Berry Chill, located at 635 N. State Street, is Chicago’s coolest new summer treat.  The frozen yogurt dessert is lactose-free, low in calories and has beneficial probiotics in every bite.  You can personalize yours by adding toppings.  The toppings range from fresh fruit to Fruity Pebbles to Girl Scout Cookies to Mochi.  There is something for everyone!  This tangy, refreshing treat has become a favorite of Chicago’s whose who, and you are very likely to see a professional athlete, TV personality or some of our nightlife personalities waiting in line for their favorite mix. 

We recommend trying the original flavor with fresh watermelon and kiwi or the original flavor with coconut, almonds and yogurt chips!

Follow them on twitter!  @YogiJones

When you mention food and clubing  in Chicago you might come across the names Billy Dec, Brad Young and Auturo Gomez.  The guys behind Underground and Rockit Bar & Grill added another notch under there belt, an Asian spot called Sunda.  Located in River North at 110 W Illinois,  Rodelio Aglibot (former executive chef of LA’s Koi) is the guy in the kitchen getting the job done. While the majority of the menu is from China and Japan,  other countries make their way to the menu as well, including Cambodia, Vietnam and Thailand. Sunda’s menu is full of great food choices, along with tasty cocktails.  Personal favorites are the  Malay-style Chilean sea bass, crab-crusted ahi tuna, rock shrimp tempura, lemongrass lollipops and do not forget to ask for the Ridiculous for desert. Read More

Summertime Chi is here and what better place to chill, get a tan, have a drink or just sit back and people watch than Castaways.  This bar and grill is shaped like a ship and sits on North Lake Shore. You get that ChiTown city effect while feeling like your on vacation.  Downstairs has a concession stand serving hot dogs and ice cream, but the rooftop is a full bar and restaurant. During the weekend you can catch live bands playing anything from contemporary, retro to rock. It’s a great place to go whether your in town for the weekend or your a native Chicagoan just wanting to catch some sun.

Garrett Popcorn has been a Chicago tradition for over half a century.  It is an absolute ‘must try’ for tourists and is a favorite of all Chicagoans.  The reason this snack has become a legend in Chicago is because of the freshness, popped on the spot, and their famous combination of Cheese Corn and Carmel Crisp.  We call this the “the Chicago Mix.”  Read More

We decided to swing by Mercadito tonight (108 W. Kinzie) after numerous people suggested it.  It was everything they had said.  The ambiance was rustic but modern, music was fun and current, they crowd was very fashionable and seemed very into the dining experience.   Once we got our food we found out why.  They different options of guacamole were fantastic, the tacos were unique and full of flavor and the side of plantains was everything you would expect from an authentic restaurant with an innovative twist.  Overall, the experience was one of the best we have had in the Chi.  Oh, and if you like to have a margarita with your meal, you HAVE  to try the Pepino el Pyu.  Enjoy.

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Hot Chocolate is located at 1747 N. Damen Ave. in Chicago’s Wicker Park neighborhood.  Everything this place does is great.  They truly have the BEST hot chocolate in the city.  Served hot or iced, you will not be disappointed. Read More

The Drawing Room is located at 937 N. Rush Street; they are restaurant/lounge who is known to have phenomenal drinks.  I have never been, but considering they just won “Best Cocktail Lounge in US’ by Bar and Nightclub Magazine I have already made my reservation for Valentine’s Day.  Read More

The world knows that Chicago does pizza right but only some truly know about the Chicago Style Hot Dog.  The hot dog started during the Great Depression when people were working constantly and needed a fast, hot and cheap meal.  The Chicago Style Hot Dog was born.  A Chicago Style is a hot dog topped with mustard, fresh relish, chopped onions, juicy tomato pieces, a dill pickle spear, some spicy peppers and a touch of celery salt.  The idea was to have a “salad on top.”  It became a famous combination of crunch and crispy, hot and fresh, spice and smooth… the only rule.  No Ketchup. Ever.