel's guests are no strangers to casual clothing, and sneakers are spotted around every corner.
If you're in a hurry, place an order for pickup instead.
Take advantage of the quick and easy parking near Cracker Barrel.
Commute by bike to Cracker Barrel and find easy bike parking.
If you don't want a night that will cost you an arm and a leg but you do want a delicious meal, come to Cracker Barrel.
Find your sweet (or savory) spot at Cracker Barrel, where you can opt for breakfast, lunch, or dinner.
No matter what type of American dish you're in the mood for, Cracker Barrel has a great selection of dishes to choose from.
For fast food in Shelbyville's Shelbyville neighborhood, check out the burger menu at McDonald's.
Low-fat and gluten-free options are featured on the menu.
Wireless Internet access is just a click away at McDonald's.
Parties of any size can easily be seated at McDonald's.
Bask in the sun and enjoy a fresh meal outside at McDonald's.
This restaurant is very loud, so prepare for a wall of sound.
Great food is best enjoyed comfortably, so McDonald's encourages less-than-fancy attire.
This restaurant offers carryout for your convenience.
Easily accessible parking options are located near this dining establishment.
You won't get sticker shock from your bill at McDonald's — prices are usually less than $15.
Stop by for three square meals a day — McDonald's serves breakfast, lunch, and dinner.
So don't let a good burger pass you by. Stop by McDonald's today and try one of the signature burgers.
When you have a big appetite, but little time, be sure to stop by McDonald's for your next meal.
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