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New locations were larger and featured a "Chicago warehouse" look. [1] [25] In 1997, Pizzeria Uno changed its name to Pizzeria Uno, Chicago Bar & Grill; it later simplified the name to Uno Chicago Grill. The menu update of 2005, still included several of the restaurant's traditional specialties, particularly its deep dish pizza. [1]
The original location, at 928 W Belmont, was in the Lakeview neighborhood on Chicago's north side. The restaurant is known for its Chicago-style pizza and Italian food. [2] Leona's was a pioneer in the pizza delivery business. In the 1950s she purchased a small fleet of cars and mounted them with neon signs for delivery.
By 1976 the company had 5 restaurants and a band called Fresh Lettuce. [4] The partners continued expanding the company's network of restaurants. By the mid-1980s, the company employed over 2,000 people and had annual revenues of $40 million. [4] Since its founding the company has opened 130 restaurants, with 70 concepts. [5]
Lou Mitchell's, also known as Lou Mitchell's Restaurant, is a Chicago diner located at 565 W. Jackson Boulevard. It is a popular restaurant for commuters, as it is located near Union Station . It is also located near the start of U.S. Route 66 and was frequented by many people at the start of their journey along the road, earning it the ...
Alinea is a restaurant in Chicago, Illinois, United States.In 2010, Alinea was awarded three stars by the Michelin Guide. [1] [2] Since the closing on December 20, 2017, of Grace, Alinea remains one of only two Chicago restaurants, with the other one being Smyth, added in 2023, with three Michelin stars.
Cheers to Chicago’s culinary scene! It’s never boring. This year, two of the city’s established restaurants took home James Beard awards for emerging chef of the year (Damarr Brown of Virtue ...
Boka is a Chicago restaurant which has retained a one-star ranking from the Michelin Guide since 2010. Its name is a portmanteau of the surnames of its founders, Kevin Boehm and Rob Katz. Boka received 3 stars from the Chicago Tribune and Chicago Magazine. [1] The executive chef is Lee Wolen. [2]
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