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Among the things that made area restaurants stick out from the pack in 2018 were, 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, 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.
Among the things that made area restaurants stick out from the pack in 2018 were, 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.
Among the things that made area restaurants stick out from the pack in 2018 were, 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).
The “smoke” created by Tasty Chill’s Dragon Breath is a mixture of either cereal balls or cheese balls and liquid nitrogen.
Chicago Dough New Lenox owner Tim Waters (left) and chef Ernesto Lopez prepare a pizza for the daily lunch buffet.
Bill Jones, Managing Editor
11:08 am CST January 2, 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.