Naperville Magazine

Spring forth

By Alisa Kolar Springtime is the season to shake off the winter blues and embrace a reawakened…
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Openings | March 2019

Clean JuiceFormer apparel buyer and fitness instructor Michelle Constantino brings Naperville…
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Irish bread pudding

Yield: 12 portions 1 loaf white bread (dry and stale)1½ cups sugar½ cup cinnamon8 eggs8…
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Jeweled Envy

Stone pendant necklace from Banana Republic, $48. Timeless elegance green and clear cz…
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Soul Food

By Shawna Coronado • Illustrations: Michael Hill I discovered my happiness and my soul…
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NEWLY OPENED | March 2019

1910 Bar Graffiti-clad walls on exposed brick give 1910 an urban feel, but this whiskey-,…
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Everything old is new again

By Annemarie Mannion A whimsical statue of a purple dog marks the entrance of a family-owned…
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Full Strength

By Danica Osborn In addition to being a trainer at the Naperville Park District’s Fort…
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The Pleasure of Pizza

Story By Carly Boers Chicagoans are an especially fanatical group of pizza connoisseurs.…
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BLUE CRAB WITH TAGLIATELLE AND BUFFALO…

10 blue crab claws 2 slices bacon, diced 1 shallot, sliced 1 clove garlic, sliced ¼…
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Abe Brigade

On December 2, Naperville Century Walk hosted its Bicentennial Birthday Bash in conjunction…
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