You may think it’s a sports bar, but it’s really a restaurant with a sports theme. The kitchen gets equal time with Red Wings memorabilia, pool tables, and television screens. Chef Chris Denman, an alumnus of the Cooking & Hospitality Institute of Chicago, has put together a menu that offers the expected bar snacks, but also real food from big Read more...
This east-side gem has steadily progressed since Bujar (Bucci) Mamuslari took over. Elegantly sauced dishes include artichoke hearts Tosca, pan-seared salmon, and chicken breast with hazelnuts and dried cherries. An appropriate wine list accompanies the Italian/continental fare. D Tue.-Sun. Read more...
The meal (either all vegetarian or seven vegetables with four meats) is presented in only one manner: diners sit around a small straw table on low wooden chairs; the food is brought out on a circular tray and is scooped up with a spongy bread called injera. The roasted yellow split peas cooked in a spicy, barbecue-style sauce, cabbage sauteed Read more...
