nu dining guide 2010

The Daily Northwestern

Dining guiDe2010

426

8

7

3

Note: please do NOT move the green guide. Our designers use that!

*

*

%*

*

HOURS:

10:00 AM–3:00 PM

21/2 WEST ON NOYES ST--

2009

847-332-1000

See our reviews at yelp.com rollin2go.com

NOW DELIVERING!

Ask about ourSandwich Cards

Buy Nine, getTenth FREE!

A Camastro Family Tradition Since 1942

Delicious Oven-Baked Chicken SandwichesGreat Vegetarian Sandwiches

Fresh-Made Chips FREE with SandwichPIZZA, PASTA, SOUPS

Come take advantage of ourNEW LATE HOURS!Open til 9pm Monday-Friday

BUY 3, GET 1 FREE

Buy any 3 sandwiches at regular price and get 1 sandwich FREE

Coupon only valid from 4pm to close Monday–Friday. Coupon expires June 30, 2010.

SUNDAY GROUP CATERING SPECIALS

Sandwich Party TraysLarge Pizzas (Feeds 4-5 people)

Large Pasta Pans (1/2 pan feeds 10-12 people, full pan feeds 20-24 people)

See our catering menu at www.rollin2go.comSunday Hours 11am–4pm. Will Deliver Between 4pm–5pm

Please order 72 hours in advance.

THE DAILY NORTHWESTERN The Dining Guide2

Food, not decor brings hungry to Chicken ShackBy Sarah FreishtatContributing Writerdailynorthwestern.com/evanston

A white stucco building with pink trim sitting in the corner of a large parking lot, the Chicken Shack, 1925 Ridge Ave., may not be much to look at. While the inside atmosphere of the Evanston restaurant matches the exterior, diners do not care much about the ambiance—it’s all about the food.

“The food is just really, really good,” said Debbie Dufek, a regular patron and Evanston resident.

Owner Rick Sanchez opened the Chicken Shack on the corner of Ridge Avenue and Garnett Place about 20 years ago with a part-ner who is now retired.

“I had a (fast food) place in Rogers Park, and the opportunity here presented itself,” he said.

Sanchez said, the restaurant has been a hit ever since and was once featured on ABC 7.

Sanchez said even with his staff of four he could still use more employees to help him keep up with the daily lunch crowd.

Dufek said she usually eats at the restaurant once or twice a week because it’s convenient, quick and tasty.

Many visitors to Chicken Shack count them-selves as regulars. Around dinner time, the walls are lined with people on their way home from work who stop in to take home a quick bite. At lunch, in addition to the carry-out crowd, the restaurant’s two tiny tables are usually filled. Ev-anston residents love its convenient location, quick service and good food. The Chicken Shack is open Monday through Saturday, 10 a.m. to 12:40 a.m., and only accepts cash.

The Chicken Shack is well known among Northwestern students. Weinberg freshman Betsy Pearl said the restaurant is known for its large portions, fresh meat and strange prices—$1.84 for a side of spaghetti, for example.

“I’ve heard it’s good food for when you are slightly inebriated and in need of snacks,” Pearl said.

Another big draw of the restaurant is its large menu. Featuring items ranging from chicken tenders to tilapia and cup of cheese to okra, it is difficult to read because there are so many op-tions. It hangs in the restaurant on a large plastic board in the corner over the drink vending ma-chines. The hot sauce is a specialty, and the bits and wings are often mentioned as customer

favorites.Evanston resident Robert D. Jones said he

eats at the Chicken Shack every week on his lunch break. He orders catfish nuggets and chicken wings, then sits on one of the benches

that line half of the walls to wait about five to 10 minutes for his order.

“Fresh.” he said, “It’s fresh food.”

[email protected]

Rebecca Olles/The Daily Northwestern

Clucking for the Shack: The Chicken Shack is known for its fresh meals, diverse menu and its ‘food for when you are slightly inebriated and in need of snacks.’

“I’ve heard it’s good food for when you

are slightly inebriated

and in need of snacks.”

Betsy PearlWeinberg freshman

Monday Tuesday Wednesday Thursday FridayLas Palmas—For every two dinners ordered, get one free appetizer. Enjoy margaritas for $4.95 each instead of the usual $7.

Tommy Nevin’s Pub—For $3, get a plain burger and a Budweiser from the tap.

Merle’s—Get Merle’s self-proclaimed “biggest, juiciest, and best wings you will ever try” for 25 cents each.

Davis Street Fish Market— Need to impress a date? Try Davis Street Fish Market for their $19.95 special: 1 pound of Alaskan king crab legs plus a side.

Jamba Juice—Take advantage of a discounted smoothie price: $3 for any 16-ounce all-fruit smoothie, such as Mega Mango or Pomegranate Paradise.

The Week in Food: The Daily scoured local menus to find penny-pinching specials for every day of the week

By Maddy Herzog

OPEN 8am-8PmMonday-Saturday9am-5pm sunday

825 NOyes streetevanston, Illinois847 864 1909

DELIVERY6 DAYS A WEEK

CALL AHEADFOR CARRY-OUT!847 864 1909

JUMBO HOT DOG $4.99w/ french fries & medium drinkEXPIRES 9 /2010

GYROS SANDWICH $6.49w/ french fries & medium drinkEXPIRES 9 /2010

BUY ONE HOT DOG & FRIES AND SECOND HOT DOG 1/2 OFFEXPIRES 9 /2010

FRIED CHICKEN SANDWICH $5.99w/ french fries & medium drinkEXPIRES 9 /2010

COME IN FOR BREAKFAST • ENJOY OUR SPECIALS

LUNCH SPECIALS

$6.95 Mon-Fri:

11:30am-3pm Includes appetizer & soup of the day

No MSG B.Y.O.B.

DINE-IN. . . CARRY-OUT & DELIVERY

Order Online: http://SabaiThai.net

724 Clark St. Evanston

847-492-0631

Thai CuisineHours: Mon-Sat:11:30am-10:00pm

A UNIQUE DINING EXPERIENCE

15% Off

Now serving Bubble Tea

with Wildcard. Please present when ordering. Expires 9/2010. Cannot combine with other offers.

THE DAILY NORTHWESTERN The Dining Guide 3

Faceoff: Sushi By Ashley Fetters

On any day of the week, approximately zero percent of Evanston residents experience a shortage of tasty nearby Asian cuisine; to ensure that no Evanston resident misses out, trendy sushi hot spots pop up in new places around the city seemingly every week.

NU undergraduates, however, may find themselves restricted from fully exploring Evanston’s vibrant sushi scene by time (we’ve only got four years) or cost (we’ve only got … well, let’s not get into it). To guide you through what to skip and what not to miss, The Daily took a taste tour through some of Evanston’s affordable sushi, rating flavor and presentation on a scale of one to five.

Served with pale yellow pickled ginger, Kimlan soy sauce, wasabi and optional chopsticks, this Willie’s Too staple is a great choice for the more casual sushi fan. Bolstered by friendly, familiar ingredients like avocado and spicy mayonnaise, nuSu-shi’s tuna roll makes up for what it lacks in consistency with its surprisingly subtle harmony of flavors.

That said, however, Norris food court’s spicy tuna roll probably isn’t the best choice for dining, say, on a date. The sticky, chewy nori (seaweed) encasement and the layer of flaky rice uncertainly hold-ing the production together add up to a messy, less than graceful eating experience.

Sashimi Sashimi

Spicy Tuna Maki Roll: 6 pieces, $4.75Flavor: 5/5

Presentation: 4/5There’s one secret ingredient to this knockout maki

roll, and let’s just call it the element of surprise. The fla-vors in this compact six-pack start subtle, with a delicate marine sweetness, and it takes a moment for the explo-sive flavor of the spicy orange mayonnaise to really come out swinging. But when it does, the potent combination suddenly tingles with power and precision like a samurai.

Garnished with black sesame seeds, the Sashimi Sashimi spicy tuna maki is served with wasabi, pink pickled ginger and soy sauce–all of which can be ig-nored. When sushi packs a zesty, tangy punch like this, it would be a shame to add distractions.

Koi

Spicy Tuna Maki: 8 pieces, $6.05Flavor: 2/5

Presentation: 4/5

Bland sushi is, essentially, minimalism for the minimalist–and by that logic, the Koi Spicy Tuna Maki is probably best enjoyed by a Zen master.

Generously including no less than four pack-ets of Kikkoman soy sauce in the takeout pack-age, the chefs at Koi seem to hint that they al-ready know their maki roll needs extra flavor help. That delicate flower made of pink pickled ginger isn’t just for ornamentation – unfortu-nately, it’s the most flavorful part of this all-too-mild sushi experience.

Its compact construction, however, is where the Koi roll scores points. Chunky red tuna wrapped tightly in a barely perceptible layer of nori, then firmly packed into a coating of plain white rice makes for a clean presentation and a tidy, sturdy sushi roll perfect for customers on the go.

nuSushi Spicy Tuna Roll: 9 pieces, $6.65Flavor: 3.75/5 Presentation: 3/5

Ashley Fetters/The Daily Northwestern

Ashley Fetters/The Daily NorthwesternAshley Fetters/The Daily Northwestern

Open late on Friday and Saturday


10% OFFTakeout and DeliveryExpires 7/14/10. Must have coupon. Limit one coupon per customer. Not valid with any other offer.

Thai Cuisine

is going to be

1125 Emerson EVANSTON (847)492-1008

15% OFFYour Total Bill(excludes buffet and drinks)Expires 7/14/10. Must have coupon. Limit one coupon per customer. Not valid with any other offer.

610 Davis St. • Evanston847-475-0380

Dine In • Carry Out • DeliveryCatering Available

www.OLIVEMOUNTAINRESTAURANT.com

20% OFFENTIRE BILL

MAXIMUM $10 DISCOUNTWith coupon only.

Not valid with any other offers,lunch specials or delivery orders.

No separate checks. Expires 6-28-10.

$5.00 OFFDINNER FOR 2

WITH PURCHASE OF2 DINNER ENTREES

With coupon only. Not valid with any other offers,

lunch specials or delivery orders.No separate checks. Expires 6-28-10.

50% OFFDINNER ENTREEWITH PURCHASE OF DINNER ENTREE

OF EQUAL OR GREATER VALUE

With coupon only. Not valid with any other offers,

lunch specials or delivery orders.No separate checks. Expires 6-28-10.

Bring Your Own Beer or Wine & Come Enjoy Our Dinner Special

DINE-IN ONLY. INCLUDES: ENTREE, SOUP OR SALAD, APPETIZER OR FALAFEL, HUMMOUS OR BABA FOR TABLE OF TWO. COFFEE, TEA OR SODA.

Valid Mon-Thurs Only. Not Valid on Weekends. Not Valid for Carry Out or Delivery. No Coupons with dinner special.

“Fine Middle Eastern Cuisine and Delicious Seafood”HOURS: M-Th 11-9:30 • Fri 11-10:30 • Sat 12-10:30 • SUN 12-9

DELIVERY HOURS: M-Fri 11am-9pm SAT 12pm-9pm SUN 12pm-8pm

BRING WILDCARD AND GET 15% OFF!

$10.95 per person


DevonAvenueTired of killing your spicy food cravings with Taco Bell or the hot salsa at Chipotle? Trek down to Devon Avenue in Chicago —the Indian/Pakistani neighborhood practically screams with new flavors ready to sate any hunger. The Daily explored four establishments in the area, all perfect to get any tastebud adventure going.

By Brittney Wong

Sweet incense and soft south Indian music greets you at the door of Uru-Swati. A colorful, 6-foot-tall cityscape runs down one side of the restaurant, jutting out toward families eating paper dosas (2-foot crepes with vegetable soup for dipping). The samosa chat, a dish of deep fried dumplings stuffed with vegetables and topped with yogurt, chutney and sev, lets you enjoy every unique flavor without overwhelming your mouth. At $4.95, this sizable appetizer is really a small meal.

Bright reds, purples and sunflower yellows coat the sweet shop’s walls and trimmings. The whole place is like a southeast Asian Willy Wonka’s Chocolate Factory. It’s chock full of glass cases displaying pastries and candies of all shapes and shades, from olive green mohanthal to square-cut mysore. One customer recommended the elachi penda, a white puff of sweetened milk topped with cardamom and pistachio shavings.

Sukhadia’s Sweets2559 W. Devon Ave.

Uru-Swati2629 W. Devon Ave.

Brittney Wong/The Daily Northwestern



INTRODUCING BREAKFAST

Served all day.

Also announcing:MAKE IT A MEAL!

ONLY$4.99 $1.50

LOCATED on the GROUND FLOOR of NORRIS CENTER

Introducing our new offer:

Mom always loved you best...

Breakfast, Brunchor Lunch

Buy one entree atregular price and getyour second entree of equal or lesservalue for just 99¢

Offer good Monday-Saturday only

Offer good only at restaurants listed

Limit one offer per coupon

Mon. - Fri. 6:30 a.m. to 2:30 p.m.Sat. - Sun. 7:00 a.m. to 2:30 p.m.

Breakfast, Brunch or Lunch

She always wantedyou to have agood breakfast.

Breakfast at Le Peep.

Mom would be pleased.

Offer expires 10/22/07Offer expires 11/19/07












Offer expires 10/22/07Offer expires 11/19/07Offer expires June 28, 2010





































THE DAILY NORTHWESTERN THE DAILY NORTHWESTERN The Dining Guide 5

There’s no fooling around at Tahoora. The eatery boasts three different customer lines—two for general orders and one express lane for tea-only patrons—probably because they know how tortuous the wait can be. Come for brunch on the weekends for their special $4 tray called Halwa Puri; it’s a cafeteria-style tray with each compartment holding everything from spicy chickpeas to pieces of mango pickle served with three slices of puri, a thinner version of naan. Or drop by any time for 70 cent vegetable samosas, each fried piece of dough near bursting with potatoes, tomatoes and chilies.

2559 W. Devon Ave.

Tahoora Sweets and Bakery2345 W. Devon Ave.

Fresh Farms International Market

2626 W. Devon Ave.Pyramids of produce pile

around customers cautiously avoiding cart crashes in the aisles of Fresh Farms International Market on a typical Sunday afternoon. The market is famous for its low prices and premium products. People come from all over the city for royal purple eggplants, huge banana peppers and inexpensive cooking spices. If you’re tired of plain old salt and pepper, test out the bags of cumin and curry lining the store’s shelves.

Brittney W

ong/T

he Daily N

orthwestern

N Western Ave.

W D

evon

Ave

.

N Talman Ave.

N Rockwell St.

N Maplewood Ave.

N Campbell Ave.

N Artesian Ave.

N Claremont Ave.

Navigating Devon Avenue

Fresh Farms

Uru-Swati

Sukhadia’s

Tahoora

N


Bri

ttne

y W

ong/T

he D

aily

Nor

thw

este

rn


Bar LouieW E E K L Y S P E C I A L SMondays: $0.35 Wings 5pm-CloseTuesdays: $1 Burgers 5pm-CloseWednesdays: $3 All Drafts; Team Trivia 9:30-11:30pmFridays: $5 BombsSaturdays: Karaoke 9:30pm-12:30amSundays: Brunch Menu 11am-3pm; $15 Bottomless Mimosas

EVANSTON1520 Sherman Avenue

(847) 733-8300

Dave'sITALIANKITCHEN• Homemade food.• Family-size portions at reasonable prices.• Mythic, unique, quirky.

In Evanston for over 35 years!

1635 Chicago Ave. 847.864.6000 www.davesitaliankitchen.com

Open every day 4-10pm Fri & Sat til 11Catering, too

NOW FEATURINGLASAGNA CON AMORE!

Oceanique

Valet Parking 505 Main Street, Evanston 847.864.3435 www.oceanique.com

10%OFF

with valid Wildcard

EXCLUDING LUNCH BUFFET & DRINKS

Taste of Himalayas brought to you!

LUNCH – Mon-Fri 11:30-2:30pm • Sat/Sun 12pm-3pmDINNER – Sun-Thurs 5:30-10pm • Fri/Sat 5:30-10:30pm

rrs TM

Royal Indian and Authentic Nepali Cuisine

$9.95LunchBuffetWeekdays

($10.95 onweekends)

Lunch • Dinner • Carryout • Catering

847-491-1069630 Church St. • Evanston, IL 60201

Now Delivery for Dinner


By Julie MaContributing Writerdailynorthwestern.com/evanston

With offerings including bacon-chocolate shakes, twice-cooked garlic fries and freshly ground burgers topped with a fried egg, Edzo’s Burger Shop, 1571 Sherman Ave., is laying claim to the title of Evanston’s newest burger emporium. Headed by chef Eddie Lakin, who worked in fine dining for about 13 years, Edzo’s is a modern twist on the ’70s Vienna hot dog stands, complete with old-school decor and variations on American classics. The Daily spoke with Lakin about his food inspirations and favorite restaurants.

Excerpts:

The Daily: What is your main inspiration be-hind Edzo’s?EddiE lakin: My dad used to take me to Vi-enna hot dog stands when I was a kid. I used to love going—get cheese fries, burgers and shakes. So I wanted to do something that felt like it has been here since I was a kid, a place with a very authentic feeling, not just a cor-porate place for new drywall that someone slapped up. I spent a lot of time finding old signs and stuff like that to get that feeling. And then I wanted to do the food mostly from scratch, as much as possible. I wanted to ele-vate the food to a better quality level but not have it be fancy.

Daily: You serve bacon-chocolate shakes. How do you spice up the American classics?lakin: The first one I thought of was the peanut butter and jelly shake, just because I really like peanut butter. I actually haven’t run that one here, but I’ve done it a bunch of times. So then I started thinking, “What are some other normal flavor combinations that I could do and make them as a shake?” A lot of it is my fine dining background because … a

lot of the dishes are familiar flavors but just presented in a more imaginative way—in a fancier, more elegant way. I’m kind of just doing the same thing with the fries and shakes. I’m taking normal flavor combinations and applying them in different contexts.

Daily: What are some of your favorite burger places?lakin: I ate at like every burger place I could find when I was researching this place. The best other burger place in Chicago is on the far South Side in Beverly—it’s called Top Notch Beefburger. … They do the same kind of burger where they smash it down on the flat top so it gets thin and crispy. They grind their own beef in the place. They make their own fries. They do a lot of the same stuff that I do, except that they’ve been doing it for like 60 years and they haven’t changed. That’s the kind of place I want to emulate.

[email protected]

Edzo’s owner fuses classic staples with culinary skills

Julie Ma/The daily northwestern

Hail to the chef: Eddie Lakin draws on his culinary background as founder of Edzo’s.

Thai Sookdee

Ask about our NEW Lunch Box Special!

Delivery Hours:Lunch: 11:00 AM – 2:30 PM (Everyday)

Dinner: 5:00 PM – Close (Everyday)

Plan your next event with us.We can accommodate large groups and parties!

Great Study Food!

10% discount for Northwestern students.Dine in only. Must present student ID. One coupon per table.

Min. order of $15 before tax. May not be combined with any other promotion.

Expires June 28, 2010

Authentic Thai Cuisine1016 Church Street

(847) 866-8012www.ThaiSookdee.com

“your home away from home”

626 Church St. | Evanston | 847-864-1679www.celticknotpub.com

FREE

Conversation

Bring your family to meet our family graduation weekend, reservations strongly recommended.

Live Music WeeklyWorld Cup at the Knot

Fine Italian Cuisine

www.giorestaurant.com

Congratulations Class of 2010!

Make reservations for Graduation day today!

LUNCH

DINNER

DELIVERIES

PRIVATE PARTIES

624 Davis / Evanston / 847.866.6969www.koievanston.com

DELICIOUSTRADITIONAL FOOD

FABULOUS MARTINIS,SAKI & WINE

SOPHISTICATEDCONTEMPORARY SETTING

DELIVERY / CARRY OUTOrder more than $15 (w/o tax)Get FREE Order of Spring Rolls

Order more than $25 (w/o tax)Get FREE Vegetable Fried Rice or California Maki

Check out our $5.99 lunch specials! Available for dine in everyday 11am-4pm

Enjoy our outdoor patio seating

1/2 price pizzas every Tuesday Dine in only after 5pm

Vegetarian and gluten free selections

15% off your dine-in entree with your wildcard

Trattoria Demi, 1571 Sherman Ave., Evanston, IL 60201847-322-2330 Trattoriademi.com

VOTED #1 DATE PLACE FOR CASUA L ITA LI A N!

FREE Delivery

(Must mention coupon when ordering.)

exp. 7/30/10

One FREE dish with the purchase

of any dish of equal or lesser value.

(Dine in only.) exp. 7/30/10

20% OFF your entire CATERING

ORDER.

exp. 7/30/10

THE DAILY NORTHWESTERN The Dining Guide 7

By Katie PrentissContributing Writerdailynorthwestern.com/evanston

Nestled between Starbucks and Crossroads Trading Co. on Sherman Avenue lies a new, cozy Indian restaurant featuring authentic cui-sine at a reasonable price. Bombay Indian Grill, 1728 Sherman Ave., opened three weeks ago in the location of the former Dunkin’ Donuts.

“It’s a pretty small place, but we make the best out of it,” said Ram Sharma, the restau-rant’s owner and chef.

Sharma started the restaurant with his fa-ther, who has been a chef in the Chicago area for the past 35 years. Bombay Grill is one of four restaurants started by the Sharma family, with two in Urbana-Champaign and one in Lincoln Park.

Though the restaurant has only 11 tables and four waiters, the menu is full of choices. Sharma said an important feature of the menu is the vast selection of vegetarian entrees. Other Indian restaurants often offer buffet-style din-ing, but Sharma said he specifically did not want to offer a buffet.

“My own personal opinion is, buffet is quan-tity over quality,” Sharma said. “I prefer quality over quantity.”

Quality is what Sharma strives for, using

only fresh ingredients and grilling the food himself.

“It takes a little longer, but it comes out more flavorful,” Sharma said.

Sharma said because it is a smaller restau-rant, he does not cook any food in bulk—every-thing is made to order. Sharma said he likes to suggest specific entrees based on each custom-er’s tolerance for spice and preferred type of meat.

Sharma said he is still building the website for the restau-rant, but peo-ple will be able to order online for de-livery soon. He said he would especially like to market to Northwest-ern students.

SESP freshman Tim Zachas said he tried Bombay Indian Grill because he enjoys eating international cuisine. He described the restau-rant as an “Indian version of Panda Express.”

“(The restaurant) is not even casual dining,” Zachas said. “It’s hurried dining. It’s in between fast food and Chili’s.”

Still, Zachas said he liked the prices at Bombay Indian Grill and would order takeout again.

Lunch prices at the restaurant range from $5.99-$8.49, while dinner prices range from $10.99- $14.99. Bombay Indian Grill opens at 11:30 a.m. every day and closes at 10 p.m. dur-ing the week and 10:30 p.m. on weekends.

Sharma said he hopes to expand the restau-rant in the future. He is working on specialty dishes to offer on a rotating basis and also plans to obtain a liquor license.

Weinberg freshman Ricky Wozniak had never tried Indian food before he ate at Bom-bay Indian Grill two weeks ago. He said the food was “really tasty.”

“It was pretty cozy inside, which was good,” Wozniak said. “You could tell that it was really new, so they wanted to impress everyone that was coming in.”

Wozniak ordered the chicken tikka masala, which is the most popular entree, Sharma said.

“I never knew a lot of those flavors existed before,” Wozniak said. “I love eating new kinds of food, so it was a good time.”

[email protected]

Indian restaurant offers rich flavors in ‘cozy’ setting

Rebecca Olles/The Daily Northwestern

Spice is right: Bombay Indian Grill, a new restaurant on Sherman Avenue, features unique, made-to-order entrees.

“I never knew a lot of those

flavors existed before. I love

eating new kinds of food, so it was

a good time.”

Ricky WozniakWeinberg freshman

THE HOW-TO: Strain 1 cup of Fage Total plain Greek yogurt in the refrigerator overnight. (Note: a coffee filter in a bowl can easily double as a makeshift strainer.) Mix in 1 teaspoon of sugar, then chill in the freezer for 2 hours. Add fruit, granola, cereal or other toppings as desired.

PRICE: Because of the high grocery prices of gra-nola ($3.99 per pound at Whole Foods) and certain fruits (blackberries, for instance, are also $3.99), stu-dents who live offcampus may choose to protect their pocketbooks by simply buying the real thing for $5.23. However, students on a meal plan—especially students of the craftier variety—have a distinct advantage in enjoying their favorite Red Mango treats at a lower price: Cereal, granola, and several types of fruit can be easily smuggled out of campus dining halls.

TASTE: Surprisingly similar. The strained Fage yogurt has the same creamy, tangy flavor as Red Mango’s exclu-

sive recipe, even if the consistency isn’t quite the same.CONVENIENCE: This homemade recipe requires far

more preparation and time than simply trekking over to Red Mango to purchase its commercial counterpart, es-pecially for the South Campus set. Still, it’s one to stash away in case of sudden cravings at home this summer.


Open Lunch and Dinner: Sat. & Sun. Champagne Brunch

Visit our website: www.jackysonprairie.com

2545 Prairie Avenue, Evanston | 847.733.0899

We invite you to join us in celebrating the bounty of the

world we live in, to value it as we do, to enjoy our food,

and appreciate the knowledge we have gained from a long

history of talented chefs who have come before us.

Seasonal Sustainable Cuisine

Food is life.Live deliciously!

525 Dempster Street 847.328.6875 www.blindfaithcafe.comTuesday – Thursday 11 am – 9 pm Friday 11am–10pm

Saturday 9am – 10 pm Sunday 9am–9pm

Treat your parents

to a great meal.

B R U N C H L U N C H D I N N E RW I N E B E E R C O C K T A I L S• •

• •

THE DAILY NORTHWESTERN The Dining Guide8D.I.Y. Favorites

Dining out in Evanston is expensive, and the trip to off-campus restaurants can be timeconsuming. But when you’ve got a late-night craving for one of Evanston’s delicious novelty snacks, it can’t be satisfied by anything but the real thing. Or can it? With a sprinkling of forethought, a pinch of perseverance and heaping portions of help from a talented friend with a kitchen, I decided to try recreating some of Evanston’s signature craveable tastes at home.

Red Mango’s signature fruit and granola frozen yogurt sundae

Clarke’s sweet potato fries

Le Peep’s ‘Granola Blues’ pancakes

THE HOW-TO: Cut 2 clean Jewel brand yams length-wise into half-inch thick slices, then coat the slices thor-oughly with a mixture of melted butter, garlic powder, dried parsley and cinnamon (adjust the proportions to your lik-ing). Bake on a cookie sheet for 10 minutes at 425°.

PRICE: Two yams at Whole Foods cost about $3, and with the added costs of butter, cinnamon, parsley, and garlic powder, you’re looking at a $10-plus cooking adventure. Compared to the $5 order at Clarke’s, you might be better off schlepping to Clark Street.

TASTE: Exact replication of the Clarke’s dish is tricky unless you’ve got corn starch, a deep-fryer and the time to double-fry. But this similarly savory recipe yields equally delectable (and healthier) results.

CONVENIENCE: The equipment required for this recipe’s preparation (cookie sheets, paring knives—not to mention an oven) make it nearly impossible for the dormitory dweller to prepare. But if you’ve already got the ingredients and the kitchen (or if, like me, you’ve enlisted the help of a generous friend who has both), the relatively simple cooking process makes this a quicker option than the sit-down experience at Clarke’s.

THE HOW-TO: Mix together 2 cups of Bisquick bak-ing mix, 1 cup of milk, and 2 eggs. Pour the mixture in sau-cer-sized amounts onto a hot nonstick pan. When bubbles appear, sprinkle in blueberries, then sprinkle in granola just before flipping.

PRICE: If you’re a frequent pancake lover, your best bet here is the homemade version. True, a stack of two Granola Blues goes for about $6 at Le Peep, and the grocery costs of granola and blueberries alone can easily exceed that. But keep in mind that one 40 oz. box of Bisquick, available at CVS for $3.89, makes approximately 56 pancakes.

TASTE: An uncannily close resemblance. The restau-rant pancakes are prettier, but tastewise, it’s a dead heat.

CONVENIENCE: Like the Clarke’s sweet potato fries, this recipe requires appliances that may not be

available to students living in University housing. Apart-ment dwellers, though, should take heed: Having the proper ingredients on hand could save you the Sunday morning wait at Le Peep.

Dining Guide 2010 Staff

Dining Guide EditorChristina Salter

WritersAshley FettersSarah FreishtatMaddy Herzog

Julie MaKatie PrentissBrittney Wong

Photo EditorBecky Olles

Business ManagerMitch Lee

Design EditorEllen Reynolds

By Ashley Fetters




nu dining guide 2010

Documents