A Hoppin’ BBQ Brunch Buffet for the Whole Family on Easter Sunday at Rack House

February 19, 2018

Rack House Kitchen & Tavern, will open its doors (and smoker!) on Easter Sunday serving up Chef Bryant Anderson’s BBQ-inspired holiday dishes.

Guests can feast on the Brunch Buffet with plenty of kid-friendly choices. Adults can enjoy $4 Bloody Mary and Mimosa specials.

The Easter Buffet includes:

12-hour hickory smoked Carolina pulled pork

Carving Stations – hickory smoked prime rib and oak smoked honey glazed ham

House Smoked Salmon with capers, hardboiled eggs, red onion, sour cream

Chocolate-Baileys French Toast

Cinnamon Roll Pancakes

Omelet station – onions, green peppers, cheddar, pepper jack, mushrooms, spinach, ham, bacon, sausage

Homemade Quiche

Homemade Pastries

Cheese and Fruit platters

And more!

Easter Sunday reservations are highly recommended.

Easter Brunch will be available Sunday, April 1 from 10 a.m. to 4 p.m. Price includes  $32.99/adult and $14.99/child 12 and under. Gratuity will be added to each guest check.

Rack House Kitchen & Tavern
222 E. Algonquin Road
Arlington Heights, IL 60005
Facebook, Twitter and Instagram @rackhousebbq

New Loop Restaurant Offers Four-Course Menu & Three Holiday-Inspired Cocktails for Valentine’s Day

January 29, 2018

The recently opened hotspot, Stock and Ledger, welcomes the after work crowd, theater goers and holiday revealers to enjoy an exceptional Valentine’s Day with a special menu and festive cocktails. Executive Chef/Owner Laura Piper has crafted a pre-fixe menu perfect for couples to share and Beverage Manager Jeffrey Cybulski has created three celebratory cocktails.

From Wednesday, February 14 through Saturday, February 17, holiday diners will have the opportunity to feast on the four-course menu at dinner only and the cocktails all day.

In addition to the special menu, Stock and Ledger’s Happy Hour specials will be available from 3-6 p.m. along with the regular menu.

The four-course Valentine’s Day Menu and Prosecco, priced at $150/per couple (all inclusive) includes:

La Marca, Prosecco, Italy
Diners will be greeted with their own chilled bottle of bubbly to set the mood for the evening


Beet and Goat Cheese Terrine
Petite green salad; nuts

Duck Breast
Lentils, carrots, beets

Pound cake, strawberries, homemade marshmallow

Valentine’s Day Inspired Cocktails, priced at $10 each:

Blushing Bourbon
Old Forester bourbon, Antica Vermouth, Campari, bitters

French Kiss
Stoli vanilla, cream, Kahlua, Chambord

Love Potion
Italicus floral liquor, raspberry reàl, topped with Prosecco

The four-course Valentine’s Day Menu will be available on Wednesday, February 14 through Friday, February 16 from 4 p.m. to 9 p.m. and Saturday, February 17 from 5 p.m. to 8 p.m.

Stock and Ledger
70 W. Madison Street
Chicago, Illinois 60602
Website: www.stockandledger.com
@stockandledger on Facebook, Instagram and Twitter

ultiFIT Launches 6-Week “Push for Progress” Fitness Program This February

January 22, 2018

ultiFIT, the newest unique fitness facility located within Ultimate Ninjas, is encouraging workout fanatics of all levels to achieve their 2018 resolutions with assistance from Pro Ninja and tv star Brian Redard and his new program “Push for Progress.”

Attendees of Push for Progress will have the opportunity to monitor their successes and train directly with Brian, ultiFIT’s creator and competitor on NETFLIX’s hit show Ultimate Beastmaster.

1. The program begins with a scheduled Fitness Assessment that will track the clients’ body weight, measurements, body fat analysis and maximal strength tests in all major muscle groups, mobility, and recovery heart rate.

2. Clients will have UNLIMITED access to all ultiFIT training sessions, obstacle course fusion classes and open gym:

I. Group Personal Training is designed for the everyday adult looking to build muscle, burn calories and get in overall better shape. Each workout will target every muscle through various weight training, calisthenics and functional training methods.

II. OC Fusion (Obstacle Course Fusion) is a blend of functional fitness and obstacle training. These sessions are ideal for anyone training for an OCR event or for an individual who has never experienced an obstacle course.

III. Open Gym is when adults can come in and play on any and all of the obstacles in the facility.

3. The program will wrap up with a Final Progress Test, the same test as the initial assessment, to show clients that improvement is more than just the number on the scale.

Signup begins February 19, 20 or 21 and continues for 6 weeks. The cost is $139 for new clients only.

ultiFIT Naperville
2012 Corporate Lane, Naperville, IL 60563
(630) 381-4040

ultiFIT Chicago
2915 W. Montrose, Chicago, IL 60618
(773) 877-3524

@ultifit on Facebook, Twitter and Instagram

SLYCE Coal Fired Pizza Opens its 2nd Location in Highwood December 19

December 14, 2017

SLYCE Coal Fired Pizza, located in downtown Highwood at 254 Green Bay Rd, will open its doors on Tuesday, December 19 dishing out coal fired artisan pizzas, small plates and sandwiches plus generous salads, craft beer and wine.

SLYCE in Highwood will mark the concept’s second location with the first restaurant celebrating its 7th Anniversary in Wauconda, IL. Owners and mother/daughter duo Laurie and Brittany Barth are thrilled to bring their authentic Neapolitan pizza dining experience to another community-driven, food-inspired town.

Nicole Fry, SLYCE Highwood’s General Manager, previously at SLYCE Wauconda, comments, “I couldn’t be more excited to share our SLYCE culture and family with Highwood. We truly love what we do and are very proud of our standards and quality of food. There is a lot of heart and soul put into every SLYCE and I know Highwood is exactly where we need to be.“

Chef Mike McElwee will head up the 200-seat restaurant with three coal ovens, two of which can be seen at the walk-up display kitchen. “Coal is the hottest and cleanest burning fossil fuel. The high temperature allows our hand-pressed pizzas to cook in 3 to 4 minutes which results in the perfect balance of char, crunch and chew,” remarks McElwee.

Guests have their choice of four sauces- tomato, pesto, cream or extra virgin olive oil- topped with house made hormone-free cheeses and exceptional toppings. Each pizza is numbered with McElwee’s suggested pairings like the #13 with dried figs, Gorgonzola cheese, balsamic glaze and prosciutto and the #16 with burrata and pistachios.

Additional popular menu items include the Coal Fired Lemon Basil Chicken Wings, marinated for two days, charred to perfection and topped with lemon juice, caramelized onions and basil. The Sicilian Salad is best known for its homemade sweet mustard basil vinaigrette and the Farmer’s Market Salad is a rotating salad featuring ingredients from Middlebury Farms in Woodstock, IL. McElwee says the coal fired sandwiches are a must, including the Roast Beef and Turkey, which are brined and marinated in house, sliced to order and served on a house made focaccia bread.

Other highlights at SLYCE include the warm and comfortable bar serving beer and wine plus the restaurant’s very own SLYCE Basil Ale. On Thursdays, guests can stop by for McElwee’s fresh pasta special. And every day of the week, kids can get in on the pizza action with a ball of dough and flour presented to each table. Kids and adults can feast on the dessert menu including SLYCE’s Cannolis, authentic Italian gelato from Highland Park’s Frost and Crystal Lake’s Conscious Cup Coffee.

SLYCE will open in Highwood on December 19. Hours of operation include Tuesday through Saturday 4 to 10 p.m. and Sundays 4-9 p.m. (closed Mondays). Reservations are not accepted but guests are encouraged to use the free No Wait App to be added to the waitlist. Carryout will be available. For more information call 847-780-4065, visit the website or Facebook and Instagram @slycecoalfired #slyceislife.