Award-winning falafel & small plates distinguish authentic Lebanese menu of shawarma, baba gannouj & vegetarian options

Photos of silver-screen stars gaze upon creative benedicts, organic omelets & fresh juice forged from blood oranges in 1920s-inspired space

Seasonal four-course meal of such delicacies as oysters rockefeller, roast duckling, wild striped bass, butternut-squash ravioli & dessert

Shakes & malts bursting with fresh fruit wash down made-to-order burgers amid old-timey American jukeboxes & décor

Seasonal produce & innovative culinary techniques inspire Chef John Borras's constantly changing menu of small plates

Vintage wood-beam ceiling sweeps over sushi, filet mignon & sea bass, with some roll purchases raising funds for GlobalGiving foundation

Specialty rolls & grilled Japanese fare served in tropically hued eatery voted one of Gayot's top 10 Chicago sushi restaurants in 2011

Traditional injera bread accompanies preservative-free seafood, beef & vegetable stews that diners eat by hand from a communal plate

Chefs enliven Central Mexican–style shrimp, fish, steak, pork & egg dishes with fresh, creative vegetables & spices

Windowed Italian eatery whips up homemade dishes for lunch & dinner with fresh, never-frozen ingredients