Satisfy your hunger with your purchases from Krauszer's Food Store in Haskell.
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 Krauszer's Food Store.
Make your own salad dressing or secret sauce with some flavorful and healthy oil and vinegar from here.
The bread baked at Krauszer's Food Store gets rave reviews, so taste it yourself today.
When you need a quick side dish to go with your main course, pick up some canned good options from here.
Produce like this is not just nutritious...it's delicious, too!
Don't get enough dairy in your diet? Dairy products from this store are sure to deliver all the nutrients you need.
A classic breakfast option, cereal is always good to have on hand. A box is sure to ease everyone's morning appetite without taking too much time off the clock.
From freshly baked pastas to packaged noodles, Krauszer's Food Store has all of your pasta necessities.
The drinks available here are a great way to restore your body's natural balance, so start sipping.
Here you can find an assortment of meats, such as pork and chicken, to meet your personal needs.
Add a little bit of sweet goodness to all your baked goods for top-notch flavor and form. Pick up your staples at Krauszer's Food Store.
Pick up super fresh fish (and a heck of a lot of nutrients) for your next meal.
Stop eating out when you can eat in with any of the frozen food meals offered here.
The exquisite coffees and teas from here are great for an after-dinner beverage or a pick-me-up during your workday.
Say goodbye to bland when you select one of their many spices or seasonings.
A healthy and light snack from Krauszer's Food Store is a great way to keep your energy up throughout the day.
Have a gourmet meal without working away in the kitchen. Throw on your favorite TV show or movie and pop a frozen dinner in the microwave. You'll be happy you did!
Drivers will appreciate the great parking options in the area.
When you're in need of a quick grocery stop, visit Krauszer's Food Store in Haskell and be in and out in a flash.
Although the Culinary Institute of America taught Pastabilitys chef and owner Robert Bontatibus how to craft many cuisines, he couldn't help but gravitate to his favorite—Italian. He specializes in those paragons of of Italian-American dining, pizza and pasta. Eight forms of pasta, including gnocchi, tortellini, and linguine, are topped with sauces ranging from a simple blend of garlic and oil to the most savory red clam sauce. For pizza, he draws upon the flavors that are echoed in the Italian entrees elsewhere on the menu. Specialty pies include eggplant parmigiana, shrimp scampi, or baked ziti.
Even though most of the food he makes is Italian, Bontatibus does make room for a few American dishes. He serves up to 12 styles of french fries covered in everything from pizza fixings to buffalo sauce, whereas Italian desserts are supplemented with whoopie pies and fried Oreos, which are better than those from the county fair or that cookie warehouse trying to see the silver lining in its kitchen fire.
An Italian experience right at home, Berta's Chateau will have you ordering seconds.
At Berta's Chateau, you won't have trouble finding a vegan meal option.
Drinks all around! Pair your dinner with a beverage from this restaurant's full bar.
This restaurant is kid-friendly, so little ones are welcome to tag along.
At Berta's Chateau, you can dine with your immediate family and your extended family due to the easy seating for large parties.
The restaurant takes reservations, so you can plan your next get-together ahead of time.
Forget the stuffy formal wear! Berta's Chateau's business casual dress code sets the tone for ease and enjoyment.
Hosting a swanky shindig? Call up Berta's Chateau for their catering services.
Save time and money with nearby parking options at Berta's Chateau.
Checks are bigger than average at the restaurant, so prepare your wallet.
You don't need a plane ticket to experience all the best flavors of Italy. They're all under one roof at Berta's Chateau.
Whether you prefer sausage, 'roni, or all-around veggie, Roma Pizzeria and Restaurant's easy-to-please pizza has fans dishing out top-notch ratings.
The gluten-free and low-fat fare at Roma Pizzeria and Restaurant will leave you happy and full.
Slip into something more comfortable before dining at Roma Pizzeria and Restaurant, where dress code calls for business casual.
Just let this pizzeria know how you want it. You can have the food delivered or carried out yourself.
Call Roma Pizzeria and Restaurant for catering if you have a big event coming up.
Parking by the pizzeria is a breeze, so feel free to bring your own set of wheels.
Prices at Roma Pizzeria and Restaurant are moderate — most diners plunk down about $30 per meal.
So who's hungry? The highly-acclaimed pizza at Roma Pizzeria and Restaurant is ready and waiting to be served.
So stop fantasizing about ordering pizza and call the team at Roma Pizzeria and Restaurant to make that amazing pie a reality.
Make your next meal a pizza party! Geppetto's Pizza in Wanaque's Wanaque neighborhood is a tasty departure from your weekday routine.
Going gluten-free? Dig a low-fat diet? Geppetto's Pizza has you covered on both fronts.
Hop online in no time using Geppetto's Pizza's free wifi.
The pizzeria also offers catering if you want to bring the flavors of Geppetto's Pizza to your next party or event.
With delivery and take-out options, you can enjoy this pizzeria's cooking from the comfort of your own living room.
Geppetto's Pizza is located near endless parking options, allowing diners to find quick and easy parking.
Your tab at Geppetto's Pizza will generally run you about $30 per person.
What's your favorite meal of the day? Chow down on breakfast, lunch, and dinner at Geppetto's Pizza and taste test your way through the menu.
Before ordering just a generic box of pizza, re-think that decision and go with a pie above the rest from Geppetto's Pizza.
For fresh maki, Haskell's Tokyo Restaurant has got you covered.
Fear not you gluten-free or low-fat eaters, you'll have plenty of choices here.
This restaurant is kid-friendly, so little ones are welcome to tag along.
Getting online is easy with Tokyo Restaurant's free and convenient wifi.
Slip into something more comfortable before dining at Tokyo Restaurant, where dress code calls for business casual.
Want to enjoy this restaurant without the wait? Get it to go.
Tokyo Restaurant is surrounded by endless parking options.
Cyclists are in luck. Tokyo Restaurant provides bike parking.
Prices at Tokyo Restaurant are moderate — most diners plunk down about $30 per meal.
So when you're looking to be amazed by a great Japanese restaurant, you won't need to look any further than Tokyo Restaurant.
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