Add some produce to your next dinner plate for a delicious meal jam-packed with vitamins and nutrients.
All the supplies you need to make a craveworthy dessert are here.
Upgrade your barbecue by selecting from the fine meats available here.
Skip the hassle of baking your own bread and pick up a freshly-baked loaf from Red White and Brew Coffee Co.
Take care of your thirst quickly with a bottle of refreshing water from Red White and Brew Coffee Co.
We all could use a little dairy in our diet, so why not add some to your day and pick it up at Red White and Brew Coffee Co.? You'll feel great knowing you're getting just the right nutrition.
A frozen meal is just what you want when chopping, dicing, sauteing, and slicing isn't in the cards.
Cereal might be the best part of waking up. Pick up your favorite box today.
If you love to taste different tea and coffee blends, check out the selection of items available at Red White and Brew Coffee Co.
People can't get enough of the drinks here that take refreshment to the max.
Embrace your inner chef and try out a new recipe with some bold and fun spices and seasonings from here.
Bring out your Italian side in the kitchen and create a yummy pasta dish with some noodles from Red White and Brew Coffee Co.
Go under the sea with a few fresh catches, and enjoy a meal rich in protein and flavor.
Enjoy a small, bite-sized snack from Red White and Brew Coffee Co. and cure your hunger pains.
Red White and Brew Coffee Co. boasts the highest quality canned foods in the area with their terrific selection. You'll never want to purchase any other kind of food again.
Why spend time cooking from scratch when you can have a great meal in minutes? Frozen food is simple to make and even easier to eat.
Even the simplest recipes call for oil and vinegar, so make sure you have plenty to go around.
Drivers will love the easy parking options just steps away from Red White and Brew Coffee Co.
Don't settle for bland food. Pick up some spices and seasonings from here and make your next meal a hit.
If milk is your go-to beverage, you'll love the dairy products available here (great for strengthening your bones and teeth).
Canned food often presents a cheaper alternative as the food doesn't spoil. That's why Our Place Cafe encourages you to stock up today.
Who's hungry? A frozen entree will fool anyone's palate, so why waste time cooking up a storm?
Our Place Cafe's selection of bread goes great with any meal you were planning on making.
You'll definitely not want to miss the terrific vinegar and oil deals available at this location. You'll find top notch ingredients to transform your cooking when you stop in here.
These tasty and nutritious snacks will help you push through your long workday.
H20: The essential element for every human being. Stay hydrated everywhere you go with a bottle from Our Place Cafe.
There's no better way to start your busy day than making a flavorful coffee or tea from Our Place Cafe.
Make sure you always have the ingredients to make a delicious dessert on hand.
For a sampling of the best meats, you'll want to head here directly without delay.
Cereal might be the best part of waking up. Pick up your favorite box today.
Pick up some fresh and tasty pasta from Our Place Cafe and slurp your way to happiness.
You can't beat the health benefits of fresh fish, so find a few you like and get to cooking!
The drinks available here are a great way to restore your body's natural balance, so start sipping.
Loaded with essential vitamins and minerals, the produce from this store will give you the energy your body needs.
When you're looking to eat something delicious but have literally no time, you'll want to try the delicious frozen food here. It's a shortcut to perfectly scrumptious food.
Endless parking options are readily available close to Our Place Cafe.
PG's Jamaican Takeout has an unassuming storefront location, but its sign is sure to catch your eye. Modeled after the Jamaican flag, the bold banner hints at the authentic cuisine served within. Learn more about the flavorful Jamaican fare this White Rock restaurant has been cooking since the 1990s:
Appetizer: Try the spicy jerk chicken wings made with a special hot sauce, or opt for the crispy johnnycakes—fried cornmeal dumplings—which are ideal for dipping.
Patties: Savory and spicy vegetables, curry chicken, or beef stew is wrapped in roti bread for a portable snack.
Soups: The pea soup preps taste buds for an authentic Jamaican meal—it combines Caribbean spices with dumplings, pigeon peas, and kidney beans.
Entrees: Not surprisingly, PG's serves ackee and salt fish, which is Jamaica's national dish. But the menu also features other authentic housemade classics such as elegantly plated oxtail, stewed until tender, and flavorful brown stew fish with peppers, onions, and gravy.
Drinks: Cool down from spice-filled meals with a beverage made in-house, including sorrel, ginger beer, or flaxseed fruit juice with guava, pineapple, and mango.
Dessert: Rum cake is one of PG's most decadent desserts. The moist cake is topped with ice cream and strawberries, then drizzled in caramel.
Let your mouth have a fiesta of its own at Paso Del Norte, a casual Mexican restaurant.
No need to splurge on a babysitter — tots will be right at home chowing down at this restaurant.
At Paso Del Norte, there's no need to confine your meal to a traditional dining room — outdoor seating is available when the weather is warm.
Business casual attire is acceptable, so guests can let go of the "dress to impress" standard.
Homebodies can take advantage of this restaurant's delivery and take-out options.
Can't get enough of Paso Del Norte's tasty dishes? They also offer a catering service for parties and events.
Endless parking options are readily available close to Paso Del Norte.
Bikers can store their bikes safely while they enjoy a meal at Paso Del Norte.
Fancy-schmancy price tags don t always bring the best results, and Paso Del Norte s super yummy, mid-range menu is taste-test approved.
Stop by for breakfast, lunch, or dinner — Paso Del Norte serves up all three meals.
If you're looking for a delicious taco or burrito, you'd definitely be wise to head to Paso Del Norte.
From tacos to chips and salsa, Paso Del Norte has you covered when it comes to tasty Mexican cuisine.
Ocean Bay Chinese Restaurant does a Chinese dumpling justice, and diners come here to enjoy a five-star meal.
Guess what? Ocean Bay Chinese Restaurant serves food that's free of gluten and low in fat, so everyone can find something that tastes and feels great.
Little ones are just as welcome as their parents at this restaurant.
Getting online is easy with Ocean Bay Chinese Restaurant's free and convenient wifi.
Need to get out of the house? Order and pick up from this restaurant.
For patrons' convenience, nearby parking is readily available.
You'll typically spend about $30 per person to dine at Ocean Bay Chinese Restaurant, so plan your budget accordingly.
For an upscale take on traditional Chinese cuisine, look no further than Ocean Bay Chinese Restaurant.
So whether you're a fried rice fanatic or just dig a great dumpling, keep Ocean Bay Chinese Restaurant in mind for all your Chinese food favorites.
For good eats and good times in Blaine, dine at Via Birch Bay Cafe & Bistro.
This restaurant is kid-friendly, so little ones are welcome to tag along.
Make the most of the warm summer months by dining outdoors in Via Birch Bay Cafe & Bistro's beautiful outdoor seating area.
Wifi is on the house at Via Birch Bay Cafe & Bistro, so you can stay connected on your mobile device.
The dress code at Via Birch Bay Cafe & Bistro is as relaxed as the ambience, so wear whatever suits you.
Leaving the couch is half the battle. Your foods awaits your pickup at this restaurant.
Drivers will be surprised by the number of street parking spots available near Via Birch Bay Cafe & Bistro.
Store your bike at a nearby rack and enjoy a bite to eat at Via Birch Bay Cafe & Bistro.
An average meal at Via Birch Bay Cafe & Bistro will set you back about $30.
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