Restaurants
Diners nosh on Thai-infused seafood, such as barbecued stuffed prawns, in historical 1917 dining room or patio with view of San Pablo Bay
Chefs use canola oil instead of lard to craft healthy Mexican fare such as barbacoa whereas bartenders mix prickly-pear or Patron margaritas
Chefs plate menu of southern French fare as in-house sommelier fields questions about café's wines—all imported from France
Bistro set in winery crafts manicotti & gorgonzola prime rib & patrons sample vintages in tasting room that sells mustard, garlic & wine
Chefs populate menu with traditional dishes from India, Tibet & Nepal, including tandoori chicken & numerous vegetarian options
Skilled chefs tap traditional & modern methodologies when crafting rice & noodle dishes to order below high ceilings & hanging lights
Deep-dish & specialty pizzas along with traditional Italian fare sate stomachs in family-owned eatery founded in 1980
Black-ball-cap bedecked chefs slice up fresh maki rolls amid stainless-steel & wood décor in restaurant with views of Grant Park
Chicago-style menu features deep-dish pizzas with choice of 20 toppings, Vienna Beef franks & robust sandwiches
Burgers, fries & soft drinks silence tummy grumbles in retro fast-food joint awash in neon light & tunes from Wurlitzer stereo jukebox




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