Smokin' Chokin' and Chowing with the King

Eating BIG in Milwaukee Pt. 4

2026-09-03T10:30:00.000-05:00

Eating like a local:
Regional food specialties
- Recent Eats in the Cream City

We were due for a Milwaukee post over here so I threw one together while the weather is still pleasant. I don’t have a ton of new things to say about the city but it remains a great place to take a daytrip or better yet spend the weekend. I feel right at home there even though I’ve never lived there. But I do live in Chicago and Milwaukee reminds me of Chicago in many ways even though it still has a feel all its own. To me it feels a bit like the Chicago I grew up in. It sits on Lake Michigan and there’s similar demographics just much more people in Chicago so Milwaukee isn’t as developed so it feels old school in many ways. Then there’s all the corner bars, just like they did in Chicago, they’re starting to disappear up there but quite a few still remain, just nowhere near as many as before. I always try and hit up an old favorite and a couple new (to me) places when I visit and maybe get to a brewery too. Another trait that Chicago and Milwaukee share is they both really come alive in the summer.

Pics from Milwaukee
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Restaurant Don Lucho

Carnitas Lucho, as it’s called by the locals, is a South Side Milwaukee institution specializing in Michoacán style Mexican food. As the nickname suggests this place has developed a serious local following for carnitas. They sell pork carnitas by the pound as well as in tacos which in my opinion are the reason to come here. The handmade tortillas are large and in charge - simply outstanding when paired with a ton of different cuts of the fried pig aka canitas de surtida. The salsa here is no joke either and simply put these are some of the best carnitas tacos anywhere. But you'll have to plan it right as they’re only open Fri.-Sat.-Sun. from 4a-2p making it a popular spot for weekend breakfast.

Carnitas Taco at Restaurant Don Lucho
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Num Pang Sandwich Shop

One of the more interesting recent openings in Milwaukee can be found downtown at the 3rd Street Market Hall. Num Pang is a Cambodian style sandwich shop that opened inside the hall this past spring. It’s ran by a husband and wife team - Nikki and Brian Podgorski. The sandwich stall draws on Nikki's Cambodian family recipes incorporated into sandwich form. Baguettes are baked fresh each morning and the fillings lean heavily into Southeast Asia with hints of lemongrass and herbs plus sweet and sour notes with pickled vegetables. I saw the ‘Cambo Hot Beef’ making the rounds online and made a note to try one the next time I was in town which was July. The sandwich consists of braised Cambodian beef roast with Papaya Salau, Chili-Oil Aioli, Carrots, Daikon, and Cilantro all on a fresh baked French baguette with a side of infused Pho broth for dipping. The beef is a play on a traditional Cambodian braised beef stew called ‘kaw sach ko’ and it’s dressed with a crisp papaya salad, chili oil aioli, an herb sauce, and cilantro and it comes with a cup of broth for dipping. There’s a lot of components at play, but they come together in a very harmonious way, making this one of the most satisfying sandwiches I’ve had all summer and an instant candidate for ‘Sandwich of the Year’.

'Cambo Hot Beef' at Num Pang
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Doner Kebab

My search for a real deal Doner Kebap in the States continued in Milwaukee recently. Doner Kebab is owned by an Eastern European guy who lived in Germany. They bake the bread there and slice to order from a spit of beef. All in all I thought this was good by U.S. standards but I’m still searching for a Doner sandwich in the States that can match the better ones in Europe. The bread was very nice which isn’t always the case elsewhere in the States. But the biggest difference between how they’re made in Europe and North America seems to be the abundance of fresh toppings you get in Europe.

Doner Kebab at Doner Kebab

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Estabrook Beer Garden

Milwaukee has a very nice public parks system. Estabrook Park is a 124.7 acre county park situated along the Milwaukee River, it’s located north of the city near Shorewood and Whitefish Bay. It’s used for walking, running, biking, soccer, softball, volleyball, skateboarding, playing (playgrounds) and there’s even an 18-hole disc golf course. But this being Wisconsin the parks most popular attraction is Estabrook Beer Garden. It sits on a bluff above the river and was part of the city’s revival of the traditional beer garden culture. I read a note on a plaque at the park that Estabrook’s opening in 2014 helped spark a beer-garden revival across the rest of the state. I like to come here on a nice day and enjoy a boot of beer in the sun while listening to the river flow. Aside from a nice selection of beers they also sell giant pretzels and some really good locally made brats. On my last visit to the beer garden they had a bacon cheese brat on special that I liked more than I thought I would. Really good.

Brat and Beers at Estabrook Beer Garden
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Ferney's Pizza

I’m always keeping tabs on Milwaukee’s food scene as far as what’s new and what’s buzzing and Ferney’s Pizza is that spot right now. It’s ran by Brian Cripps, he’s worked in Michelin starred kitchens and served as executive chef at Tre Rivali, and he’s also competed on Food Network's 'Beat Bobby Flay'. Ferney’s is clearly a passion project as it’s only open Fri/Sat/Sun and it’s ran out of the back of a corner store in an otherwise residential neighborhood. Customers line up in one of the food aisles and make their way to the back where Chef Cripps and a helping hand pump out East Coast style slices until sold out. I was recently in town on a Friday and arrived at Clarke Foods around 11:50a and there was already a line out the door. It took about 15-20 minutes to get up to the front where I ordered a slice of pepperoni and a slice of the ‘Brew Crew’ with Bratwurst, giardiniera, red onion, mozzarella, red sauce, and Pecorino. Fun set of toppings on the ladder but it’s the crust that’s most notable. You can take your slices to the church across the street and sit on the stairs if it’s nice out.

The 'Brew Crew' at Ferney's Pizza
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Ni Burmese

Milwaukee has had one of the country’s larger Lao communities for a bit but people from Myanmar's many ethnic groups such as Karen, Karenni, Chin, and Burmese are newer arrivals. Milwaukee also has a nice sized Rohingya community with the Burmese Rohingya Community of Wisconsin (BRCW) estimating more than 4,000 Rohingya people in the area. Ni Burmese is a mother and daughter operation that opened in Bayview in 2025. It’s a real deal Burmese restaurant serving Burmese / Myanmar cuisine as its own distinct tradition, rather than mixed with Thai, Chinese, or Indian food. Burmese cooking draws influences from all three cuisines, but it has its own characteristics with sour, salty, spicy, herbal, and crunchy flavors. I stopped in last year and enjoyed an order of samosas which the Burmese do with turmeric potatoes. These are more aromatic than spicy but I love the crunch factor from the thin wrappers. I also ordered a bowl of Mohinga which is considered Myanmar's national dish. It’s a fish based broth with vermicelli, traditionally flavored with things like lemongrass, ginger, garlic and banana stem. Ni Burmese serves theirs with a boiled egg, crispy yellow beans and coriander. It was good as is but a jar of spices sitting on the table really took it up a notch. Order the samosas, the Mohinga soup, and a tea-leaf salad if you want to try traditional Burmese food.

Lunch at Ni Burmese
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Todd I Believe I Can Fry

Todd ‘I Believe I Can Fry’ is a weird name for a restaurant but it’s also one that stands out I was curious what it was so I investigated further. As the name suggests this Bayview spot is frying Asian things like Korean style chicken wings and Tonkatsu among other stuff. I was intrigued when I saw it mentioned in a list with Milwaukee's best openings of the year. Honestly I don’t love Korean fried chicken like I do other some things but it hits the spot once or twice a year as was the case here. I tried a six piece wing with the K-Spice sauce and they were perfectly fried. These were some meaty wings with serious crunch and the sauce was super satisfying. I can see why this place is commonly mentioned when it comes to the best chicken wings around Milwaukee.

Korean Chicken Wings at Todd I Believe I Can Fry

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An Ox Cafe

I’m always on the lookout for Lao food in Wisconsin as there’s local communities in places like Milwaukee and Madison. An Ox Cafe is a Lao bar / restaurant on the Northwest side of the city. It’s owned by a husband and wife team with Lao roots. The name “An Ox” refers to the Year of the Ox as both were born in 1973. The menu is Lao / Thai as both cuisines share similarities and it doubles as a dance club at night so there’s alcohol here too. We had to start with an order of the Lao Sausage which is one of my favorite types of encased meat and is made on site at Ox Cafe. Lao sausage is herby and aromatic with a fatty texture and is typically served sliced with rice and a spicy dipping sauce. Really good version served here. We also tried the stir fried baby bok choy with roasted pork belly that hit the spot. The pork was crisp and tender as was the bok choy - a very satisfying meal.

Lunch at An Ox Cafe
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Archie's Flat Top

Archie’s Flattop is an extremely popular, retro-themed bar and diner located in the suburb of West Allis. It’s known for serving some of the best smash burgers in the Milwaukee area. This place just opened in 2023 but did so in the former location of an old neighborhood staple (Randy’s Neighbors Inn) and thus it features a more realistic aesthetic of nostalgia complete with black and white checkered floors, red vinyl stools, neon lights, and a working vinyl turntable behind the bar. I stopped in here with same friend mentioned above so we were able to try both the smash burger and the fried baloney sandwich. The latter comes with two thick slices of homemade smoked bologna sourced directly next door from a local butcher shop. It’s griddled on the flat top and gets two slices of American cheese and comes topped with a house sauce on a soft potato bun with pickles on the side. It’s a damn good version of a sandwich you usually don’t see this far north. As for the smashburgers, they too are really well made. Nothing unique just properly smashed and holding a ton of flavor. They do come with beer braised onions so I suppose they do have a bit of a Wisconsin touch to them.

Fried Baloney Sandwich at Archie's Flat Top

Smash Burger at Archie's Flat Top

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Lonchera El Tapatío Taco Truck

There’s a pretty good taco truck culture in Milwaukee and one of them serves up one of my favorite bites in town and it’s just four bucks and comes served in a styrofoam cup. The ‘Frijoles Charros ATM’ at Lonchera El Tapatío Taco Truck is a classic blend of Mexican cowboy beans mixing pinto beans with jalapeño, onion, tomato, bacon. Order them “ATM” it comes topped with steak, queso, avocado.

Frijoles Charros ATM at Lonchera El Tapatío Taco Truck
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McBob's Pub & Grill

It’s hard to pick a single favorite bar in Milwaukee but McBob’s serves one of my favorite sandwiches in the city. It’s all about the Corned Beef at this Irish tavern coming up on its 40th anniversary. The corned beef is hand sliced and served thick and tender like a Texas brisket. I like it in Rueben form. The bar is a bit of a dive but the bartenders and customers are always friendly. The Reuben comes with your choice of Swiss, American or pepper-jack and in my experiences the cheese is well melted, the toast is nicely toasted and the thick corned beef is fall apart tender. McBob’s doesn’t stay open late so it’s a great place to day drink as it’s a classic Irish bar with great corned beef sandwiches.

Rueben Sandwich at McBob's
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Jack Pandl's Whitefish Bay Inn

Jack Pandl's Whitefish Bay Inn is one of the more old school spots in the Milwaukee area. It’s a German-American institution up in Whitefish Bay with more than a century of history. John and Anna Pandl bought the Whitefish Bay Inn back in 1915, when the surrounding area was mostly farmland and the restaurant has remained with the Pandl family thru four generations. It’s got the vibes of a classic Wisconsin supper club mixed with German-American cooking. The atmosphere inside is cozy, traditional, and very nostalgic. The bar is a real throwback and they have a nice outdoor dining patio too. The menu offers up German-American favorites like Wiener schnitzel, jaeger schnitzel, beef rouladen, spaetzle, and their signature German pancake. But this being Wisconsin it’s the Friday fish fry that Pandl’s is particularly well known for. Fish options include lake perch, cod, potato-crusted cod, and broiled whitefish. Well if you know me well you know I’m going with the lake perch and a potato pancake as my picks. We sat outside on a lovely summer day and enjoyed the butterflied filets with the same standard potato pancake many spots in Wisconsin seem to serve. I would definitely come back here for a few beers in the bar and possibly another plate of lake perch if it was a Friday.

Friday Fish Fry at Jack Pandl's
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Three Brothers

It’s tough to go up to Milwaukee and not stop at Three Brothers but at the same time it’s tough to go to Milwaukee’s iconic Serbian restaurant and not leave extremely full. It’s also a busy spot that doesn’t open until the late afternoon so you kind of have to plan a visit here with a reservation though I've walked in upon opening and been seated before. I’ve posted about Three Brothers previously - it’s one of the city’s most well known restaurants. It’s situated in an old Schiltz Tied House that traces back to 1897. The restaurants founding father gave it the name ‘Three Brothers’ in honor of his three sons when he opened it back in 1956. The dining room is one of the coolest anywhere - a real time capsule in so many ways. I’ve featured Three Brothers before and I almost always get the burek which you can check in the links for my previous posts from Milwaukee. My most recent visit came with a friend that loves cevapi so we stopped in right around opening for a plate and it was great as to be expected. We actually got the combo plate which comes with pork skewer too and it was excellent if that’s the route you choose to go but I still prefer the small, grilled minced meat sausages (cevapi).

Raznjici and Chevapchichi at Three Brothers
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Previous Milwaukee Posts

Eating BIG in Milwaukee (2013)
Eating BIG in Milwaukee Pt. 2 (2017)
Eating BIG in Milwaukee Pt. 3 (2022)

See ya next time @chibbqking

Summertime Finds

2026-08-25T11:11:00.000-05:00

-Grubbing in Chicago
Five of a Kind: Summer Bounty

Summer never fails to fly by as far as the timing goes. Where did it go?! Mornings are already starting to feel like fall while the days are getting shorter and college football returns this weekend. I think the main determining factor to most of when summer ends is students going back to school and just about all of them are back in class at this point. But technically summer doesn’t end until August 31st or September 22nd depending on whether you go by the meteorological end or the astronomical end. So you still have some time to indulge in these delicious summer dishes that I recently enjoyed.

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Bungalow by Middle Brow (Logan Square)

Bungalow by Middle Brow is one of my favorite spots to eat during the summer months. The pizza is outstanding year round but the rest of the menu really shines over the summer when they take full advantage of the bounty that comes with it. They have a rotating menu item called a ‘pizza sandwich’ which is the kitchen leaning into what it does best: taking their outstanding fermented pizza dough and treating it like sandwich bread. The current iteration is a BLT and it’s really, really good. Bacon is paired with locally grown lettuce and tomato plus togarashi mayo in their signature sourdough pizza crust. Typically the tomato is the most important element of a BLT but the fermented pizza bread is what makes this sandwich so special. It’s airy and crisp and golden on the outside, with a chewy interior and slight tang from the long fermentation. Another candidate for 'Sandwich of the Year'.

BLT Pizza Sandwich at Bungalow by Middle Brow
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Inspired Indian (Evanston)

Speaking of summertime sandwiches - I really liked my pre-beach visit to the Inspired Indian in Evanston. What an interesting little sandwich shop located in the old Al’s Deli space on Noyes street just steps away from the train station. It’s ran by a business lady who originally started the company as a subscription-box business selling pre-measured Indian spice kits before opening the Evanston storefront back in 2021. Last year she introduced a tight menu of vegetarian sandwiches using popular Indian flavor combinations as the baseline. I tried the 'Bombay Sandwich' which is the most popular style of sandwich in Mumbai. It typically consists of cumin-turmeric mashed potato, pickled red onion, tomato, cucumber, green pepper, and beets. At Inspired Indian it also comes with chaat masala, a cilantro and mint mayo, Kashmiri chili aioli and a house blend of shredded white cheddar and Muenster cheese. All of the sandwiches come with masala potato chips and an Indian spiced cabbage slaw, and are served on toasted sourdough panini bread. You can still buy the spice kits here too and although there’s no indoor seating there’s a very nice public space with tables and chairs across the street where people can eat. I wandered over there and thoroughly enjoyed my sandwich while soaking up some sun. It tasted really fresh and was clearly made with care. I’ll be back.

Bombay Sandwich at Inspired Indian
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La Cosecha at Green City Market (Lincoln Park)

There’s no doubt that Green City Market in Lincoln Park is the best farmers market in the city as far as produce goes but I always thought it left a little to be desired in the prepared foods department. Well I visited this past weekend and noticed a new to me stand selling tortillas and stopped to take a look at what La Cosecha Tortilla Company was about. When I saw they were based out of Madison I realized I’d heard of them before though this was the first time I’ve seen them or their product in Chicago. They had a smoked trout tostada on special and it was one of the best things I’ve ate this summer. An organic non-GMO tortilla made with Midwest corn was fried until crisp and topped with Sungold tomatoes, cucumbers, pickled cabbage, dill-Canzonetta cheese spread, and basil. I didn’t realize it until after I had left but every topping was acquired right there at the market making for a very high quality snack. I talked to the people behind La Cosecha and they told me they’re in the process of moving to Delavan (WI) and they hope to have their tortillas available on the Illinois side of the border soon. I suggested they reach out to Agora Market so be on the lookout for them.

Smoked Trout Tostada at Green City Market
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Andros Taverna at the Farmers Market (Logan Square)

At a time when pretty much everything is getting worse, props to the folks behind the Logan Square Farmers Market which has actually gotten better with its new setup. Not only is it better situated as far as the new layout goes but the vendors are getting better too, particularly those selling prepared food. It’s been about a month since the folks behind Andros Taverna set up a stand ran by my guy Luis who I met the first week. They’re grilling up chicken and pork skewers over live charcoal and serving them in Andros’ signature woodfired pita. Chicago isn’t a big souvlaki town but we really got a good one with these which are the best I’ve had outside of Greece and better than a few in Greece too. The pork is nice and smoky with just the right bite and it pairs perfectly with their delicious dill tzatziki plus lettuce, red onion, and a slither of harissa for some nice spice. The pita in of itself is incredible to where you can put almost anything in there and it would be good but the current combo of flavors would be tough to top. I think I’ve been by for one of these three of the four times they've been there. Important to note these are not available at the restaurant, only Sundays at the farmers market. They also have nice looking Turkish bagels with spreads and some interesting pastries too.

Pork Souvlaki at Logan Square Farmers Market
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Trecena (Dunning)

Last but not least I recently attended a Trecena dinner which is a tasting menu ran out of Santa Masa Tamaleria. Santa Masa is owned by Chef Danny Espinoza and his wife Johana who are also behind Trecena, the five course tasting menu exploring Chicano food inspired by memory, technique, and the evolving conversation around Mexican cuisine. They do these dinners a few times a month and I was fortunate to be invited to one by Danny and his lovely wife. It's truly all in the family here as Danny’s father in-law and another family member lend a helping hand. It’s a small and intimate meal and each dish comes with a description and a story. We started with a wonderful shrimp aguachile that was extra refreshing on a hot summer night. Next out was a play on barbacoa spiced shawarma served on a warm pita dipped in beef fat. I didn’t get a chance to write down every last detail but this was definitely my type of dish. Same can be said for a plate of cheffed up chicken flautas which were hot and crisp and sat on a tasty pile of black beans alongside some sort of sour cream mousse. The fried flutes were topped with cabbage for crunch and some cheese added saltiness. Fourth dish out was a plate of grilled tri-tip with a lip licking sauce that had peppers and other Mexican forward flavors. The sliced meat was served with a crispy rice taco which was arroz wrapped in a grilled cheese crust. Danny’s wife Jhoana is also a chef and she specializes in pastries and desserts and she absolutely crushed the final course. Listening to her description it sounded like she just kind of put together this bowl of chopped strawberries with a bunch of other stuff that was warm and cold plus crisp and soft. A strawberry smorgasbord of sorts. I had a great time at this leisurely dinner that runs around $90 for five ever changing courses and it’s byob which helps keep the costs down - highly recommended.

Dinner at Trecena
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See ya next time @chibbqking

All Well

2026-08-20T10:09:56.232-05:00

-Grubbing in Chicago
Michelin Star Bar Food in the West Loop

Earlier this month I lamented on a lack of interesting openings but I may have spoke too soon. That’s because today we’re checking out All Well - one of the more interesting restaurant openings of 2026, particularly because it comes from the team behind two starred Oriole though it goes in a much more casual direction. All Well opened in April at 111 N. Carpenter, in the old La Sardine space. It's a collabo between Noah Sandoval, the chef/owner of two-Michelin-starred Oriole, and Larry Feldmeier, who spent three years as Oriole's chef de cuisine. The idea is basically Michelin level cooking applied to the neighborhood restaurant / bar format. Actually the setup brings us two restaurants under one roof as there’s also a five course contemporary American tasting menu on offer. The tasting menu is $145 so about half of what it costs to dine at Oriole. But it’s the bar menu that I find most interesting.

Recently Opened in the West Loop

The best description I can give the menu at All Well is it takes the techniques and seriousness of fine dining but applies them to foods you crave. We started with a complimentary bowl of Togarashi cucumbers which was a simple and refreshing bite that immediately lets you know there’s going to be more going on here than meets the eye. First ordered dish out for us was a Hiramasa Crudo plate with cantaloupe, saffron, and finger lime. The yellowtail like fish was fresh and fatty and worked really well sitting in a pool of sweet melon juice with aromatic saffron and sharp almost caviar like bursts of finger lime. Next out was a plate of the squash blossom quesadillas which comes two to an order. Here’s another example of the kitchen taking something familiar and giving it a bit of the fine-dining treatment. The quesadillas were cheesy and pungent with the squash blossoms playing more of a supporting role, as it was the accompanying salsa de calabacita that took these to the next level.

Hiramusa Crudo at All Well

Squash Blossom Quesadillas

The Lake Perch was a must order for me as you don’t see it on many menus in Chicago. I thought this was the clearest example of the kitchens philosophy with perfectly crisp and crunchy filets that remained flaky and buttery, served with a flavorful tartar sauce and caperberries to help cut through the richness. It’s essentially a fish fry elevated without losing any of the reason you wanted fried fish in the first place. Maybe the best lake perch I’ve ever ate. It was so good we ordered seconds. I thought the pasta was the weakest link of the meal but still really good. It looks like it changes regularly with mafaldine mixed with spring allium, tomato, and parmesan being the preparation on our visit. I don’t have any complaints about this dish it just wasn’t as satisfying as the rest of the offerings. But it was just as well prepared with the pasta itself having a nice bite while the sweetness of the spring alliums and acidity of the tomatoes kept the pasta feeling bright and somewhat light.

Fried Lake Perch at All Well

Mafaldine

There are no burgers on the menu but the short rib sandwich is a really pleasant surprise. I'll be honest I've come to associate short rib with wedding food and I think of it as a bit of a dinosaur dish but it's underutilized in sandwich form. Thick and tender chunks of short rib go into a sesame seeded roll slathered with a nice swipe of horseradish aioli. Pickles and tomato provide the acidity to cut through all the richness of the beef. It's messy, meaty and incredibly satisfying. I have no doubts they could make a good burger here but the short rib sandwich is a much better menu item. Burgers are a dime a dozen these days, especially around the West Loop, while a sandwich like this is non existent elsewhere. I’d be surprised if this doesn’t end up being the most popular item on the menu. Overall I thought the food at All Well was exactly what I want when I think of “elevated bar food”. None of it was too serious but it felt like every element of each and every dish was given some serious thought.

Short Rib Sandwich at All Well

All Well

111 N Carpenter St
Chicago, IL 60607
(312) 854-0122
Website

Eating Up Lake Michigan Pt.4

2026-08-13T10:30:00.000-05:00

Eating like a local:
Regional food specialties
- New Finds up in Southwest Michigan

Somebody on twitter recently said Chicago should ask for a refund on summer this year and I agree. It hasn’t been great as far as the weather goes. I’ve only taken a dip in Lake Michigan three times so far and only once was that actually in Michigan. But I have been up to the Michiana region a few times and of course there were food stops involved. The food scene in Southwest Michigan continues to grow into it's own. It’s taken some time to do so but it’s safe to say that it’s taken off. I did a big roundup two years ago that included a bunch of newer spots and today’s post will feature five more.

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Gustavsen Cafe (Buchanan)

First stop is the cute little town of Buchanan which sits 30 minutes east of New Buffalo. I enjoy the Main Street vibes of this town that was once named the ‘The Nicest Place in America’ by Reader’s Digest. The main reason for my visits to Buchanan is to hit up 'Lifted' - a Microgrowery that grows some of the finest "flowers" in Michigan. But I've been trying to check out Gustavsen Cafe the last few times I visited Buchanan and the stars aligned on my most recent visit. Gustavsen Cafe is a Nordic bakery that adds to the towns lovely vibes. It sits off on its own and visiting feels like you’re somewhere in Norway. They did a great job with the building and the pastries are just as good. Specifically the cinnamon rolls which are served warm and soft and are fun to eat by pulling each layer off one by one. I knew they were going to be good but I wasn’t expecting them to be as good as they were.

Cinnamon Rolls at Gustavsen Cafe
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SideYard (Sawyer)

Sawyer is another cute little town. It’s right on the lake about 15 minutes up from New Buffalo. I like to go to the Sawyer Garden Center this time of the year when locally grown produce is at its peak. They have ton of fresh fruits and vegetables and a lot of it is from the area during the month of August. I also like stopping into SideYard this time of the year as it’s a cool concept: an outdoor bar/beer garden with a foodtruck kitchen. The draw for me is the backyard-like setting with plenty of outdoor seating, plus games like cornhole, fire pits, music, and laid back Harbor Country vibes. The patio is both kid and dog friendly and the bar food is slightly elevated. The menu is a mix and match of cuisines with creative takes on classics like the CrunchWrap Supreme which they call a Wrapcrunch - seasoned ground beef, with queso, pickled onion, creamy jalapeño sauce and a crispy tostada inside with a crispy cheese crust on the outside. Pair it with a locally brewed beer for complete satisfaction.

The Wrapcrunch at SideYard
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Dads Farm & Cafe (St. Joseph)

Next stop is St. Joseph aka the Midwest Riviera. Ok so it’s not quite to the level of Italy or France but it’s a scenic place in its own right. Tourism is big business in St. Joseph during the summer and with that you get a lot of mediocre restaurants the closer to the water you get. But 'The Market' seemed to be a popular hangout for locals or maybe it was the people with summer houses but either way it’s a popular indoor marketplace that serves as a community hub featuring local, artisanal vendors selling coffee, food, drinks, and unique gift items like candles and such. If you enter off of Main Street you’ll walk right into 'Dad’s Farm & Cafe' which is a stand known for its quick service deli sandwiches, wraps, smoothies. I hadn’t had a BLT all summer until I got one from here last weekend and it was pretty much perfect with tomatoes being in-season. Bread is also key to a good BLT and the toasted locally baked sourdough was on point. This place makes for a pretty good option before the beach.

BLT Sandwich at Dad's Farm & Cafe
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The Chef's House (St. Joseph)

If you go to the back of The Market you’ll find 'The Chef’s House' in the back right corner. It’s a French-inspired casual bistro founded by Chef Justin Paruszkiewicz who has previous experience in Chicago with Gibsons Restaurant Group. Although this is a stall with counter service the food can be described as “Fast Fine Dining” with options like steak and frites or a catch of the day. That said I’m always on the prowl for lake fish in these parts and I’m always going to consider the fish sandwich when it’s on the menu so I knew I was getting the fried walleye sandwich before I ever stepped foot in the foodhall. Yet again I figured it would be good but I didn’t know it would be THAT good. I think the Walleye was pan fried due to the breading being super thin allowing the flakiness of the fish to act as intended. The bun was a step above as was the tartar sauce which fresh and full of flavor - it worked great on both the sandwich and as a dipping mechanism for the frozen fries. I just did a Chicago fish sandwich roundup not too long ago and this was as good as any of the sandwiches listed on there.

Fried Walleye Sandwich at The Chef's House
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PostBoy (New Buffalo)

The area of Southwest Michigan is to Chicagoans what Upstate New York is to New Yorkers. It’s a quick place to escape and relax be it at the beach or the brewery or perusing art galleries and so forth. But one thing the Harbor Country area has long lacked is a modern food scene. That’s slowly changing with each passing year and the opening of PostBoy in New Buffalo feels like the biggest step forward yet. It opened last year and I had a nice meal there last November but much like the area it’s in, this place seems to be at its best in the summer. It’s a colorful restaurant with lots of light inside plus a huge outdoor dining area and it’s just minutes from the New Buffalo Amtrak station.

Roti Paratha with Cucumber Raita

Biang Biang Shrimp at PostBoy

The owners / chefs have a connection to many Chicago restaurants but PostBoy is an ode to the SW Michigan farms, wineries, and breweries that call Harbor Country home with the menu being an eclectic collection of dishes with influences from across the globe. Don’t miss the ‘Halibut Al Pastor’ made with pineapple honey, masa aioli, black garlic salsa macha, and tortilla hay. I’m a big fan of any dish loaded with crispy fresh fried tortilla strips so this dish was calling my name and I was glad to have answered. Also got a terrific tuna tostada topped with salsa roja mayo, charred avocado, and mole seco. Instead of a store bought tostada it came on a fresh fried corn tortilla which made for the perfect delivery vehicle. The ‘Biang Biang Shrimp’ was a bit over fried but the sauce was spot on and the roti paratha with cucumber raita was wonderful. New Buffalo really needed a place like this.

Tuna Tostada

Halibut al Pastor at PostBoy
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Previous posts you might like:

Eating up Lake Michigan Pt. 2 (2020)
Eating BIG in Grand Rapids (2020)
Eating up Lake Michigan Pt. 3 (2021)
Eating BIG in Southwest Michigan (2024)

See ya next time @chibbqking

Sonora Dogz

2026-08-06T10:00:00.000-05:00

-Grubbing in Chicagoland
Bargain Bites ft. Sonoran Hot Dogs in Maywood

When it comes to regional hot dogs the Chicago style is tough to top. I may be a bit of a Homer but I do believe that. That said the Chicago dog is one of many regional styles and it’s not the only one that shines. There’s a couple of others just as popular in their parts. One is the Coney Dog in Detroit and the other is the Sonoran Dog in Tucson - the latter of which can now be found in Maywood at Sonora Dogz, a food truck owner Willy Arenas and his wife opened in June. The truck parks most weekends at a gas station in Maywood but also makes appearances at festivals and other events around town.

Recently opened in Maywood

Willy is from the Chicagoland area but his family traces back to Sonora Mexico where the Sonoran Hot Dog was born. It’s said to have originated in Hermosillo during the 1980s where it began as a late night street food served from custom carts called dogueras. Street vendors adapted the classic American hot dog to local Mexican tastes and somewhere along the line the current iteration of the Sonoran hot dog was born. It crossed the border in the 90’s and is now considered as much a part of Tucson and Arizona as it is Hermosillo and Sonora. Just like the Chicago dog, an authentic Sonoran dog is heavily layered and defined by specific components. First and foremost is the bun or a bolillo roll. It’s split open on top rather than cut completely in half, this helps hold a heavy layer of toppings. The bun is griddled to warm it up and soften it inside. Many spots in Tucson get their buns from Sonora - it’s the most crucial component of the Sonoran Dog. Willy and his wife bake their own buns.

Menu at Sonora Dogz (click pics to enhance)

The hot dogs at Sonora Dogz are all beef franks tightly wrapped in bacon and griddled until crispy. The first topping to go on is usually a spoonful of seasoned pinto beans. The warm beans are followed by chopped tomatoes, diced onions and or caramelized onions plus yellow mustard and mayo and it usually comes with a roast chile pepper on the side. There’s typically a salsa bar too as is the case at Sonora Dogz. I tried the OG as it was my first visit and aside from the lack of mustard this seemed to be a textbook version. I added some green chili relish and pickled jalapeños to mine and it tasted just like the Sonoran Dog I had from El Güero Canelo in Tucson, Arizona, which famously won a James Beard award in the ‘America’s Classics’ category back in 2018. Big props to Willy and his wife and the rest of the Sonora Dogz team for bringing this delicious border food to Chicago. Sonora Dogz isn’t the first spot in town to do Sonoran Dogs but it is the first place to specialize in them.

El Original at Sonora Dogz

Sonora Dogz
409 N 9th Ave
Maywood, IL 60153
(708) 375-9798
Website

TXA TXA Club

2026-07-30T10:30:00.000-05:00

-Grubbing in Chicago
Creative Cooking in Logan Square

We’re more than halfway thru 2026 and I’m finding it tough to come up with a bunch of names as far as best new restaurants in Chicago go. I haven’t been everywhere but I’ve been to most of the spots I want to try that have opened thus far, there’s just not that many and it’s not for a lack openings either. Over the past few years a lot of restaurants in Chicago and beyond have gravitated toward concepts that feel safe. Stuff like smash burgers, pizza, chicken sandwiches, casual Italian, or steakhouse adjacent spots. I guess these formats have broad appeal but to me they all feel the same. I’m looking for spots that stand out in a crowded field and with that there’s only been a few exceptions lately.

Recently Opened in Logan Square

TXA TXA Club is an all day cafe at 3268 W. Fullerton Ave. It went from a pop-up supper club to a permanent brick and mortar space earlier this year. Rather than fitting neatly into the "brunch spot" or "coffee shop" categories it gives off a European style cafe vibes. You can stop in for coffee at 8a or linger over lunch at high noon, meet friends for an aperitivo after work, or make a date place for cocktails and dinner in the evening. It’s a neighborhood type of spot. The name "TXA TXA" ("cha-cha") comes from the Basque word txoko, referring to social dining clubs centered on cooking, eating, gathering. That philosophy is reflected throughout as they host Sunday night supper clubs platforming chefs from around town while the menu isn’t really identifiable as far as one single cuisine goes.

Pimento Cheese, Nam Prik Pao, lime cured pickles, saltines

The dishes here borrow ideas from the American South, Mediterranean and Southeast Asia often combining ingredients you wouldn't expect to see together. You’ll find a delicious rendition of housemade Pimento Cheese mixed with nam prik pao and served with lime cured lime pickles and classic saltine crackers. Nam Prik Pao is a Thai roasted chili jam that presents many flavor profiles ranging from sweet to smoky to funky and it pairs nicely with the sharp and creamy pimento cheese while the sweet pickles build even more flavor in what’s typically a very traditional dish.

Honeydew, Rhubarb Jim Jaew, Sweet Lime Oxalis

Depending on the season, you might find perfectly scooped balls of melon with rhubarb jim jaew, sweet lime, oxalis. As soon as I saw that on the menu I thought “that’s an interesting dish!” Jim Jaew is a Thai style dipping sauce usually made with chilis, toasted rice, herbs, lime juice, and fish sauce and I never thought to use it with sweet in-season melon but upon further review it’s a popular snack in Thailand. I love learning of new dishes thru restaurants which isn’t all that common for me anymore. I’d never even heard of Oxalis which is a little clover-like herb that adds a bright lemony tang and a nice visual finish to dishes. I appreciate a place where I can learn about new things.

Butter Beans, Pea Shoot, Zhoug, Fenugreek, Egg

There is no burger or fried chicken sandwich on the menu. They do have a breakfast sandwich with a house made pork patty plus Umeboshi aioli and Salmoriglio that’s garnered buzz though I haven’t tried it yet. But you get the idea - Umeboshi is Japanese pickled plum and Salmoriglio is an Italian lemon and herb sauce. Quite an interesting combo. Some dishes switch in and out depending on the season such as a plate of butter beans with pea shoots, zhoug, fenugreek, and egg. Both my visits came on hot summer days and this dish was perfect paired with the heat. It was revitalizing. Same can be said for the cold noodles which are extra refreshing in their own right. Thin and slippery wheat noodles mixed with XO sauce, sesame, sweet soy, and a ton of fresh herbs is super satisfying.

Cold Noodles, XO Sauce, Sesame, Sweet Soy, Herbs

As you can see meat isn’t a focal point on the menu here. But they do have the previously mentioned breakfast sandwich as well as a pork curry. The latter is listed as BBQ Pork and described as a yellow curry with Chinese broccoli and Jasmine rice. It’s a pretty plain description for a dish with a ton of depth. I was transported to South Florida upon first taste in that it has a very Caribbean flavor profile to me. It’s been awhile since a dish got a real wow from me and there was more than one at that. I highly encourage people to check this place out and give them some encouragement for going against the grain at a time when most everybody else is playing it super safe. Now is the perfect time to do so with the summer harvest in full swing. The current menu pairs really well with the heat.

BBQ Pork, Yellow Curry, Gai Lan, Jasmine Rice

TXA TXA Club
3268 W Fullerton Ave

Chicago, IL 60647

(773) 799-8511

Website

Dongpo Impression

2026-07-22T12:00:00.000-05:00

-Grubbing in Chicago
Late Night Sichuan Food in Chinatown

The pandemic didn’t completely kill late-night dining, but it drastically shrunk the number of 24/7 spots and permanently shifted restaurant hours into earlier closing times. This was driven by surging labor costs, staffing shortages, and changing consumer habits. It’s slowly getting better but you needn’t look no further than Chinatown for just how few places stay open past 9pm these days. I could count the ones that did on one hand as recently as last year. A few spots have since opened that stay open until 11pm but even still, late night dining in Chinatown isn’t as prevalent as you might think. You basically have a handful of choices after 10pm and today we’re going to visit my go-to option.

Locals Favorite in Chinatown

Dongpo Impression sits on Cermak and stays open until 12am daily. It’s from the same ownership group as Chengdu Impression and Chengdu Bistro. That restaurant group is spearheaded by Ryan Hu, nephew of legendary Chinatown restaurateur Tony Hu of Lao Sze Chuan fame. All three brands are showcasing food from the Sichuan region of China but the menu varies by location. Dongpo Impression specializes in Meizhou-style cuisine, a distinct sub-regional branch of Sichuan cooking originating from Meishan. Meizhou cuisine features the fiery flavors most people associate with Sichuan food but its overall style is characterized by a balance of savory, sweet, sour, and numbing profiles rather than just heat. As is the case with one of their most popular dishes - Dongpo Pork.

Dongpo Pork

Dongpo pork aka Dongpo Rou is a classic Hangzhou dish featuring thick, melt-in-your-mouth pork belly braised in a rich and glossy mixture of Shaoxing wine, soy sauce, ginger, scallions, and rock sugar. The dish is named after famous Song Dynasty poet Su Dongpo. It's prized for its gelatinous, tender texture and sweet and savory flavors. I haven’t tried any other versions to compare with the Dongpo pork at Dongpo Impression. If you enjoy chunks of pork belly cooked until the fat melts into a soft and gelatinous clunk that’s tender than this is your type of dish. It’s deeply savory and subtly sweet and at Dongpo Impression it’s served with cubed tofu that takes on the flavor of the sauce.

Squirrel Fish at Dongpo Impression

Dongpo Impression offers all the popular Sichuan dishes like Dry Chili Chicken, Mapo Tofu and Dan Dan Noodles but they also have a nice collection of dishes you don’t see everywhere. Some of them even come from different regions in China such as the Squirrel Fish. This is a Shanghainese dish that’s essentially a whole fried fish doused in a sweet and sour sauce. It’s typically made with a deboned whole fish with its tail still attached. The meat is scored in a cross-hatch pattern and deep fried so the flesh pokes out and curls, looking like the fluffy tail of a squirrel. It’s drenched in a glossy, sweet-and-sour sauce. The version served at Dongpo Impression is pretty good though it’s boneless and includes two pieces of flounder. But my go-to dish of late has been the Yushang Pork. It was put on my radar by John Kessler at Chicago Magazine. It’s a classic Sichuan dish featuring tender slivers of pork stir-fried in a tangy, spicy, and slightly sweet garlic sauce. The version served at Dongpo Impression also includes matchsticks of zucchini and peppers and wood ear mushrooms that absorb tons of the tangy sauce. I could eat this dish over a plate of rice for breakfast, lunch, and or dinner.

Yushang Pork

Dongpo Impression
228 W Cermak Rd
Chicago, IL 60616
(312) 842-7818
Website

Hacienda Memos Restaurante

2026-07-16T10:15:00.000-05:00

-Grubbing in Chicago
Bargain Bites ft. Tacos de Discada in Galewood

It’s been awhile since I had a worthy taco spot to post about but I do have a few posts in the works. In the meantime I recently got reacquainted with a place that stood out back when it was operating on Grand Avenue. Hacienda Memos Restaurante has been open on North Avenue just past Oak Park Ave for three years now. They moved there from way west on Grand Avenue where they were popular for their tacos among other things. I had seen a friend post online from their current location and immediately put two and two together when I saw the tacos and Memos in the name of the place.

Locals Favorite in Galewood

It took a little time to ride west and check out their new digs but I liked Memos when it was on Grand due to a really diverse taco selection that included tacos de discada which you don’t see in Chicago too often. Tacos de Discada are a specialty of northern Mexico in states like Chihuahua, Coahuila, Durango, and Nuevo León. They feature a mix of finely chopped meats all cooked together on a large steel plow disc ("disco") repurposed into a cooking surface over an open fire. The name comes from the cooking method rather than a recipe. Vaqueros reused worn-out plow discs to make a large outdoor griddle. Over time, the seasoned surface developed flavor, much like a well-used cast-iron skillet. Tacos de Discada typically include steak and other inexpensive cuts of meat such as bacon, chorizo, ham, and sausage mixed with onions, tomatoes, and peppers among other things. They come served on smaller tortillas and are ordered a few at a time. Memos has some other interesting tacos and they’re all under $2. The Taco de Indio is made with marinated beef and pineapple and the taco de alambre with pork, bacon, onions, green peppers and cheese. The salsas are also of note - both a green and a red plus a thicker one with roasted peppers and onions are equally spicy.

Platter of Tacos at Hacienda Memos

Hacienda Memos Restaurante
6822 W North Ave
Chicago, IL 60707
(773) 889-9999
Website

Fish Sandwiches in Chicago

2026-07-09T11:00:10.959-05:00

-Grubbing in Chicago
Five of a Kind: New Fish Sandwiches on Scene

The fish sandwich continues to make a bit of a comeback. I recently did a little piece featuring four in Chicago Magazine back in February which you can see HERE. But since it was published there’s a handful of new options to be reeled in. When I named myself President of the ‘Fish Sandwich Club’ years ago I did so with the intent of making the fish sandwich popular again and I’d like to think we’ve made some strides in doing so. As of now most of the fish sandwiches around town are fried but I’ve noticed at least a few that aren’t so stay tuned for a possible run down of those later this summer. Today we’ll try five fried versions that have popped up since my Chicago Mag piece was published.

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Mott St. (Wicker Park)

First stop might be the best of the bunch or at least the most traditional in the sense of how a fried fish sandwich is typically made. So let’s head over to Mott St. - the Asian restaurant on Ashland in Wicker Park is named after the unofficial "Main Street" of Chinatown in Manhattan. Mott St. has been around awhile now - I hadn’t visited in some time but that changed quickly when I learned they were putting out an excellent fish sandwich during brunch. It’s made with sesame panko crusted pollock, kewpie tartar, American cheese, lettuce, pickles, and a brioche bun. It’s basically an amped up version of the Filet O Fish and it’s outstanding. An immediate contender for the best fish sandwich in Chicago.

Fish Sandwich at Mott St.
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John's Food & Wine (Lincoln Park)

Next up we head over to Lincoln Park where John’s Food & Wine on Halsted does lunch on Saturdays. The menu is small but mighty with a very good burger and an even better fish sandwich. The base is branzino and it’s panko breaded and dressed with a celery root caper slaw loaded with fresh herbs plus a kimchi ketchup on a soft and sturdy sesame seeded bun. Another contender.

Fried Fish Sandwich at John's Food & Wine
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Mirra (Bucktown)

Mirra in Bucktown is a unique restaurant on Armitage mixing the flavors of India and Mexico. If you go during brunch you can try a Skate Wing Milanesa sandwich made with panko crusted Skate Wing filet topped with fennel-lime slaw and served with sides of strawberry rhubarb achar, and a Morita crema. This is by far the most interesting of the fried fish sandwiches featured here today or anywhere in town for that matter. It’s also the largest, we split this and left pretty full. Props to them for coming up with such a unique fish sandwich. I love the idea of a fish milanesa using skate wing which is the edible pectoral fins of the skate fish, similar in size and shape to a pounded chicken breast. I thought the fish was a tad bit dry but an array of flavorful toppings helped even it out while giving off tons of exciting flavor profiles. I also appreciated the fact that it came with a really refreshing side salad.

Skate Wing Milanesa at Mirra
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Andros Taverna (Logan Square)

Logan Square is our next destination, Andros Taverna to be specific. This bustling Greek joint on Milwaukee avenue now offers a crispy fish pita during its weekday lunch service. Crisp battered cod goes into one of the restaurants signature wood fired pitas along with a spicy aioli plus lettuce and tomato. I really liked this in big part due to the smoky and soft pita which is just about perfect.

Crispy Fish Pita at Andros Taverna
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Bar Bambi (West Town)

Last stop takes us over to West Town where Bar Bambi opened on Chicago Avenue this past Spring. This is a hip and happening cocktail bar with an artistic atmosphere and a very good fish sandwich on the dinner menu. This is another fish sandwich modeled after the Filet O Fish starting with a fried halibut fillet dressed with American cheese, and House-made tartar sauce on a soft and squishy potato bun. It’s a textbook prep as far as the ingredients but each and every one of them is top notch.

Fish Sandwich at Bar Bambi
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See ya next time @chibbqking

Roadfood in Georgia

2026-06-30T13:00:00.000-05:00

Eating like a local:
Regional food specialties
- Pit Stops in The Peach State

It’s a busy time in the U.S.A right now as we host the World Cup on the cusp of our 250th birthday coming up and with that I have a post that that fits in perfectly at this time. If you’re on Twitter or “X” as the right wingers call it you’ve probably heard of Freddy from Germany (@FreddyLA7). If not he's a German soccer fan who “unexpectedly” became one of the stories of the 2026 FIFA World Cup. He’s gained hundreds of thousands of followers while documenting a road trip across the U.S. with his buddies while following Germany's World Cup matches. His posts feature enthusiastic reactions to American culture: everything from Waffle House and Buc-ee's to college football stadiums, Walmart, and our many Main Streets. It’s mostly harmless but to many of us it feels fabricated. Why are Freddy and his friends only going to corporate places as far as food goes? It feels like Freddy is a plant made to make Americans fall back in love with America. Some think it’s a psyop by our government and others think it’s an American taking advantage of the fact you can make money on X when your posts go viral. Not once have they boosted some random small town diner or a local and regionally loved eatery - it’s always places like Taco Bell and Wendy’s. To me it feels a bit off bc of that though it’s totally possible he's just a dumb European tourist. I say so bc to get a true taste for America you have to stop at the mom and pop Roadfood establishments like we’re going to visit today. The American South is flooded with these type of spots. We’re going to visit ten places in Georgia that Freddy and his friends should’ve stopped at for a real taste of America. For those of you wondering “Why Georgia?” it's because I cruise through the Peach State every year I drive to or from South Florida.

Welcome to Georgia
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The Big Biscuit Barn (Rossville)

We’ll start north and work our way south though most of the spots featured in this post are south of Atlanta with The Big Biscuit Barn in Rossville being the exception (it’s two hours north). Believe it or not, legit biscuits aren’t regularly found in the south. It takes some digging to find the good stuff. But the area up here near the Georgia and Tennessee state line has quite a few spots making biscuits from scratch. We stopped at the Big Biscuit Barn for a quick and satisfying breakfast one morning. I’m not going to pretend I’m an expert in southern biscuits but this would easily be the best biscuit in Chicago - and it would be one of the cheaper breakfast sandwiches in the city too ($4.50 each).

BEC Biscuit at Biscuit Farm
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Fresh Air Barbecue (Jackson)

Next stop up is the most legendary bbq stop in Georgia and one of the most historic bbq joints in the south. Fresh Air Barbecue is located in Butts County about an hour southeast of Atlanta. Established in 1929, it's recognized as the oldest continuously operating pit-cooked barbecue restaurant in Georgia that remains in it's original location. No modern barbecue trends here. Instead, it has stayed true to a very traditional central Georgia style bbq featuring chopped pork cooked slowly over hickory and oak until tender, then finely chopped. The sauce is thin, tangy, and vinegar-forward, with a mild tomato base and their famous Brunswick stew is made from a long-standing family recipe and is a favorite alongside the barbecue. For those unfamiliar, Brunswick stew is a thick, slow-simmered Southern stew associated with Georgia and Virginia. It’s typically made with shredded pork and or chicken plus tomatoes, lima beans, corn, potatoes, and onions, in a flavorful broth seasoned with bbq sauce, Worcestershire sauce, black pepper, and spices. It's often served alongside barbecue and is a staple at Fresh Air Barbecue. As far as old school in barbecue goes this is about as OG as it gets. The dining room feels like a flashback to summer camp and the lights never go off in the pit room as there’s always meat being smoked since they open at 8a daily. Breakfast hits different down south!

Chopped Pork and Brunswick Stew at Fresh Air Barbecue
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Nu-Way Weiners (Macon)

The South is rich with old school hot dog stands serving cheap wieners loaded with chili. Nu-Way Weiners is a Central Georgia institution and one of America's oldest continuously operating hot dog chains. It was founded in 1916 in Macon by Greek immigrant James Mallis, same year Nathan's Famous opened in New York. Nu-Way is known for its unique take on the classic Coney-style hot dog starting with bright red beef-and-pork frankfurters grilled on a flat-top and topped with secret chili sauce, mustard, and diced onions. Order them "all the way," and they add their signature creamy slaw. As far as the spelling: "Weiners" is technically a misspelling of "wieners." According to the company, a sign painter made the mistake in the 1930s and the owners decided to keep it because they thought changing it would bring bad luck. The spelling has become part of the brand's identity.

Hot Dogs at Nu-Way Weiners
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Danny's Melon Shed (Cordele)

If you find yourself traveling along I-75 in Georgia, the town of Cordele makes for a great pit stop. Cordele sits on the edge of Crisp County and is considered “The Watermelon Capital of the World” as it’s consistently one of the top watermelon producing areas in the U.S. The region’s sandy soil, long hot summers, and irrigation access make it an ideal place for growing melons. At peak season, farms in the area ship well over 100 million watermelons a year to markets across the country. We stopped in at Danny’s Melon Shed. This roadside produce operation in Cordele, sits in the heart of watermelon country. It’s not a tourist attraction in the polished sense as it’s more of a working produce shed and melon brokerage spot tied directly into the local farming and shipping scene around the Cordele State Farmers Market. Picture loads of Semi-trucks, pallets, and stacked bins of melons during summer. Occasionally they’ll have a small retail stand where you can grab a watermelon off the load. On this visit they had red and yellow watermelons and they were as sweet and juicy as I've come across.

Melons at Danny's Melon Shed
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Cordele Recreation Parlor (Cordele)

The Cordele Recreation Parlor is one of those classic Southern institutions that feels stuck in time. Located in downtown Cordele, it opened in 1939 as a combo pool hall and lunch counter, and for generations locals have simply called it "the Pool Room." The signature order here depends on just how hungry you are. For some a chili dog or two will suffice but for others a ‘Scramble Dog’ is in store. This regional specialty takes the chili dog a step further by piling on chili, oyster crackers, shredded cheese, onions, hot sauce. It's messy and filling and has become almost as famous as the chili dogs. The chili at Cordele Recreation Parlor is a classic South Georgia “hot dog chili” style, which is very different from a bowl-of-chili Texas or Midwest version. It’s almost paste-like in texture, so it spreads smoothly over the hot dog with a thin, saucy consistency meant to soak into the bun. Really fun stop.

Pics from Cordele Recreation Parlor
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DK's Bar-B-Que (Waycross)

The small town of Waycross is the county seat of and the only incorporated place in Ware County, Georgia. It’s also the home to DK’s Bar-B-Que. Locals often describe DK's as a longtime neighborhood favorite that's been serving barbecue since the 60’s. It's the kind of place many former residents make a point to visit when they're back in town. I stopped in on the drive down last year after coming across this place and realizing it’s a bit of a hidden gem on the southern bbq circuit. This Black owned bbq joint is known for its chopped pork barbecue sandwiches served with a house-made vinegar sauce. The sandwiches are pressed giving them extra texture. I ate two and was happy with my decision to take the backroads and get lunch at DK’s instead of staying on the main highway.

Chopped Pork Sandwiches at DK's Bar-B-Que
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Savannah Fried Chicken (Savannah)

We stopped in Savannah for a few nights on the drive down this past January. I’ll do a separate report on most of the spots we ate at but I wanted to include lunch with the locals at Savannah Fried Chicken in this post as it’s a real Roadfood type of stop. It’s considered one of Savannah's best-kept secrets - an unassuming Chinese takeout spot that’s developed a cult following for its crispy, juicy Southern style fried chicken and excellent smoky fried rice. There’s three tables inside that customers sit at to wait for their food so it’s basically a takeout joint and seemingly every city employee was stopping by for lunch on my visit. Most of them were getting some form of fried chicken and fried rice which made for a delightful combo. Both the fried chicken and the fried rice were really well made.

Fried Chicken and Fried Rice Combo at Savannah Fried Chicken
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Willie's Wee-Nee Wagon (Brunswick)

I’m always researching spots in the towns I plan on passing thru on a roadrip and Willie’s Wee-Nee Wagon in Brunswick caught my eye. It’s ran by a widow that moved to the area from Chicago with her husband after they vacationed down here. After moving down they opened a hot dog stand that became very popular for its pork chop sandwich and hot dogs among other things. That pork chop is modeled after the Maxwell stands of Chicagoland but since we were in the South I got the fried pork chop and I also got the namesake Willie Dog which is an ode to the Chicago style hot dog. I’m glad I stopped in. I often see restaurants with some sort of connection to Chicago when I’m traveling but most of them have a connection in name only. Willie’s felt like it was plucked out of the South Side and plopped into the Georgia Lowcountry. The hot dog was ok - they’re never made in a textbook way when you’re this far from Chicago. But the pork chop sandwich is the reason to go back. It was piping hot and really nicely fried while the crisp bread with mayo and tomato was a great delivery vehicle.

Pics from Willie's Wee-Nee Wagon
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B & J's Steaks & Seafood (Brunswick)

Shrimping is a big deal in Brunswick Georgia where commercial shrimpers harvest an average of 2.1 to 3.3 million pounds of shrimp tails annually along the Georgia coast. Because Brunswick serves as the historic hub of this regional industry it’s often called the "Shrimp Capital of the World" as a massive portion of that total is brought directly into local Brunswick docks. With that comes some great fried shrimp shacks in the area. B & J’s Steaks & Seafood is a no-frills coastal institution beloved by locals and travelers alike for its massive portions of fresh, locally caught, seafood and thick-cut steaks. I'm sure the steaks are great but you can find a good steak in alot of places. Fresh shrimp is a different story. We got a combo plate featuring a half pound of fried shrimp plus a half pound of blackened shrimp with two sides. The sides were fine but the shrimp was outstanding. When it comes to fresh caught there’s a world of difference in texture compared to the stuff you get at most supermarkets. Eating shrimp in a place like Brunswick will ruin shrimp in most other spots for you.

Shrimp Platter at B & J's Steaks & Seafood
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JB's Shrimp Shack (Brunswick)

Last stop for this post is the most recent place I ate in Georgia. We stopped at JB’s Shrimp Shack in Brunswick before making the final push to South Florida this past January. JB's is a family-owned seafood restaurant located just off I-95. It sits in a sea of corporate entities with neighbors like Walmart, Zaxby’s, and Hilton but it’s quickly built a reputation as a standout spot for fresh Georgia seafood since opening in 2024. We popped in right around lunch time and were lucky enough to snag a table right away. Due to its location this place seems to get packed with roadtrippers meaning large families were waiting for tables during peak hours. We were here for the fried shrimp which is locally caught and truly some of the best tasting shrimp I’ve ever ate. I might even go as far as to say it’s the best fried shrimp I’ve ever had but there’s a few other spots in the Lowcountry that also come to mind. The standard breading down here is thin and brittle and the shrimp is as fresh as it gets. We also got a bowl of fish and grits made with blackened flounder that was absolutely off the charts in terms of flavor, one of the best things I’ve ate this year. On top of killer food this place had sensational service even though it was a bit of mad house, it was the holiday season after all. Highly recommended!

Lunch at JB's Shrimp Shack
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Previous Posts You Might Like:

Eating BIG in Alabama (2022)

Roadfood in Chattanooga (2022)

Eating BIG in Greenville (2024)

Roadfood in Atlanta (2024)

Roadfood in Kentucky (2025)

Roadfood in North Florida (2025)

See ya next time @chibbqking

Spice By CMB

2026-06-24T10:30:00.000-05:00

-Grubbing in Chicago
Afro-Caribbean Food in Avondale

I’d been meaning to check out Spice by CMB for a while now and I was finally able to do so last week. Located in Avondale at 2853 N. Kedzie Ave., it’s the second coming of a successful catering operation led by hospitality veteran Mychael Bonner, who opened the full service restaurant last February. The menu focuses on Afro-Caribbean flavors in a modern setting. It's located in what some would call a “cursed location”. The building has hosted a few restaurants over the years and none of them seemed to stick. I’ll admit I was a bit worried about this place making it in part due to the fact it was really slow the first couple of months. But social media is still a powerful tool for restaurants and a favorable review from Infatuation created a domino effect to where it was absolutely popping on our visit.

Recently opened in Avondale

We snagged seats at the bar which was fine by me as there was a World Cup game on the TV and the vibes were lively. Both the setup inside and the menu feel like something I would come across in South Florida (if you know you know). The food is a mix of African and Caribbean flavors thru the lens of the chef and his team. We started with a plate of crispy black eyed pea fritters which were a hit. The menu lists tomato relish and herb ranch in the description but there was also slices of fresh jalapeño giving it a bit of a Mexican vibe. These were great as far as taste but they were served lukewarm which is my only complaint. It's even priced reasonably by today’s standards at $8.90.

Black Eyed Pea Fritters

Next up was Creole shrimp fondue which was a favorite of the Infatuation crew and now us too. This was an awesome appetizer for a group in that it’s a bowl of cheesy fondue mixed with shrimp and peppers served with a bunch of house fried plantain chips that make for a great delivery vehicle for the oozy melted cheese and shrimp mixture. For those that are reading this and questioning the pairing of shrimp and cheese I’m guessing you never had a shrimp quesadilla on the coast of Mexico. It’s actually a crazy good combination. The chips were a tad bit oily but I can get past that when they’re made from scratch like these were. Visit during Happy Hour and appetizers are even cheaper.

Creole Shrimp Fondue at Spice By CMB

As far as the entrees we both knew what we wanted as soon as we first saw the menu. For Erica it was the grilled branzino with a chermoula spice and Carolina broken rice. Chermoula is a vibrant North African sauce and relish originating from the Maghreb region. It’s basically the North African answer to chimichurri or pesto. The sauce is built on fresh herbs, citrus, and warm spices and traditionally paired with grilled seafood. At Spice By CMB they rub chermoula onto filleted branzino which is grilled and served over a bed of Carolina gold rice which is a highly prized heritage grain known for its rich history and exceptional culinary versatility. Two thumbs up from the both of us.

Grilled Branzino

I rarely eat oxtail in Chicago unless making it for myself. But that’s because I don’t see it on menus often. I usually get my oxtail fix in South Florida where it’s much more common. So I knew what I was getting as soon as I saw braised oxtail on offer. They served me three meaty pieces that fell right off the bone alongside brussels sprouts and cassava dumplings, all of it sitting in a dark and delicious Caribbean style brown gravy. This was everything I was hoping it would be. The dumplings are a bit chewy and somewhat sweet Caribbean style dumplings made from grated cassava root. I also tried a side of the Jollof rice which is a dish known to create more arguments than most as far as how it’s supposed to be made. I’m far from an expert but I enjoyed this version. It was fresh and fluffy full of spice. They do brunch on Sundays and offer a fried Jollof rice with spam dish that has my name on it.

Braised Oxtail at Spice By CMB

Spice By CMB
2853 N Kedzie Ave
Chicago, IL 60618
(773) 654-3376
Website

Bánh Mì Ông Mười

2026-06-17T10:30:04.159-05:00

-Grubbing in Chicago
Bargain Bites ft. Banh Mi in North Park

Apologies on the lack of posts of late. I’ve been really busy but I’m also kind of running out of spots I want to post about (that I've been to). Then there’s the whole inflation thing and how expensive it’s become to dine out regularly. So with that I’ve decided to add a cheap eats feature where I showcase some places that won’t break the bank. First up is a one year old Banh Mi sandwich spot up north.

Recently Opened in North Center

Bánh Mì Ông Mười opened last summer at 6257B N McCormick in the North Park neighborhood. I was able to communicate with the old man on my initial visit, he told me that he’s from Southern Vietnam and they make Southern style Bahn Mi. What’s the difference between a south style and a north style Banh Mi? Well according to some digging I did in the South they use a wider and airier baguette with a very light, crispy crust that produces lots of crumbs. Also the fillings in the South are said to be more abundant and diverse. The sandwiches down there feature grilled pork, shredded chicken, meatballs, sardines, and multiple variations of cold cuts. That said I didn’t notice a major difference in the style of Banh Mi being served at Bánh Mì Ông Mười. What I did notice was some of the best French bread I’ve had in Chicago being used - it’s crisp and light and baked on site ($8.95).

Banh Mi Dac Biet at Bánh Mì Ông Mười

I always go with a Dac Biet as far as gauging the quality of a Banh Mi store. Dac Biet means “special” in Vietnamese. In terms of a Banh Mi it’s the original version made with cold cuts and pork liver pate. The fillings on this one weren’t abundant like they say the Banh Mi in Saigon are but they were of quality and the taste was terrific. They recently added pho to an otherwise tight menu made up of mostly sandwiches but they also have packaged stuff like rice paper rolls on the counter. Nhu Lan has held the title of 'Best Banh Mi in Chicago’ for some time but this place is just as good, if not better.

Banh Mi Dac Biet

Bánh Mì Ông Mười
6257B N McCormick Blvd
Chicago, IL 60659
(773) 754-0731
Website

Shrimp Tempura in Chicago

2026-06-01T10:00:00.000-05:00

-Grubbing in Chicago(land)
Five of a Kind: Shrimp Tempura Run

Picking a favorite dish is an impossible task for someone like me who has way too many favorites to even remember them all in one swoop let alone pick just one. But I will say shrimp tempura would make a list of my 100 favorite dishes. It wasn’t always this way but after going to Japan back in 2019 I fell in love with tempura in general and I’ve been trying to find a suitable spot in Chicago to feed those temptations. Tempura has a fascinating cross-cultural history tracing back to Iberian Catholic fasting practices taken to the streets of Edo-era Japan via Jesuits and traders from Portugal who introduced the Japanese to batter and deep frying techniques. In Japan tempura can come in more ways than I can name. It can be a humble dish served over rice (Ten Don) or it can come with a show in the form of an omakase. I’ve long thought Chicago would be a perfect spot to open a tempura omakase experience as people in the Midwest love fried foods but it hasn’t happened yet. When it does I’ll be one of the first people there but for now here’s five spots I’ve visited in search of good tempura.

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Omakase Shoji & Izakaya (Chicago)

It seems as though most of the decent tempura options are found in the Northwest suburbs but Omakase Shoji & Izakaya is the exception. This West Town sushi spot is supposed to have a very good omakase ($210) but I haven’t had the chance to try it. But they also have a little Izakaya setup in the front room and that I have done. We tried a handful of classic Izakaya dishes including a very good shrimp and vegetable tempura appetizer that hits the spot at a very fair price. It’s lightly battered and has a nice crunch to it. For now, this is the best shrimp tempura I’ve found within city limits.

Shrimp Tempura at Omakase Shoji
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Tenjin (Lincolnwood)

Next we head north to Lincolnwood where Tenjin (formerly Renga Tei) has served Chicagoland’s Japanese-American community since 1991. The transition from Renga-Tei to Tenjin occurred after a husband and wife duo from Fukuoka, Japan, took over the business back in 2023. They operated as Renga-Tei for roughly a year before rebranding the business to Tenjin (named after a vibrant food district in their hometown of Fukuoka). The menu here is a what's what of Japanese food in the form of sushi, udon, teriyaki, katsu, tempura and so forth. They have daily specials too and it’s a popular stop with Japanese families in the area. I usually get the Yaki Udon or a chicken teriyaki bento box but I tried the Ten Don on a recent visit. Ten-Don refers to a shrimp tempura (ten) bowl (don is short for donburi). The Ten Don at Tenjin comes with two shrimps and a handful of standard vegetables like pepper, onions, and zucchini. Some of the veggies were crisp while others were soft likely due to the way they were placed on the mound of white rice. Ten Don is typically served with a tempura sauce made up of soy sauce, mirin, sake and more but there was none served with this. I like all forms of shrimp tempura so I enjoyed this for what it was but I was hoping for a little more in terms of quality.

Shrimp Tempura Bowl (tendon) at Tenjin
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Daruma Restaurant (Schaumburg)

Moving onto Schaumburg where you’ll find a trio of tempura options. First up is Daruma. This place has been serving Japanese food since the 80’s. It’s developed a reputation among Japanese expatriates living in the northwest suburbs. They’re known for their sushi and Japanese spaghetti among many other things. I visited one night a few years back and they weren’t doing sushi due to some sort of equipment gaffe so I pivoted to the shrimp tempura bowl. Not bad at all. I liked how the shrimps and all the vegetables had good crunch despite tempura sauce being poured on top. Not the best I’ve had but it hit the spot for sure. Do make sure to try their Yoshoku style spaghetti though.

Shrimp Tempura Bowl (tendon) at Daruma
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Tempura Man (Schaumburg)

Staying in Schaumburg we’ll head over to a new tempura spot from the guy behind the Chicago Ramen brand. Kenta Ikehata is a Japanese chef who trained and worked at the acclaimed Tokyo ramen shop Tsujita before helping open and manage Tsujita's first U.S. location in Los Angeles. He later moved to the Chicago area (first location was in Des Plaines) and launched Chicago Ramen, bringing Tsujita-style tonkotsu ramen and tsukemen to the Midwest. Tempura Man is the latest project by Kenta Ikehata. The concept grew out of his desire to create a restaurant focused almost entirely on freshly fried tempura, something that's surprisingly rare in the Chicago area. The restaurant is built around a comic-book superhero character called "Tempura Man" - a caped hero flying through the air on a giant shrimp tempura. I stopped by a couple weeks ago and noticed little stickers for a free item in front and I grabbed one and sat down. I asked the waiter what the little piece of paper got me and he told me I could try anything I wanted off the menu. So basically I ate for free (I did buy a beer). I chose the shrimp tempura udon platter and it was pretty good. I thought the tempura could’ve been hotter but it hit the spot in a way tempura always does. Note: Torizen is yet another tempura option in Schaumburg and likely the best of the bunch - click here to see a previous report on that place.

Shrimp Tempura Udon Set at Tempura Man
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Tendon Tempura Carlos Jr (Arlington Heights)

Final stop takes us to Arlington Heights where you’ll find the areas best tempura spot stationed inside Mitsuwa Market. The Japanese grocery store stays packed with people shopping for Japanese groceries and also people looking to eat at one of the handful of food stalls found inside the market. A critically acclaimed tempura chain out of the Los Angeles area opened there last year. I’d been waiting for a tempura donburi specialist (tendon) to open in Chicagoland so I didn’t hesitate taking the ride out to Tempura Carlos Jr. to see what was up. Since it was a Saturday the place was packed though despite that the line wasn’t that long and they were moving it quite fast. I tried the ‘Edomae Tendon’ which is two pieces of fried shrimp, kakiage, conger eel, shishito pepper, pumpkin, seaweed and soft boiled egg. All of which is dunked in a house tare sauce which is a thin umami rich heavily concentrated seasoning sauce. The sauce seeps into the white rice creating a delicious second meal of sorts after finishing off tempura. As of now this is the best tempura you’ll find in Chicagoland.

Edomae Tendon at Tendon Tempura Carlos Jr.
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See ya next time @chibbqking

Asian Homecook

2026-05-21T10:00:16.829-05:00

-Grubbing in Chicago
Rohingya Style Malaysian Food in West Ridge

Grub is the main focus here but before we get to the food and flavors of Asian Homecook on Devon I have to give a rundown of what led to the recent opening of this family run Rohingya restaurant. The Rohingya crisis remains one of the world’s worst humanitarian disasters. More than a million refugees live in overcrowded camps in Bangladesh after fleeing persecution in Myanmar, while those still in the Rakhine State face ongoing violence and severe restrictions. With global aid declining and dangerous sea crossings increasing, humanitarian groups continue urging greater international support and a long term political solution to this persecution. Malaysia is also one of the major destinations for Rohingya refugees in SE Asia as it’s a Muslim-majority country and there’s existing Rohingya communities there that can help with jobs in informal sectors. Malaysia is where the family behind Asian Homecook fled Myanmar before moving to Chicago which hosts one of the largest Rohingya communities in the country. The Rohingya Culture Center on Devon is at the center of that. The community nonprofit was founded in 2016 to support Rohingya refugees who resettled in Chicago. The center provides day-to-day services like ESL class, job support, case management, youth programs, and navigating healthcare and public services. It also acts as a cultural hub where families can stay connected to language, food traditions, and community life while rebuilding in the U.S.

Rohingya Culture Center of Chicago (2740 W Devon)

I started to notice a few Rohingya owned grocers on and off of Devon the past few years so it was only a matter of time until a Rohingya restaurant opened which is where Asian Homecook comes back into the picture. It opened about two months ago, but you wouldn’t know it if just driving by as the sign from the previous business is still up. There’s a small sticker on the door and a picture of some dishes but there's not much else to let you know this is no longer an Indian kebab restaurant.

Asian Homecook

On my visit it looked like a nice sized crowd of locals, older and younger, have embraced this place. The menu is made up of four sections (all Halal) starting with roti flatbread. Roti was brought to British Malaya by South Indian Tamil Muslim immigrants in the early 20th century, evolving from Indian parotta. An order of Roti Telur (egg roti) is a great starting point here. It’s made by stretching dough really thin, cracking an egg, and folding it into a square parcel, and pan-frying it until crispy. Asian Homecook serves their Roti Telur with a soothing lentil curry and a vibrant sambal chili sauce.

Roti Telur

Fried (goreng) noodles (mee) are another focal point. An order of ‘Mee Goreng Mamak’ was everything I love about stir fried noodles. Originating from the Indian-Muslim (Mamak) community, yellow egg noodles are stir-fried over a high heat and deliver a sweet, savory, and spicy flavor profile, achieved by tossing the noodles in sambal, soy sauces, spices. The Mee Goreng Mamak at Asian Homecook is a large and spicy portion with tofu, crisp veggies and crunchy chilis for just $7.

Mee Goreng Mamak at Asian Homecook

Fried Rice (Nasi) makes up the final section of food options (there's also a drinks page). Early reviews online point to Nasi Goreng Kampung aka Village Fried Rice. Nasi Goreng Kampung is a beloved, savory and spicy Southeast Asian dish featuring day-old rice tossed with rustic ingredients like pounded shallots, garlic, bird’s-eye chilies, shrimp paste, and crispy fried anchovies and it typically comes topped with a fried egg. The friendly English speaking waitress also recommended this dish as her personal favorite so I wasn’t going to pass it up. Unlike other fried rice variations, Village Fried Rice is extremely savory with a distinct umami punch and extra spice. The use of belacan (fermented shrimp paste) gives this dish a rich and extra aromatic flavor profile that pairs perfectly with the salty crunch of tiny dried anchovies. Diced chicken is included in the version at Asian Homecook but it’s basically a filler. The flavor, and there’s a ton of it in this dish, comes from all of the other stuff.

Nasi Goreng Kampung aka Village Fried Rice

The most interesting options seem to be the daily specials showcased on their Instagram. That’s where I first learned about one of Malaysia’s most recognizable dishes - Nasi Kerabu. This vibrant blue colored rice dish comes from the the east coast states of Kelantan and Terengganuz. It's made with a delicately floral rice turned indigo blue by steeping it in a water made of bunga telang (butterfly-pea flower). It’s commonly served with fresh herbs, crispy fish crackers, and different proteins like fried chicken and fish plus a sweet and spicy coconut sauce. Wow I thought - this is one of the most vibrant dishes I've ever come across. I would be surprised to learn you can find this dish anywhere else in the city as Malaysian food is pretty scarce in these parts and the one spot we do have is Peranakan, an entirely different group with different origins, food cultures, and geographic locations. My visit to Asian Homecook reminded me of two things. The first was how despite all its flaws just how privileged it is to be born in the USA. The second thing was I really need to go to Malaysia which sits near the top of my bucketlist. The food is a vibrant, mouth-watering reflection of its multicultural society, blending Malay, Chinese, and Indian flavors with spices, chilies, coconut cream. It's said the people are warm, exceptionally hospitable, and famously united by their deep, shared passion for eating, socializing, and celebrating their diversity. A meal at Asian Homecook feels like a sneak peek.

Nasi Kerabu

Asian Homecook
2739 W Devon Ave
Chicago, IL 60659
Instagram

Roadfood in the Illinois River Valley

2026-05-13T10:30:00.000-05:00

Eating like a local:
Regional food specialties
- Local Spots in LaSalle County Illinois

We're heading down to the Illinois River Valley this week for a little rest and relaxation plus some food and drink. Michigan and Wisconsin are where most Chicagoans go to get away but I'm noticing a small uptick in people spending time and even purchasing weekend homes in the Illinois River Valley region. The IRV is two hours west of Chicago so around the same time it takes to get to those other states. This area is one of the most important geographic and cultural corridors in Illinois, stretching along the Illinois River from the Chicago area down toward the Mississippi River near Grafton. It cuts diagonally through the state and has shaped agriculture, transportation, and industry for centuries. At its core is the Illinois River and the valley surrounding it which is a broad, fertile lowland formed by ancient glacial activity which left behind rich soils and a landscape of bluffs, floodplains, and wetlands. The area is especially known for its dramatic mix of terrain. In northern and central sections, steep limestone bluffs rise above the river, while wide agricultural plains spread out beyond them. This is one reason the region became an early transportation and settlement corridor as it it naturally connects the Great Lakes region to the Mississippi River. One of the most scenic stretches is around Starved Rock State Park, where sandstone canyons, waterfalls, and forested cliffs overlook the river. Nearby towns like Ottawa serve as gateways to outdoor recreation and river tourism. Both Starved Rock and Matthiessen State Parks in LaSalle County are among the best in the state and can make for great daytrips or even a weekend getaway for the outdoors type. I've always been fascinated with river towns so this area has always fascinated me. Today we're headed to five LaSalle County eating spots I've stopped in at when I've been out and about this way -

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Wedron Office (Wedron)

As mentioned in many previous posts of mine, there’s lots of spots for fried chicken in the Illinois River Valley region. I’ve been to many of them but never got a chance to check out the Wedron Office until last year. It’s in the middle of nowhere (Pop. 140) but it's far from hidden. Found on the outskirts of Ottawa, Illinois the Wedron Office has rustic supper club vibes. It stays packed pretty much all day, every day. Two of it’s big draws are fried chicken with a thinly coated cracker crisp crust as well as a freshly pounded breaded pork tenderloin sandwich which is pictured with a side of locally made “ravs” which is what they call tortellini in these parts. All of that plus a 1/2 order of onion rings and trip to the salad bar (I guess those survived covid after all) made for a blowout meal. Each dish was as perfectly fried as the next. I hope to make it back on a Friday for the fried bluegill special. The BPT is one of the better ones in this area. As far as that fried chicken it’s some of best in LaSalle County making it some of the best in the Midwest or anywhere for that matter. You know that old saying “you pick one thing and you do it well?” Well LaSalle County picked fried chicken and they do it really well.

Lunch at Wedron Office (click pics to enhance)
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Maddie's Place (Leland)

Next stop takes us to Leland, Illinois (Pop. 951). This tiny farming village in northern LaSalle County, is located about halfway between Ottawa and DeKalb in the flat prairie country of north-central Illinois. It’s the kind of place where grain elevators dominate the skyline, the high school sports teams are a major identity point, and everybody seems to know each other’s name. That’s especially true of Maddie’s Place - an all-purpose small-town tavern where you get burgers, beer, trivia nights, live music, and community events all rolled into one. In towns like Leland, taverns like Maddie’s Place are often the civic center as much as the local village hall is. I had read somewhere that Maddie’s Place makes a great breaded pork tenderloin and I can now pass that knowledge onto my readers. As you might expect in these parts the fry job was fantastic and it wasn’t too thin so there was some real pork flavor to go with a fresh set of toppings and a soft bun to boot. I’m not the biggest tenderloin fan in the same way I don’t love fried chicken sandwiches but this was a BPT I would get again.

Breaded Pork Tenderloin at Maddie's Place
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Grant Street Grocery (Streator)

Grant Street Grocery is one of those old-school small-town spots that’s half grocery, half deli counter, and a fully local institution. It’s tucked into a modest building on the west side of Streator (Pop. 12300) at 402 W. Grant Street. From the outside it looks frozen in time. People around Streator don't flock here for the grocery side so much as the homemade food coming out of the deli and kitchen. They have a local cult following for the stuffed sandwiches served on Thursdays. It comes up regularly in online reviews and I just so happened to be passing thru on a Thursday so lucky me. It’s basically warm and fresh baked buttery bread slit down the middle and stuffed with salami, ham, mozzarella and other savory fillings. I could taste why it’s a local comfort-food. I also left with some really good freshly baked Hungarian strudels which are a favorite of mine in the wide world of pastries.

Stuffed Sandwich at Grant Street Grocery
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Smitty's Bar and Grill (Leonore)

Smitty's Bar & Grill in Leonore (Pop. 100) is a classic rural Illinois tavern that people from outside the area would never randomly discover. That said it’s become a legendary stop among road-trippers, bikers, Starved Rock visitors, and breaded pork tenderloin enthusiasts alike. Smitty’s is located deep in farmlands in the crossroads of LaSalle County. You’ll be chugging along and suddenly there’s Smitty’s, packed with people on wing nights and there's often a wait for Friday fish fry. The bar is famous for a few very Midwestern specialties including gigantic breaded pork tenderloin sandwiches, broasted chicken, and some of the best wings in the area which are in my opinion the best item on the menu. The wings are fried to order and sauced up with made on site sauces like the signature “Sweet Heat” which is sweet and spicy. These are very satisfying wings best paired with ice cold beer.

Chicken Wings at Smitty's Bar and Grill
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The Old Mill Tavern (Sheridan)

Last stop takes us to the town of Sheridan (Pop. 2500) which is home to a handful of bars including The Old Mill Tavern - a small, long-running country bar and grill that’s been a local staple for decades, sitting out in rural LaSalle County near the Fox River. Walking into this bar can feel a bit intimidating due to it's location in the middle of nowhere with the feel of an old-school Midwestern tavern. It feels like old-country style spot with a time capsule vibe including an old wooden bar, plastic tablecloths and memorabilia from previous eras hanging on the walls. The draw here for most regulars seemed to be the slot machines but for us it was the fried chicken which some say is the best in the area - high praise for a place in these parts. Online reviews also mention the catfish but on this day me and the company I kept were craving fried chicken so we got a plate of that which was on special for a price that matched the old school atmosphere. We also got a half basket of onion rings which are the thinly sliced and lightly battered kind. They were good if not a tad too overcooked. The chicken was good but a bit over salted. But as to be expected in these parts it was perfectly fried with a crisp exterior.

Onion Rings and Fried Chicken at The Old Mill Tavern
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Previous Posts You Might Like:

The Smashed Crispy Burgers of Central Illinois (2015)
The Illinois Fried Chicken Trail (2021)
Eating BIG in Central Illinois (2024)
Back On The Illinois Burger Trail (2025)

See ya next time @chibbqking

International Eats in Albany Park

2026-05-07T09:45:00.002-05:00

-Grubbing in Chicago
Five of a Kind: Albany Park Eats

Somebody on Twitter (I’m not calling it X) recently tweeted that “ethnic food” is better in the suburbs than it is in the city. There’s not many (if any) people out there more qualified than me to speak on this and it’s not. It's only true of a few cuisines. Chinese, Mexican, Thai etc is still way better in city. Some burbs do have some good mom + pop spots but it’s all scattered. Bridgeview has great Middle Eastern food but it’s nowhere near Wheeling where people think Pita Inn is the same thing (it’s not). What’s true is that there’s a ton of interesting spots to be found in the burbs but it’s so spread out to where it’s not really comparable. Somebody that lives in Chicago Heights doesn’t have the same options as someone from Morton Grove. But people in Highland Park don’t have close to what the folks of Niles have. You can do the same with the city in terms of the there being more options on the North Side than the South Side but the city is much more condensed when it comes to restaurants. Albany Park alone clears any suburb in a one on one matchup which takes us to this week’s post. Here’s five semi recently opened international dining options I’ve tried in Albany Park of late.

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Xotikka

First stop is a very new spot at 4749 N Pulaski. It’s so new that Xotikka doesn’t have a sign up yet (Mahi’s Kitchen was the previous tenet). This is an efficient one man operation making some fantastic Indian sandwiches. The first menu item listed is Vada Pav, a Mumbai favorite that spread across India and has really started to take the States by storm too. Vada Pav is a spiced potato patty in a fluffy bun, accompanied by chutneys and sometimes cheese if you please. The potato patty, or vada, is mashed potatoes, herbs, and chickpea flour batter, and deep-fried until golden brown. It's placed in a pav, a soft, savory bun similar to a kaiser roll. I had to get one of these on my first visit as it’s the most mentioned menu item in the few online reviews and I always like a Vada Pav when I get one. This was bigger than any other I tried but still a very good deal at $8 with Amul cheese. The potato fritter was perfectly fried to where the exposed part was crunchy while the inside was soft and super flavorful with a nice and spicy profile. Mint chutney and the option to add cheese plus a well toasted sesame seeded bun round it all out. This was a very good version that filled me up right. I chose to add cheese but it’s shredded and not melted and didn’t really give off any clues that it was being used so I’d skip it. I’ll be going back for one of their Indian chicken sandwiches made in a variety of ways.

Vada Pav at Xotikka
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Tikal Sabor Chapin

Next we’ll shoot over to 3216 W Lawrence street which is home to one of two spots serving the cuisine of Guatemala in these parts. The Central American country has a very interesting cuisine revolving around Mayan and Spanish traditions characterized by hearty stews, corn-based staples, and mild spices. The menu here is a what's what of Guatemalan favorites including ceviche, fried chicken and even stir fried chow mein noodles as “Chino-Chapin” food is very popular with Guatemalans. The trend began with Chinese immigration in the late 1800s, with immigrant-run food stalls, known as kodores chinos, becoming popular at local fairs. But first things first was an order of the Garnachas - a popular Mesoamerican dish found in both Mexican and Guatemalan cuisine, with distinct regional variations. The ones at Tikal Sabor are made with little puffs of fried masa topped with carne molida, sauteed onions, salsa and a sprinkle of cotija cheese with a vinegar cole slaw. These delicious one bite snacks pack a big punch of flavor. I could’ve easily ate two more plates. The chow mein was also tasty though pretty much something most people can make at home.

Garnachas at Tikal Sabor Chapin
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Zaab E Lee

Zaab-E-Lee Thai Street Food opened at 3121 Lawrence last winter and immediately started to garner buzz. I visited on one of the coldest days of the year in hopes of warming up with some Isan style Thai food but it was a bit of a mixed bag. First we’ll start with the duds which were a bowl of seafood Tom Yum that had nothing distinct in taste and only came with shrimp. I felt like we might’ve been gringo’d (given the milder version) which sucks is still a thing. A plate of Crying Tiger wasn’t any better in fact it was worse. The steak was a cheap and chewy cut served at room temp. The winners were a very good plate of Sai Oua that was some of the better Thai style sausage I’ve had in Chicago and an order of the Moo Ping with Sticky Rice which was served piping hot off the grill with a very nice smokiness going for it. I might go back and try a few other things that have been propped up at places like Infatuation and r/ChicagoFood but for now I have to agree with Steve Dolinsky - it’s a mixed bag.

Moo Ping at Zaab-E-Lee
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My Doner

Let's head west to 3806 W Lawrence where My Doner has been serving spit sliced Doner since last summer. Turkish style Doner is the original spit roasted meat traced back to the Ottoman Empire (modern-day Turkey) during the 19th century, when vertical cooking was common in the 1830s-1850s. I stopped in around the time they first opened and got a pretty good beef Doner wrap. Not the best not the worst. They’ve since added a “Berlin style Doner Sandwich” to the menu but it’s not going to change your mind about there not being any great Berlin style Doner options in Chicagoland. It’s a good sandwich but it’s lacking in the toppings department and is far from stuffed like the ones in Europe.

Doner Wrap from My Doner
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Katkout

Last stop takes us to 4734 N Kedzie for more spit roasted meat. Katkout opened last winter in a packed little strip mall that also houses a new Yemeni coffee shop. The menu here has some typical things with shawarma and falafel being popular on top of options like a zinger sandwich and even some less typical dishes like Middle Eastern offal sandwiches. I asked the friendly guy about the offal but he didn’t have any ready to go yet. So instead I tried the “Krispy Shawarma” which is a bit of a viral dish at the moment. Unfortunately what I got was typical “Arab style” in that it was sliced into bite sized pieces and served with fries. I believe the owner is Syrian making this a Syrian style shawarma. It hit the spot but didn’t stand out outside the pricing which was $10 with fries and a drink - good deal.

Arab Style Chicken Shawarma at Katkout
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See ya next time @chibbqking

Eating BIG in Bogota

2026-04-30T09:30:00.004-05:00

Eating like a local:
Regional food specialties
- A Quick Trip to The Fridge

We made a somewhat impromptu visit to Bogota on our trip to Peru at the end of last year. Because there are no non-stop flights to Peru we had to make a layover and one of the options was Bogota. The airline allows you to stay in Bogota for two nights and we also had a voucher from American Express for a two night stay just about anywhere so we chose to check out Bogota and stay at the Four Seasons while doing so. We only had two nights but we arrived at the crack of dawn giving us two full days. But even still I found it hard to crack Bogota in such a short amount of time. It's probably the hardest city I've ever tried to tackle in terms of eating and seeing my way through it. The main reason for this was the short amount of time but it didn't help that the traffic here was about as bad as I've experienced. I had a bunch of local favorite type of places I wanted to go eat at but the uber rides were always 40-60 minutes one way and it just didn't make any sense to spend that much time in an uber when we had such a short time to begin with. The highlight of our quick visit was a quick trip up to the very top of the city. The first thing we did upon arrival was ride the cable car up to the top of Mount Monserrate which was a real sight to behold. But after that and a visit to the iconic fruit market we mostly kept to the area around the hotel which is filled with nightlife and and shopping. It took me a day to get my bearings straight but by the time they were all aligned it was time to go. So consider this a sneak peak of a future trip as I really started to get comfortable right as it was time to leave.

Pics from Bogota
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Empanaditas de Pipian

Empanaditas De Pipián was high on my list of places to try and I lucked out in that there was an outlet a short walk from our hotel. This local chain specializes in Empanaditas De Pipián which are a classic Colombian street snack popular in Bogotá though their roots actually come from the southwest of the country in the region around Popayán. At their core, empanaditas de pipián are small, deep-fried corn pastries filled with a distinct mixture called pipián. The dough is made from corn (maize) and filled with a mix of mashed papa criolla (a small yellow Colombian potato), roasted peanuts, onion, tomato, and spices like achiote. They're a popular snack as they’re small and affordable and fried to order. We got a handful and noted how similar the taste was to hash brown but with a much deeper potato flavor.

Empanaditas de Pipian at Empanaditas de Pipian
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Plaza de Mercado de Paloquemao

After an early morning trek up to the top of Monserrate Mountain we ubered over to the Plaza de Mercado de Paloquemao which was at the top my list as far as sightseeing. Plaza de Mercado de Paloquemao is the iconic food market in Bogotá. Fruit is the big draw and so I read visiting here is a full-on sensory experience and cultural snapshot of Colombia all under one roof. The colors and the smells and the sounds were similar to other markets I’ve visited in Latin America but the fruit vendor section was a sight to behold in terms of all the different options. We thought about hiring a guide but it’s not that big in terms of size and we really lucked out by randomly meeting a Colombian girl from North Carolina who was visiting family in Bogota. She noticed we were visitors and asked where we from and she happens to love Chicago so she took us around and showed us some of her favorite fruits to eat before taking us to her favorite place to eat when she comes back to Bogota. It’s a stall at the market called Jugos y Ensaladas Vero and it’s exactly the type of spot that makes a visit to Paloquemao special. It’s here where you can grab a seat next to a local and grab some of the freshest fruit juicesin the city. We tried a few kinds like we were sampling wines which was a fun experience you won’t find many other places. They also make great Colombian arepas with melted cheese and a wonderful corn flavor. Arrive early and make this stand your first breakfast in Bogota.

Arepas and Fresh Squeezed Juice at Jugos y Ensaladas Vero
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Diosa

Bogotá has a genuinely strong cafe culture, but it’s a little different from what you might expect given Colombia’s global coffee reputation. Colombia produces some of the world’s best coffee beans, yet for a long time those beans were exported and locals drank simpler, lower-grade coffee. But that’s changed especially in Bogotá where modern cafes are all the rage these days. Diosa Café is a low-key, design-forward café in Chapinero Alto that’s built around very chill vibes. I’m not a coffee drinker so the reason for our visit was to try some of the pastries including a very nice selection of arepas.

Yucca Arepa at Diosa
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Afluente Restaurante

Afluente was the most interesting of the fast rising fine-dining spots in Bogotá right now. It’s a concept-driven restaurant built around Colombia’s páramo ecosystem—which is a pretty unique angle even in a city full of ambitious chefs. The Páramo is a high-altitude Andean ecosystem that basically acts as a natural water source for much of Colombia and the kitchen here explores how water, land, and ingredients are connected. Much of the product that the kitchen works with comes from páramo regions and small producers with a strong focus on sustainability and regenerative sourcing. You know the drill, native ingredients mixed with modern techniques. Lots of local fruit, herbs, and locally grown potatoes made appearances in some visually stunning dishes. I was unfamiliar with much of it but that didn’t prevent me from enjoying each and every dish - the best meal we had in Bogota.

crab - citrus foam, granadilla, cuca cookie

shrimp - plantain, chuguas, squash

rice - shrimp, balu, tubers
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Humo Negro

Humo Negro is one of Bogotá’s pioneering modern restaurants. It’s a blend of fine dining with a relaxed and creative vibe. At its core, Humo Negro is a modern tasting-menu restaurant serving Colombian dishes with an izakaya influence. Japanese techniques are adopted in the form of grilling, raw prep, and precision plating with use of Colombian ingredients like Amazonian fish and local produce. There’s a strong emphasis on Smoke (Humo) and live fire cooking which ties into the name of the place. They do have a tasting menu but we went ala carte in an effort not to be stuck there all night after a long day of travel. Honestly I thought I would like this place more than I did. The plates were pretty but it felt like they were missing flavor. The best part of the meal was the first thing we ate in the form of a corn fritter taiyaki kind of fusion. It was a texturally delightful dish that didn’t skimp on flavor. The potato croquettes were soft and crisp and had a brininess to them from what was described as a seaweed based sofrito filling. The crudo del dia was pretty in appearance but it lacked a bit in flavor. I wanted to like a sticky rice with crab and shrimp dish but it was missing something.

Dinner at Humo de Negro
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Cactus

Cactus is the opposite of places like Humo Negro and Afluente. It’s neither trendy nor experimental. It’s a Bogotá classic, the kind of spot locals grow up going to and keep coming back to for decades on end. The design on the inside draws a thin line between a cheesy western themed restaurant and an actual old school spot as this place opened in 1977. The walls are lined with pictures of Texans from another era and old menus from diners in the States. It’s a popular lunch stop for the city’s politicians and business class. I watched it fill up quickly upon being seated shortly after opening. The menu here is a what's what of American grilling favorites like steak, ribs, wings. But it was a picture of the popular roast beef sandwich (and its location) that got me in. It’s a no frills version with freshly sliced rare beef in between a nice and sturdy sub style roll with a cup of au jus plus fries on the side. I could tell by the pictures this was going to be a good rendition of a rare roast beef sandwich but what I couldn’t see was the salt was lacking big time. Luckily it was a quick fix for the sandwich and fries.

Roast Beef Sandwich at Cactus
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Obleas Bless

After lunch I took a stroll around the city and dipped into a few areas including a car free street that lasted for more than a few blocks. There were lots of interesting storefronts and stalls including this small one person stand where a friendly lady was making Obleas con Arequipe. Obleas are a thin wafer dessert commonly found in several Latin American countries, and Colombia in particular. It’s typically made up of two thin, round wafers filled with sweet ingredients such as Arequipe which is regional terminology for dulce de leche.

Obleas con Arequipe
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El Tizconcito

Upon my return I decided to try tacos al pastor from at El Tizconcito. The chain from Mexico City lays claim to being the creator of the taco al pastor. I got two tacos but unfortunately I still have yet to have a great taco outside of Mexico and the USA to boot. The meat was barely charred and the salsas were made for a clientele that doesn’t like spicy food. The better bet is going to La Lucha Sangucheria a few stores down - it's a famous sandwich chain from Lima which I was headed too later this trip.

Tacos al Pastor at El Tizconcito
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Bar Ruda

For our last meal in Bogota we met up with an old friend who’s been teaching there for more than a decade now. I came upon a newish spot from Chef Álvaro Clavijo - chef/owner of El Chato, which is ranked among Latin America’s best restaurants. It also happened to be a short walk from my friends house so it was the perfect call. Bar Ruda is the more casual, nightlife-driven project when compared to El Chato. It’s a bar with a creative kitchen where Chef Clavijo and his team dish out high-end, ingredient-driven dishes with a more relaxed and social vibe inside. The only thing that really annoys me about small plates is they’re usually served on small tables as was the case with Ruda. Nonetheless they put out nice plates of food starting with a simple but super good bowl of confit criolla potatoes. Growing up I was taught that the Irish are the world’s foremost potato heads but this trip showed me I wasn’t taught right. The best most intense tasting potatoes are found in South America. Aside from getting to catch up with an old friend a plate of crab ceviche was the best part of the meal. After that we walked over to a local bar and played a fun Colombian bar game called Tejo. A 500-year old tradition that involves throwing heavy metal discs (tejos) at a clay target packed with small, explosive gunpowder triangles called mechas. It's played in taverns across Colombia and the goal is to hit the target, cause an explosion, and score points while drinking beer. It was then and there I started vibing real hard with with Bogota but we had a flight to catch in the morning. Doh!

Papa criolla confitada suero costeño

tomato, cereza sambal de camaron y menta

Croquetas de morcilla, mayonesa de rocoto

ceviche de cangrejo y maiz tierno

Contramuslo de pollo, salsa de maíz

Cordero ahumado, babaganoush de berenjena
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Eating BIG in Lima (and Cusco) (2026)

Eating BIG in Panama City (2026)

Eating BIG in Cartegena (2019)

See ya next time @chibbqking

Viral Chicago Food

2026-04-22T10:30:00.004-05:00

-Grubbing in Chicago
Five of a Kind: Gone Viral

I started to do these five of a kind posts as a way to showcase specific dishes. It’s much easier writing a paragraph on a piece of pizza I tried than it is doing an entire post. It’s also a way to get a little more content up and not left on my phone to forget about. So I’m always thinking of ways I can combine five different things I ate and this post kind of came about when I recently tried two places I knew of due to their popularity on social media apps like Instagram. I thought to myself hmm what other things did I eat that were directly influenced by Instagram and I was able to come up with five spots (and dishes) that I likely learned of online by appearing on my food dominant timelines. So today’s post is about five places that have gone viral. It’s true that a lot of viral foods are gimmicks but not all of them are. Some are just good and catch on in a way that’s organic in terms of specific dishes like pizza, bagels, burgers, pasta, and hand rolls being popular with the younger TikTok demographic.

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Tilly Bagel (South Loop)

We start with bagels but not at the spot in Lincoln Park that had lines around the block last week. I don’t have plans to go there as I already tried an outlet in Delray Beach and the bagels there reminded me of the packaged ones you get at the supermarket. Today we check out Tilly Bagel which was a popup during the pandemic that turned brick and mortar in 2023. Tilly is known for its sourdough bagels that people have been known to line up for. No lines when I visited on a Tuesday morning (St. Patrick's Day) to try their popular cacio e pepe bagel with a smear of caramelized onion cream cheese. Simply put I’m not a big bagel guy so make of this what you will. I thought it was ok. The bagel had decent chew but maybe needed a little more. The cream cheese didn't really have much of a grilled onion taste and I thought there was too much of it on mine but I’ve seen people complain at places that put much less so maybe overloaded is the preferred normal for most but not for me. In the end I felt about these how I do about most bagels - it was fine for what it was - a bagel.

Cacio e Pepe Bagel with Caramelized Onion Cream Cheese at Tilly Bagel
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Chomp Pizza (Pilsen)

Next up we head over to Pilsen where we’ll pop into the 18th Street Pink Line stop where Chomp Pizza runs a slice stand. It’s ran by a guy named Travis who used to worked at Paulie Gee’s in Wicker Park before doing his own thing at Chomp Pizza where they pretty much serve just one thing - a slice of cheese pizza ($5). I saw this place making the rounds online and made a point of trying it. I arrived right around opening time so the pizza had just come out of the oven. The pizza is made with a simple blend of tomatoes, Grande Cheese Co. mozzarella and some oregano but the magic is in the dough which is taken very seriously. The color on the crust is slightly darker and the texture is crisp and crackly. I can see why this place has become popular with people passing thru the 18th St. Station.

Cheese Slice at Chomp Pizza
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Smash Jibarito (Humboldt Park)

A lot of these viral food spots started as pop-ups as is the case with our next stop - Smash Jibarito in Humboldt Park. These guys paid their dues on the pop-up circuit and now have a spiffy new brick & mortar on Division. It’s the perfect fit for their hit smash burgers inspired by the classic Jibarito sandwiches that originated in this Puerto Rican enclave. This means instead of buns they’re using flattened and fried green plantains aka tostones to hold their smashed beef patties. The menu is tight with just a few burgers, some sides, and one wildcard item which is their twist on a pizza puff. The plantain “bun” on these burgers holds up better than you’d think and adds some extra crunch to the mix. Pictured below is “estilo Animal” aka Animal Style ala In-N-Out and it's a damn good burger.

Jibarito Smash Burger at Smash Jibarito
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Italian Homemade Co. (Fulton Market)

Pasta is a dish that tends to go viral as often as any and Fulton Market is a place where restaurants commonly go viral so of course a pasta spot on Fulton Market is going to go viral. The Italian Homemade Company got started in San Francisco circa 2014 before opening their Chicago location around 2024 as made from scratch pasta spots have really taken off. As soon as you walk in you’ll see the setup they have for making pasta from scratch plus a fridge with a bunch of that pasta packaged for home use. Or if you want to eat there you can pick a pasta and pick a sauce to go with it or choose one of their specialty pastas. Seems like most of the people working here are Italian, for whatever that’s worth. I saw some videos about the lasagna and they list it among their specialties so I stopped in with a friend when he said he had a taste for lasagna. There was some sort of meet and greet going on so the place was packed and our table was surrounded by annoying people with no sense of their surroundings and it was loud but that's to be expected in this area. I got the meat lasagna which is made with a beef and pork bolognese, bechamel, parmigiano. This was a textbook version. The pasta was fresh and soft and the meat sauce had a nice beefy taste to it. A very hearty dish. I wouldn’t go out of my way to eat here but if you're already near there it’s a pretty good option.

Meat Lasagna at Homemade Italian Company
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Noriko Handroll Bar (West Loop)

Last stop takes us over to Perilla Korean Fare in the West Loop. Perilla is a Michelin-recognized Korean BBQ restaurant group with a Steakhouse in the Loop. They also have a tiny handroll bar located in the basement of their West Loop location. It’s called Noriko Handroll Bar and it’s a hot reservation in big part due to it being such a small space with seating for around 20. The menu is revolved around handrolls with starters and a few crudo options. They have a few different sets you can get that mixes and matches a variety of rolls. Every seat is at the chef’s counter and all handrolls are made to order and meant to be eaten immediately. We started with a couple crudos which were just ok. I chose to go with the chefs handroll set with yellowtail, California roll, bluefin tuna poke, bluefin tuna toro, and bay scallop dynamite. I think I paid around $42 for the five rolls. They were all pretty good but the bay scallop dynamite roll was perfectly named as it was a lot more dynamic than the others as far as flavor. It’s described as a baked/spicy scallop with toppings like masago and sweet soy and it gets a kiss of flame with a blowtorch that gives it a smokiness that almost resembles a hot dog. That might sound funny but this was a really satisfying taste to me and one of the best things I ate last year. If I ever go back I’ll probably order a few of those and make a meal out of them.

Bay Scallop Dynamite Roll at Noriko Handroll Bar
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See ya next time @chibbqking

Creepies

2026-04-16T10:00:00.003-05:00

-Grubbing in Chicago
A Neo-Bistro in the West Loop

Creepies has been one of the more worthy buzzed about spots on Randolph’s “Restaurant Row.” The neo-bistro from chefs David and Anna Posey was recently named the best new restaurant in Chicago by John Kessler at Chicago Magazine. The culinary power couple opened Creepies next door to Elske, their flagship restaurant in August of 2025. I've stopped in twice since they opened their doors.

Recently Opened in West Loop

For those wondering about the interesting name it came about as an inside joke between owners David Posey and his wife Anna who came up with it while scouting locations, many of which came off as creepy. They joked about naming their project Creepies and it just kind of stuck. But it fits the space which is a small and eclectic spot with dark and dim lighting and a slightly offbeat European-inspired aesthetic. As far as the food goes it was described by John Kessler as “Parisian-style neo-bistro showcasing distinctive recipes with a deep sense of place. That place would be the Midwest.”

Lyonnaise salad

Our first visit came about a month after they first opened. Not too long after they introduced lunch. We recently stopped in to see what was up during the daytime. The lunch menu is small but sturdy with 14 dishes total. For starters we tried the Lyonnaise salad with smoked maitakes substituting for traditional pork lardons. This was a nice touch turning Lyon France’s iconic salad into a completely meat free dish. The egg was cooked to the perfect temperature to where it was runny but warm. I can usually gauge a kitchen by the salads and this was a signal that more good things were coming. The lunch menu features two sandwiches and they both caught my eye. They have a croque monsieur with ham and mornay and a Niçoise sandwich with smoked beets. It was a nice and somewhat humid day on our visit so the Niçoise sandwich was my pick and I think I made the right call though we won’t know for sure until I try the croque monsieur. That said the Niçoise is going to be tough to top as this was one of the best sandwiches I’ve ate in a long time. If I hadn’t known it was completely vegetarian I would’ve assumed there was tuna in the style of the French Riviera’s signature salad. The sandwich consisted of three layers starting with smoked beets on the bottom and chopped Niçoise olives on top with a bunch of fresh crunchy greens in between. They really nailed the fresh and briny flavors but a sandwich can only be as good as the bread and the sturdy sesame seeded bread from Publican was outstanding at holding it all together. This just might be the best veggie sandwich around right now.

Niçoise Sandwich at Creepies

Next up was a surprise gift from the kitchen in the form of a freekeh crepe with artichoke, spring onion, and fromage blanc. I had to look up what freekeh was and it’s a roasted grain made of young green durum wheat that originated in the ancient cuisines of Egypt, Jordan, Lebanon, and Syria. The Freekeh crepe at Creepies is a textural masterpiece that crackles when cut into. I loved the mix of ingredients inside as this dish had a very distinct Parisian taste. It was pretty great. They seem to be using the crepe as a way to showcase seasonal flavors so I’ll be keeping my eye on what’s next.

freekeh crepe with artichoke, spring onion, and fromage blanc

The menu is seasonal so a few of the dishes we ate in September are gone but I hope the tomato dish we had makes a comeback as it was the best use of the late summer tomato bounty I tried in 2025. I forgot to take a pic of the menu so I forget exact details but the pairing of fresh and in-season tomatoes and peaches sitting atop a pile of creamy lebnah was the perfect combo of salty and sweet. Whether it’s here or next door at Elske the vegetable dishes shine. The “Tarte Flambé, Tavern Style” is another example of the kitchens ability to make great food without meat. This seems to be one of their signature dishes as it’s been on the menu since day one. The kitchens spin on the Alsatian flatbread in the style of a tavern thin pizza is topped with fromage blanc, oyster mushrooms, onion and chives. The crisp and cracker like texture works in unison with a creamy set of toppings.

Tomato, Peaches, Labneh

Tarte Flambé, Tavern Style

On our visit last September they had a seasonal corn crepe that I thought was wonderful at capturing the sweet and milky flavor of the end of the summer treat. We’ll always try the fries so long as they’re not from Sysco meaning they make them on site and as expected the fries here are fantastic. Each and every one was golden on the outside and creamy with a deep potato taste. They do a two step process as far as the frying goes using both clarified butter and rice bran oil. The former adds great flavor while the latter makes them extra crispy. These are easily some of the best fries in the city.

Summer Corn Crepe with Succotash and Green Tomato

French Fries at Creepies

Parisian Gnocchi with Ham, Gruyere, Egg Yolk

Roast chicken is supposed to be excellent here but I decided to pass on that due to the fact that every time I try a hyped up roast chicken dish it’s a bit of a letdown. I much prefer grilled chicken. So instead I decided to try the Parisian gnocchi made with Swiss, ham, and egg yolk. It comes with a large Parmesan crisp on top making it about as rich of a dish as I’ve had in a long time. The gnocchi was light and delicate while the toppings were extremely creamy with a nice punch of saltiness from the ham. Erica got a fish dish that was a bit of a letdown in that it was just a piece of fish topped with endives. It was lacking in terms of creativity and also in presentation but it was still a perfectly fine dish, just not to the level of others. You can’t skip dessert here (or Elske) because Chef Anna Posey makes some of the best anywhere. I know a guy that goes to Elske once a year and orders every single desert as a full meal. They’re that good. We tried the baguette soft serve with chocolate and brown butter crumbs and it’s one of the better soft serve variations around town right now. Hats off to owners David and Anna Posey as well as Chef de Cuisine Tayler Ploshehanski for gifting us with this wonderful restaurant. It’s refreshing to have a spot of this caliber that doesn’t take itself too seriously.

actual baguette flavor, topped with chocolate and brown butter crumbs

Creepies
1360 W Randolph St
Chicago, IL 60607
(312) 579-2727
Website

Bennigan's

2026-04-08T10:00:00.002-05:00

-Grubbing in Chicago(land)
The Last Bennigan's in Illinois

I recently got the taste for a Monte Cristo which is weird because it’s not a sandwich I seek out in any sort of way. Except for recently when I used a pickup at O’Hare I had to do as an excuse to leave early and ride further west into Elgin where the only Bennigan’s left in the state Illinois of resides.

Locals Favorite in Elgin

For those too young to remember eating at a Bennigan’s it’s a casual dining chain that peaked in the U.S. in the 1980s and 1990s after being founded in Atlanta Georgia back in 1976. Not coincidentally by the same guy who helped build brands like Chili’s and Steak & Ale. At its peak there were 1000’s of outlets but today there’s just 21 left in the U.S including this one found on the outskirts of Elgin. You walk in and it’s like stepping back into time. The entire place is carpeted and outdated TV’s are pinned into the walls while Billy Joel and Chicago (the band) and other 70’s and 80’s artists play on the speakers. As the sign out front says Bennigan’s serves American fare with Irish hospitality. There’s nothing Irish about the menu unless I guess you count the fish and chips or maybe the fact that potatoes are served in a handful of ways including potato skins which are straight out of 80’s.

Monte Cristo at Bennigan's

Bennigan’s didn’t create the Monte Cristo but it’s a big reason why many Americans know of this sandwich said to be an adaptation of the French croque-monsieur, versions of it appeared in U.S. cookbooks as early as the 1930’s. Bennigan’s popularized a very specific and very over-the-top version that went onto become iconic. It starts with honey wheat bread with ham and turkey plus Swiss and American cheese all stacked in a sandwich that’s battered and deep-fried making it more like a savory pastry than a pan grilled sandwich. It’s finished with a dusting of powdered sugar and served with raspberry preserves for dipping. I recall having this sandwich once when we were on a roadtrip somewhere. I remember it was a real vibe inside and I also liked the baked potato soup. So on this visit some 30 years later I started with exactly that. Pro-tip: you can get half a sandwich (which is really one full sandwich) plus your choice of soup for $16. The baked potato soup which was more like gravy - not what I remembered. That said the sandwich was pretty good. I was impressed by the frying job as it was extra crisp without any trace of oil. I’m not big on mixing sweet with savory but it all works well together. I wouldn't eat this regularly but I would get it again if the opportunity came about.

Monte Cristo Closeup

I'd like to know the whole story behind this place because the food seems pretty good but it’s also in a random location connected to a Holiday Inn which seems fitting. I checked the Google reviews and "fish fry" was one of the most common mentions. I was intrigued considering how well the sandwich had been fried. I asked about it and was told it’s the same thing as their fish and chips but on Fridays it’s all you can eat. I said what the heck and put in an order. Not bad. Far from the best version I’ve tried but the batter was crisp and the cod meat inside was a delicate counter to the crunchy batter. It sounds funny to say but if you find yourself out this way you can do worse as far as far as chain food and other watering holes goes. After eating I took a seat at the bar and got a beer and the bartender noted their glasses were bigger than a typical pint. On top of that the beer was ice cold. That was fun.

Fish and Chips at Bennigan's

Bennigan's
495 Airport Rd
Elgin, IL 60123
(847) 488-9900
Website

Lamb in Chicago

2026-03-31T10:30:00.002-05:00

-Grubbing in Chicago(land)
Five of a Kind: Easter Lamb Special

With Easter Sunday around the corner now is a good time to showcase some of my favorite lamb dishes around town. I was curious why lamb is so closely associated with Easter and according to what I read it’s due to religious symbolism that goes back thousands of years - mainly from both Judaism and Christianity. But there was also a real world explanation that spring is when lambs are naturally available as they’re born in late winter/early spring. Historically, it was one of the first fresh meats eaten after a long winter and it became a natural centerpiece for a spring holiday meal. Back when I was a kid we used to have lamb most Sundays at my grandmas house but I wasn't a big fan back then and usually walked down to Pop's and ate an Italian beef and or gravy bread instead. But over the years I've come to love lamb especially when it's grilled over a live fire. I wish the U.S. took lamb as seriously as England where it's common but you kind of have to find spots that serve it in the States. So I've gathered a handful of lamb dishes I've recently ate and would happily eat again.

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9 Muses Bar & Grill (Greektown)

We’ll start in Greektown as the Greeks are serious about lamb. Though the area is a shell of its former self with only a handful of Greek restaurants left. 9 Muses Bar & Grill blends into Halsted where it looks more like a bar than a restaurant. It doesn’t look all that Greek compared to the other spots but if you’re familiar with Greek mythology the Nine Muses are goddesses of inspiration for the arts, literature, sciences. 9 Muses on Halsted is a Greek owned bar and grill with a Greek forward menu. I stopped in here with the alderman and his team one day and decided to try the lamb steak which sounded great and it was. Nothing fancy but it’s far from standard. It comes with extra starch in the form of rice and potatoes and has that wonderful taste of char grilled lamb that I’ve come to love.

Lamb Steak at 9 Muses Bar & Grill
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Central East Asian Cuisine (Chinatown)

Next we head to Chinatown where the generically named Central East Asian Cuisine sits at the end of Wentworth. This spot is churning out Central Asian food from the lens of the Chinese side. I’ve visited a few times and it looked like hot pot is popular with groups but it’s the skewers that got me in the first time and thats also why I returned twice since my initial visit. I could eat the grilled lamb skewers from here every day for the rest of my life and I doubt I would get sick of them. They pack so much flavor from a rubbing of cumin and other spices along with a trip over charcoal that releases all the delicious fat. They actually have two different types of lamb skewers but I much prefer the smaller ones which are 5 for $5 and listed among the best things we ate in 2025 in a Chicago Magazine feature. They also make a really great samsa here which is a savory lamb pastry by way of Central Asia. But it’s the skewers that always leave me wanting more. Click HERE for a deeper dive into Central Asian food.

Lamb Skewers at Central East Asian Cuisine
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Momotaro (West Loop)

We went to Momotaro last summer for my birthday dinner. It’s not my scene per se but we’ve been fans of Chef Gene Kato going back to when he ran Sumi Robata Bar and the Boka Restaurant Group was smart to bring him on board. Momotaro is a see and be seen type of place but the Japanese inspired food is the only reason I wanted to go. I thought the sushi was just ok but all the other dishes were hits including anything from the robata bar. Robata is short for Robatayaki which is a traditional Japanese cooking style that involves grilling food over hot binchotan charcoal at different speeds. Chef Kato is a robata specialist and his lamb chops aka Kohitsuji just might his best offering. High quality bone-in chops are rubbed with a mixture of red miso, sake, gochujang, and brown sugar and broiled before a trip to the robata where they take on a wonderfully smoky flavor and some incredible caramelization to go with it. They come served with a cup of white rice and I suggest dumping the rice on your plate and placing the lamb chops on top so that so the juices from it can seep into rice.

Bone-in Lamb Chops at Momotaro
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Bocadillo Market (West Town)

Speaking of smoky and succulent lamb I’m so glad to have the smoked lamb sandwich at Bocadillo Market back into the rotation. This place originally opened on Clark in Lincoln Park but ended up moving to Grand Avenue across the street from D’Amato’s and Bari, a couple of Italian delis known for their sandwiches. I’m a fan of both of spots but the smoked lamb bocadillo at Bocadillo Market might be the best sandwich on a block that also includes Tempesta Market. Smoked lamb is seriously underrated and I think the smoked lamb sandwich from here is the best tasting smoked lamb in the city. You almost wish that there was an option to get it as a platter. The sandwich consists of smoked, braised, locally sourced lamb, mojo rojo (Nora pepper) aioli, shaved carrots, cilantro, fresh mint, and pickled green beans on a crisp Spanish baguette. Served with some excellent Patatas Bravas.

Smoked Lamb Sandwich at Bocadillo Market
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Al Bawadi Grill (Bridgeview)

Lastly we head to the suburb of Bridgeview - the backbone of the largest Palestinian community in the country. Al Bawadi is basically the anchor of Little Palestine. It sits on 87th street just off of Harlem which is the areas main strip lined with 100’s of middle eastern businesses including Al Bawadi which opened in 2008. It’s a big, communal, old-school Middle Eastern restaurant that leans into a Bedouin and Palestinian aesthetic of patterned fabrics, lamps, and a kind of “desert tent” feel that’s a bit over-the-top in a fun way. It’s the type of place where families go to celebrate so it’s a very festive place putting out some really wonderful wood grilled kebabs. I still remember the first time I tried this place and instantly fell in love with the idea of the wood grilled kebab to where it’s now one of my absolute favorite things to eat. I’ve never strayed away from the lamb which I think benefits most from the use of live fire when it comes to the grilling of different meats. The lamb kebabs at Al Bawadi have basically become comfort food for me as I take the drive out at least once a year to eat them. They also have a second location in Niles these days but I like going out to the original as Bridgeview is filled with other Middle Eastern spots to try. I’m currently working on what’s going to be a massive post of newer places to open in the area since the last time I posted from there so do stay tuned.

Lamb Kebab at Al Bawadi Grill
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See ya next time @chibbqking

Eating BIG in Panama City

2026-03-25T10:00:00.001-05:00

Eating like a local:
Regional food specialties
- The Hub of the Americas

While on our trip to Peru last September we decided to stop in Panama City for a few days on the way back. This was possible due to the fact we had a layover from Lima to Chicago and the airline allows you to stay for up to three days. Panama City was never really on my hit list but we connected there on a previous trip to Buenos Aires and it was so pretty while flying in we said why not and decided to take advantage of the same layover opportunity we took on the way to Peru when we stopped in Bogota for two nights (report coming soon). Let me just go ahead and say I was really taken aback by Panama City. I immediately liked it upon arrival though it helps when you’re staying at what’s likely the best hotel in town which ended up being well worth the stay. What I really loved about Panama City is that it’s multiple destinations layered into one - the modern skyline, colonial history, jungle, a global food culture, and the canal are all packed into a relatively compact city. From a visitor perspective, it’s surprisingly dynamic and easy to explore. You can spend mornings relaxing on an island all your own and evenings dancing the night away on a rooftop bar. As far as the food goes I'd heard Panama City wasn’t a great food town but I ate really well. Here’s how it all went down.

Pics from Panama City
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Town Square

After we got situated in our hotel room I took a little stroll thru Casco Viejo, Panama City’s vibrant, UNESCO-listed historic district (settled in 1673), known for its, cobblestone streets, and Spanish colonial architecture. You’ll walk by all sorts of restaurants and shops as well as vendors selling everything from magnets to clothes to Raspados. The last of those three sounded really good on a hot and humid day so I tried one from what seemed to be the most popular vendor in the town square who had a nifty little setup as seen above. Raspados are a popular Latin American street food made up of finely shaved ice that’s topped with vibrant fruit-flavored syrups and a generous drizzle of condensed milk. Essentially they’re an amped up version of a Sno-Cone. Not only are raspados extra refreshing but it’s fun to watch them made using a special device that shaves ice from a large block into a cup. The ice then gets a generous squirt of condensed milk and the syrup flavoring of your choice. Common flavors include cherry, maracuya (passion fruit), grape, and piña (pineapple).

Raspado in the Town Square

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Mai Mai

Our first meal in Panama City was at the hip and happening Mai Mai. The stylish rooftop restaurant and cocktail bar is a collabo between two well known Latin American chefs in two major Latin American chefs in Mario Castrellón (chef behind the famous Panama restaurant Maito) and Mitsuharu Tsumura (chef of Maido in Lima, one of the world’s top restaurants). The name Mai Mai is play on Maito and Maido. It’s located in the Panamá Design Center in the Costa del Este district, which felt straight out of Miami. Mai Mai is located in a strip mall but this one goes up instead of out and Mai Mai is on the sixth floor and there’s both indoor and outdoor bars and seating areas. We sat at the bar outside and had a decent meal as far as the nigiri, the rolls and an order of pork and shrimp gyoza goes. The Kansai Yakimeshi otherwise known as Osaka style fried rice was interesting if not a bit different than I expected. It had an awful lot of egg but “shrimp omelette” was part of the description so maybe it’s supposed to sole that way. The ‘Pesca Anticuchera’ was the meals best dish along with the best piece of cooked fish we had on a trip that also included a stop in Lima. I forget what the catch was but it was similar to grouper and came served with grilled anticuchera sauce and avocado cream.

Pesca Anticuchera at Mai Mai
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Wah Kee

Having arrived on a Saturday we woke up on a Sunday and that means dim sum in Panama City. Aside from the canal itself the coolest thing about Panama City is that dim sum is the standard breakfast in the city. Panama City has an unusually large number of dim sum restaurants because it has one of the oldest and most influential Chinese communities in Latin America. The roots go back more than 170 years and over time dim sum has become as popular with locals of Latin American descent as it is with Asians. When I say there’s a ton of dim sum spots I’m not talking about 10 or 20. They’re found all across the city though for my first foray I went to Barrio Chino aka Chinatown. For it’s there where you’ll find Wah Kee, an uber popular two story dimsum palace. Since it was a Sunday it was bustling with locals but I was seated quickly in their massive second floor dining room and within a minute or two some of their dim sum carts started coming around. I grabbed a trio of dumpling options and stopped there knowing there was more to come. My first thought upon trying the Sui Mai was along the lines of “wow these are really good” and the same can be said for the Har Gow (shrimp dumplings) as well as the beef and ginger. This was some high quality dim sum.

Dim Sum at Wah Kee
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Tallerines

After the dim sum I walked over to a nearby spot across the street and up a block. I had read some encouraging things in the Google reviews of Tallerines (noodles in Spanish). There were quite a few online mentions for the wonton here and that was all I needed to read. Upon entry the place was packed and it's pretty tiny inside but because I was solo the host found me a seat and I placed my order for the wonton noodle soup which was lost in translation. I guess she only heard wonton soup but I wasn’t complaining, once again this was some high quality Cantonese food. I was impressed.

Wonton Soup at Tallerines
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Hong Kong Bakery

I was pretty full at this point but I had also taken a 15/20 minute uber to the area so I decided to stick around for a little more. I walked over to a small strip mall off the main drag that houses a couple grocery stores and Chinese restaurants including Hong Kong Bakery. This place was highly spoken of and said to have some of the better Cheung Fun (steamed rice rolls). I actually had to wait here as it’s so popular with locals but it was worth sticking around for the rice rolls. I tried a plate with shrimp and also a unique to my eye version called “chee cheung fun rojo” aka red steamed rice roll stuffed with crunchy tortilla strips and shrimp. I believe this dish is a result of the Cantonese in Panama but either way it wasn’t something I’ve tried before. I loved both the flavor of the shrimp mixed with the texture of the crunchy tortilla strips. Yet another great example of the Chinese peoples ability to adapt.

Dim Sum at Hong Kong Bakery
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La Casa Redonda

After my dim sum tour I walked it off and came upon a cool looking spot while doing so. I was able to find out what La Casa Redonda is all about with a quick online search where I learned its part bakery, part pizzeria, and part ice cream shop too. This was one of the more interesting places I’ve ever entered and judging by the looks I got it’s clearly not a tourist hot spot. But I know enough Spanish to order and the main reason I went in was because “shakes” are the most mentioned thing online and it was hot outside so I ordered a Batido de Papaya and called an uber to pick me up in the parking lot.

Batido de Papaya at La Casa Redonda
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Peach Fuzz International

Later that day we took an uber over to Peach Fuzz International which is a street side stand known for excellent whole fried fish. We were greeted by the owner Danny upon arrival and were happy to score the last fish of the week (open Thurs-Sun). Lucky us because this was a memorable meal. The fresh fried fish was very good. Exactly what it was escapes me but it was locally caught and Danny’s Hot Sauce is some of the best I’ve had and the perfect match for the fish. So they say this used to be a dangerous area but it’s not as bad now and everybody loves Danny and respects his stand. We chatted NBA basketball and life in the states as he grew up in NYC and is a big Knicks fan. Personally I can’t stand the Knicks but I’m a big fan of Danny, his fried fish, and that kick ass hot sauce of his.

Whole Fried Fish at Peach Fuzz International
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La Tapa del Coco

I read lots of good things about La Tapa Del Coco and all of it turned out to be true. We had a wonderful dinner here where every last thing we ate was pretty great. La Tapa del Coco is led by Chef Isaac Villaverde and it was originally a food truck before turning into a full service brick and mortar spot. The food focuses on Panama’s Afro-Caribbean communities, especially from the city of Colón on the Caribbean coast. The menu blends Panama blends Caribbean with West Indian, and Panamanian flavors, with lots of coconut, curry, ginger, and the spicy local ají chombo pepper.

Pork Belly Empanada

The service at the hotel was so outstanding they called to get us a table even though it was booked. Then the service at the restaurant matched that at the hotel. Our waiter recommended I try the pork belly empanada, complimentary, and it was just the start of a really good run of food to come from the kitchen. Next out was their signature dish - Almejas al Ajillo con Coco (clams in garlic and coconut sauce). This was one of those dishes where you nod your head in agreement upon first try. The dish is rich and garlicky with a slightly spicy coconut broth. It’s all about the sauce. Make sure to get some of their warm and fluffy house baked brioche rolls to soak it all up. The cocktails are also of note here.

Almejas al Ajillo con Coco at La Tapa del Coco

Moving along we also got the salt cod fritters which arrived piping hot and were light and airy. An Afro-Caribbean–style shrimp curry was yet another fantastic dish. Because of the close ties to the West Indies this curry was more reflective of one from Trinidad or Jamaica than India or Pakistan. The sauce is rich and coconutty, and slightly sweet and spicy with thin and crisp strips of plantain on top. Lots of flavor in this and the coconut rice that came with it. To finish we had an eye opening dessert simply called Arroz con Mango. The menu description translates to “creamy rice pudding, topped with mango sorbet and pieces of fresh mango with a crunchy seed cookie and an English custard infused with thyme.” I’m running out of adjectives to describe all the wonderful food from here but let me say that I’ve ate at a fair number of highly regarded restaurants in Latin America and La Tapa del Coco is very deserving of it's ranking among the regions best restaurants by ‘The Worlds 50 Best’ website.

Salt Cod Fritters

Shrimp Curry

Arroz con mango at La Tapa del Coco
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Island Escape

The next day we took a field trip to the Panama Canal but not before stopping for lunch with the hopes of missing the typical early morning rush at the canal (it was still pretty busy but without lines). The hotel guy who picked us up from the airport was telling me about his favorite Jamaican places in town and he was Jamaican himself so I wrote down his suggestion of Island Escape. I didn’t realize this until we arrived but there’s a huge Jamaican population in Panama City where there’s said to be more than 500,000 people of Jamaican descent. This makes for a nice Jamaican food scene and Island Escape was a great call by our driver. Of course they were out of the fried fish but the shrimp curry was a tasty backup while the oxtail was fresh and fall off the bone tender with very good flavor.

Oxtails at Island Escape
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Pedro Mandinga Rum Bar

They make some very nice rum in Panama but it’s not as old of a tradition at Pedro Mandiga as one might think. Pedro Mandinga is Panama's first artisanal rum distillery, founded in 2017 in Panama City, creating premium rums from raspadura (unrefined cane sugar) and molasses. Distilled in small copper pot stills, the brand is renowned for its smooth Silver and Spiced rums, featuring tasting notes of caramel and banana, with specialty Coffee and Cocoa liqueurs also on offer. Rum heads should head straight to the Pedro Mandiga Bar in Casco Viejo. This well regarded tasting room is known for its rum tastings on top of cocktails, served up in a homey wood-paneled atmosphere, they have a really good happy hour too. I wish I didn’t wait until the last day to visit this place. Such a chill spot.

Rum Cocktail at Pedro Mandinga's
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La Cantina Del Tigre

After our happy hour drinks we had dinner reservations at Cantina Del Tigre. This place is one of the city’s most buzzed about restaurants and for good reason. It’s a lively spot with a huge open kitchen driven by a really long live fire grill. This is not the type of spot to visit if you’re looking for a quiet night out as it’s loud and buzzing and can be hard to hear for those that struggle with noise. If you do I still suggest visiting just doing so at an earlier hour because the food here is fantastic. I started with an order of the bone marrow which is sliced diagonally and grilled over the live fire and served with crisp bread for spreading. The Marie was perfectly cooked to where it slipped out still piping hot. At just $6 this was a steal. After that came the octopus croquettes which were super creamy with the taste of charred Octopus. For the entrée a dish labeled as Caribbean fish tempura comes served on a luscious Caribbean curry sauce with onion and bell pepper ceviche. The fish was as crisp as I've come across while the coconut curry was sublime. One of my favorite dishes of the trip and it left me wanting to try more but we were pretty full by this point. If I had one more night in Panama City I think I would’ve returned here to try a few more dishes plus another order of bone marrow. Very cool spot.

Dinner at La Cantina Del Tigre
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Restaurante La Bendicion

I took a stroll down to the Mercado de Marisco our last day in town. It's a pretty fish market with tons of fresh fish and quite a few restaurants preparing that fish surrounding the market. Restaurante La Bendicion is across the street and has lots of glowing reviews so I stopped for some ceviche which was definitely the more typical Latin American type, unlike that in Lima. The ceviche here is chopped and served in a Styrofoam cup and served with saltine crackers. It was refreshing after the walk over but ceviche in Peru kind of ruined me in terms of the quality as it's very much a step above the rest.

Ceviche at Restaurante La Bendicion
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Palacio Lung Fung

Palacio Lung Fung is the definition of a legacy dim sum hall. It's got it all from carpeted floors to fish tanks to carts of dim sum that come around from table to table. If you want that loud, cart-pushing, family-style Cantonese experience this is one of the key spots in Panama City to experience it. Lung Fung opened in 1973 and stepping inside is a real blast back to the past. The interior covers two floors in traditional style, looking like any glossy oversized Chinese restaurant in the world sitting stuck in time. I visited in the afternoon so the carts weren’t rolling but they still had the dim sum menu going. I ordered a few things including the popular Soy Kao Frito which are fried pork and shrimp wontons. I also got an order of Shumai, the Har Gow, and a plate of the Yee Chee Kao as these beef and ginger dumplings seemed to be really popular in Panama City. Palacio Lung Fung wasn’t quite as good as the other spots but it still hit the spot and the setting is sensational. That's it for this trip!

Dim Sum at Palacio Lung Fung
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See ya next time @chibbqking

The Clove

2026-03-10T10:00:00.005-05:00

-Grubbing in Chicagoland
Excellent Indo-Chinese (and more) in Glenview

The Clove is a relatively new South Asian restaurant in the Northern suburbs but it also has a bit of history in the North Shore area. It opened in Glenview last summer but the guy behind The Clove used to run now closed The Red Hot Chili Pepper in Evanston which I visited Pre-Pandemic.

Recently Opened in Glenview

The menu is split into two - there’s an Indian-Nepali and an Indo-Chinese menu. This is fairly common but what’s not is having two separate kitchens (and cooks) for each menu. The Clove is located in a large strip mall so there’s a nice amount of space inside including a full bar which along with the food is 25% off on Mondays. The Indo Chinese food at The Red Hot Chili Pepper was the best I’d had in Chicagoland so I had The Clove pretty high on my list but it took some time to find myself out that way. Well that recently happened not once but twice in the span of a week so I got to try a pretty nice portion of the menu and as I suspected it would be - the Indo-Chinese food here is excellent.

Gobi Manchurian

Indo-Chinese food is a blend of Chinese style cooking techniques with Indian spices and chiles. It comes from the Chinese community that was living in India back when it was said to be created in the 1970’s by Nelson Wong, the same guy said to create Gobi Manchurian. There’s a set of dishes you’ll see at every Indo-Chinese restaurant whether it’s in India, Pakistan, or the suburbs of Chicago and Gobi Manchurian is perhaps the most popular of them all. Crispy fried cauliflower is wok tossed in a spicy soy-garlic sauce but despite the name it has nothing to do with Manchuria in China. It’s said to be invented in India in the mid 1970s at China Garden in Mumbai. I’ve had my fair share of Gobi Manchurian over the years and the version served at The Clove sits at the top my list. First off it’s a dry version so it’s not gloppy from a sauce and it’s got a really nice spicing to it while the fry job is also done well. Resulting in a crisp and tasty product. I would highly recommend starting with an order.

Dry Chili Chicken at The Clove

Chili Chicken is another dish you’ll find on every Indo-Chinese restaurants menu. It too comes served wet or dry depending on the spot but at The Clove they do both. Again I’m a dry guy when it comes to Indo style chili chicken. This can be traced directly to Yueh Tung in Toronto where they serve a legendary chili chicken that I still think about now and then (fyi the Indo-Chinese food in Toronto aka “Hakka Chinese” is as good as it gets). To me dry is better because it’s crisper and tends to be more intense as dry is the preferred way in places like Mumbai. I’ve been searching for something similar to the version served at Yueh Tung for years now and the chili chicken at The Clove is the closest I’ve found up to now. This is in big part due to it being dry when most spots serve it wet but it’s also got great flavor from the ginger and chiles, speaking of which if you order it hot they bring the heat.

Manchow Soup

Just like its American-Chinese food cousin, Indo-Chinese is popular to eat in large groups. Usually you order for the table and get a few apps plus entrees and sides. Manchow Soup is another one of those standard Indo-Chinese dishes. The soup has a few defining features including a soy-based broth, strong use of garlic and ginger, and lots of chili flavor. It’s thickened with cornstarch and packed with cabbage, carrots, mushrooms, and a variety of other vegetables plus chicken, tofu and other stuff depending on the recipe. Supposedly the name has no meaning other than to sound Chinese. The Manchow soup at The Clove is flavorful and filled with a ton of crisp vegetables leading me to believe it’s made to order as they wouldn’t be that crisp if it was made ahead. The only thing missing was the crispy noodles on top that typically come with Manchow but all the crunchy vegetables made up for the lack of crunchy noodles (note: they were included on my return visit).

Hakka Style Noodles at The Clove

The Hakka noodles at previously mentioned Red Hot Chili Pepper in Evanston were among my favorite noodles in town and they’re just as good at The Clove. They get a ton of wok hei in the flavor. You can add chicken or tofu but I like it as it is as it already comes with a ton of crisp veggies. I haven’t gotten to try the fried rice bc I can’t pass on the Hakka Noodles but I’m guessing it’s just as good if it’s cooked the same way with lots of wok hei given off by an extra hot wok. Momo Dumplings aren’t Indian-Chinese but the Nepali and Tibetan style dumplings pair well with the rest of the Indo-Chinese food here. I don’t think of Chicago as a great Momo town but the chicken ones at The Clove are as good as I’ve had in the city or suburbs. The wrappers are thin and soft and the chutney is on point.

Chicken Momo Dumplings

On my initial visit I was with my wife who really likes Dal Makhani and any type of seafood curry. I'm also a fan of these things so we got an order of the Dal and decided to try the Goan style snapper curry alongside it. The former was good but not great, though it tasted even better the next day. The latter was really good. The coconut based gravy had a sneaky hot spice to it and the fish was perfectly cooked making them the perfect match for each other in the same way The Clove is the perfect match for Glenview. The space is large and clean while the food is fresh and flavorful.

Dal Makhani and Goan Snapper Curry

The Clove Indian & Nepali Cuisine
1827 Waukegan Rd
Glenview, IL 60025
(847) 999-0862
Website

Pakistani Sandwiches

2026-03-03T10:30:00.004-06:00

-Grubbing in Chicagoland
Five of a Kind: Pakistani Sandwich Shuffle

Middle Eastern and South Asian tea and coffee houses have really taken off in the Chicagoland area where we have large populations with connections to both regions. So I read this is part of a broader shift in U.S. beverage and social culture. This trend combines immigrant cultural influence with changing American tastes, community-oriented spaces, and evolving preferences around tea drinking. Tea has shifted from another drink to an experience, this as alcohol sales continue to slide. I’ve noticed quite a few of these places in the western suburbs where there’s already a good number of South Asian restaurants. I also noticed a good chunk of them were Pakistani and also offered sandwiches and such which is much more up my alley than tea so I set out to check some of these spots out and in doing so got a little more familiar with Pakistan’s interesting sandwich culture.

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Chai Ho Jai (Naperville)

Chai Ho Jai is a casual South Asian Tea Room in Naperville. It serves flavorful chai drinks and desi style comfort food - a mix between traditional Pakistani/Indian street flavors and café style snacks. It opened to big crowds back towards the start of 2024. I visited one Sunday afternoon and it was packed with families. Chai is the big draw especially Karak Doodh Patti Chai, Mumbai Cutting Chai, and a Pink Kashmiri Chai brewed with spices like cardamom and saffron. I’m not a big tea (or coffee) guy but you know I’m always on the prowl for good food so I stopped in to try a Special Anda Wala Bun Kabab. This is a Karachi street food classic made with a dal patty (Split chickpeas) in a whipped egg coating and seared on a tawa and slathered with green chutney with heaps of red onion, tomato, cucumber in a toasted white bun. I don’t have a ton of previous experience with Bun Kebab but this one was similar to a Vada Pav which is a potato patty sandwich in India. Sometimes Bun Kebab is made with beef but the ones here are vegetarian. I also noticed how every table had paratha which they list as a signature item. It’s flaky and buttery and popular to eat with fresh sugar and raw honey.

Bun Kebab and Parotta at Chai Ho Jai
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Niwaala Street Food (Lombard)

Next we head off to Lombard to Niwaala Street Food. The first of three spots in the area. It’s not a tea house but places like Niwaala are becoming common in cities across the States. They mix South Asian and Americanized dishes. Picture quesadillas, sandwiches, and wraps filled with popular South Asian flavors. They have options like a chopped Chapli Kebab sub and a smashed Chapli Kebab slider. I tried the ladder as I love the disc shaped kebabs popular near he Pakistan and Afghanistan border and would gladly return to try something else next time I’m in the area. I was intrigued with the Makhani sub which is described as “ground beef drenched in our house-made butter chicken sauce, white cheese and onions”. I picture it as some sort of chopped cheese and Sloppy Joe hybrid.

Chapli Smash Slider at Niwaala Street Food
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Addah (Lombard)

The idea of Addah began on Devon at Usmania which is owned by the same family. They dreamed of a spot that brought the lively streets of Pakistan and India to the Chicagoland area. The menu is made up of popular tea drinks and street food favorites from both South Asian countries. Halwa Puri, Haleem, and falooda are most commonly mentioned in the Google reviews. I visited a year or so ago when they first opened and tried a few of their sliders which seemed popular based on what others were ordering that day. I think they may have expanded the menu since then but I was particularly impressed with the Hunter Beef Slider which comes with fries for $4.99. Hunter beef is a Pakistani style of cured, salted meat, similar to corned beef or pastrami, with roots tracing back to British colonial era in the Indian subcontinent. The Hunter Beef sandwiches I’ve tried over the years have been a bit different from spot to spot. At Addah it’s made from a stringier cut than typical corned beef but it basically melts in your mouth while giving off a ton of flavor from the spices.

Hunter Beef Slider at Addah
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Cafe Bethak (Lombard)

Last stop in Lombard is Cafe Bethak. This Pakistani style halal cafe serves chai along with snacks and sweets. It’s a relaxing space where families can sit and sip tea and just kind of hang around for a little bit. They even have a little play section with toys for the kids. I stopped in here for their Chicken Club Sandwich which is a double decker sandwich made with pan seared chicken plus omelette, cheese, mayo, lettuce, and tomato. Club Sandwiches like this are very popular in Pakistan but they’re never made with bacon for obvious reasons. I returned here to try the Viral Paratha Smash Burgers which are big in Dubai and starting to make their way onto menus in the states. The Tribune listed it among their favorite dishes of 2025 but the extra compact previously frozen patty was a big letdown.

Chicken Club Sandwich at Cafe Bethak
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Halal Smash Burger & Phillies (Chicago)

For our last stop we head into the city where Halal Smash Burger and Phillies has two locations. One is up north in West Ridge while the one I visited is in Lincoln Square. Smash burgers, cheesesteaks, chopped cheese and spicy fried chicken sandwiches are all very American as is the idea of a guy from Pakistan serving them up. As the name suggests they do smash burgers and Cheesesteaks here but I stopped by to try a Zinger Burger which is what they call a spicy chicken sandwich in Pakistan. The history of the Zinger Burger traces back to when KFC put a spicy chicken sandwich on their menu in Trinidad & Tobago. The Zinger as it was called was very well received and started to appear in other countries too but none of them adopted it quite like Pakistan did. KFC opened its first Pakistan location in 1997 in Lahore and the Zinger quickly became one of its most popular items, but it didn’t just stay a KFC product, it became a category of sandwich in of itself. A Zinger in Lahore is as common as a Chicago style hot dog in Chicago, they can be found all over. Same goes for the States where fast food grills like this are often ran by people from Pakistan. The Zinger is straightforward from spot to spot in that it’s a typical spicy chicken sandwich. So it depends on the quality of the chicken and breading and spicing and most spots that serve these seem to do a good job with all three things and that includes the version I tried at Halal Smash Burgers and Phillies on Western.

Zinger Burger at Halal Smash Burgers & Phillies
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Previous Posts You Might Like:

South Asian Food on Devon (2025)
Samosas on Devon (2023)
Bundoo Khan (2022)
Kababish BBQ (2022)

See ya next time @chibbqking

The Radicle

2026-02-24T10:00:00.004-06:00

-Grubbing in Chicago
Italian Coastal Vibes and Midwest Flair in Logan Square

For a while there Logan Square was seeing interesting bar and restaurant openings on the regular but it had been a bit stagnant of late. That was until recently when The Radicle opened their doors at 2523 N Milwaukee in early January 2026. It sits in the original space of Daisies, it's critically acclaimed sister restaurant that moved to a larger location down the block back in 2023.

Newly Opened in Logan Square

The Radicle is the second project from Chef Joe Frillman - the owner and executive chef behind Daisies. He brought his team and culinary vision from Daisies’ original space to open The Radicle as a late-night cocktail bar and restaurant blending coastal Italian drinking culture with Midwestern flavors. It’s part of an effort to revive lively late-night bar culture in Logan Square, something that locals and industry folks alike have been eager to see return after changes from the pandemic era. Late night food options are few and far between compared to what was available before the pandemic but at The Radicle you can eat + drink until 1a Tuesday Sunday (closed Monday). If you plan to visit during normal dining hours reservations are recommended, it was busy on a recent visit.

Poached Tuna Bruschetta

The menu at The Radicle is small but not tiny. They break it down into four sections including both hot and cold plates plus the raw bar, pizza and sweets. They were doing a poached tuna bruschetta special on our visit and it was exquisite. Bite sized chunks of olive oil poached tuna are tossed with thinly sliced red onions and tomatoes plus beans and basil. There may have been some giardiniera in there too if not just diced carrots. I had meant to ask. So we were told this special has been so well received it might go over to the regular menu sooner or later. This is the type of dish I’d expect to come to across in a real locals type of spot in some small Italian coastal town. So far, so good.

Baby Beets

I always like to gauge the waiter / waitresses favorite dishes as this can help decide when you want to try it all. He had mentioned the Baby Beets as being his favorite dish on the menu and that sold me as I remember them doing some good stuff with beets over at Daises. The menu describes this dish as baby beets with fermented mushrooms and mojama (salt-cured tuna) but there was also some crispy quinoa and shredded parmesan on top. This was an outstanding dish, my favorite of the night actually. We also got an order of fried lake fish which was walleye with a wonderful tartar sauce and a tasty red slaw. The fish is battered crisp and perfectly moist in the middle. I’ve long lamented on the lack of lake fish on Chicago menus so hopefully this is the start of more to come.

Fried Lake Fish at The Radicle

I’m not sure we need anymore pizza at the moment but it fits in nicely with the concept here. With the Radicle leaning into Italian aperitivo culture and late-night drinks at a reasonable pricepoint, pizza almost seems necessary. I would describe the style as Italian inspired. The menu lists ten options ranging from the classic Pizza Margherita to a Mortadella with pistachio pesto and a few interesting options such as a clam pie topped with Yukon gold potatoes and garlic. I tried the fennel sausage with red sauce, mozzarella, and red onions and enjoyed it for what it was. The sausage is better than most you’ll find outside the Chicagoland area and the crust has a nice chew. Overall this is the type of place that will draw in people on both Tuesdays and Saturdays. The food is easily approachable and drinks are around $10 each making it a good spot to go on a whim if you're in the neighborhood.

Fennel Sausage Pizza

The Radicle
2523 N Milwaukee Ave
Chicago, IL 60647
(312) 488-4069
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