So I take it you went. What did you think of it?
This place is close to you: https://www.chipotle.com
Okay, if you say so. I got blown off though, for some reason. And this was pretty early when they might have wanted the publicity more.
Right. A Brazilian steakhouse. As this is a Jerusalem-style middle eastern restaurant.
"Brunch - I want to say Batter & Berries, although it's ridiculously crowded now it doesn't get much media hype."
I tried to write about it and kind of got a runaround about the chef that makes me think maybe the guy who opened it is no longer there. Or something. Anyway, didn't get very far trying to give it media hype...
Which Brazilian restaurants in Chicago have them?
Why does Chicago have claim to a Chicago style hot dog? I ate mustard, relish and onion on hot dogs growing up in Kansas.
In any case, it's not just a matter of the width of the skewer. Japanese restaurants have robata grills and they're under two feet long. I don't know of any restaurant of the other nationalities you mention in Chicago using actual charcoal here; it may exist in the home countries (indeed I'm sure it does) but there's no example of it here. My experience is clearly oven-baked or gas grilled skewers in Chicago.
Each of the places that claims to cook like they do in Jerusalem has a much longer wrought-iron apparatus of a particular look. That doesn't make it unique to Place X but it is perfectly reasonable for people who grew up with them in Place X to think of them as the style of Place X.
Unless there's something about the population of Place X that bugs you specifically.
Way back when the guy at Al-Bawadi told me they were the type of grill commonly found in Jerusalem. I'm sure it's not the only place, but that's how he thought of them.
To me some of these flavor enhancers have such a strong profile that you know it's them. It's like A1 sauce, there's no way to add A1 to something and not immediately say, hey, tastes like A1! Anyway, judicious use can still work, but in general, I'm happier with natural over shortcuts.
I don't believe in seasonings that make everything taste like that seasoning. That's not a seasoning, that's spray paint.
Other Serious Eatsers in other cities may have other views....
Meat guy: so your feeling is that after coming home with a loaf of bread, hot cross buns, kolachky and more, I ran the risk of going hungry by not picking up a kolachky the size of a hubcap, too?
Pixie: I didn't see anything like that there, but check out the Smetannik at Chill Cafe...
which is pretty similar. Unfortunately my favorite spot for that kind of layered torte is a bit far for a casual jaunt:
"Perhaps this is only Chicago proper. Nothing west of Cicero Ave."
Besides the mention of Paradise Pup (which I considered naming), check out this-- both the post and the comments:
Madopal: Oh sorry, I thought I read something like 2691 Milwaukee. I'm sure you're right.
Speaking just for me, no, not really. I would recommend Leadbelly in Portage Park (and coming soon Logan Squarish) for a better version of the same act-- fun toppings, better meat and really nice housebaked buns.
Yes I got it, will respond soon. Thanks.
CPD, email me at [my name all squished together] at gmail.com. Love to include you in a future G.U.P. hunt.
So here's where we went, I promise we'll hit the others someday...
Thanks for the kind words, CPD. Chesdan's is definitely on the someday list, but we're trying to stay within a fairly close area each time because I think you get a sense of what the neighborhood is about as opposed to, here's three pizzas from a 20-square mile area on the south side. So we're looking at a group pretty close along 95th (though I'm pretty intrigued by one a little further south in Alsip called Nino's, which no one has ever talked about except on Yelp, but seems to have some history like a lot of these). Some others we're looking at include Roseangela's, Palermo's and Phil's (again both in that area, not other places of the same name further north). Thoughts?
Yes, I think so. Not Italian delis necessarily, but groceries, tailored to whatever the ethnicity of the area was. When I first moved to Chicago I lived near DePaul and at that point there was still an Italian deli on a corner Armitage-- I forget where but long since a shoe store, I'm sure-- where the guy explained to me why it was better that they made the ricotta themselves, rather than having a Kraft tub of it.
If you walk around the north side and look for the type of building that was often a grocery-- the corner of the building is sort of notched for the entrance, often with a pillar in the middle-- you see them all over, often on side streets within neighborhoods. So yes, there was a time when they were all over.
Too bad, I thought that place was pretty decent for its type.
I don't know which brand, no. Also, they're not really the size of a tree stump each, that photo is oddly deceptive.
You have done a great service, allowing people to hear that without having to eat lutefisk.
Great pics and report!
Proceed directly to Bennigan's :)
Though I have to say, I would have loved a combination of Korean food with a Galley Boy from Swenson's in Canton (the home of the Football Hall of Fame).