Sunday brunch is a Mother's Day tradition for many families.

Eric Shangraw take his mom to "Jill's on Galena" for this week's You Gotta Eat.


Jill's on Galena is one of Peoria's finest casual dining spots. Jill Grube is a Woodruff High School graduate with a business degree from Purdue. And she's a professional chef. In Jill's kitchen, nothing comes pre–maid in a box.

"We do everything from scratch. It is not out of a can or a box. I think that is what makes us unique," said Grube.

Jill's Sunday brunch is something to tell Mom about. I went a step further and brought Mom. Stephanie always fixed three square meals a day when I was growing up. There was a basic rule at the Shangraw table.

"I always encouraged you to finish everything on your plate. I didn't want anything to go to waste," said Mrs. Shangraw.

Jill prepared a few of the special items from her buffet. The fresh fruit includes mango, papaya, grapes and pineapple. The omelets are fresh made and exquisitely pared with potatoes that come with onions sautéed in bacon fat. Jill's chicken is cooked in a heavy cream and topped with Cheddar sauce. Mom savored the chicken. My favorite was the prime rib. It's slow roasted overnight and seared... keeping all the juices in for extra flavor. I cleaned my plate, so mom said I could have dessert. Jill's sweets are made in–house. The S'mores Bar is an Oreal Cookie crust with chocolate chips, topped with marshmallow and caramel. It is rich. And so are Jill's brownies and carrot cake. Her Sunday brunch is usually $19.95. Its' $21.95 on Holidays because of the extra goodies on the buffet line. $9.95 for kids ten and under. You don't necessarily need a special occasion to enjoy the finer flavors at Jill's.

Jill's on Galena is open six days a week. Dinner Tuesday through Saturday from 5-10pm. Sunday Brunch is 10am-2pm. Extended until 4pm on Holidays.
(309)692-0200.
Walk–ins are welcome any other time.

If you are looking for an inexpensive Mothers Day meal, and your Mom likes Mexican, we have some help.
Eric Shangraw goes to Gran Azteca in this week's You Gotta Eat.


Gran Azteca is in an unassuming building on North University in Peoria. Inside is simple Mexican décor. The real beauty is the reasonable prices for authentic Mexican cuisine.

"We make our sauces for enchiladas from scratch. We make our burrito sauces from scratch. Our hot sauces, too. Our Meat is cut fresh everyday," said waiter Pascual Garcia.

"The food is good. The prices are reasonable and the service is great. It is very quick. I can get in here and back out just about as quickly as I can eating at a fast food restaurant for usually even less than I would spend there," said frequent customer Josh Freid.

Guest Eater Bill Heren came along for our Mexican meal after making a donation to a Lutheran Grade School in Pekin. The retired Caterpillar worker ordered the Chimichanga.

"It was great. I don't eat a lot of Mexican food, but it was good," said Bill.

What really caught our attention was the Mexican Ranch sauce that is complimentary with salsa and chips when you walk in the door. It is creamy and a little spicy. The owners insist there is no Ranch Dressing in it. We couldn't keep our hands off of the white sauce.

Photographer Leon Hendricks had a five–dollar lunch special; The number–nine Burrito, enchilada and rice and beans. He inhaled his about as quickly as I downed the grilled half chicken breast and Mexican sausage. They are prepared together on the grill and work well together on your taste buds. With drinks, our bill for our trio: 24–dollars plus tip. If you crave south of the boarder flavor... head north on University in Peoria.


Gran Azteca is at North University and Pioneer Parkway.
They are open for lunch and dinner seven days a week.
(309)693-0066.

A restaurant in Washington prides itself on using authentic Sicilian recipes.
Eric Shangraw shows off the menu at Basil's in this week's You Gotta Eat.


Basil's is nestled in the northwest corner of the square in Downtown Washington. It features lots of options for quiet intimate seating. A landscape mural from a former tenant and a working brick oven are the visual focal points. In terms of attire: come as you are:

"It is more casual. You can come in blue jeans or you can dress up and put on a nice shirt. Both work," said customer Curt Reynolds. He was enjoying pizza with his wife.

"The original owner is from Sicily. So all of the recipes are authentic and originated from a Sicilian chef," said co-owner Paulette Greenwood.

Photographer Larry Faulk and I started with an extraordinary appetizer. Basil's Stuffed Portabella Mushroom is an intricate work of flavor and presentation. There is a secret seasoning and breadcrumbs on the Italian cheese baked between two slices of Portabella. The entire plate is laced with lines of honey Dijon vinaigrette. The "shrooms" alone with salad and garlic bread would make for a fine meal. But Larry had already ordered his Calzone. It comes filled with sausage pepperoni and ham, each bite dipped into a side sauce. He could only finish half. I had the lasagna. It is infused with more than the typical tomato Mom uses in her lasagna recipe. But the result is still warm and rewarding. Our bill: $26.84 plus tip. We had leftovers. A nice glass of Chianti would have made it magnificent, but Basil's liquor license won't materialize until May.
We'll be back to try a nice Italian red with another plate of portabella.


Basil's is located at 110 North Main Street in Downtown Washington.
They are open Monday through Saturday. Phone: 309-444-5900.

A small Chicago–style eatery in Washington has moved and expanded into a full fledge restaurant.

News 25's Eric Shangraw is having lunch at Gracie's in this week's You Gotta Eat.


Gracie's Sports Grille and Pizza has relocated to a brand new development on Washington's north end. Owner Greg Wislon, a Peoria native who spent almost two decades in the Chicago food industry, says he feels like he took his business from a garden apartment to the penthouse. Gracie's is now big and roomy, with custom woodwork, big new digital televisions at every angle, and an expanded menu, which features homemade dessert.

"We just decided we needed to get a little bit bigger. We wanted to give something to Washington it didn't already have. It is a sports bar. We added alcohol. We just thought it was a restaurant Washington needed," said owner Greg Wilson.

"This is the first time I have been here. It is kind of a sports bar. Nice and cozy. Washington needed something like this," said first time customer Debbie Burns.

Photographer Larry Faulk ordered the pork tenderloin. Larry loaded it up with mustard and ketchup to go with his French fries covered in cheese and sour cream. I grabbed Gracie's Fried Grouper Filet Sandwich. The thick cut of fish is nicely breaded and comes on a Hoagie Roll. The Grouper easily mingles with the sweet potato French fries. –The owner also tossed his original Chicken Enchilada pizza at us to sample. It's spicy... but the bite is quickly neutralized with any of the eye pleasing sweet treats. With drinks our bill (without dessert or pizza) 23–dollars plus tip. If you have a calorie counter in your crew... leave them at home if you go to Gracie's.



Gracie's is at 1021 North Cummings in Washington.
The kitchen is open seven days a week starting at 11am.
They also have carry out.
Phone: 309-444-7313

A restaurant in little Banner, Illinois is drawing a crowd from miles away.
Eric Shangraw shows you what all the fuss is about at Cracklin' Jake's Restaurant in this week's You Gotta Eat.


Cracklin Jake's Fine Food and Spirits looks like a wilderness restaurant on the north side of Route–24 in Banner. Hunting trophies are mounted on the walls. –But no wild game on the menu. Cracklin Jake's is truly fine dining in Fulton County. Canton resident Ari Lleshi and his brother partnered with the buildings' owner, Bud Grieves, to try and entice the locals from going all the way to Peoria for a first class meal.

We do have a Bison Stroganoff on the menu to add to the atmosphere. The menu is very traditional. All the items are made from scratch. Homemade, said Ari Lleshi.

Photographer Doug Smith and I started with onion rings. –Thinly sliced, lightly battered served on a bed of lettuce. Good onion ring presentation, if there is such a thing. I sampled the Red Pepper Gouda Soup. It has a nice balance of competing tomato and cheese flavors... Gouda can overpower the palate. Not a problem here. Doug ordered the "Cracklin" best seller: Fried Chicken marinated for 24–hours before its' cooked. Doug is rumored to use ketchup on his chicken. He didn't feel the need to embarrass me with any tomato–based antics in Banner. I had Jambalaya. They use a traditional Louisiana recipe with Andouille sausage, jumbo shrimp and a sprinkle of cayenne pepper. –This is an authentic Creole creation. Our bill: $38.61 plus tip. They tempted us with a bread pudding. It comes from a 100–year old recipe and includes a splash of bourbon.
Our next bramble to Banner will include a stop at Cracklin Jake's just for dessert.

Cracklin Jake's serves dinner Tuesday through Thursday. 4pm-close.
–Both lunch and dinner Friday, Saturday and Sunday 11am-close.

A restaurant in Pekin is combining pizza with a Mexican menu.
Eric Shangraw is having lunch at Manny's in this week's You Gotta Eat.

Manny's Pizza & Mexican Food was actually established 35 years ago in Savannah, Illinois. Kellie Smith relocated a branch of her family's business from Mackinaw to Pekin last year.

Her father, Manny, is from Mexico and authored the authentic south of the boarder recipes. This is no Taco Bell. Everything is cooked to order.

It is like hamburgers and fries. Why do they go together? It is everyone's favorite, said owner Kellie Smith.

"We love Manny's. The fried tacos are awesome," said customer Beckie Aschenbrenner.

"I like it here because I can get a sandwich and fries. My wife likes Mexican and our friend likes Mexican. You can get a little bit of everything here," said customer Bob Larson.

Mannie's pizza dough is hand–rolled. The crust comes out of the oven as skinny as a sheet of paper.

Photographer Larry Foulk and I wanted to sample both ends of the menu... so we started with a large Canadian bacon pizza. It's a tremendous, easy to eat creation.

We also shared a combination Mexican platter. The combo includes a taco, tostada, enchilada and beans. The pan–fried taco adds to the slightly greasy goodness.

Before the food even came, they bring out warm chips and salsa to every customer.

Warning, don't be like me and overdo it on the chips. I ran out of room when it came down to the final slices of pizza. Our bill with drinks, which include free refills, $18.68. The Mexican fare is fine. It's Manny's unique thin–crust pizza making a mark in Pekin.

Manny's is at 1211 Court Street in Pekin. They are open seven days a week. Phone 309-885-7777.

They also sell their pizza frozen, so you can take one home to cook.

A new barbecue joint on Peoria's North Side is celebrating real Texas style barbecue.
Eric Shangraw samples the sauces at Hickory River Smokehouse in this week's You Gotta Eat.


Pull up to the door and you'll catch a whiff of a Sunday church picnic. Hickory River Smokehouse has taken over the spot vacated by Famous Dave's years ago. The Champaign based restaurant, counting Peoria as its' fifth location, knows what's doing when it comes to pork ribs.

We use only baby–back ribs. They are always fresh. First we cover them in a dry rub and then they go into a smoker at low heat for an undisclosed period of time, said Managing Partner Mike Johnstone.

Photograher Warren Brinegar and I each went with the smokehouse combo: It gets you ribs, and two meat choices: We settled on brisket and sausage. I also had a side of cheesy scalloped potatoes, which feature sausage chunks. I ordered all three sauces on the side: mild, mixed and hot.

Stay for the hot sauce. The hot sauce has a nice kick to it. –A little sweet. The sauce has a nice finish, said customer Brett Ellis.

You can say it is finger licking good. I like the sauce, said customer Alan Adcock.

Once Warren got warmed up, he needed to pull back his non–friendly barbecue dew. The new style allowed his jaw to go to work on a pork bone uninhibited.
I was advised to prepare the killer corn bread with butter and honey. –Sound prepatory advise. Here's a critical element at : by not making the ribb meat fall–of–the–bone tender... you get the full carnivorous encounter. Our bill: $35.40. It actually was another dollar because we upgraded our drinks to root beer in a frosty mug. A worthy add on. There's enough food for leftovers and enough items on the menu to set sail again to Hickory River.


Hickory River Smokehouse is near Home Depot on Holiday Drive. They are open seven days a week for eat in, carryout or catering. 309-683-1227.

A carry out place in Peoria is offering special homemade chili.

Eric Shangraw is sampling the menu at Ken's Gourmet Chili in this week's You Gotta Eat.


Ken's Gourmet Chili is a little spot on North Sheridan. Its' so small, there's no seating, only a kitchen and cash register. Owner Ken Garner says he's perfected a 20–year–old chili recipe, which is his business staple. He makes two kinds each morning.

I do one that is 93–percent fat free beef. And there is one with a higher fat content. People that are diabetic can eat the one that has the low fat content, said Garner.

It seems everyone has an opinion about what makes good chili.

Good meat. Some spice. But not so hot that (it hurts your throat). I like a little spice. That's what she says we have here, said customer Sharlene Webb.

We ordered two eight ounce chili's... one fat free, fried chicken wings and French fries, which are cooked to order. I also ordered a turkey sub sandwich, cake and two drinks. Our bill $20.90 cents. We then drove to lower Bradley Park and turned our news van into the company lunchroom annex. The chili was loaded with beef, brown and black beans, tomatoes and just the right amount of spice. I peeled off some wet–wilted lettuce on my sub before diving in. Photographer Leon Hendricks believes in chili preparation. He loaded his chili with extra hot sauce and crackers before take a load to his lips. He said the fries and wings were fine... but we agreed its' the chili which gets four stars. We never did determine which one was fat free. We finished our meal in the park with a piece of cake and called it a day... an outstanding day for eating chili.


Ken's Gourmet and Chili is open six days a week from ten–thirty until six. They also cater. Call 685-3013 ahed of time for a quick pick up.

A Peoria Pizza joint is offering a sweet sauce and unique toppings... including mustard and pickles!!!
Eric Shangraw goes for lunch at Firehouse Pizza in this week's You Gotta Eat.


Firehouse Pizza is already outgrowing its' second location in less than five years of business. The restaurants' theme is dedicated to firefighters. Shane Couri and his brother Kelly are co–owners. Kelly is the firefighter. He was working when we visited... but his collection of memorabilia is always on display.

We have a special sauce. It is kind of a sweet sauce. Customers seem to like it. It is a lot different than anything else here in Peoria, said Shane Couri.

It is totally different. It is indescribable. It is different than any other pizza parlor, said customer Travaye Gaines, who comes twice a week.

It has a lot (of toppings) on it. And the sauce is good. It is kind of sweet, said customer Irv Bernstein.

One of Firehouse's top selling pizzas is the Cheeseburger Supreme. Photographer Larry Foulk and I ordered a half cheeseburger. –Hamburger, onion, bacon, cheddar cheese, mozzarella with mustard and pickles. Your taste buds will be momentarily confused if your eyes are closed during the oral impact. On the other half of our pizza... we ordered the Meat Lovers' toppings. Both sides had their own distinct flavor... both sides were good. Larry felt right at home spending much of his meal surfing through the satellite TV they offer almost every table. –Our bill $21.88. Don't wait for a culinary emergency to visit the firehouse.
Firehouse Pizza is open seven days a week starting at eleven a–m.
Call ahead for pick up 693–9–1–1–1. (911–get it?f
You'll find a link to the Firehouse Website at week.com.

A restaurant with roots in New Orleans has made its' way to Peoria.

Eric Shangraw goes for lunch at McAlister's Deli in this week's You Gotta Eat.



McAlister's Deli is on University in Peoria. The "McName" and exterior made me think we were heading into a Irish pub. But the hospitality and menu here has southern roots.... Hot made to order stuff the owner calls "fast–casual."

According to owner Jeff Eberly, "We are a southern style deli. We have good service and great food. We're known for our sweet tea.".

The potato meals are big sellers. They take two baked potatoes, put them together, fluff up the middle, add your choice of toppings and send it back to the steamer for a moment to melt. Call it "spudlicious."

I would compare it to Panera Bread. But they have a wider variety here, said customer Emily Crow.

I'm not to enthusiastic about the open ceiling. That leads to a noise problem, said customer Gry Kleber.

The food is good. It came quickly. And the kids are enjoying the cookies, said customer Deb Boisen.

Photographer Doug Smith had the McAlister Club: Turkey, ham, bacon, cheddar and Swiss cheese on toasted wheat bread. He liked the sandwich but absolutely loved the mashed potatoes drowning in brown gravy. I had the Memphian and a cup of potato soup. –The soup chalked full of fresh cheese, bacon bits and onion. My sandwich was the Memphian. A trade marked concoction with a whole lot of meat and cheese on a toasted wheat hoagie. I'm not sure what makes it Southern... but it was dandy. Our bill with sweet iced tea: $19.54. No need to tip. You order at the counter. McAlister's menu will do just fine in the Midwest.



McAlister's Deli took over the location on University vacated by Fazoli's. They are open seven days a week... and also have a location in the Bone Student Center on ISU's campus.