New Food Options in Bucktown

-Grubbing in Chicago  
5 for 1: Bucktown Openings 

I’ve never thought of Bucktown as much of food destination but that may be changing with a quintet of spots that have opened in the neighborhood this year. For the first time ever Bucktown should be considered for the dining neighborhood of the year award. Here are five reasons why it should be.

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Allez Cafe (2239 N. Western)

First up we’ll meet the breakfast sandwich making all the rounds on Chicago food social media feeds. Allez Cafe is a coffee shop and pastry stop and sister spot to Ambrosia Foods, a catering company next door. It’s on a busy stretch of Western avenue that’s never really been kind to restaurants but that’s not the case for this place. Lines are the norm on the weekends when people line up for what might be the city’s best breakfast sandwich. It’s a bacon, egg and cheese sandwich with smoked gouda, jalapeño ramp mayo, and a crispy hashbrown on a squishy potato roll and it’s a hell of a way to start your day. They also make an awesome Earl Grey cruller and a pretty decent croissant. I’m not a coffee drinker at all but according to an article in Eater Chicago they’re using Backlot coffee. 

Breakfast Sandwich at Allez Cafe
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Joba Foods & Bakery (2039 N. Western)

You’ll find our next stop just a couple blocks south on Western. Joba Foods & Bakery is a new retail space from a self taught Nigerian baker who had been using the same space to make her fresh baked agege bread which is sold wholesale to local grocers in the both the city and suburbs. Agege bread is nicknamed “Nigerian Style Brioche” as it’s fluffy, soft, and sweet. The bread is sold by the loaf along with a some other baked treats including delicious African Meat Pies. The meat in these is highly seasoned and the pastry is buttery and flaky making for a fantastic snack. The hours are limited so check google for up to date info but for now they’re open Thursday thru Saturday from 10a-4p. 

African Meat Pies (chicken / beef) at Joba Foods & Bakery 
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Eat Fine Design by Khun Kung (2062 N. Damen)

You’re unlikely to know about our next stop unless you’ve walked by and even then it’s tough to identify bc 'Eat Fine Design by Khun Kung' replaced a short lived spot called Gin Sen and they haven’t replaced the sign on the building since moving in. I was surprised to find this place (browsing recent restaurant openings) as they had a ghost kitchen in Humboldt Park back in 2021 that I once tried and it was pretty good. The menu had some items you won’t find at many Thai places when it was a ghost kitchen and it may have even more as a brick and mortar. It’s kind of overwhelming if we’re being honest but pictures always help as does reliable info and I had both and ended up trying a Thai style hot crepe and the Southern Thai style fried chicken. The crepe was an expertly prepared version that could easily feed two to three people as an appetizer so don’t let the prices scare you off. It comes stuffed with ground chicken stir-fried with green onions, onions, bean sprout all wrapped in crispy crepe served with a cucumber salad. I didn’t like the Hat Yai (fried chicken) as much but it was still pretty good particularly the frying job but it lacked a bit in flavor as far as seasoning and such. I suspect that there’s some real winners on the rest of the menu but also some misses. That’s the standard with places like this, some dishes are better than others. But early reviews are positive.

Fried Chicken / Thai Crepe at Eat Fine BKK
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L’Patron (2032 N. Damen)

One of the North sides most popular taquerias now has a second location on Damen. L’Patron quietly and suddenly replaced a different Mexican spot that had seemed to be doing well but so I heard there was problems on the inside and the owners of L’Patron were given a chance to expand and they did so rather quickly. I ate here the first week they were open and aside from some logistical issues regarding the delivery of food it was pretty much the same quality that you’ll find at their Logan Square location. The biggest differences I noticed was no fish and shrimp tacos or made to order tortillas (for now) at the new Bucktown location. But the steak is exactly the same in that it’s big chunks of highly seasoned and slightly chewy skirt steak. Their signature gringos and gringas are on the menu but I always thought the ribeye and grilled onion burrito was their best menu item so I tried one from here and it’s pretty much what I remembered it to be. Service was friendly and I love how they do the rice and beans here, when you get them as a side they come served in a boat made from a crisped up tortilla. I suspect they’ll do well on Damen having already made a name for themselves. 

Ribeye / Grilled Onion Burrito at L'Patron 
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Manchamanteles Restaurant (2009 N. Western)

Final stop takes us to the corner of Western and Armitage where Lazos Tacos used to be. Lazos was the type of place I had no idea how it stayed open so long as it was a huge spot that was always empty. I live just a short walk away and I think I went once and never went back. When Lazos closed in the beginning of summer it was replaced by a Las Fuentes for about three months until the family that owns Las Fuentes shut the location down and did a makeover on the inside and outside of the building while changing the name to Manchamanteles. They hired renowned Chicago chef Geno Bahena who left his post at Mis Moles to come here. He was one of the original chefs at Rick Bayless’ higher end spot, Topolobampo, before going off on his own and opening a handful of restaurants in Chicago, California and Arkansas and then returning to Chicago to open Mis Moles. Bahena is known as the Mole King of Chicago. His menus have always had a mole option or two wherever it is he’s been. I stopped by for a quick bite one night and met the manager Dan who grew up above Las Fuentes in Lincoln Park (they also have locations in Morton Grove and Alsip). I got a tour of the kitchen and they showed me how the meat and seafood is grilled - over wood - mesquite and oak to be exact. While that was tempting I was in the mood for mole so I got the Dobladas de Pollo Negras which is two thick made to order corn tortillas stuffed with chicken and covered in black mole with cheese and cream plus Mexican rice. I was transported back to Puebla upon first bite so no complaints although if being completely honest mole isn’t my favorite even though I do get the taste for it now and then. This did the trick. I know chicken is most common in mole dishes as it’s a good meat to hold the mole flavor but it’s so boring. If I were in the kitchen I would probably grill the chicken over the wood fire and then dice it into bite size pieces, instead of shredding it. 

Dobladas de Pollo Negras at Manchamanteles Restaurant 

The highlights of my return visit were an artful plate of enchiladas de Potosinas which are a specialty of San Luis Potosí. These enchiladas are different than most in that they’re folded not rolled and commonly filled with potato. The tortillas are dipped into a guajillo salsa before a trip to the frying pan. I liked that dish more than a tamale oaxaqueño with the same black mole which was good but the tamale wasn’t as fresh as you’d like. But I really liked the lamb chops with the 28 ingredient black mole and mashed potatoes. They were a bit thin but full of flavor. We also got the carne asada which hit the spot. It had a nice hint of mesquite as expected. I felt obligated to try the restaurants namesake dish - Mancha Manteles. It’s also a Oaxacan dish that’s a mole stew of sorts. Made with chicken and/or pork plus chorizo, pineapple, apple, banana, chili peppers, almonds, cinnamon, lard and tomatoes though everyone that makes it has their own recipe. Chef Bahena uses two nice sized pieces of wood grilled chicken breast in his version. I got to try some and it was pretty good but again I would have preferred the chicken be cut down into smaller sized pieces but that’s just a personal preference. Overall I think this place might be just what this space needed in that it’s a reasonably priced night out type of spot that should attract a nice mix of people, particularly families and groups of friends from Bucktown, Logan Square and elsewhere. It has a full service bar and while the food isn’t going to win any James Beard Awards for cutting edge cooking, who cares. It’s a very unique menu without any burritos whatsoever and the only tacos are those you can make yourself. It’s worth checking out. Full disclosure: we ended our meal with a complimentary order of the freshly fried churros which did what you expect some warm fried dough ladled in sugar to do - it delighted.

Dinner at Manchamanteles
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See ya next time @chibbqking 

Kama Indian Restaurant

-Grubbing in Chicago  
An Indian Bistro in Wicker Park

As the weather shifts from warm to cold my food cravings switch the other way around from cold to warm. As soon as I get my first taste of the crisp and cold air I also get a taste for food that’s been cooking all day. Curries are a big cause of major craves this time of the year and we recently fed those craves at Kama in Wicker Park. Its story is an interesting one in that it’s a restaurant from the suburbs (La Grange) that opened a location in the city (on Milwaukee avenue just off of Damen and Division). This checks out if you’re familiar with the culinary landscape of the suburbs. Some of the best Indian restaurants are found in the suburbs and not just one area of them either. There’s large pockets of Indian commerce in areas like Naperville and Schaumburg. Indian food is having a bit of a moment in the States and it’s long overdue. Kama Bistro is a part of the movement in the Chicagoland area. It’s a modern Indian bistro serving familiar dishes in different ways. They also have a full fledged happy hour (food + drink) and a nice cocktail menu too. It sure seems like a nice fit for the area. 

Recently Opened in Wicker Park 

Kama opened its city location in August but they’ve been serving the western suburbs for close to 15 years. I’ve never been to their La Grange location so I didn’t know what to expect from their new spot in Wicker Park but I liked the look of the menu as far as what they’re serving goes, so we made our way over one night and arrived just as Happy Hour (4-6p Mon.-Fri.) was wrapping up. They still let us order from the HH menu so we got to try a few of the menu items at a discounted price which was nice. Drinks are also discounted during happy hour including $6 drafts and all house cocktails are $9. I like that they have a few options on tap from Azadi Brewing Company which is the city’s only Indian owned brewery, they work out of Pilot Project in Logan Square. I got some beer and also ordered a few of the happy hour snacks including an order of crispy chili potatoes which are one of the most common mentions in online reviews. We also got an order of the Goan mussels which are PEI mussels mixed in tamarind, with coconut milk, leeks, ginger, cilantro. The crispy chili potatoes are chunks of par boiled potato fried and tossed in a chili-ketchup sauce. I’m not a fan of ketchup but this had some Masala seasoning plus other spices in it giving it a nice kick. We both thought they were awesome. I’ll start my meal with them again when I return. The mussels were small and not all that plump but the sauce was stellar. We soaked it all up with an order of garlic naan we got to pair with it. 

Happy Hour at Kama 

The menu is broken down in a similar way to most other Indian restaurants. You got your starters that are both vegetarian and meat friendly plus a selection of entrees including vegetarian, curries, seafood, and meats including options from a charcoal tandoori. Plus all of the accompaniments you may want. We’re both big fans of Dal Makhani which is a Punjab dish made with black lentils and sometimes kidney beans. It says on the menu that they slow simmer them for 24 hours and while I can’t verify that I can confirm they make a fantastic batch. In fact this is the best dal makhani that I’ve found around town. I haven’t had a ton but my previous pick would probably have been Vajra but this version not only highly flavorful but there was good texture to it. A lamb shank nihari was equally impressive as far as flavor goes. I only got it medium in spice bc the waiter warned us that the medium spicing was already going to be hot since nihari is typically a spicy dish. Usually it’s made with chopped beef shank but at Kama they serve an entire lamb shank with a Harissa demi-glace in a spicy curry made of coconut stock mixed with Carolina reaper peppers and more. It was an absolute crave killer and exactly the type of spicy I like in that it was legitimately hot but other flavors aside from the peppers were prevalent. There were a few other menu items that we found to be intriguing including a Kerala fish curry cooked with halibut that I want to try next time as I definitely plan on going back.

Lambshank Nihari and Dal Makhani 

Kama - Wicker Park 
1560 N Milwaukee Ave
Chicago, IL 60622
(773) 904-7640
Website

Warlord

-Grubbing in Chicago  
New to the 'Scene'

As we sit in the 4th quarter of the calendar year it’s becoming clear what the years best restaurant openings will be. One spot you’re likely to see listed is Warlord. The Avondale eatery that Chicago Eater called a “covert culinary operation” is no longer much of a secret having been visited by all of Chicagos food media. But Warlord appeared out of nowhere when it opened last June. I had heard whispers about an interesting spot that was coming but for the most part it arrived without any type of press aside from an Instagram account of their own. Then word spread quickly upon its opening. 

Recently Opened in Avondale 

Warlord is the product of three veteran Chicago based chefs. Other than the chefs themselves not much is known about the story behind the city's most polarizing spot since the pandemic. I don’t recall anywhere that has generated as many different opinions as Warlord has since its opening, starting with the name itself which some people find offensive. While there isn’t much info on the behind the scenes happenings at Warlord there’s plenty of info on the dining aspect of it. First off it’s important to note that they’re closed on Tues, Wed, Thurs and they don’t open until 6p on Fri, Sat, Sun, Mon. There are no reservations and waits can be up to two hours if you don’t get seated at 6pm. If you don’t like loud music you might not want to visit but if you like food cooked over a live fire you very much might want to visit. Most of the stuff on the menu touches that fire which is sitting behind the chefs counter. We had a front row seat for the cooking and also for a bit of a meltdown by one of the chefs. I won’t name names but I got a kick out of it, it was like a scene from The Bear. Service didn’t seem to skip a beat so whatever. Shit happens. It was just a temper tantrum. Now onto the menu which is always changing so it’s unlikely you’ll see many of the things we ate if and when you visit but it does seem like the raw hokkaido scallops are a regular menu item. They get a light sear and are poached cold in butter. On our visit they came dressed with orange and tomato. I thought these were excellent. High quality ingredients made for a first rate dish. 

Hokkaido Scallop

I’d heard from some that the burger here was outstanding so I had plans to try it even before we arrived. It’s dry aged beef cooked over fire and comes dressed with nothing more than charred onion and mayo. It’s a thick patty which I’m starting to enjoy more and more now that everyone else is doing them thin. Also when grilling over wood or charcoal a thicker burger is pretty much the standard. I completely disagree with David Chang when he says a grilled burger isn’t flavorful. Beef and most meat in general is better when grilled. This burger would not have been as good if it didn’t have that kiss of fire. But the beef was high quality and thus would taste great prepared any way except overdone. I'd give it a B+ on the grading scale. I got fries with my burger (not included) and they were also really good. Served with a grilled onion aioli that works perfectly with the fresh cut spuds. 

Burger and Fries at Warlord

An angel hair pasta with trout roe, blue crab, parmesan and marigold was a big letdown. The pasta paled in comparison to all the pasta we ate a few weeks before in Italy. It might seem unfair to compare the pasta from a spot known for its live fire cooking to the pasta offerings of Italy but at the end of the day I wasn’t expecting to get a pasta on the same level as those in the mecca. But I was expecting something that taste good and this was rather bland and expensive. My only other qualm was the fact we visited in the summer and there was very little on offer as far as vegetables. I can understand the appeal in this place the same way I can understand why some people are turned off by it. It's probably the most polarizing restaurant opening Chicago has had in some time. 

Angel Hair Pasta 

Warlord
3198 N Milwaukee Ave
Chicago, IL 60618
Website

Eating BIG in South Bend (and beyond)

Eating like a local:
Regional food specialties
- Exploring Northern Indiana

I’ve never been a Notre Dame fan. I grew up rooting for Florida State so I actually disliked Notre Dame despite having both family and friends that were big Fighting Irish fans. That said I’ve always enjoyed South Bend and the rest of the Michiana region. I attended basketball camp at Notre Dame in my youth and I enjoy poking around the area in my adulthood, especially this time of the year when the air is crisp and the colors are changing. South Bend has a cute little downtown area with lots of landmark buildings worth a peek and the Notre Dame campus is also worth a walk though the college football hall of fame was moved to Atlanta. Howard Park is a beautiful 13 acre park that sits on the St. Joseph River. It was given a makeover in 2019 turning it into one of the Midwest's best. But my favorite thing to do in the area is just ride around and visit all of the towns that make up the Michiana region. I’ve always enjoyed the small town charm of the Midwest and this is one of my favorite spots to do so just a short ride from the city. You can explore the area by car, bicycle or motorcycle. 

Sights from South Bend 

If you head 15 mins east of South Bend you’ll end up in Elkhart which is one of my favorite Midwest towns. I enjoy walking around their downtown area which is similar to South Bend. It’s a real Main Street type of community that has a decent amount of history and is a hub of not one but two major manufacturing industries - Elkhart is considered the RV capital of the world. One of every two RV’s on the road today comes from here. They also boast a big musical instrument making heritage with more than five companies still making instruments to this day. If you head 20 mins southeast of Elkhart you’ll end up in the county seat of Goshen which is another cute as buttons Northern Indiana town. They too have a historic Main Street with restaurants, bars and shops in operation. Elkhart County and neighboring LaGrange County is home to one of the largest Amish communities in the U.S. with more than 25,000 Amish people calling towns like Middlebury and Shipshewana home. You can immerse yourself into the culture by planning a road trip along the Heritage Trail which will take you through all the Amish communities which are home to many Amish owned businesses and what not. Now is the best time of the year to do so with the Fall colors in full bloom. This area might not be the most exciting when it comes to food but there’s still stuff to be found. You can find previous reports from the area at the end of this report but here’s where I’ve ate lately as in the last five years or so.

Sights from Elkhart County 
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The View Tavern (South Bend)

We'll start off with some dive bar dining.. You can usually find a worthy bar burger in a college town like this and some searching led me to The View Tavern where the Becky Burger is said to be the best in all of Northern Indiana. It’s a 1/4 pounder cooked on a flattop and dressed with grilled onions and bacon plus barbecue sauce and served on a toasted sesame seed bun. It was a pretty prototypical college town burger in that it was cheap and greasy but the bar itself is more of an old timers spot. I’d bet a few of the regulars were sitting in their exact same seats back when Lou Holtz was coaching the local college football team. They also list "Gulyas" on the menu which they describe as a Hungarian variety. I tried that too and it was the better option should you decide to stop in. 

Lunch at The View Tavern 
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Chimichurri - Argentinean Food (South Bend)

You can find our next stop a few hundred feet from the last place. Chimichurri is an Argentinean empanada spot with a walk-up window. They also do steak and chicken sandwiches but it was the empanadas that were calling my name. I tried a few and they were all well made. I liked the traditional one with ground beef, hard boiled egg, and olive the most though the spinach and the ham and cheese were also tasty. These were smaller than most of their peers but above average in flavor. 

Empanadas at Chimichurri - Argentinean Food
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Taqueria Chicago (South Bend)

There's a bunch of Mexican restaurants found up and down Western avenue. I decided to try Taqueria Chicago based on the awesome mural they had painted on the side of their building. It's a typical taqueria with some pretty good tacos that would blend into just about any neighborhood in Chicago. 

Steak Taco at Taqueria Chicago 
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Starlite Pizza (South Bend)

Starlite Pizza seems to be one of those family owned restaurants where there was some sort of spat between the family causing them to takes sides and split apart. But I'm just assuming so as there's a Starlite Pizza in Granger that has a completely different website with no mentions of the Starlite's in South Bend. According to that website, the Krawiec family officially opened Starlite in 1958 in South Bend after emigrating from Poland in the 1930's. I visited one of the South Bend locations bc I was curious about the pierogis mentioned in many of the online reviews. I saw a picture of one and it reminded me of the pierogi I tried years ago at Pejza's Lydick Tavern, also in South Bend. Starlite sells their pierogi by the piece with the option to have them sautéed or fried. I tried the jalapeno with potato option and opted for it fried as that's how they're done at the aforementioned Pejza's which I kind of liked. This one was also pretty good and really large making it a complete carb bomb.

Pierogi at Starlite Pizza
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Rocco's Restaurant (South Bend)

It seems like every college town has an old school pizza place like Rocco's. They've been serving the South Bend community since 1951. The area it's in was heavily Italian when they first opened but Rocco's is one of just a couple places from the old neighborhood that still remains. The full story behind Rocco's is very interesting. He was from Calabria and spent time as a POW in the U.S. where he would write letters to a young lady in Mishawaka from the same Italian town as him. They fell in love through those letters and married and then settled in South Bend in the late 40's. Rocco's first job was as a cook in the dining hall at Notre Dame. They saved up and eventually opened Rocco's next door to where they lived. More than 70 years later it's grown into one of South Bend's most popular dining destinations. The pizza here is neither thick or thin but if you ask they'll make it extra thin. I haven't tried the extra thin version but the standard offering is really well constructed and is pretty unique in that there's really nothing else like it. Both the dough and the sausage are made on-site. The dough has a good chew with a really nice undercarriage and the sausage has hints of fennel. Pizzas are served up in a charming old school space that pretty much stays busy. Worth a stop. 

Pizza at Rocco's
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Nedderman's Steak Place (Mishawaka) 

Mishawaka is to South Bend as St. Paul is to Minneapolis, just on a much smaller scale. They’re independent municipalities with defined borders and their own mayors but they're also sister cities that are commonly linked together. I’m not sure how I came across Nedderman’s Steak Place but it’s the type of spot I’ll stop at if I’m passing through and looking for food. They do steak tips in a drive-thru only operation and that caught my eye in the same way it might someone from the Boston area where steak tips are a hyper regional dish. Steak tips are just pieces of beef that are are heavily marinated and then grilled until well browned. The ones here weren’t on the same level as Boston's but they’re similar at heart. Nedderman’s steak tips are clearly cooked by the bundle and thus they're steamed and sautéed. I enjoyed them for what they were paired up with mashed potatoes, green beans, and mushrooms. A Midwest meat & three so to say. They also make sandwiches and the shaved sirloin steak looked good but I went with the steak tips since those are their signature item. 

Steak Tips at Nedderman's Steak Place 
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Volcano Pizza (Elkhart)

There's a few things that Elkhart Indiana is known for producing - The RV Museum and Hall of Fame. Haha. Never been but it’s fitting as the county is home to more than 30 RV manufacturers. Elkhart is also the boyhood home of NBA legend Shawn Kemp aka The Reignman and where Volcano Pizza has called home since the 50’s. If their pizza looks familiar and or similar to the Quad Cities style that’s bc there’s a connection in that Quad Cities style actually comes from Calumet City, a suburb of Chicago and a part of the Calumet region that extends into Northwest Indiana aka The Region. Gregory Anthony Campanello is the founding father of Volcano Pizza. His “Napoli Style” pizza is now served out of three locations although I’m pretty sure the original is long gone. Typically I’ll get sausage but bc this is similar to Quad Cities style that means it’s of the loose meat variety, ground pork is seasoned up pretty nicely with lots of fennel but there’s something about this sausage that I don’t love and it’s probably just the fact that it’s not the traditional pinched style we do in Chicago. So I decided to try the “Greg’s Special” which is sausage with pepperoni, green peppers, mushrooms. I don’t judge people based on the pizza they love bc in many cases that’s likely what they ate growing up and it’s now comfort food in an adult life. It’s not bad but nothing beats tavern style Chicago thin, as that's what I grew up on. All that said I thought the meatball grinder was a slam dunk. I ordered it the same way as the pizza sans pepperoni and it was an all star quality meatball sandwich. Lots of the old school pizzerias do these up really well and Volcano is no exception. Open since 1957.

Meatball Grinder at Volcano Pizza

The Volcano Special at Volcano Pizza 
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Vanilla Bean Creamery (Elkhart)

I walked by this inviting ice cream parlor housed in a beautifully restored building on Elkhart’s Main Street and just had to stop in for some ice cream. Vanilla Bean Creamery makes hand crafted ice cream in small batches which means they have some creative flavors like their Amish Peanut Butter which I thought was really good. They do seasonal flavors too. Next time I might bring a cooler. 

Amish Peanut Butter ice cream at Vanilla Bean Creamery
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Olympia Candy Kitchen (Goshen)

I finally got a chance to try the one and only Nut Olive Sandwich at Olympia Candy Kitchen last Fall. This is the type of place that takes you back to another era as soon as you step inside. The Nut Olive sandwich is their one of a kind concoction consisting of chopped cashews and sliced green olives with lettuce and mayo on toasted white bread. Nobody is exactly sure how the sandwich ended up on the menu but it’s been on there for a really long time. Almost as long as the business itself which is still in its original location dating back to 1912 when it opened shop as a confectionary. The dining counter came about 20 years after that and it has remained virtually unchanged ever since then. So how was the sandwich? I liked it although I havent really had any craves for another. I have had craves for a classic chocolate phosphate like the one from here. The chocolate turtles are also great. 

Nut Olive Sandwich at Olympia Candy Kitchen 
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Rise 'n Roll Bakery (Middlebury)

If you grew up in Indiana’s Amish country you’ve likely started your day with a donut from Rise ‘n Roll Bakery at some point in life. They have 16 Indiana locations with the red-roofed original located along Indiana 20 in between Middlebury and Shipshewana getting visits from more than 100 tour buses a year. On a busy day, employees they sell 12,500 doughnuts at locations in South Bend, Mishawaka, Nappanee, Fort Wayne and so forth. It was founded in 2001 by a local Amish couple who have grown their little business known for their signature cinnamon caramel donuts into a regional powerhouse. I always make sure to stop by and get some if I’m in the area. One of the Midwest's best donuts.

Cinnamon Caramel Donuts at Rise 'n Roll Bakery 
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Wana Cup Restaurant (Shipshewana)

I stopped into the Wana Cup for a quick lunch at least five years ago. I was taking a cruise through Amish country and decided to stop for some root beer which they make there. I also got a classic Beef Manhattan which is a popular Midwest comfort food said to be named after a similar constructed sandwich that some Navy guys tried in New York. So the story goes the Manhattan sandwich was a popular menu item at a now defunct Indianapolis deli during the 1940's. As time went by it became a regional food staple of the state. It's a stick to your ribs dish of mashed potatoes, roast beef, gravy and bread served open faced. Wana Cup seemed to be one of those small town spots that does alot of scratch cooking but the gravy came from a can so it's not going to win any best in-state awards. 

Manhattan Sandwich at Wana Cup Restaurant 
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Return to Amish Indiana (Oct. 2013)

See ya next time @chibbqking