The Stained Glass Wine Bar, Bistro & Cellar
This picturesque wine bar is the perfect place to take a date for dinner or drinks and light appetizers. Choose from a menu of seafood and French bistro fare and a list of 32 wines by the glass.
Vive la Crepe
This brand-new creperie and bistro serves breakfast, lunch, dinner and dessert crepes. Favorites include apple cinnamon, Thai (Asian veggies, rice noodles and crushed peanuts) and mango-papaya.
This classy but casual restaurant and bar is a favorite destination for sports fans looking to cheer on their favorite teams. Expect appealing daily specials and hand-rolled, thin-crust pizzas.
This eccentric, European-style bistro and wine bar is hidden on the ground floor of the Davis Street Metra train station. Menu highlights include roasted rack of lamb with truffle sauce and fresh cod with fava beans, mushrooms and asparagus.
Marble Slab Creamery
Premium ice cream is pounded out on a refrigerated marble slab and toppings like crumbled Oreos, nuts and M&Ms are folded in. Get yours in a cup or waffle cone. Brownies and other treats are available too.
The Lucky Platter
From the foil balls decorating the ceiling to the menu, featuring affordable American, Jamaican, Thai and Indian cuisine, offbeat is the mantra at this quirky eatery.erle's
Dig into savory barbecue that's slow-cooked over hickory wood at this friendly roadhouse-themed spot. Have a big appetite? Try the "Barnyard Platter": baby-back ribs, St. Louis-style ribs, chicken, a pork chop and three sides.
This laid-back, kitschy diner serves mostly vegetarian American and Mexican fare. Other offerings include tuna casserole, burgers and thick milkshakes.
Classic cocktails and "all-American" dishes star at this hoppin' hang. Specialties include Colorado brook trout, cedar-planked salmon and Texas sheet cake.
Authentic southern Italian cuisine from the Puglia region is the specialty at this romantic spot. The menu includes traditional dishes such as hand-formed, whole-wheat orecchiette pasta with rapini, and organic risotto with seafood.
Jessica Volpe is a freelance writer.
Originally published April 16, 2003.Copyright © 2015, Los Angeles Times