The Grill on the Alley - Chicago - Chicago
The popular Beverly Hills steakhouse opened a Chicago outpost in 2000, and it continues to thrive. While other steakhouses in the nearby Gold Coast and River North neighborhoods thrive on trendy and celebrity-driven crowds, The Grill on the Alley relishes in a more traditional clientele of traveling business types and families.
Over-sized portions of steaks, chops, seafood and martinis are on the menu in this Streeterville restaurant located on the lobby level of the Westin Hotel. It's also directly across the street from the John Hancock Building--a major Chicago attraction.
Highlights on the menu range from a 20-ounce cowboy ribeye to pan-fried Dover sole.
Sardinia nearly appears as though it isn't a piece of Italy or maybe even Europe. It's an island, isolated geologically and socially from whatever remains of the mainland. The Phoenicians settled Sardinia in the thirteenth century, and from that point forward the island has seen influxes of Carthaginians and others clear in, settle, setting up their own particular urban communities and carrying on the customs of their country.
Chivarzu is the huge neighborhood bread made by the Sardinians, sheet carasau is bread arranged in thin sheets.
Sardinian nourishment is not "favor." Rather, the sustenance of this island is straightforward, one may state "worker" sustenance, for example, Maialino arrosto, which is pig spit-broiled over juniper wood, maybe without the flavors utilizes so normally in different zones of Italy.
Being an island, Sardinia has entry to bunches of fish, including fish and mullet, from which cured roe called bottarga is collect. Fish and meat is saved by cooking and salting, regularly came in leaves to frame little, transportable bundles that can be conveyed.
Cheeses of Sardinia incorporate Pecorino sardo and Fiore sardo, both matured. Sardinian cheddar is Seadas, a sweet that is once in a while served amid religious and common celebrations.
Sardinian wines are full enhanced, and incorporate Vernaccia, Cannonau, and Malvasia.
Separated from the trade routes that helped northern Italy become and stay relatively wealthy, Southern Italy has suffered isolation and, consequently, greater privation and poverty. Nonetheless, Southern Italy has developed a distinctive food culture, highlighted by dishes that many would view as prototypically Italian: spaghetti and pizza.
Dry pasta can be stored, traded and transported much more readily than fresh pasta. The high-capacity mass manufacture of pasta was made possible through the invention of the bronze pasta press. Such mass production also made pasta affordable. In the 1700s, macaroni, for instance, became hugely popular in Naples, and then throughout the world.
Sicily was occupied by Muslims for two centuries, and Arabic cultures contributed a number of foods to the Italian culinary tradition, including rice, oranges, lemons, and apricots.
Naples, of course, is also known for its pizza, calzone, panzerotti and pizzelle fritte, some of which may have first been eaten as street foods but which now are common in many Italian restaurants.