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Restaurant: Ice Cream
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Viewed from the strip mall parking lot next to a combination lottery ticket and Chinese-takeout counter, Cunis Candies has all the charm of a Baskin-Robbins. But the old-timey ice cream parlor, opened by George Askounis in Chicago the same year as the Century of Progress, is an original. While the regular flavors of dense, American-style, house-churned ice cream are pretty good (rum raisin being a personal favorite), come summertime fresh peach and blueberry are essential picks. Sundaes drizzled with a dark chocolate sauce hint at the quality of the huge variety of hand-molded and/or -dipped chocolates, everything from almond bark to coated Oreos, green meltaways to cherry cordials, dixies to turtles. —Mike Sula
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