Recently in Restaurants Category

Who doesn't crave scrumptious gelato to temper these hot summer days and evenings? Linz & Vail in Evanston is just the relaxing Italian ice cream gem you seek, with its inviting chocolate-brown and bubblegum-pink walls, happy service, and real-deal gelato. When traveling around the world, Linz and Vail owner Susan Dejanovic loves indulging in gelato. She especially loves how gelato merchants customarily welcome their guests to select more than one flavor at a time, as deciding on just one is so difficult. Susan's stores carry on this tradition by encouraging you to try new flavors and select two or three for your cone or dish.

Chocolate is Linz and Vail's bestseller, but Tastybeat's favorites are Nutella and Pistachio. Exceptional! With over 10 flavors of daily-made gelato to choose from each time you visit, you'll want to return. And Linz and Vail now carries gelato-style frozen yogurt! The refreshing key lime is wonderful.

You'll find Linz and Vail in two locations. The small Noyes Street store is just a few doors down from featured Tastybeat gem Al's Deli and across from the Noyes Cultural Center, which houses the well-respected Piven Theatre, Next Theatre, and Actors Gymnasium. Linz and Vail's other Evanston location is in the center of the bustling shopping Central Street shopping district.

Be sure to check out the update on past gem, Amidei Mercatino.

Happy Licking!

Tastybeat

Linz and Vail
922 Noyes Street
Evanston
847. 491.1381
Hours:
Monday -Friday: 7am -10pm
Saturday: 8am-10pm
Sunday: 9:30am-10pm

2012 Central Street
Evanston
847.475.1381
Hours:
Monday-Saturday: 6am-10pm
Sunday: 7am-10pm

Tastybeat Readers: Here's an update on Amidei Mercatino, a featured Tastybeat gem. It's time to stop in to Amidei Mercatino! They're open for the season with a plentiful supply of local produce including asparagus, green onions, lettuce, radishes, peas and beans. Owner Ermanno Amidei and his daughter Ruthie are always thrilled to help fill your take-home box with fresh handpicked selections. And Tastybeat advises you consider purchasing a bottle of their superb Lake Forest honey- a very special item Ruthie keeps under wraps because it goes so quickly. Enjoy!

Amidei Mercatino
235 Southgate
Lake Forest IL
847.295.5890
Hours: 8am-5:30pm Monday -Saturday

For all you adventurous foodies out there, Tastybeat recommends a gem on West Armitage Avenue: Bonsoiree! Partner chefs Shin Thompson and Kurt Chenier have created a stimulating, intimate restaurant that showcases their innovative talents. Bonsoiree's always-changing menu features seasonal American cuisine with French and Japanese influences that result in an unpretentious, one-of-kind culinary experience.

This summer, look for Bonsoiree's special grilled Kobe beef entrée or call ahead to request their Scallop Motoyaki -a fresh scallop baked in its own shell and broiled with a ponzu aioli. On Saturday evenings, Thompson offers an underground five-course tasting menu. Simply sign up online at bon-soiree.com to reserve a table and view that week's menu. Sign up as early as Monday because tables go quickly. This is truly one of the best gourmet deals in town.

And for a special dining occasion at home, Bonsoiree offers fine catering, headed up by Chef Chenier.

Happy Eating,

Tastybeat

Bonsoiree
2728 W. Armitage Avenue (map)
Chicago, IL 60647
773.486.7511
Hours:
Dinner 5-10pm Tuesday-Thursday
Saturday Underground invitation only
Sunday 5-9pm
Closed Monday

"Welcome to my home" is the gregarious greeting you'll receive when you enter Papa's Cache Sabroso on West Division Street. Owner Victor Garcia, known to guests simply as Papa, has a big personality that permeates his dependable neighborhood restaurant. The inside of Papa's, with colorful beach and Puerto Rican flag murals, speaks to Papa's pride in his home country and the delicious fare he serves.

Tastybeat recommends Papa's popular jibarito sandwich, offered with both steak and chicken. This unique sandwich substitutes fried plantains* for bread. Sandwiched between the plantains, the jibarito contains juicy rotisserie chicken or steak, sautéed onion, tomato, lettuce, cheese and mayonnaise. And be sure to request Papa's special hot sauce to bring out the flavors of this scrumptious treat. To round out your meal, order a side of spectacular Puerto Rican rice and beans.

If you're not in the mood for a jibarito, try Papa's famous rotisserie chicken or a dish of tostones (crispy fried plantains) with rice and beans. The vegetarian-prepared beans are simmered with Spanish adobo, dried green and red peppers, and a savory tomato sauce.

This Humboldt Park gem speaks to the refreshing diversity in Chicago. You can order your meal to go, eat in, or eat al fresco in their sidewalk seating.

Happy Eating,

Tastybeat

* Plantains are flavorful, semi-sweet cooking bananas used in much Central American cuisine.

Papa's Cache Sabroso
2517 West Division (map)
Chicago
(Delivery available)
Restaurant Hours:
Monday-Thursday: 10:30am-9:30pm
Friday & Saturday: 10:30am-10pm
Closed on Sunday

Miriam and Jerardo Cerdas opened their humble Costa Rican restaurant on Milwaukee Avenue in 1990. This delightful gem is always packed for good reason. Irazú serves up traditional, tasty Costa Rican fare at very fair prices. And there's something for everyone on the menu. You'll find authentic Costa Rican steak, pork, and chicken dishes served with rice, beans, and sweet plantains; satisfying huevos rancheros (served all day); and several non-meat options including a vegetarian plate with the veggie of the day. The food at Irazú is always fresh, the service relaxed and friendly.

Tastybeat suggests you try one of Irazú's fantastic steak sandwiches, especially the Pepito Sandwich. Served on crusty French bread, the Pepito is layered with rib eye steak, sautéed onions, cheese, pinto beans, and Lizano sauce. The Lizano sauce, a traditional Costa Rican condiment, gives the sandwich just the right depth and tanginess. Another excellent choice is the Casada dinner, a scrumptious dish of rib eye steak or chicken breast with caramelized onions served with white rice, black beans, sweet plantains, cabbage salad, beets, and an over-easy egg. And be sure to try the homemade salsas. Muy delicioso!

Irazú does a bustling carry-out business, too, but we think this modest spot is delightful for eating in. In the warm weather, enjoy your meal on the casual front patio. And don't forget that Irazú is BYOB, so come prepared with a refreshing six-pack (might we suggest Negra Modelo?) or enjoy one of Irazú's yummy fruit shakes. Note: Cash Only!

Buen Probecho!

Tastybeat

Irazú
1865 N. Milwaukee Avenue (map)
773-252-5687
Hours
Monday-Saturday 11:30am-9:30pm
Closed Sundays

When you walk through the velvet curtains of The Violet Hour, you'll be transported to a bygone day when going out for a drink was truly an occasion. This hidden gem in Wicker Park is literally hidden, a nod to Prohibition days with no marked address or sign...only a simple light above the door.

The Violet Hour is a modern speak-easy where you'll be treated to a beautiful, serene atmosphere and the discreet attention of knowledgeable servers. This is cool and sexy Chicago at its best. Come to relax in the intimate seating areas with a special someone or group of friends, or cozy up to the bar and watch your stand-out bartenders make outstanding, classic cocktails. Impressively, The Violet Hour makes their own bitters and simple syrups and uses twice-filtered ice cubes. Attentive precision goes into the creation of each drink, from premium ingredients to exact mixing, shaking and pouring.

Tastybeat highly recommends these refreshing, flavorful concoctions:

• Fresh Fruit Gin Gimlet with gin, lime juice and fresh fruit


• The Vodka Part and Parcel with vodka, grapefruit and St. Germaine elderflower liqueur.

Both are delightful with just a touch of sweetness. Enjoy!

Smooth Drinking,
Tastybeat

The Violet Hour
1520 North Damen Avenue (map)
Chicago IL 60622
773.252.1500

Hours:
6PM-2AM Every day except Saturday, open until 3AM Saturday.

Now that spring has sprung and everyone is ready to enjoy the longer, sunnier days, Tastybeat has an outstanding brunch suggestion--M Henry! This cheery spot in Edgewater (just on the northern edge of Andersonville's Clark Street corridor) offers up hearty plates of savory and sweet breakfast favorites with a sophisticated yet homey twist. You'll enter through the restaurant's bakery and will be seated in one of many cozy spots in this charming eatery. There's really not a bad table in the place--some regulars say they feel like they're in Europe whenever they walk into M Henry.

And what's more, you'll find everything prepared with the finest seasonal ingredients, including locally produced and organic products whenever possible (and some vegetarian and vegan options, to boot). Tastybeat especially recommends these two delicious items from the menu:

• Blackberry bliss cakes--fluffy hotcakes layered with fresh, juicy blackberries, vanilla mascarpone crème, and topped with a brown sugar and oat crust.


• Out of this world breakfast bread pudding--a bowl of creamy vanilla and egg custard brioche bread pudding, topped with warm peaches and blackberries. A meal on its own or a great starter to share.

You can't go wrong at this Edgewater treasure; your sweet and savory breakfast cravings will be more than sated...and M Henry also serves a very tasty lunch throughout the week. Take it from us: you'll want to linger in this charming urban café.

Happy Eating,
Tastybeat

M Henry
5707 North Clark (map)
Chicago IL 60660
Phone: 773.561.1600

Café hours:
Tuesday - Friday
7am - 2:30pm
Saturday, Sunday
8am - 3pm

This gem comes to you chock full of flavor. Local Argentinean Lilliana Zecker has turned Tastybeat on to the diverse tastes of Argentina right here in Chicago. Here's the perfect itinerary for your next open afternoon:

First stop: El Mercado, a small market found on Southport. This corner store has been in the Di Sapio family for over thirty years. Lilliana recommends their outstanding, ready-to-cook chorizo sausage. Argentinean chorizo is a mild pork sausage with garlic and a blend of delicious spices. Lilliana also suggests bringing home their empanada wrappers so you can make your own fried or baked empanadas when the mood strikes. Lilliana has graciously shared her family's recipe.

Next stop: If you're getting hungry, head next door to the restaurant Tango Sur. Here, stylish owner Sergio Di Sapio serves up mouth-watering traditional meat empanadas. In Lilliana's words, when you eat Sergio's empanadas, "The grease trickles down to your elbows....so worth the experience!" And Lilliana shares this pointer: "Empanadas are to be eaten by holding the whole thing in your hand, and biting into it, no fork and knife."

Third stop: Now it's time to make your way to Buenos Aires Liquors and Deli. Here, warm and gregarious owner Mario Gimenez will greet you with a smile and a sample of one of his proud creations. Mario is famous for his triples de miga (simple, layered finger sandwiches), an Argentine staple. Tastybeat also recommends taking home these favorites:

Chimmichurri Sauce
This traditional condiment is made with parsley, oregano, garlic, salt, onion, red chile pepper, red wine vinegar and olive oil. Serve this flavorful sauce with grilled steak.

Empanadas
Mario serves empanadas daily, full of traditional ingredients—green olives, hard boiled eggs, red onions, raisins, paprika, red pepper, parsley, oregano, and garlic. Available with beef, chicken, or spinach.

Alfajores
A beloved popular dessert, alfajores are sandwich cookies made with flour and cornstarch dough. These baked cookies are filled with a sweet caramel mixture and coated with coconut. Mario bakes them fresh daily.

Wine
Mario recommends trying the wines of Argentina. He suggests a pleasant, full-bodied red Malbec with earthy notes. Or try the white Torrontes—a fruity, floral wine that's surprisingly dry. Mario is glad to help you choose the perfect bottle.

Happy Exploring!

Tastybeat
www.tastybeat.com

El Mercado
3767 N. Southport
773-477-5020
Hours
8:00am-8:00pm Monday-Saturday
8:00am-5:00pm Sunday

Tango Sur
3763 N. Southport
773-477-5466
BYOB
Hours
5:00pm-10:30pm Monday-Thursday
5:00pm-11:30pm Friday and Saturday
12pm-11pm Sunday
Tango on Tuesday nights after 7:00pm

Buenos Aires Liquor and Deli
3100 North Cicero
773-685-4241
9:00am-2:00pm Monday-Saturday
9:00am-2:00pm Sunday

Some of the gems we select at Tastybeat are a bit rough around the edges, and somehow we love them all the more for their unexpected rewards. Deta's Café in Rogers Park is one such gem. When you walk into this storefront café, you won't be met with anything fancy--no luxe décor or sleek artwork to be sure. In fact, Deta's Café takes casual to a whole new level. But this no-nonsense interior of just three tables is home to some of the best burek you'll find anywhere. Burek is a traditional savory pastry from the region of the former Yugoslavia, hand-rolled and filled with some combination of cheese, spinach, potato, onion, and beef. The burek at Deta's Café is perfectly delectable.

Café owner and native Montenegrin Deta Lekic will feed you burek to your heart's content (watch her make burek). The café is her pride and joy, and don't be surprised if she joins you at your table to share stories of her homeland (and remind you to clean your plate just like you're family). In addition to the exceptional burek, the Greek, Mediterranean, and cabbage salads are all scrumptious. And depending on Deta's mood the day or evening you visit, you might be treated to other tasty dishes.

This modest spot is most definitely a gem in our book and we hope you will add it to yours. But do be forewarned: Deta will hardly let you leave her café until you are veritably stuffed!

Happy Eating
Tastybeat
www.tastybeat.com

Deta's Cafe
7555 N. Ridge Blvd. (map)
Chicago, IL 60645
773-973-1505
Open everyday 10am-10pm
(Deta rests on Sunday, but her good friend Enisa will be there to take care of you)

With its vibrant and alluring red interior, what better than the beet to celebrate the passions of the heart this Valentine's Day? To this end, Chef Bruce Sherman of Chicago's beloved North Pond restaurant and Tastybeat want to suggest some tasty beet recipes for this February 14.

The Beet Fettuccini is perfect for the couple who wants to grab a bottle of wine and make an afternoon of it, cooking together in the kitchen. Or if you want delicious gratification with a little less effort, the Walnut-Encrusted Goat Cheese and Candied Beet Salad might be just the thing. And for love birds who do not feel like making any dirty dishes, consider North Pond, a lovely and romantic setting with fine service and always-exceptional seasonal cuisine.

Beet Fettuccini
Chef Bruce Sherman, North Pond
Serves 4

Ingredients
2 ea large red beets, peeled, quartered, and juiced
1.5 c bread flour
¼ c all-purpose flour
1 ea large egg
1 ea egg yolk
3 Tbl olive oil
1 pinch fine sea salt
1 pinch ground white pepper

Melted butter
Fresh herbs of your choosing
Parmesan cheese for topping

Plastic wrap
Pasta maker

Preparation

• In pot over medium heat, reduce beet juice by half its volume. Chill and reserve.
• Mix bread flour, salt and pepper. Pour mixture on countertop and form a well in the top.
• Add egg, egg yolk, 2 tablespoons olive oil and reduced beet juice to well.
• Gently fork liquids until combined, gradually incorporating flour from the sides until all flour mix has been used.
• Use hands to knead dough back and forth for 2 minutes. Wrap in plastic. Rest for at least 1 hour.
• After pasta dough has rested, set up pasta machine to widest setting.
• Cut dough in half, roll to flatten through rollers, dusting with all-purpose flour.
• Continue rolling pasta, reducing roller width with each pass. Stop at next-to-last setting.
• Cut into 10"- 12" lengths to dry for 10 minutes. Use ½" noodle attachment to cut sheets into fettuccini.
• Bring 8 quarts of slightly salted water to boil. Drop in pasta for 2-3 minutes.
• In separate pan, heat remaining olive oil.
• Pull pasta from water, drain and add to pan. Salt and pepper, toss, and place on plates.
• Top with herbs, a sprinkling of parmesan cheese, and melted butter, to taste.

Walnut-Encrusted Goat Cheese, Candied Beet Salad
Chef Bruce Sherman, North Pond
Serves 6
Prep Time: 1 hour

Ingredients
1 lb medium red beets, 2" diameter
½ lb large yellow beets
2½ c water
1 c orange juice
¼ c red wine vinegar
¼ c honey
2 Tbl Apple Cider, unfiltered if possible
1 Tbl Whole Grain Mustard
1 tsp Sherry Vinegar
1 tsp Walnut Oil
¼ c Canola or Sunflower Oil
Salt and Pepper, to taste
6 oz fresh goat cheese
1 Tbl honey
1 Tbl chopped fresh herbs - Mint, Chives, and Parsley
1 ea egg
1 tsp salad oil
1 tsp water
½ c all-purpose flour
8 oz walnut pieces, crushed
Salad Greens - Mesclun Mix, Frisée, Endive, etc.

Preparation

• Wash red beets well and place in small pot with water, orange juice, vinegar and honey.
• Bring to boil then turn down to simmer and cook slowly.
• Put another medium saucepan full of water to on high heat.
• Peel yellow beets with vegetable peeler, then cut into 2.5" long ¼" wide strips.
• When water in second pot boils, add in generous amount of salt. Place yellow beets into water and re-boil. After 2 minutes, remove beets and place in ice water bath.
• Check red beets after 45 minutes. When easily pierced with small paring knife or toothpick, remove them from stove and cool down in their liquid.
• When cool, peel beets and cut into ¾" wedges around the center.
• Whisk apple cider, mustard and vinegar together. Add in the two oils while whisking. Season with salt and pepper. Reserve.
• Heat oven to 350 degrees.
• Mix goat cheese well with honey, herbs, salt and pepper. Form into 6 2" X ½" discs.
• Beat egg with oil and water, then dip beet discs into flour (pat off excess), then into egg, and then press in crushed walnuts. Repeat, with only flour and nuts the second round.
• Rub thin coating of vegetable oil on nut discs and place in oven 3-5 minutes until brown.
• Place a few wedges of cooked red beets on each plate. Toss strained, cooked yellow beets with vinaigrette and season. Divide between plates.
• Dress salad greens with vinaigrette and place on plates aside warm cheese. Serve.

Pairs nicely with 2001Vonkesselstatt, Scharzhofberger Riesling, Spatlese Mosel-Saar-Ruwer Germany

Happy Eating,

Tastybeat

North Pond
2610 N. Cannon Drive
Chicago
773-477-5845

Dinner
Wednesday - Sunday
Reservations available
From 5:30pm

Brunch
Sunday
10:30am - 1:30pm

Lunch (June - September)
Tuesday - Friday
11:30am - 2:00pm

Here's the perfect Valentine treat for that special love in your life: truffles from Coco Rouge. Made of top mark chocolate with delicate hints of exotic flavors, Coco Rouge's truffles are a sweet soiree for the taste buds!

Pastry chefs Jeremy Brutzkus and Erika Panther (the husband and wife team behind this Division Street gem) met sweet at Le Cordon Bleu in London and then moved to Chicago to fulfill their passion: creating superior chocolates for all to enjoy. For years, Jeremy and Erika have sold their delicacies to the likes of the Four Seasons and the Park Hyatt's Nomi--high honors indeed. Then in October 2006 they opened their first retail location, a dramatic, loungey space for enjoying their decadent goodies which, besides truffles, include hand-crafted chocolate bars, toffee, and hot chocolate emulsion.

With a little expert help from Erika or Jeremy, have fun selecting a flavor profile to complement your beloved this February 14. Whether with a touch of spice and zing, something smooth and easy, or a burst of fresh succulence, you'll find the perfect way to your Valentine's heart. And to seal the deal, Coco Rouge will package your little tokens of love just beautifully.

As a preview, consider The Leatherwood for your belle or beau. It's one of Coco Rouge's many singular treats. Bittersweet chocolate ganache is folded with caramelized honey harvested from Tasmanian rainforest Leatherwood flowers. Dipped in yet more bittersweet chocolate and garnished with bee pollen and grains of sea salt, it's an exquisite example of Coco Rouge's evolved truffles. And for the traditionalists, classic truffles are readily available as well.

As an enticing final note, Coco Rouge will soon be making some exciting changes. Within a week or two they'll be making Parisian-style baked goods like tea cakes and macaroons, and they're also planning a light menu of savory bistro fare with a twist. Soon, too, you'll be able to court your darling or treat yourself with the click of a mouse: Coco Rouge's sweets will be sold online at www.cocorouge.com.

Happy Indulging,

Tastybeat

Coco Rouge
1940 West Division (map)
Chicago, IL
773.772.2626
www.cocorouge.com

Hours:
Tuesday - Saturday 12-10PM
Sunday 12-8PM

Here's a bit off the beaten path restaurant we think you'll return to again and again. Carlos Reyna's Maiz, a Mexican eatery in the heart of Humboldt Park, serves a scrumptious twist on traditional Mexican fare that you won't soon forget.

When you eat at Maiz, your taste buds get a wild ride. The food at Maiz is fresh, fresh, fresh--bursting with the rich flavors and textures of Mexican street food. The antojitos (meaning "sudden cravings") are Reyna's specialty. Antojitos are whimsical, small servings intended to be savored and shared around the table. The tlacoyas--corn maza filled with mashed cooked beans and topped with green or red salsa; the enpanadas with fresh cactus; the enchilada de mole--marinated chicken with a dark mole sauce; and the potato enchilada with an extra spicy cilantro sauce are all fantastically delicious. And the guacamole--topped unexpectedly with pomegranate seeds--is also exceptional.

To put the perfect finish on your meal, treat yourself to some just-right Mexican hot chocolate before you step back out into the cold. This creamy hot cocoa includes hints of cinnamon and other tasty spices.

When you're dining at Maiz, be sure to talk with Carlos. Especially warm and kind, Carlos is eager to tell you about his menu and help you decide what to order. Coupled with Reyna's inviting nature, the bright and cozy atmosphere at Maiz is irresistible. It's the perfect setting for a memorable meal with friends. Maiz takes reservations for large parties, but does not take credit cards, so come prepared.

And one final note: Keep your eyes peeled for Reyna's new BYO tamale joint -Tamalli -scheduled to open this summer near Armitage and Lincoln.

Happy Eating,

Tastybeat

Maiz
1041 N. California Ave. (map)
Chicago, IL 60622
773-276-3149
Hours:
5-10 Tuesday-Sundays

Here's a fresh gem for an afternoon or night out with friends!

Partners Rodney Alex and Alex Pearsall have created an inviting, smart hang-out/retail hybrid. The atmosphere downstairs at Juicy is intimate and modern, a great space to hang out with friends. Upstairs the volume turns up a notch. Most nights starting around 9:30, a DJ spins and it's a party.

At Juicy Wine Company, you can enjoy boutique wines typically only available at restaurants where you pay a considerable mark-up. At Juicy, you can enjoy these delicious wines at retail prices plus corkage fee ($15.00) - a real deal. In addition to hand-selected boutique wines, Juicy carries American Artisanal, Spanish, Italian and French cheeses. And after a six-month waitlist, the much in demand cured meats from Armandino Batali are finally available. What a treat!

Be sure to introduce yourself to Rodney when you check out Juicy Wine Co. He's the perfect host with a simple philosophy. Rodney wants you to relax and drink a big glass of wine (which he affectionately calls "the DIVA") and discover for yourself if you like it. This is a soulful experience, he says. And what better way to learn about wine than to drink and enjoy it? Tastybeat could not agree more.

Juicy's offbeat vibe might be just the New Year's Eve destination you've been looking for. They're calling it Juicy's New Year's Eve Revolution. Rodney says it's their revolt against spendy restaurants with over-priced food and wine that have become the New Year's Eve norm.

Two packages are available for the night:

Guerilla Movement ($75.00/person) This gets you unlimited premium wine, open bar, snacks, and all the Harold's fried chicken you can devour.

The Revolutionist ($800/table of eight -only available in upstairs room) This gets you the same as above, plus a bottle of Belvidere, 2 bottles of Dom Pérignon, special desserts created by Mindy Segal of Hot Chocolate, and party favors.

Cheers!

Tastybeat

Juicy Wine Co.
www.juicywine.com
694 N. Milwaukee
Chicago IL 60622
312-492-6620

Hours:
Mon-Thurs. 1pm-1am
Fri.-Sat. 1pm-2am
Closed Sunday

You must adventure out and experience pizza at Burt's Place!
A delicious experience you will savor.

Burt Katz has been making pizza in and around Chicago for over 36 years, and his entourage of customers is very loyal. They have quietly followed him and his pizza pies from one location to the next, swearing he is THE BEST.

Each morning Burt kneads his own dough and shops for the day's toppings, which might include red, yellow, or green bell peppers, spinach, shitake or Portobello mushrooms, and locally-made, hand-stuffed sausage. When you eat at Burt's Place, your pizza is made to order and baked in a well-used pan that travels directly from oven to table. A perfect marriage of fresh ingredients--sensational sauce, oozing hot cheese, generous toppings-- together on a crisp, not-too-thick pan crust, Burt's pizza brings satisfaction.

And if that weren't reason enough to seek out this Tastybeat gem, you'll also enjoy the truly unique flavor that Burt and his wife Sharon give to their bustling, neighborhood pizza joint. Together they manage the operation in a manner all their own. Burt loves to talk and joke with customers, and Sharon stays on her toes (and keeps you on yours) taking orders. Speaking of orders, here's a tip you'll be glad you heeded: call yours in ahead! If you do, delicious pizza will sizzle on your table in no time, and you'll earn points with your new favorite pizza matron, Sharon.

Happy Eating!

Tastybeat

Burt's Place
8541 Ferris (map)
Morton Grove, IL 60053
847.965.7997

Hours
Lunch:
Wednesday-Friday 11am-1:30pm

Dinner:
Sunday, Wednesday and Thursday 4:30pm-9pm
Friday & Saturday 4:30pm-10pm
Closed Monday and Tuesday

During this season of thanks, Mr. Syed is happy to transform your fresh turkey into a tandoori delight. He soaks your bird for three days in a special marinade that includes ginger, garlic, lemon, chile, turmeric, and a few secret touches. Next, he roasts your turkey--stuffed with a fresh mixed vegetable and basmati rice briani--in a sizzling hot tandoori oven. In a word: succulent.

This is how it works:

• Call by November 15th to save your turkey's place in the tandoori oven.
• Buy your turkey. It must be fresh--not frozen--and weigh 18 pounds maximum.
• Drop off your bird at Bhabi's Kitchen no later than November 18.
• Schedule your pick up for Wednesday, November 21st or Thanksgiving Day the 22nd between 12pm and 9pm.
• This special tandoori preparation is $95.00.

And one more tasty note: Bhabi's Kitchen is well worth a visit to the Devon Avenue neighborhood for an excellent Indian meal. Tastybeat favors the day-long simmered eggplant dish with sesame, peanuts, coconut and a special spice mixture Mr. Syed guards closely. Coupled with his unique pistachio naan, this meal is out of this world! A must-try!

Bhabi's Kitchen
6352 N. Oakley Ave. (Devon and Oakley) view map
Chicago, IL 60659
773-764-7007
Hours: 12pm-10pm Wednesday-Monday; 5pm-10pm Tuesday
www.bhabikitchen.com

Happy feasting and enjoy a very Tasty Thanksgiving!

Tastybeat