Crystal Lake, IL October 2026 by City Lifestyle

TASTE OF

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LO CAL E ATS , SWEET TRE ATS , & FL AVO RS O F TH E FALL O C TO B E R 2 02 6

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LIFESTYLE LETTER

Order Something Different I have a confession: once I find something I love on a menu, I have a hard time ordering anything else. I know there could be something amazing three lines down, but why take the chance? I already know what I like. Can you relate? I think we do that with more than food. We go to the same places, order the same things, and fall into routines without really thinking about it. There's absolutely nothing wrong with having favorites–I certainly do–but sometimes it's good to try something different. One of the things I've enjoyed most since becoming publisher of Crystal Lake City Lifestyle is discovering more of this community. Every conversation seems to lead me somewhere new–a business I haven't visited, a restaurant I need to try, or a person I should meet. And I'm realizing there is still so much right here that I haven't experienced yet. That's what I love about this month's Food & Drink issue. Yes, it's about great food and great places to enjoy, but maybe it will also give you a reason to venture outside your usual routine. Try the place you've driven past a hundred times. Order something you normally wouldn't. Introduce yourself to the owner. Or, finally take a friend’s advice and visit that place they swear you have to try. Our local restaurants and gathering places are part of what gives Crystal Lake its personality. Behind each one are people who took a chance on an idea and chose this community as the place to build it. So this month, I'm challenging myself to order something different. Maybe you'll join me. And if you find something incredible, please tell me about it. I'm always looking for my next favorite.

October 2026 PUBLISHER

Tracey Joyce | tracey.joyce@citylifestyle.com E D I TO R

Patti Noble | patti.noble@citylifestyle.com AC C O U N T M AN AG E R

Steve Rogers | steve.rogers@citylifestyle.com STAF F W R I T E R

Katie Bobrow | katie.bobrow@citylifestyle.com CONTRIBUTING WRITER

Klaudia Burian C O N T R I B U T I N G P H OTO G R AP H E R S

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Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Kolich LAYOUT DESIGNER Jamie Housh QUALITY CONTROL SPECIALIST Marina Campbell

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

12 Featured

18 24

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

The Sweetest Plan

Lifestyle Letter

Faith, determination and a little sweetness shaped the story of Rosie’s

City Scene

Local Limelight FOOD + BEVERAGE

Locals Only LIFE + CULTURE

Old School and Still Serving

Culinary Creations FOOD + BEVERAGE

Local's Choice LIFE + CULTURE

Events

Crystal Lake's Dive Bars and Diners that Have Stood the Test of Time

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online.

Let's Get Saucy

Crisp October breezes meet steamy bowls, crunchy bites, spices, and sauces that bring everything together.

On the Cover The taste of fall in the air with a Carmel Appletini from Pub Eighty Ate! Photography: David Bradburn

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

1: The Smith Physical Therapy+ team came out to support National Night Out downtown Crystal Lake 2: Advocate Good Shepard nurses and staff provided and fitted kids' helmets at National Night Out 3—5: This year's theme for Independence Health and Therapy's 21st annual Tee to Tea women's golf outing was "Chip Around the World". And the teams came ready to play, and dressed the part! 6: Photo bombed at Duke's Alehouse & Kitchen! Friends gathered to celebrate our editor's birthday. 7: It was a beautiful day for the annual Pioneer Center for Human Services golf outing.

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C I T Y SC E N E

Real Estate Report Recently Sold Properties in the Crystal Lake Area ADDRESS 691 Lake Ave 2813 Bergren Ct 5606 Winding Rd 1581 Grouse Way 3802 Monica Trl 720 Saddle Ridge 3735 Thunderbird Ln 808 Wedgewood Dr 6709 Oakwood Manor Dr 700 Broadway Ave 1110 Williamsbury Dr 5416 Sequoia Trl 2212 Crystal Way 1807 Andover Ln 348 Kingsport Ct 433 Kay St 1045 Sugar Maple Dr 1099 Boneset Dr 5006 Deering Oaks Ln 676 Old Westbury Rd

SOLD PRICE $1,300,000 $1,195,000 $879,900 $825,000 $795,000 $795,000 $775,000 $767,500 $760,000 $705,000 $695,000 $675,000 $675,000 $661,000 $660,000 $642,000 $635,000 $630,000 $622,500 $615,000

SOLD DATE

% SOLD/ORIG

DOM

BDRMS

BATHS

7/8/2026

93%

230

6.2

6/1/2026

100%

5.2

6/30/2026

101%

6/3/2026

106%

3.1

8/10/2026

96%

8/21/2026

96%

3.2

6/29/2026

103%

6/10/2026

99%

6/16/2026

103%

5.1

7/15/2026

96%

8/10/2026

99%

6/12/2026

100%

3.1

6/29/2026

104%

3.1

6/18/2026

102%

3.1

8/14/2026

102%

7/27/2026

102%

8/7/2026

103%

2.1

8/5/2026

105%

8/3/2026

109%

6/8/2026

98%

4.1

This representation is based in whole or in part on data supplied by Midwest Real Estate Data Multiple Listing Service (MRED MLS), which does not guarantee nor is in any way responsible for its accuracy. Data provided by MRED may not reflect all real estate activity in the market. Properties listed may have been represented by various brokerages as indicated in MRED MLS data. This data is a sampling from 5/1/26 - 7/31/26. DOM is Days on Market.

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ARTICLE BY PATTI NOBLE | PHOTOGRAPHY BY SHARMILA TAYLOR

The Sweetest Plan Faith, determination and a little sweetness shaped the story of Rosie’s

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

Opening a bakery was never part of Pam Strelcheck’s plan. She can’t point to a childhood dream of owning a bakery or years spent plotting a path toward one. She had spent years raising her children and working in marketing and human resources for her husband’s successful chiropractic practice when, seemingly out of nowhere, another idea began tugging at her: She was supposed to open a bakery. While Pam wasn’t a professional baker, she was, however, no stranger to gluten-free living. Gluten sensitive herself, she had spent years cooking and baking for her own needs at a time when store shelves offered few gluten-free choices—and many of those left plenty to be desired. She knew there had to be a better way to make gluten-free food. What she didn’t yet know was that she would be the one to build a business around it and exactly where it would lead. What she did recognize was something about herself: she was wired to run a business. The organization, marketing, decision-making, and problem-solving came naturally to her. So, she trusted that she would figure it out.

Somewhere along that early journey, Pam remembers receiving another message through her faith—one she didn't yet understand. She explains feeling God telling her that she was going to help people who had lost loved ones. At the time, she had no idea what that meant. But she thought, “I’m going to trust this even though I don’t understand it.’ As a woman of strong faith who has always leaned into it for guidance, she understood this was one of those times to not ask questions, but to let go of fear and ‘what ifs’ and just trust the process. In 2017, Pam and her daughter began working out of a shared commercial kitchen in Elgin and launched Rosie's Gluten Free Sweets, naming the bakery for her mother whom Pam suspects may have lived with undiagnosed celiac disease. Rosie’s name was a natural choice for the bakery. A single mother of four, she raised her children with a strong work ethic, showing them what it meant to sacrifice, show up and work hard while still being a loving, devoted mom—qualities Pam carries into her own life and business today.

Rosie died before the idea for the bakery took shape, but Pam knows she would have loved it. A lifelong lover of sweets, she would have been the first to volunteer as taste tester and offer her feedback. And although she never had the chance to see what would one day bear her name, Pam still feels her mother’s presence at Rosie’s. Rosie's Gluten Free Sweets began not as a storefront but as a wholesale bakery, with Pam selling gluten-free sweets to local coffee shops. And gaining popularity and recognition. What had begun as an idea was becoming a very real—and rapidly growing—business. They needed a home of their own. So, in November 2019, Rosie's relocated to a 600-square-foot space in Woodstock. Wholesale remained the heart of the business, supplemented by a small preorder-and-pickup operation. Four months later, the COVID-19 pandemic struck and Rosie's wholesale business essentially disappeared overnight. Coffee shops and other businesses that carried its products closed or dramatically cut expenses. For a business built primarily around wholesale accounts, it could have been the end. Instead, Pam pivoted and Rosie's quickly shifted from wholesale to retail. Pam intuitively turned to baking bread, understanding that was a staple people would crave during the stressful time. She and her team created an online ordering system, and began using social media videos to reach people who were suddenly spending nearly all of their time at home. And people found her. Orders began coming in. Customers who had struggled to find gluten-free bread and baked goods discovered a local source at a time when simply shopping for food had become complicated. What could have destroyed the young business instead introduced it to an entirely new community of customers. And for Pam, it also brought new meaning to the message she had received earlier in her journey. She had believed God was telling her that she would help people who had lost loved ones. Only after living through the pandemic did she begin to understand those words differently. Perhaps, she realized, she wasn't being called to directly help people through

loss. Perhaps Rosie's was meant to provide something much simpler during a time filled with sickness, isolation and grief—a little bit of light. At the same time, she was helping people who had spent years feeling sick themselves, sometimes without understanding that gluten was the culprit. For those customers, finding food they could safely eat—and actually enjoy—could mean far more than simply buying a loaf of bread or a pastry. The 100 percent gluten-free bakery also serves people whose dietary needs extend beyond gluten. Approximately 98 percent of its products are also dairy free, and numerous vegan and egg-free options are offered as well. When pandemic restrictions eventually eased, Rosie's online ordering and customer pickups continued to thrive while wholesale accounts resumed, and the little 600-square-foot bakery was bursting at the seams. Once again, Pam found herself facing a decision about what came next. It was time for a true retail bakery. Pam found two adjoining storefronts in Crystal Lake and set about transforming them into the bakery she envisioned. After remodeling the spaces into one 2,400-square-foot hub, Rosie's opened its new doors on August 1, 2023. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/C RYSTA L L A KE

Today, Rosie’s is a welcoming spot, tucked into an unassuming strip along Northwest Highway. The space feels much like Pam herself—warm and welcoming, with a quiet sense of purpose. Soft-spoken but determined, she carries a deep trust that there is a plan for her and for Rosie’s. The bright bakery, with cheerful touches of pink, gives way to an equally telling scene in the baking area, where handwritten whiteboards filled with orders, grocery lists and recipe notes reveal the organization and hard work behind the sweetness. Through it all, Pam's faith has taught her something that doesn't always come naturally to a business owner: how to let go. Her faith, she says, allows her to trust that she doesn't always need to know exactly how the next chapter will unfold. That doesn't mean Pam has stopped thinking like a business owner. Quite the opposite. She has proven remarkably adept at growing a business and more. Rosie's has become a place where someone who hasn't eaten a favorite treat in years can discover they can have it again. Where customers managing gluten, dairy, egg, or other dietary restrictions don't have to feel like an afterthought. And where a business born from an unexpected idea has grown into something meaningful. Rosie's Gluten Free Sweets may carry Pam’s mother's name, but its story bears Pam's fingerprints everywhere—from the recipes and marketing to the pivots, risks and decisions that allowed it to grow. And if there is one thing she has learned along the way, it may be that having a vision doesn't necessarily mean seeing the entire path ahead. Sometimes, for Pam, it has simply meant trusting enough to take the next step.

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

SWEET FAVORITES

What tops the list at Rosie’s? Oatmeal cream pies are the No. 1 seller—a melt-inyour-mouth spin on the Little Debbie classic many remember from childhood. Even non-oatmeal-cookie fans may be converted. Chocolate chip cookies come next, with a moist, chewy texture that defies the dry gluten-free stereotype. Rosie’s take on chocolate whoopie pies rounds out the favorites, pairing moist chocolate cookies with a light, whipped cream filling. Pam’s personal pick? The good old reliable chocolate chip cookie. And despite being surrounded by sweets all day, she rarely overindulges. Her secret is simple: When treats are always around, the temptation fades.

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OLD SCHOOL and Still Serving Crystal Lake's Dive Bars and Diners that Have Stood the Test of Time ARTICLE BY KATIE BOBROW PHOTOGRAPHY BY DAVID BRADBURN & KATIE BOBROW

There are plenty of wonderful places to grab a meal or a drink in Crystal Lake, but some establishments offer something a little harder to find: the feeling that you’ve been there before, even when you haven’t. From longtime taverns where regulars know one another by name to diners that have been serving generations of families, these are the kinds of places where you can find simple food, personal service, and where the atmosphere feels familiar. Some have changed owners, menus, or names over the years, but they’ve held onto the qualities that made people come back in the first place. Here are a few Crystal Lake spots where you can still find that old-school, down-home feeling.

MATT’S TAVERN

When Matt’s Tavern opened in 1946, it wasn’t quite where it is today. The bar and liquor store originally operated next door to its current location on Railroad Street in what is now Duke’s Alehouse, before moving to its current location in 1973 and becoming solely a tavern. Today, Matt’s is owned by four partners, including Ryan, who we met while he was opening up for the day. Over the years, the tavern has developed a reputation as a gathering place for local firefighters and police officers. The original owner was a volunteer firefighter himself, back when all of Crystal Lake’s firefighters were volunteers. Ryan shared stories he has heard from longtime regulars, including the tradition of firefighters and police officers coming in on Fridays after their shifts. They would cash their paychecks at the bar, settle the previous week’s tab and start a new one, which were kept on simple index cards.

LOCA LS ON LY | L I FE + C U LT U RE

“At these places, the history is in the stories, the worn f loors, the longtime employees and the customers who keep coming back .” Ryan also shared a bit of local bar lore surrounding a retirement party held there many years ago. During the celebration, the guest of honor had a medical emergency. Someone reportedly shouted, “We need to call the paramedics!” To which someone else responded, “We’re all already here!” It’s the kind of story that feels right at a place like Matt’s, where the history is more about the stories passed down by the people who have spent years sitting at the bar, and less about progress and change.

LABEMI’S

Walk into Labemi’s, just across the street from Matt’s, on Main Street. and there’s an immediate sense that not much has changed, and it’s also apparent that that’s exactly the point. The longtime Crystal Lake bar opened in 1983 and has maintained its unpretentious, welcoming atmosphere ever since. When we stopped in, another bit of history was waiting behind the bar: Reagan, the granddaughter of one of the original owners, Berl Simpson, was working that day. The name Labemi’s comes from its three original owners: La from Larry, Be from Berl and Mi from Mike. The three original owners eventually sold the bar in the 1990s, and the current owners, a husband-and-wife team, have continued the character that made the place a local favorite. Reagan noted they have done a good job of making necessary updates while keeping Labemi’s authentic to itself. That authenticity is part of the appeal. The large bar opens onto a deck in the back, and the regulars include plenty of service industry workers stopping in after their shifts. There’s something nostalgic about the place. It has a comfortable, slightly timeworn feeling of walking into

a grandparent’s basement bar. The kind of bar where you can settle in, order a stiff drink, get some good food, and not feel like you need to be anywhere else. Labemi’s hosts open mic night every Wednesday and German night, along with the everyday business of being a neighborhood bar.

CAFE OLYMPIC

If you’re looking for a classic diner, Cafe Olympic is hard to beat. Located at the corner of Woodstock and Williams Streets, the diner has been serving customers since 1984. The building itself dates much further back, having originally been constructed in the late 1800s. Now in its third generation of ownership, Cafe Olympic has managed to hold onto the feel of a traditional diner while making room for modern tastes. The menu includes plenty of familiar favorites, along with vegan options, cocktails and scratch-made baked goods. And of course, there are the cinnamon rolls, which have become a local favorite. The atmosphere is warm and inviting, with the sort of timeless quality diners do so well. An outdoor seating area gives customers another place to enjoy a meal while taking in the sights of downtown Crystal Lake. Café Olympic manages to feel both familiar and current, a classic diner that has evolved without losing its identity.

WILLIAM STREET TAP

Just two doors down from Cafe Olympic sits William Street Tap, Crystal Lake’s oldest continuously operating bar. It opened in 1933, and although the name has changed over the years, it has been Williams Street Tap for nearly two decades; before that, it was simply Williams Street.

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/C RYSTA L L A KE

The location on Williams Street in downtown Crystal Lake is fitting, and the bar itself feels like a piece of the neighborhood’s history. Jamie, one of the bartenders we spoke with, has been working behind the bar for 30 years. “We’re the best dive bar there is,” she said, with the kind of confidence that comes from knowing a place well. The bar is owned by the Spentzos family, and Jamie spoke warmly about the family atmosphere that extends to the customers. While regulars may just come in for a drink, they also pitch in. If the toilet needs fixing or something needs mending, there is usually someone willing to lend a hand.

LOCA LS ON LY | L I FE + C U LT U RE

There are stories of what has changed, too. Karen, another bartender, speaks of the small kitchen that once occupied the back of the bar, where pork chops and mashed potatoes were served for $2.99 and how regulars’ tabs were once recorded in a spiral notebook. Those things are gone, but much of the character remains. Worn terrazzo floor, exposed ceiling beams, and a full-length bar give the place a lived-in feel. Karaoke nights and dart boards add to the mix, but one of The Tap’s best features is how quickly the room, and the bartenders, make you feel welcome.

ANDY’S RESTAURANT

At Andy’s Restaurant, family is more than part of the atmosphere, it’s literally built into the business. The restaurant opened on March 12, 1981, and is now run by Angie, daughter of the original owner, along with her son Angelo, who manages the restaurant. Angie speaks proudly about the people who have helped make Andy’s what it is, including one cook who has been there for 40 years and numerous servers who have been part of the restaurant for more than three decades, and how she considers them family. Spend a little time watching the dining room and it’s easy to see why. Angie moves from table to table greeting regulars by name, hugging someone she hasn’t seen in a while and welcoming newcomers with the same warmth. There are also traditions that have lasted through the years. Angie remembers her father handing half-dollar coins to children who came into the diner on Sundays, and says she has continued the tradition, although she jokes that she has increased it to $1 bills to keep up with inflation. The food is made fresh and cooked in-house, orders are still written down by hand, and customers pay their tabs at the front counter. These small details make Andy’s feel like a place that has grown and changed without losing the habits that made it feel like home. Crystal Lake has no shortage of amazing places to eat and grab a drink. But sometimes what you’re looking for isn’t the newest menu or the trendiest room. It’s a friendly face, a familiar seat, a meal that tastes like it should, and service from people who genuinely care about what they do. At these places, the history is in the stories, the worn floors, the longtime employees, and the customers who keep coming back, because fancy can be fun but sometimes you need a place that feels familiar.

Matt's Tavern - 92 Railroad St.

Whether you're meeting friends for a casual hang or grabbing a beer for the train, Matt's is a tradition in its own right.

Labemi's - 109 N Main St.

The Place to go if you're looking for a casual atmosphere, familiar service, and classic neighborhood bar.

Cafe Olympic - 90 N Williams St.

This longtime diner serves classic favorites alongside vegan options, cocktails, and scratch-made baked goods.

Williams Street Tap - 80 N Williams St. Classic to its core, The Tap is where you can enjoy a quick drink or an all night party.

Andy's Restaurant - 468 W Virginia St.

Family-owned since 1981, Andy’s has the feel of a neighborhood diner where regulars know the staff and newcomers quickly feel at home.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/C RYSTA L L A KE

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/C RYSTA L L A KE

LET'S GET SAUCY

ARTICLE AND PHOTOGRAPHY BY KLAUDIA BURIAN

Crisp October breezes meet steamy bowls, crunchy bites, spices, and

sauces that bring everything together.

While late September is the unofficial leap into fuzzy hat and stew season (lovingly dubbed Soup-tember by many chefs and food writers), October is a breezy transition month, the heart of fall, with temperature swings that have fall enthusiasts slipping in and out of their parkas many times throughout the day. When the breeze blows right up that untucked corner of a loose sweater, sending a crisp chill up the side, and the colors of the leaves whiplash one’s gaze, a perfect fuzzy cap after a frolic through some pumpkin patches, is some irresistible gooey, steamy, rich comfort waiting in a deep bowl at the end of the day. With rosy cheeks, and after a crawl into the back of the cabinet to dig out that wellloved and seasoned Dutch oven, nothing satisfies more than a bowl large enough to cradle in both hands, and spices penetrating enough to warm the core from the outside in. Our recipes this month invite some comforting fall favorites, and some saucy varieties to satisfy a variety of tastes. A traditional Thai curry, rich in warm earthy cumin, coriander, cinnamon and cardamom spices, accommodates curious international tastes. The elevated remoulade takes the traditional fish fry to new heights.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

The curry: This Thai sauce easily accommodates ingredient swaps. Prepare vegan simply by swapping the cod for firm tofu with the same cooking time, and adding any white bean. Adding some chopped cooking greens in the last few minutes of cooking incorporates some much needed minerals. Adding more broth and croutons turns this sauce into a creamy soup for a quick weekday lunch. The fish fry: There is that moment of that first crunch - the contrast of the hot, rich, fatty loud bite of a perfectly fried batter around a mild delicate center, and the multi-sensory experience when it’s paired with a cool, tangy creamy sauce that goes beyond

the obvious and palpable sensation of pleasure. This dish has a beautiful diverse history; a fusion of north and south cultures in 1800 England, deep spiritual roots, and in southern cultures when fish was within reach of otherwise scarce resources. It is widely documented that fried foods aren’t always the best choice. However, moderation is key. Making batter from gluten free flour, blended with club soda, creates the lightest and crispiest breading. Remoulade - a lighter French cousin of tartar sauce, alongside a crisp salad, is the perfect pairing for the kaleidoscope of feels October blows in. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/C RYSTA L L A KE

COD IN PUMPKIN CURRY: DIRECTIONS: Trim cod into bite size pieces. In large sauté pan or dutch oven, heat oil on medium high. Add onion, cook for 4 minutes, stirring. Stir in mushrooms, sauté 3 minutes. Add garlic and ginger, cook for 2 minutes. Add remaining ingredients (except fish and grains), reduce heat to medium, stir well, and cook for about 10 minutes to let flavors blend and potato to cook through. Add cod and cook 5 minutes. Serve over grains, top with fresh chili, cilantro, and a lovely squeeze of fresh lemon.

INGREDIENTS: • 1 lb cod • 2T olive oil • 1 medium white onion, chopped • 1 cup sliced mushrooms • 2 cloves garlic, minced • 1 T fresh ginger, minced • 2 T fresh parsley • ½ cup fresh cilantro • 1 large sweet potato, peeled and cubed • 1 cup butternut squash, cubed • 1 T fresh or 1 tsp dry each mint and basil • 1 tsp each salt and pepper • ½ cup prepared curry sauce (red or yellow) at preferred spice level • 1 T curry powder • 1 cup chicken/veggie broth • Juice of 1 lemon plus 1 lemon for wedges • 1-15 oz can pumpkin puree • 1-15 oz can coconut milk • Red chili or jalapeno slices • ½ c of prepared grains per person (rice, quinoa, polenta)

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

INGREDIENTS: • 1 lb cod • 1.5 cups rice or gluten free flour • 1 T baking powder • ½ tsp salt & pepper • 8oz club soda/beer • 1 egg • 2 cups each olive oil/avocado oil OR 4 cups vegetable oil • 1 tsp finishing salt (For Remoulade mix above ingredients to combine) • 2 cloves garlic, minced • 1 cup mayonnaise • ½ cup sour cream • ½ cup olive oil • 2 T finely chopped capers • 2T minced fresh parsley • 2T fresh lemon juice • ¼ tsp salt and pepper

CRISPIEST COD AND REMOULADE: DIRECTIONS: Trim cod pieces to be 2-3 oz (about half your palm).Pat with a paper towel. In shallow dish, mix 1 cup flour, baking powder, salt and pepper. In separate bowl, mix 6 oz soda (or beer) with egg. Add to flour mixture whisking just until combined. Add more soda if needed, should be the consistency of pancake batter. In another dish, spread the remaining ½ cup flour. Using a thermometer, heat oil in a saucepan until it reaches 375 degrees. Dip each piece in plain flour, then the wet batter, add carefully to oil keeping temp at 350 degrees. Flip after 3 minutes, remove after 6 minutes to rack or paper towels. Sprinkle with finishing salt while hot. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/C RYSTA L L A KE

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MARKETS MUSIC HISTORY COMMUNITY

All Belong Here

I S H A P P E N I N G AT T H E D O L E OCTOBER AT THE DOLE

OCTOBER 2

BB & THE HONEY S I N G L E R E L E A S E PA R T Y IN LOU’S LOUNGE Celebrating their new single, “Windy City.”

OCTOBER 16–18

OCTOBER 24

S U N DAY S · 1 0 – 2

HALLOWEEKEND

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16 · Monster Mash Costume Party

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IN LOU’S LOUNGE

OUTDOOR FINALE · OCT 25

High Stakes Productions — six comedians, one mystery.

Costumes, scavenger hunt & trick-or-treating for kids. Indoor market begins November 8.

17 · Hocus Pocus Movie Night

18 · FARMERS MARKET+ & Witches Ride

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/C RYSTA L L A KE

Elevating the Pub A seasoned restaurateur brings scratch cooking, bold f lavors and fresh vision downtown Long before becoming an independent restaurateur, Brian Lupino was the kid pulling a stool up to the counter or stove, watching his Italian-American relatives cook. No culinary-school lessons or formal training—just years of observing, tasting, and learning how ingredients work together. Today, after 35 years in the restaurant business, those early experiences still influence the way he cooks. “I can almost taste it before I make it,” he says of creating a dish. It is an intuitive understanding of flavor—knowing what a recipe needs, what will complement it and when something simply works. After college Brian realized his real passion—and future—was in the restaurant business. While working in management for restaurant chains, he experienced every side of the operation. When one restaurant found itself without a kitchen manager, he volunteered to step into the role—even without additional pay. He simply wanted the experience. He knew he was destined to do more, and if he was going to eventually own a successful restaurant, he needed to understand what happened in every part of one. That determination eventually led him to open his first restaurant in the western suburbs, beginning his career as an independent restaurateur that would include ownership as well as consulting with other restaurant owners.

ARTICLE BY PATTI NOBLE | PHOTOGRAPHY BY DAVID BRADBURN & PROVIDED

LOCA L' S C H OICE | L I FE + CU LT U RE

Over the course of his career, Brian has continued to learn and hone his craft, gaining an appreciation for the many moving parts behind a successful restaurant. He jokes that he should charge aspiring restaurateurs $5,000 to talk them out of opening one. Explaining, enjoying restaurants is one thing; running one requires understanding everything from service and kitchen operations to purchasing, staffing, and aesthetics. After spending years becoming familiar with the local dining scene around McHenry County, Brian began to see an opportunity. He believed Crystal Lake was ready for an upscale gastropub—a place that retained the comfortable, welcoming feel of a neighborhood pub while elevating the experience through chef-driven food, thoughtfully crafted cocktails and genuine hospitality. When the right space became available, he jumped at the chance. At Pub Eighty Ate–a play on the building's address at 88 Railroad Street–the food comes first. The scratch kitchen features sauces,

soups, dressings, and other components made in-house and replaces seed oils with beef tallow whenever possible. For Brian, those choices aren't about following trends. They are about controlling ingredients, quality, and ultimately, flavor. That philosophy carries through the menu. A core selection of dishes offers something for nearly every appetite, from composed salads and creative sandwiches to hearty burgers made with a variety of ground meats, and a dry-aged ribeye, while seasonal features let the kitchen showcase ingredients at their best. The elevated, yet approachable, concept carries into the rustic space, with open ceilings, high- and lowtop tables and a covered patio that expands the experience outdoors in warmer months. And while food is the foundation, what is in the glass isn't an afterthought. The bar follows much the same philosophy as the kitchen, with bold drinks designed to complement the food and seasonal cocktails that reflect the flavors of the moment. That combination—scratch cooking, thoughtful ingredients, creative drinks, and an inviting downtown setting—is the gastropub Brian Lupino believed Crystal Lake was ready for. After 35 years in the restaurant business, his latest venture feels both like something new and a return to where it all began: good ingredients, bold flavor and an instinct for knowing what belongs together.

THREE WAYS TO APPLE

This fall, Pub Eighty Ate is putting its own spin on a seasonal favorite. A base of vodka, Apple Pucker and a house sour blend becomes three distinct cocktails: a crisp Appletini; a sweeter take with caramel drizzled inside the glass; and an Apple Mule, which adds the bubbly, spicy kick of ginger beer. The finishing touches that make each uniquely theirs? Those are secrets best kept behind the bar.

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OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S

OCTOBER 3 R D

NAMI Walks McHenry County Emricson Park, 1313 Kishwaukee Valley Rd., Woodstock | 9:00 AM Join NAMI McHenry County for this FREE event. Registration and check-in begins at 9:00am along with a family fun festival, vendor fair, therapy dogs, music, and food trucks. Opening ceremony at 11AM followed by the 1.8 mile walk through the park All donations support local mental health services. Visit namiwalks.org/mchenrycounty for more information. OCTOBER 3 R D

Blue Star Banner Program's Gold Star Remembrance Day The Dole Mansion, 401 Country Club Rd., Crystal Lake | 1:00 PM Join the Blue Star Banner Program of Crystal Lake to honor and remember McHenry County’s brave heroes and service members who made the ultimate sacrifice. Experience refreshments, Army Band, Gold Star Mother’s Presentation, TED talk speaker, and the unveiling of a giant McHenry County Gold Star flag with a star for each of the lives lost. More info: bluestarcl.com.

CONTINUED >

EVE N TS

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events

CONTINUED O C TOBE R 8T H

CASA of McHenry County's Annual Little Black Dress Gala Holiday Inn Crystal Lake, Elara Ballroom, 800 S. IL-RT31 | 6:00 PM CASA of McHenry County’s signature women’s event, is a night to sparkle, celebrate, and help ensure every child has someone in their corner. Every ticket, sponsorship, raffle entry, and donation helps CASA recruit, train, and support volunteer Advocates for children in McHenry County’s foster care system. Black cocktail attire and sparkle encouraged. Tickets are $120/$1100 table of 10. Visit: casamchenrycounty.org O C TOBE R 1 0 T H & 1 1 T H

41st Annual Fall Diddley Craft Show McHenry County Fairgrounds, 11900 Country Club Rd., Woodstock Enjoy a fall day supporting local mental health agencies while strolling through the many craft booths. This juried show is sure to entertain and offer everyone a head start on your holiday shopping season! 100% of the net proceeds are donated to 13 McHenry County agencies that service those with mental health related issues. More information at: mhrl.org/falldiddley.html O C TOBE R 1 7 T H

Crystal Lake Community Expo Holiday Inn Crystal Lake, Elara Ballroom, 800 S. IL-RT 31 | 10:00 AM - 2:00 PM Hosted by the Crystal Lake Chamber of Commerce, this expo is fun, family-friendly way to see local business exhibits along with community organizations and services. Bring the family and enjoy some entertainment for kids and adults alike. For more information or to register your booth, visit: clchamber.com/crystal-lake-community-expo/ O C TOBE R 1 8T H

Care4 Breast Cancer 5k Woodstock North High School, 3000 Raffel Road, Woodstock | 8:30 AM Family Health Partnership Clinic invites you to come together to fund life-saving care at their annual 5k run/walk. This year's theme, "United We Care4," reminds us that none of us can do this alone. Every dollar raised is earmarked for diagnostic screenings, early detection, routine preventative care, and breast health education for women (and men!) across McHenry County. Register at: care4breastcancer.org

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CELEBRATING

25 YEARS OF BRINGING OUR COMMUNITY TOGETHER

ENT H E A R TER RAFUOER TC S 25 Anniversary th

For 25 years, Raue Center has been a place where our community comes together to enjoy great performances, learn, laugh and create lasting memories. This milestone belongs to everyone who has supported our mission, including our patrons, members, donors, volunteers, sponsors, community partners and dedicated Board of Directors. We are especially grateful to the City of Crystal Lake and Home State Bank for their continued partnership and commitment to the arts. As we celebrate 25 remarkable years, we are proud to welcome eight new members to our Board of Directors and recognize the many volunteer leaders whose vision and service have helped shape Raue Center into the community treasure it is today.

RAUE CENTER FOR THE ARTS 26 N. WILLIAMS STREET, DOWNTOWN CRYSTAL LAKE

RAUECENTER.ORG | 815-356-9212

Thank you for helping shape our story. We can't wait to share what's next.

WELCOMING OUR NEW BOARD MEMBERS BOB ATKINSON JOHN DACOSSE MEREDITH FLOWERS JOHN GREEN PAUL LEECH COURTNEY PETROCCI REAGEN SHEPLEY MATT TURK A SINCERE THANK YOU TO OUR LONGTIME BOARD MEMBERS WHOSE LEADERSHIP HAS SHAPED RAUE CENTER OVER THE PAST 25 YEARS.

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