Cold Noodles in Chicago

-Grubbing in Chicago
Five of a Kind: Cold Noodles

If you’ve seen the weather report for this week you know it’s going to be a hot one. Every News Channel meteorologist in town is going to end their weather segment by telling to stay cool and I’m going to show you how do that when it comes to eating. Cold noodles have become one of my favorite things to eat during a heat wave. According to a little bit of digging I did cold noodles first became a thing during the Tang Dynasty around 700 AD. So the story goes there was an empress who liked eating noodles with her lover but she would sometimes burn her tongue due to them being so hot. So she requested cold noodles and today they’ve expanded into many different types. They’re particularly popular in China’s Sichuan Province which is known for its high humidity in summer. What I love about a batch of cold noodles is they’re much more filling than a salad but equally refreshing. Let’s take a look at five different versions I’ve tried around Chicagoland going back to last summer. 

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Moon Palace Express (Chinatown)

Our first stop is fittingly in Chinatown - where there’s an abundance of cold noodle creations to be had. My favorite in the area are found at Moon Palace Express which is a takeout operation connected to Nine Bar which I previously featured HERE. Nine Bar replaced the dining room of the 50+ year old Moon Palace but they kept a portion of the menu and offer it for takeout. I love the Shanghai Cold Noodles made with thick and chewy wheat noodles tossed in a spicy peanut and sesame sauce. At just $8 an order it’s one of the cheapest and most satisfying meals in Chinatown.

Shanghai Cold Noodles at Moon Palace Express
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Central East Asian Cuisine (Chinatown)

Next we make our way down Wentworth to the only Central Asian restaurant in Chinatown right now. Central East Asian Cuisine opened a year and a half ago and in case you missed it I did a report earlier this year on the sudden surge of Central Asian restaurants opening in the Chicagoland area. Central East Asian Cuisine is definitely one you want to check out, especially if you like charcoal grilled skewers of lamb and the savory baked pastry known as Samsa (made with lamb and onions). They also serve up a popular form of cold noodles called Shihezi Cold Noodles. They feature a spicy and tangy flavor profile and are sometimes called LiangPi but the exact description can vary, it’s generally understood as a type of cold noodle dish with ingredients and flavors common to the Xinjiang region of China (Shihezi is a city in Northern Xinjiang, China). The defining feature of this dish is the noodles are made from a dough that is rinsed to separate the starch from the gluten. The starch is then used to make the noodles, which are steamed or boiled and served chilled. The version at Central East Asian Cuisine has a ton of sliced cucumbers, plus and minimal heat but it still hit the spot on a hot night. That said I’m still searching for a version as good as I had in Milan of all places.  

Shihezi Cold Noodles at Central East Asian Cuisine
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Chengdu Bistro (Wicker Park)

Let's head to Wicker Park where Chengdu Bistro serves up an excellent version of Sichuan Cold Noodles - Chili oil sauce, Sichuan peppercorn, scallions, and sesame are tossed with chewy noodles at one of my most visited restaurants in town. I often order from here when I don’t know what else I want to eat as I can always eat noodles and or dumplings. These are by far the spiciest batch of this bunch due to the abundant use of Sichuan peppercorns. Click HERE for my complete report.

Sichuan Cold Noodles at Chengdu Bistro
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Lao Peng You (Ukrainian Village)

Next stop is Lao Peng You in Ukrainian Village where just about everything is good including the cold noodles. The brothers behind this place are cooking up family recipes tracing back to their grandma but so I was told the cold noodles are a creation of the brothers themselves. They mix soy sauce, peanuts, carrot, cucumber, turnip, celery, bean sprouts, cilantro, and chili oil tossed with their chewy house noodles. I almost always get the pork and dill dumplings which are served in soup but sometimes it’s too hot for that and the cold noodles make for a great substitute. Full report HERE. 

Cold Noodles at Lao Peng You
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S.Y Chef (Lisle)

Last stop takes us out to Lisle where The Morton Arboretum resides. We needed something to eat after waking around there last summer and I found the perfect spot in S.Y. Chef. Their menu listed “Colorful Wide Cold Noodles” which caught my eye as that’s a dish I had previously enjoyed at a long gone place called Homestyle Taste which was on Halsted in Bridgeport. Cold wide rice noodles are mixed with a delicious peanut and sesame sauce and tossed with a ton of cucumbers and such at this spot just five minutes north of the Morton Arboretum and for those wondering, yes, there is a connection to the old Homestyle Taste in Bridgeport. They make very good fried dumplings here too. 

Colorful Wide Cold Noodles at S.Y Chef
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See ya next time @chibbqking

Ora Sushi

-Grubbing in Chicago  
BYOB Sushi in Andersonville

You know for someone whose diet is as diverse as mine I don’t eat as much sushi as others seem to do. There’s a couple reasons for this - 1) it’s an expensive habit, especially omakase 2) to me sushi is a warm weather food meaning I crave it when it’s hot outside. I do eat sushi but mostly during the warmer summer months like right now. Lots of couples I know have their own “sushi spot” they go to when they want some nigiri and or rolls but we did not until earlier this summer. During the first heat wave of the year we decided we wanted sushi and I made the call to check a spot long on my list thanks to some tips from people I know that eat lots of sushi. Enter Ora Sushi in Andersonville.  

Locals Favorite in Andersonville

Ora is stationed on the corner of Clark and Hollywood. I was tipped off by a friend in the food world who eats lots of sushi at different price-points and Ora is one of his favorite places in town. He’s also a big wine guy and lives north and Ora is BYOB and located further north so those two factors play a role in his love for Ora but first and foremost is the sushi. First thing I liked when peeping Ora’s menu was it’s tight - meaning it's not over the place. It’s a single page with no more than 20 options listed among appetizers, nigiri, and rolls. I avoid sushi spots that get packed with groups due to the fact they’re cheap and have other stuff, choosing to leave those places to recent college grads in need of a spot to celebrate a group birthday or the likes. Ora is more personal than those places as it’s fairly small and only open for dinner so no lunch deals, no ramen or Thai food, or any of that other stuff. 

Crispy Tuna Rice

Ora is all about the sushi and it’s offered at a fair price-point. For ex. the crispy tuna rice is only $10 and it’s as good as any others I’ve tried, then again tuna crispy rice is always pretty good. The version at Ora is a bit smaller than others but it’s got a delicious relish made up of finely diced tomatoes, onion, and kimchi radish. We always start with that before moving onto our favorite thing on the menu - Beni Toro aka seared salmon belly. It’s a piece of seared Scottish salmon belly resting atop a small ball of rice but it’s truly one of my favorite bites in town this time of the year. The salmon just melts in your mouth. The searing of it really brings out the flavor. It’s so good we always get a second round. 

Beni Toro at Ora

After that we always get two or three rolls of “Makimono” which is a Japanese term that can refer to sushi rolls or, more broadly, rolled items. I know that some sushi purists frown upon these but some spots do them better than others and Ora would be one of those spots. We’ve gone thru all the rolls we want to try and they’re all good but there’s one that really stands out. The Hotate Volcano roll is made up of Cajun bay scallops over shrimp tempura, cucumber, scallions, lemon, sweet soy, crisp scallions. It’s a terrific combination of flavors with the crisp burnt scallions really bringing it all together. This is my favorite roll in town right now and another one of my favorite bites during these dog days of summer. 

Hotate Volcano Roll at Ora Sushi
(cajun bay scallops, shrimp tempura, cucumber, scallions, lemon, sweet soy, crisp scallions)


Wasabi Tail at Ora Sushi

(fresh yellowtail, chopped yellowtail, avocado, cucumber, bacon salsa, scallion vinaigrette) 


Sake Tataki at Ora Sushi
(seared salmon, softshell crab, cucumber, avocado, onion soy vinaigrette, sweet soy)

Ora Sushi
5701 N Clark St
Chicago, IL 60660
(773) 754-8750

Zarella Pizzeria & Taverna

-Grubbing in Chicago  
Tavern Style Pizza in River North

Chicago's pizza scene continues to reach new heights with each passing day. I’m not sure if it’s passed New York City in terms of impact but I don’t think there’s any debate that Chicago truly is Americas second city when it comes to pizza - the options have never been better than they are right now. This is thanks in part to the city’s hottest restaurant at the moment - Zarella Pizzeria and Taverna in River North. The setting is the corner of Grand and Wells in the former home of GT Fish & Oyster which was also a Boka spot. You know tavern thin pizza is having a moment when one of Chicago's biggest and best restaurant groups decides to get in on the action. Zarella Pizzeria is a product of the Boka Restaurant Group led by Kevin Boehm who along with his business partner, Rob Katz, operates 26 restaurants in Chicago, Los Angeles, and New York City. Their namesake restaurant (Boka) has been awarded a Michelin star 13 straight years. Kevin and his team also won the James Beard Award for Outstanding Restaurateur in America back in 2018. They opened Zarella in March and it’s been bumping ever since. We first visited near the end of May and have been back twice since then.

Recently Opened in River North

On my first visit I was with my wife who doesn’t like eating meat right now so I didn’t get to try the sausage on first crack which is what I usually get at Chicago based pizzerias. But it all worked out because I wouldn’t know how good the pickled peppers were had we not gotten a pizza with those and some onions on our first visit. I knew I liked this pizza as soon as I picked up my first square. It was super thin and extra crisp with no limp and the bottom of the pizza was a bit bumpy thanks to a cornmeal crust. I could also tell that it wasn’t over sauced just by looking at it. Then I took a bite and it reminded me of Wells Brothers up in Racine Wisconsin (my favorite pizza anywhere). I couldn’t pinpoint exactly what type of peppers they're using but they’re chopped and all sorts of zippy.

Pickled Peppers and Onion Pizza

For starters we got the Gigante Beans with Calabrian peppers, lemon, fennel pollen. No complaints on those but it's not something I would say you must get though I liked the addition of the Calabrian peppers. The fried zucchini seems to be the most popular dish aside from the pizza but we both wanted calamari so that was an easy choice. It was a tad bit salty but included tentacles which is a must for me. It's probably some of the better calamari in town, when salted properly. They serve a trio of desserts including coconut soft serve which sounded pretty good but she wanted to try the brown butter cake with pineapple and lime cool whip which was a satisfying way to end a pleasurable meal. 

Gigante Beans

Calamari


Brown Butter Cake

I wasn’t going to write this review without trying the sausage which I recently did when I learned they were now doing pickups. I placed an order over the phone and it was ready within 20 minutes though they do put a hold on pickups when it gets too busy. I made sure I was there when my pizza was ready but it still suffered a bit from being taken out though the crispness of it stayed intact long after I got back. The sausage at these chef driven pizza spots is never quite as good as it is at the old school places but it was still better than most of the sausage you’ll find outside of Chicago so consider me happy with the sausage here too. Reviews from others have been mostly positive though a couple of people have complained about the sauce being weak and it not being crisp in the middle but those were non issues for me as I prefer a milder sauce to a super sweet one and got a crisply cooked pizza each time. Zarella is also putting out an artisan pie but as long as tavern thin is an option that’s what I’m getting from here. Just be aware that it’s a bit of a process right now as reservations are booked weeks out. They do take walk-ins but you’ll likely be waiting with others. As long as it’s not too long I think the wait will be worth it. Some are bound to complain about the price and get upset it's called tavern thin and call Zarella a tourist type of spot but those same people will tell you real Chicagoan's eat thin crust pizza - just like the version served at Zarella, which is better than most.

Sausage Pizza 

Zarella Pizzeria & Taverna
531 N Wells St
Chicago, IL 60654
(312) 470-0250
Website

Back on the Illinois Burger Trail

-Got beef?
The Burgers of Illinois

Summer is here and so is the sudden urge for a road trip. Jumping in the car and exploring the Midwest this time of the year is one of my favorite pastimes and I’ve turned many of those excursions into blog posts over the years. No matter where you are in these parts the one thing you can usually find is a good bar burger. A bar burger is simply a burger served in a bar - it can be small or big or grilled or griddled but they’re usually made with fresh locally butchered beef and offered at a fair price. Today’s post will keep us relatively close to Chicago as we visit five spots 50-60 miles west of the city.

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Bristol Tap (Bristol, Illinois)

Bristol is an unincorporated community in Kendall County located 8.5 miles west of Aurora. Even though it's off the beaten path, the Bristol Tap's close proximity to the second biggest city in the state makes it a popular place for both burgers and beers. This place feels like a backroads Wisconsin bar with the exception of all the Cubs stuff - the previous owner was a big fan. But they have a popcorn machine, they don't accept credit cards and kids aren't allowed. The famous 'Bristol Burger' is a no frills burger that starts out with 9 ounces of fresh and never frozen ground beef cooked on a large flattop behind the bar. It's a classic pub burger that could use a bit more seasoning which is why I suggest getting it with bacon. It's likely not going to compete for the honor of being the best burger you've ever had but it's still going to be a very satisfying stop for those that like a burger and a beer.

Bristol Burger at Bristol Tap
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The Friendly Tap (Plano, Illinois)

Plano is about seven miles west of Bristol and also in Kendall County. It's a small town of just over 10,000 people with a classic Main street setup. It's considered part of the Chicagoland area but it feels more like a farm town than it does a suburb. Last summer I took a ride west to grab some locally grown sweet corn and ended up at The Friendly Tap for a basic but bomb cheeseburger. The beef is delivered three times a week from a nearby farm making it a real deal farm to table burger but with fast food pricing ($8). If you go on a Tuesday it's just $4.50 and beer prices are equally cheap. My only complaint with it is it could've been dressed better. It was bit messy but it was a delicious mess. 

Cheeseburger at The Friendly Tap
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Old Thyme Inn (Sandwich, Illinois)

Olde Thyme Inn is just down the road from our last stop. It's in Sandwich Illinois which sits in both Kendall and Dekalb counties. Sandwich is home to the oldest county fair in the state which goes back to 1888. I cant find the dates for Olde Thyme Inn but it's an old time bar located in the middle of Main street. There's a long and narrow bar with old wooden vibes inside. I'd visited here before on taco night but I never had the burger until last Fall when we took a ride out west in search of a good bar burger. There was a nice crowd here on an NFL Sunday and they were all eating and drinking - beers and burgers to be exact. Half pound balls of fresh ground beef are given a light smash on the flattop behind the grill and the end result is a textbook backyard burger except this one is served in a bar. 

Cheeseburger at Olde Thyme Inn
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Mott's Lounge (Burlington, Illinois)

Even though it's only 53 miles away Burlington Illinois feels like it's much further from Chicago. I don't even think you can call it a small town as less than 1000 people live there. It's most famous resident isn't a person but rather a bar. Mott's Lounge is Burlington's oldest bar. It just turned 100 last summer having served it's first drink in 1924. This spot shows off all the characteristics of an old school tavern including an excellent neon sign on the outside and a bunch of old school beer memorabilia at the Brunswick bar inside. There's also a jukebox and a classic pin bowling machine. Mott's is located in residential area and it's been run by the Mott family since it's inception. The kitchen is the size of a walk in closet and it's known for churning out one of the better burgers in Kendall County so I rode out there to see for myself. I got the famous Mott's Burger which comes with American and Swiss cheese plus grilled ham and bacon. It's a bit on the expensive side at $16.50 but it does come with fresh cut fries. I enjoyed my burger and a High Life outside on the patio on what was a perfect summer day.

The Famous Mott's Burger at Mott's Lounge
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Sullivan's Tavern (Dekalb, Illinois)

Sullivan's Tavern is an old watering hole in the corn growing town of Dekalb - the town of 40,000 people is home to Northern Illinois University and was also the childhood home of Cindy Crawford. Sullivan's celebrated it's 80th anniversary this past May and it's still in all in the family as it's owned by four brothers who are the third generation of Sullivan's to run the place. It doubles as a liquor store but most people seem to be there to eat as it's busiest during the day. Old school burgers cooked on a flattop behind the bar. They're a bit on the smaller side which is reflected in the price. I asked for everything but this is the type of burger that's best with just mustard, onion, and pickles. Since 1945.

Cheeseburger at Sullivan's Tavern
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More from 'The Illinois Burger Trail'

- The Smashed Crispy Burgers of Central Illinois (2015)

- Ridott Corners Tavern (2018)

- More Burgers in Illinois (2023)
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See ya next time @chibbqking

Alfarsi Restaurant

-Grubbing in Chicago  
Persian Food in North Center

The North Center neighborhood recently got a major food boost with the opening of Alfarsi Restaurant at Irving Park and Leavitt. This spot used to be Stella's, a typical Middle Eastern eatery. Alfarsi is a Middle Eastern restaurant too but it's bringing something more regional to the table - Persian food.

Recently Opened in North Center

Even though it's only been open for a couple months Alfarsi no longer has that new car smell. Instead it smells like a backyard barbecue thanks to a slightly open air kitchen where all sorts of different kebabs are grilled. It's a very casual operation that starts with walking up to the register where you'll place your order before taking a seat. There's two dining rooms with one of them being ideal for large groups (a must for Persian restaurants). Persian food refers to the cuisine of modern day Iran. The Iranian or Persian population is estimated to be up to 30,000 people in the Chicagoland area. Many arrived after the 1979 Islamic Revolution in Iran and there's now said to be close to 700,000 Persian Americans with over half of them residing in California. Persian cuisine stands out from other Middle Eastern cuisines due to its focus on fresh herbs, balanced sweet and sour flavors, and prominent use of saffron and aromatic spices. Unlike other Middle Eastern dishes that share similar spices, Persian cuisine uniquely emphasizes saffron blended with herbs like parsley, cilantro, mint, and dill. But it's important to note that Persian home cooking and restaurant food, while sharing core dishes and techniques, often differ. Persian restaurants are typically centered around a grill where kababs reign supreme. So if you've been to Noon O Kabab or Kabobi you can expect a similar setup at Alfarsi. 

Falafel Salad and Lavash at Alfarsi

The menu at Alfarsi is made up of appetizers like Dolmeh and Muhammara plus soups and salads as well as kebabs and wraps. They also have a lamb shank special listed under traditional dishes. Diners can choose between eight different skewers of meat and they also have a salmon and shrimp kebab. Alfarsi offers up a couple different combination platters which are what I zeroed in on. Alfarsi Kabob Combo #1 lets you choose two between the boneless chicken breast kabob or any ground beef, chicken, or lamb kabob. Alfarsi Kabab Combo #2 is a bit more straightforward with one filet mignon shish kebab (chenjeh) and one lamb shish kabob plus your choice of white or dill rice and grilled vegetables on the side. We put in an order for both combos plus a falafel salad consisting of falafel sitting on Persian salad made up of greens, cucumbers, tomatoes, onions, and a tahini dressing.

Filet Mignon and Lamb Shish Kabob at Alfarsi Restaurant 

First out was the salad which arrived with some warm lavash flatbread which was a nice change of pace from the pitas that the other Persian spots in town use. The falafel salad was very fresh though the falafel itself could've been a bit hotter. The kebabs arrived around the same time and the smell at the table was amazing. I don't know exactly why but Persian kebabs are always smokier than most others even when being grilled on gas as is the case here. Both the filet mignon and lamb shish kabab were extremely tender to the point where they may have been a tad too tender. Koobideh Kebab is the Iranian variant of kofta kebab made from ground lamb and or beef, often mixed with salt, ground black pepper and grated onions. Koobideh is possibly my favorite kebab variant as they're always so smoky and juicy which are the main variables you want in a kebab. I made sure to try both the lamb and the beef Koobideh and found it hard to pick a favorite - they were both great. Be sure to mix the fluffy rice with the drippings from the kebabs. The question most folks will want to know is how does Alfarsi compare to the two well known Persian restaurants in Albany Park and I would say favorably. I don't think you can go wrong with any of them but there are subtle differences like the rice portions being bigger at the other spots but I think the hot sauce at Alfarsi is the best of the bunch. It's a smooth red blend with a nice spice profile and a bit of sweetness too - possibly from pomegranate. 

Koobideh Kabobs 

Alfarsi Restaurant 
2200 W Irving Park Rd
Chicago, IL 60618
(773) 580-2007
Website

South Asian Food on Devon

-Grubbing in Chicago
Five of a Kind: New Openings on Devon

South Asian food has absolutely exploded in Chicago over the last 5 years. I see it on a daily basis as I keep track of restaurant openings all over the city. I would venture to guess that one of every three or four openings in the Chicagoland area right now are South Asian in one form or the other. I would also venture to guess that two out of every three of these new South Asian restaurants are in the suburbs - both the Naperville and Schaumburg areas in particular. Interestingly enough Devon avenue or what some call "Little India" is only now starting to welcome all of these new spots to the block. Devon Avenue has been the center of South Asian food and culture in Chicago starting back in the mid 60's when the first wave of immigration from South Asia came with the passage of the Immigration and Naturalization Act of 1965. By the mid 70's Patel Brothers had opened their first grocery store and the stretch of Devon from California Avenue on the western edge to Damen Avenue on the east was fast on it's way to becoming the hub of South Asian culture in the Chicagoland area. Todays post takes us to five South Asian eateries that have opened on Devon in the last year or so. 

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Curry Kitchen

Our first stop is a bit outside of the action in the Forest Glen neighborhood where Curry Kitchen opened at 5304 W. Devon late last year. Curry Kitchen labels itself an "Indian and Nepali" restaurant which is fairly common. Typically these spots are ran by Nepalese people who feel like they have to include Indian food in the description as it's a bit more known than Nepali food is. That said I stopped in here specially for the momo which are Nepali dumplings. I've mentioned this before but for whatever reason it's hard to find beef momo in the Chicagoland area. The first time I tried momo it was with beef and it worked so well with the spicing which is cumin heavy and if you go to Nepali restaurants in areas with large Nepalese communities like New York City and Toronto - beef momo is always an option. But not in Chicago where it's always chicken or veggie and pork every now and then. Curry Kitchen doesn't have beef momo but they do have goat momo which also works much better than chicken. They serve their goat momo steamed or sautéed in chili sauce and you cant go wrong either way but I do prefer them to be steamed with the addictively spicy chutneys on the side. 

Goat Momo at Curry Kitchen
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Afghan House

Our next stop is 3.5 miles east where the "Little India" area starts to take shape. Afghan House opened at 2948 W. Devon in the beginning of the year and it's been quite busy the two times I've visited. On my first visit they were so busy that they were out of both the items I wanted to try so I had to come back for them another day. As the name implies they're serving food from Afghanistan including Chapli Kebab - a favorite of yours truly. These minced meat patties are commonly enjoyed in Pakistan and Afghanistan where it's known for its distinct shape, they're named after the Pashto word "chaprikh" which means "flat". The guy in front remembered me when I returned and offered me a hearty bowl of chicken soup to start before putting in my order for the chapli kebab which are made with beef here. These were a bit chunkier than most chapli kebabs I've tried but they were also well spiced like most chapli kebabs I've tried. They come served on a huge piece of Afghani naan which is baked down the block. Not the best I've had but London is far so these did their job and hit the spot. I plan on returning for their Afghani Burger which is actually a wrap with spicy sausages and fries.

Chapli Kebab at Afghan House
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Kabbab Inn

Alongside this sudden surge of Indian cuisine has come the rise of Hyderabadi food too. Kabbab Inn is a new Hyderabadi spot at 2510 W. Devon. Hyderabad is the capital and largest city of the Indian state of Telangana and Hyderabadi cuisine is a vibrant mix of Mughal, Turkish, and Andhra Pradesh food traditions. Hyderabad is very well known for its aromatic biryanis and Kabbab Inn is said to have a good one but biryani can be very hit or miss so I decided to try a dish I've never had before - the Parda Kabab. As far as I can tell this is a newish viral dish that seems to be very popular in Hyderabad right now as there's not much info online in terms of reading material but there are lots of videos with it on Instagram and TikTok. From what I could gather Parda Kabab is also known as Iranian Kabab and it's made by wrapping mutton Seekh kabab in roti with different sauces and cheese. The term "parda" can refer to a veil or curtain, suggesting the wrapping aspect of the kabab. I have no others to compare this with but it was something I could see being popular in the after hours with the younger crowd as it's loaded with cheese and served with different chutneys for dipping. 

Parda Kabab at Kabbab Inn
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Hot N' Spicy Chicago

Even though it's called Little India there's just as many Pakistani options on Devon. I recently visited Hot N' Spicy Chicago, a Karachi-style street food spot at 2307 W. Devon. Their paratha rolls are a popular Karachi street food made up of a crispy flatbread wrapped around meat, vegetables, and sauces. But online reviews of Hot N' Spicy Chicago are mixed, suggesting an inconsistent kitchen. I initially hesitated to try this place due to its emptiness, but eventually went in on a Monday night, only to find myself alone for 30 minutes, waiting for a lukewarm beef roll. It seemed like they weren't expecting customers and I suspect I was served a previously frozen product but at least the fries were hot. Would I go back? Yeah but it's going to take someone I know and trust telling me to do so. 

Karachi Roll at Hot N' Spicy Chicago
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Mintza South Indian & Kerala Cuisine

Last stop takes us to 2245 W Devon where Mintza, a South Indian and Kerala Restaurant, opened a few months back. One of the cool things about the boom in Indian food is that there's alot more regionally focused Indian spots that are opening. Indian food is very regional but only recently has that regionality started to appear on the menus of Indian restaurants. Mintza is the latest Kerala focused restaurant to open in the Chicagoland area. Kerala is a state on India's tropical Malabar Coast with nearly 600KM of Arabian Sea shoreline. It's known for its palm-lined beaches, a network of canals, and it's eclectic cuisine which includes lots of coconut, seafood, and beef which give the region a distinct flavor profile. There was a time when the only Kerala style food you could find in Chicago was at little independent Indian grocery stores where they sold pre-made food to go. But fast forward five years and we have a handful of Keralan food options with Mintza being the first Keralan spot on Devon. Beef is extremely popular in Keralan food due to a substantially sized Christian population. You'll find a few different beef dishes on the menu at Mintza including a delicious beef curry best eaten with a couple of buttery Kerala Parotta - the popular layered Indian flatbread originating from the Malabar region of Kerala is hand made by the friendly older lady that both runs both the front and the back of the house. I haven't been able to gather a group to try the other Kerala specialties like Fish Pollichathu and Beef Dry Fry but I plan on fully digging into the menu when I do. 

Beef Curry and Parotta at Mintza
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See ya next time @chibbqking

North Avenue Falafel

-Grubbing in Chicago  
Egyptian Street Food in Galewood

It's been a hot minute since I came upon a spot like North Avenue Falafel - the type of place that feels like a real food find. It almost feels like a flashback to 20 years ago to the heyday of LTHforum. A time when there was still a lot of stuff left to be uncovered in terms of Chicago's food scene as a whole. During it's time of peak usage LTHforum users would flock across the city seeking out interesting and unique spots like North Avenue Falafel. Coincidentally I learned of this place through Robert Gardner aka 'Local Family'. Rob was an LTHforum regular who also goes by @LocalFamily on Instagram which is where I first learned that North Avenue Falafel is not your typical Middle Eastern spot.  

Locals Favorite in Galewood

The setting of North Avenue Falafel feels more like the suburbs than the city as it sits in a strip mall on a busy street. But it's address is in Chicago all the way west on North avenue just before it turns into Elmwood Park. I don't know exactly when it first opened but online reviews go back nine years. I'd actually never been here before though I had driven by many of times. I'm sure I looked it up but it must not have done much for me as I never made it in. Back then it was a pretty typical looking shawarma and falafel spot with a pretty typical menu but that was then and this is now...

Amar from Alexandria

At some point in the recent past North Avenue Falafel introduced an Egyptian Street Food menu. I had no idea it was Egyptian to begin with but Middle Eastern food like shawarma and falafel is fairly common in Egypt so it's not surprising. I've visited North Avenue Falafel a handful of times now and it's always been the same two guys in there. There's one that's usually at the register who's name I forget and another who's commonly stationed on the right where he's most often playing with dough, that's Amar and he can be seen in the video above. Amar is from Alexandria, Egypt's second largest city, and he's responsible for making most of the stuff on the Egyptian Street Food menu. Many of those items are made with fresh dough which Amar assembles every morning. He uses it for a variety of items including pizzas, pies, and sandwiches. But first things first they also have Koshary - Egypt's national dish. Koshary, also spelled Koshari, is the definition of "carbs on carbs" as it's a combo of rice, pasta and lentils each of which is individually cooked before it's all tossed together with cumin spiked tomato sauce and topped with crispy fried onions. Koshary is almost always served with a tangy garlic vinegar sauce and a peppery hot sauce called shatta. For some the mixture of rice and pasta seems all sorts of off but I've enjoyed Koshary the few times I've had it now. It reminds me of a both a Midwestern comfort food dish and a Tex-Mex one too. The version served at North Avenue Falafel seemed pretty textbook to me. Every component was on point and I could not stop eating it. 

Koshary at North Avenue Falafel

Hawawshi is another extremely popular Egyptian dish eaten both in homes and on the street. It's a pita stuffed with meat often mixed with onions, peppers, parsley, and chilies. If not for Koshary this would probably be Egypt's national dish. According to Wikipedia there's two variants of Hawawshi 1) "baladi" (standard) and 2) Alexandrian (common in Alexandria). In most of Egypt Hawawshi is baked by filling flat Egyptian bread with the meat mix and baking it in the oven. But in Alexandria the ingredients go between two circular layers of dough, then baked in an oven. With Amar being from Alexandria he makes that style at North Avenue Falafel. You can watch the entire process unfold as Amar starts with a ball of dough that's slapped and stretched and eventually enclosed with a raw meat mix and topped with sesame seeds before a visit to the oven. I've tried one with ground beef and another with the sausage, both of them with cheese, and each of them was very good but I might've slightly preferred the sausage as it always goes so well with peppers. But make no mistake it's the fresh bread that makes this worth the ride to an area where both Johnnie's and Mr. D's reside. 

Hawawshi at North Avenue Falafel

The Egyptian staples on offer don't stop with just the more well known offerings like they do at other Egyptian restaurants I've been too. I was very intrigued and interested in trying one of the Oriental Pies which I read is used in a broader context to describe pastries with similar characteristics. Egyptian Oriental Pies, or Feteer, are a traditional Egyptian pastry known for their flaky, layered texture and a variety of fillings. Again when you order this you will get to watch the entire process as Amar folds and crimps the thin dough before stuffing it and inverting it and placing it in the oven. About ten minutes later it comes out of the oven and is sliced like a tavern thin crust pizza into squares allowing it to be shared. All pies include cheese, tomato, and green pepper with your choice of filling. I tried the ground beef and it was a real treat though not something you want to eat solo as it's heavy and a tad bit oily albeit in a good way - there's lots of beefy flavor up in there. 

Oriental Pie

Making my way thru the menu meant giving the sandwiches a try on my third visit. They start with fresh sesame rolls baked each and every morning by Amar. The rolls are soft but quite sturdy and come stuffed with a number of different combinations including a beef liver option. Me being me I opted for the most unique offering which is called a Rocket and described on the menu as "Pastrami, Sausage, Hot Paper, Tomato, Onion" with hot paper being a spelling error that's supposed to be hot pepper. Amar warned me this would be spicy but I don't take those warnings too seriously outside of Thai food and and a few other cuisines so I wasn't worried. I watched as Amar stir fried all of the ingredients together before putting it into a roll. It was almost like a guisado or a stew in that it wasn't very wet but not completely dry either. The steaming hot mix of meat and vegetables made for a great sandwich but again it was the warm and soft bread that took this from good to great. It works so much better than a Turano roll would. It's a real treat finding a sandwich place that still bakes it's own bread and no Jimmy John's doesn't count. The menu also lists a Philly Steak which I thought would be great made with the same bread but when I asked about that Amar told me his was made "Cairo Style" which he explained was rolled into thin phyllo dough and is big enough for two - intriguing indeed. 

Rocket Sandwich

It didn't take long for me to find someone to return with as my brother joined me for a dinner visit the very next day. As soon as I walked in they knew why I was there and got started on this Egyptian style Philly Cheesesteak I couldn't wait to try. We took a seat and watched as Amar stretched and rolled out the dough into a large rectangular shape. From there it was layered with cheese which was topped with a mixture of stir fried chopped steak with peppers, onions, and mushrooms which was all rolled into a long log and sprayed with some sort of liquid before being baked. We were asked how many pieces we wanted it to be cut into and I told him to do what he normally does and he proceeded to cut it into four different sections each a tad smaller than a pizza puff. I forgot to ask what type of cheese he uses but it was a very good melting cheese as it stretched extensively with each bite. We both really liked this slight variation on America's most well known regional sandwich but again it's not something you want to eat solo. Also of note is it's listed on the menu with the rest of the sandwiches which are $7.99 but because this is basically double the size of the others it's also double the price. 

Egyptian Philly Steak at North Avenue Falafel

On the same visit we ate the Philly Steak we also got some shawarma and falafel and I was quite surprised with both of them. The falafel are a tad tinier than most and also a bit more greener inside. I read Egypt has it's own style of falafel and the main characteristic is that it's made with peeled and split beans and not chickpeas although I don't know if that's the case here as I just learned this before I started writing this post so I never had a chance to ask. I also read Egyptian falafel is greener than most due to the addition of fresh herbs and onions and the falafel here is herbier than most. A six piece will set you back just $3.50 - the prices are very favorable. Chicken shawarma is marinated in a yogurt sauce and stacked fresh daily. It's sliced to order but they still give it a trip to the flattop which I don't like but in this case they cut it up into such bite size pieces that crisp up nicely so it works well mixed into the rice. It's served with vegetables and a side salad and if you ask for the vinegar hot sauce as well as the jalapeno one and mix it all up it reminds me of an NYC style chicken and rice bowl only better. One last tip before you make the trip - most of the stuff on the street food menu is made Amar and cant be made unless he's there but it also takes an hour or so to get the dough ready so I suggest going in the middle of the day rather than at the very beginning or the very end of it. 

Falafel at North Avenue Falafel

Chicken Shawarma Plate

North Avenue Falafel
6814 W North Ave
Chicago, IL 60707
(773) 688-5388
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