Country Inn & Suites O'Hare South
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... my table, the waiter set down a basket of cheese bread balls (the real name escapes me, so that's what I'm calling them), which were absolutely delicious. I classlessly and shamelessly wolfed them down. I ordered their beer flight, and oven roasted turkey, accompanied by warm gravy, creamy and chunky mashed potatoes, carrots, and kale salad. Although my particular meal could be considered an American standard, I think the quality and the ...
I made it to Chicago. FYI this is not a friendly airport if one is hungry. I stopped at Duty Free and picked up a carton of cigarettes; bottle of Henney; and some perfume. Also picked up Kate an Djai, they were sitting next to a woman who was picking her nose. I guess they can tag along with me. Cheers for ...
... then walked across the river to The Dawson for dinner - a newly (2013) opened gastro-pub run by the team who own and manage The Gage restaurant near the Art Museum. We shared about half a dozen dishes, including stinging nettle agnolotti and a selection of house-made wood-grilled sausages (my first ever taste of black pudding - I smothered it with sauce from the agnolotti to help it down). Cocktail descriptions were almost indecipherable due to the bizarre ...
... We now became part of the stranded masses competing for precious seats to get out of our own town. So, we kicked it into high gear and started scrambling for an alternative. Hercules was not about to f-up our plans! Effing emmer-effer!!!
Joe immediately contacted our travel insurance company to find out what our coverage would allow us to do. We learned that we could rebook on any ...
... us headed north to the #900 N. Michigan shops, where we were booked in to a cooking school at 'Sur la Table'. Max and Sarah had been given a gift voucher as an engagement present, Yvonne and I were tagging along for the fun of it. The course we had chosen was called 'Great New Restaurant Recipes of Chicago', and comprised four dishes from four different Chicago restaurants - three of them feature in the 2013 Michelin Guide to the city. We prepared, cooked and ate ...