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The “smoke” created by Tasty Chill’s Dragon Breath is a mixture of either cereal balls or cheese balls and liquid nitrogen. 22nd Century Media File Photos
Chicago Dough New Lenox owner Tim Waters (left) and chef Ernesto Lopez prepare a pizza for the daily lunch buffet.
Among the things that made area restaurants stick out from the pack in 2018 were (clockwise, from top left), the “guts” at Peppo’s (this photo), the home-cooking touch of Kim Friedl’s Macaron Shoppe, the baked potatoes loaded with extras and college nostalgia at McAlister’s Deli, and the pizza restaurant that was living inside Joey’s all along. 22nd Century Media File Photos
Among the things that made area restaurants stick out from the pack in 2018 were (clockwise, from top left), the “guts” at Peppo’s, the home-cooking touch of Kim Friedl’s Macaron Shoppe (this photo), the baked potatoes loaded with extras and college nostalgia at McAlister’s Deli, and the pizza restaurant that was living inside Joey’s all along. 22nd Century Media File Photos
Among the things that made area restaurants stick out from the pack in 2018 were (clockwise, from top left), the “guts” at Peppo’s, the home-cooking touch of Kim Friedl’s Macaron Shoppe, the baked potatoes loaded with extras and college nostalgia at McAlister’s Deli (this photo), and the pizza restaurant that was living inside Joey’s all along. 22nd Century Media File Photos
Among the things that made area restaurants stick out from the pack in 2018 were (clockwise, from top left), the “guts” at Peppo’s, the home-cooking touch of Kim Friedl’s Macaron Shoppe, the baked potatoes loaded with extras and college nostalgia at McAlister’s Deli, and the pizza restaurant that was living inside Joey’s all along (this photo). 22nd Century Media File Photos
Bill Jones, Managing Editor
3:00 pm CST January 3, 2019
Restaurants pride themselves on secret ingredients. They can’t tell you the exact mix of spices that make those baby back ribs taste so good. They might assure you a sauce isn’t going to trigger any allergies, but good luck getting the recipe. And they sure as heck won’t explain the techniques handed down from generation to generation.