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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. 22nd Century Media File Photos
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
4:55 pm CST January 3, 2019
Restaurants pride themselves on secret ingredients.