Key $$$$ - Prices (1, to 4, 4 being expensive) ++++- Quality of food and service

Chicago: A fabulous city with tons of great places to eat known for its cosmopolitan options and famous chefs. For students living on a tight budget, finding where to eat is a real challenge. If you are one of the students who are tired of going to the same restaurants and eating in the Merchandise Mart food court, you definitely have to try these.

Camille’s Sidewalk Café. ($)(+++) 400 N. La Salle Street-located only two blocks away from the Merchandise Mart. This café is not only conveniently close, but perfect to satisfy your hunger for something new and delicious. Eat, relax and enjoy. This casual dining restaurant is secluded from the busy environment of the lunch hour, specializing in tasteful Paninis, wraps, and pizza. Camille’s also has many vegetarian options. You can also try drinks made of juice and milk, low on calories and in 2 original flavors, Mango Peach and Tropical Pineapple (diet versions also available). For dessert, smoothie flavors to try are Banana Split swirl and Strawberry Coconut. You can also find more than 8 flavors of gelato. See the menu online! http://www.camillescafe.com.

Recipe's.

Mark Wolnik, the May Future Chef of America born and raised in Chicago, has been in the culinary industry for over 18 years. Now working as a Sous Chef, he provided a recipe to try:

In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. Brown the lamb shanks 2 at a time. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 2 minutes. Return the lamb shanks to the pan and cover 2/3 of the pan up with chicken stock. On low flame or heat, cook for 1 hour, repositioning the shanks for even cooking until they are very tender. Remove the shanks and strain the stock. Preheat oven to 400 degrees. Skim off most of the fat and bring stock to slow boil in the pan. Blanch the potatoes in the stock for 2 minutes (Boil the Veg. Par cook). Blanch and transfer carrots, then parsnips and then zucchini in same manner. Transfer all Veg. to the roasting pan and set in oven. Roast vegetables for 10 to 15 minutes. Add lamb shanks to roasting pan with vegetables and roast it all for the final 5 minutes. Pull from oven. Add balsamic vinegar to stock and reduce over high heat until thickened. Adjust vinegar to taste. Serve shanks with vegetables and sauce (thickened stock).