Chicago Sweatlodge

-Grubbing in Chicago
Sauna Food in Portage Park

Today’s post is a bit out of the ordinary, even for this blog. But I’ve been out of the country the last couple weeks thus I haven’t been eating out a ton in Chicago with the exception of a couple spots I hit up before we left for South America. One of which is a place that few food publications have gone before - the Chicago Sweatlodge. Now there's a good reason for this in that the Sweatlodge is a sauna that happens to have a grill. Though the main reason for our visit was to spend some time sweating we also ended up eating dinner there and this is how it all went down, albeit in a rather reluctant way. 

(SORRY NO PICS)

The idea to go here came from my friend who took me and a few others one day after work. It wasn't the worst idea as it was one of the first colder days of the Fall with both rain and wind in the picture. That said I wasn't sure what to expect going to one of these spots as the closest I've come to visiting a sauna was the locker room at Lakeshore Athletic Club where you could never get too comfortable with a bunch of old guys trancing around eating apples with their stuff hanging out. So I didn't really have high hopes but I'm always down for an adventure. We pulled up to what looks like it could be a Portage park corner tavern and it kind of is but this isn't your typical neighborhood tavern as there's a cover charge to enter. You pay and trade your license for a key to a locker plus towels and sandals if needed. We paid and made our way into the locker room which was quite small and full of Eastern Europeans. After wiggling and waggling my way into my swimsuit and managing to get all of my belongings stuffed inside my locker I hit up the wet and dry saunas for about 45 minutes but decided to skip the cold plunge which consists of a bunch of naked guys jumping in and out of what's basically a full body bath. Not for me so I took a shower, put on my clothes, and made my way to the bar. 

Rehydrate in the Chicago Sweatlodge

The bar / restaurant is called Rehydrate which sounds like a place you would visit in Boystown, not that there's anything wrong with that! There's about 8-10 sets of tables and most of the people there are joined by a few friends, some are playing card games and others are eating, none of them have anything on except a towel covering their torso and everything directly below it. I'm not going to lie the first thing I wondered was whether or not this place was up to health code standards as far as none of the customers having shoes or socks or even shirts on but I didn't think about it much past that. I ordered a can of Sapporo and then another plus a Chebureki which is a deep fried turnover stuffed with minced meat and onions. It's a popular street snack in former Soviet aligned counties. The version here is made with both pork and beef and comes served with sour cream. I enjoyed it for what it was which is basically an Eastern European empanada. I was tasked with doing most of the ordering and I had to explain to our group that Eastern European food is unique but maybe not for the reasons you want it to be. There's not a ton of spicing used when it comes to this type of food but I still ordered pretty well starting with a salami salad. Nothing to fancy but this was fresh and filling and a good start for a group. I also got us a plate of the homestyle potatoes made with sliced and fried potatoes tossed with mushrooms, onions and sour cream. I suggest adding some steak sauce too.

Appetizers at Chicago Sweatlodge

Moving along my friend who brought us all there insisted on getting a couple soups which he claimed were great so we tried the chicken and the seafood soup and I wouldn't call them great but they were pretty good. My seafood soup had a nice tasting seafood broth going for it but was a bit light on the seafood and the seasoning. Even a few dashes of Old Bay would've gone a long way. The potato pierogi was pretty standard ns lacking the fragrant fried onions that all the good ones come with. A plate of chicken kebabs was most hurt by the lack of seasoning and it didn't help that it was breast meat either. The fried fish was tilapia which can be rather tasteless but it was well breaded and the lemon gave it some good flavor but again it needed some sort of seasoning or even better some mild sauce. I thing I really liked was how you could order pitchers of fresh squeezed juices which is rare enough that it stands out. Overall it was an interesting experience. I think it was a bit too crowded but I did enjoy both of the saunas about as comfortably as one can in a situation like that. The food wasn't bad but it's not the main reason most of the people are here - it serves a purpose rather than a plan. 

Dinner at The Chicago Sweatlodge

Chicago Sweatlodge
3500 N Cicero Ave
Chicago, IL 60641
(773) 202-1777

Eating BIG in Cleveland - Part 2

Eating like a local:
Regional food specialties
- Return to The Land

We spent a couple nights in Cleveland last Thanksgiving. The reason for our visit was to spend the holiday with some of Erica’s family that resides in Akron but we always choose to stay in Cleveland since there’s a bit more going on in terms of the food and fun. It’s a trip we’ve made before though it had been a few years since our last visit. From what I could tell the local food scene seems to be getting better with each passing visit. I had quite a few spots on my radar but it was a pretty short trip. We drove up early morning on Thanksgiving day and spent two nights at the Kimpton in downtown Cleveland. I always enjoy these little jaunts to the Land as nicknamed by local hip hop artists and the one and only LeBron James who could be scheming a return home to finish off his career. If so that would make for a fun story and an interesting roster of both old and new which is also how I would describe the dining scene in Cleveland right now. There's a nice mix of both old and new to explore.

Pics from Cleveland
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Ferris Shawarma

We rode into Ohio early Thursday morning so there wasn’t much open as far as restaurants go. That said one of my favorite food stops in Cleveland was open last time I was here on Thanksgiving and that would be all I needed. Ferris Shawarma serves up Syrian style shawarma that just might be the best I’ve had in the States. You can tell this place is the real deal as soon as you walk in and see their tall and pristinely kept cones of meat which are clearly made from scratch as you can see it’s stacked layer by layer. They serve their shawarma wraps “Arabic style” which is mixed with garlic sauce plus pickles and cut into smaller bite sized pieces. I love this place. The Northeast Ohio area actually has some very good Middle Eastern food which is likely a spillover from nearby Dearborn Michigan.

Chicken Shawarma at Ferris Shawarma
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European's Best Restaurant & Bakery (Strongville)

The day after Thanksgiving is actually one of my favorite days of the year. It’s kind of holiday in and of itself and it’s always on a Friday so there’s good vibes to go with it. I like to get up early and go treat myself to a nice breakfast. I made sure to scout a spot before we left and I found exactly what I was looking for in the suburb of Strongville. European's Best Restaurant & Bakery is a real locals type of place that regulars call “Cheers without the beers” - the type of spot where everyone knows each other. I could feel this on my visit where there were a few groups of older guys scattered about and they all seemed to know one another stopping to chat as they passed each other. The menu here has all the stuff you expect to find at a diner as well as some Old World Eastern European plates. I was there for the pork schnitzel breakfast plate made with a lightly breaded and fried pork loin topped with house made paprikas sauce served with two eggs plus home fries and toast and it really hit the spot. This is the type of place where you get a paper placemat with advertising from local businesses and you go up to the front counter to pay. That’s also where the pastry case is strategically placed. I took a few Hungarian mini strudels to-go and was on my way back into the city. But not before taking a minute to take in what was probably the most NE Ohio dining experience I’ve ever partaken in. 

Pork Schnitzel Breakfast Plate at European's Best Restaurant & Bakery
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Martha On The Fly

Next I had to get the wife fed so I rolled back to the hotel to grab her and we were on our way to Martha on the Fly. This micro diner is known for their breakfast sandwiches which some say are the best in Cleveland. She opted for “The Pearl” which is made with a Mushroom sausage patty, avocado spread, American cheese, Martha's Sunshine Sauce and a fried egg. All sandwiches here are served on soft and semi sweet brioche buns which aren’t my favorite but I did enjoy the bite I tried. The made on site mushroom patty was very good. We also got a potato crispie which is a golden skillet fried hash brown served with Sunshine Sauce - it was nice and crisp if a bit oily. Cute spot to start the day. 

Breakfast at Martha On The Fly
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Mama Santa's Pizzeria

I took a ride into Cleveland’s historic Little Italy to try the pizza at the locally loved Mama Santa’s. I walked in around 12p and there was a line 25+ deep with a few large families in it - usually a good sign. After about a 15 minute wait I was led into a long, narrow and dimply lit dining room where every table had pizza and pastas on it. I went ahead and placed my order as soon as I sat down - one small sausage pizza with green pepper and an order of the made on site cavatelli with meatballs. No Great Lakes Christmas Ale here so I got a bottle of their Dortmunder German Lager instead. Loyalists of Mama Santa’s mention the crust and the dough as its strengths and the deeply dark cheese is also of note but the pizza here is kind of its own thing. It’s interesting bc Cleveland is a big pizza town with lots of options, both old and new, but there isn’t a specific regional style so it’s never mentioned among the country’s best pizza enclaves. That said Mama Santa’s is Cleveland’s most popular pizzeria so there do seem to be a few copycats out there. The pasta had good texture and came mixed with a standard red sauce and two medium sized meatballs - not bad. Overall a satisfying old school Italian American meal in that warm you up on a cold winter day sort of way. Since 1961. 

Lunch at Mama Santa's
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Clubhouse Restaurant + Bar

As you probably know by now I like to seek out the regional food of whatever area I’m in. The Northeast Ohio region is home to quite a few Old World Eastern European dining destinations. You’ll find a handful of them in the suburbs of Parma and Parma Heights including Clubhouse Restaurant + Bar. It's described as a modern European bar and restaurant but it felt old school to me. Stepping inside felt like going back to the 70’s / 80’s. It was dimly lit with a round bar and worn down walls with a nostalgic feel to it. Clubhouse is locally loved for a mix of things like their fish sandwich and a few Eastern Euro dishes too including their signature Chicken Paprikash which many call the best in the area. It’s rich and creamy with thick strips of white meat chicken and chunks of spaetzle mixed in. 

Chicken Paprikash at Clubhouse Restaurant + Bar 
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Amba

We were in town for two nights but one of those nights was Thanksgiving so we really only had one night to go out. As far dinner goes there were two spots I wanted to check out so we went ahead and did a 1-2 punch. First stop: Amba, a very stylish restaurant ran by Douglas Katz’s Edgewater Hospitality Group - he was nominated for James Beard ‘Restauranteur of the Year’ award not long after our visit. Diners indulge in shareable Indian inspired plates and unique cocktails in a cozy and intimate setting. We started with an order of the clay bread and added some dipping agents like a cool and creamy raita and some nice and chunky chili crunch too. We also got the namesake Amba which is a delightfully tangy condiment made from pickled mango. From there we moved on to an order of the crispy pani puri which at Amba is a mix of potato salad, zhug raita, tamarind, and green onion placed into a Crisp puri shell. Head Chef / Owner Douglas Katz also has a Middle Eastern small plate restaurant and you can tell that it rubbed off on the food at Amba. From there we moved onto the Pilau which is made up of basmati rice, quinoa, saffron, almonds, raisins, herbs, fried onions. The rice was cooked really well which is half the battle with a rice focused dish. We found all of the sauces we ordered with the pita to work really well mixed into the rice as well. We ended with a plate of Ghee Basted Shrimp which were described on the menu as having ginger, garam masala, lime, and coconut. This dish was a winner and a great way to end a good meal. The shrimp were plump and there was a lot of flavor in the sauce. I would gladly go back and spin the wheel on the menu again.

Dinner at Amba
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Cordelia

Our second dinner of the night was at another James Beard nominated place - Cordelia. We met up with some of Erica’s cousins at this hip and happening spot located in the middle of the downtown entertainment district. Cordelia is helmed by Akron native Vinnie Camino who was included in a 2025 Food & Wine list naming the best new chefs in the country. He was also a 2024 finalist in the 'Best Chefs: Great Lakes' category of the James Beard awards. Camino and his team mix heartfelt hospitality with community-rooted cooking with the menu at Cordelia being an ode to the chefs Midwestern roots - it's been described as “modern Midwest grandma cooking”. They use local farmers and push the regions food legacy into a modern setting with dishes like popcorn gnocchi and the signature Jojos - a regional type of seasoned, deep-fried potato wedge very popular in parts of the Midwest (and Portland Oregon too). The menu switches up based on the seasons so most of what we ate is no longer available but we all enjoyed apps of smoked whitefish and house fried rinds with ranch. We also got a salad geared after the extra large ones you find at old school pizzerias across the Midwest. I heard very good things about the burger box which is what they call their White Castle inspired burger served on an everything-spiced Japanese milk bun that can be separated into four pieces making it a good appetizer. It’s a double smash creation also inspired by Hamburger Station, an old school spot serving sliders in Akron. The burger is dressed with smoked cheddar cheese crust, pickle, onion, house sauce. As far as higher end burgers go this was a good one! All in all Cordelia is a great pick if you got one dinner in Cleveland and want to eat at a spot that personifies the city. 

Dinner at Cordelia
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Patron Saint

Drinks and snacks at Patron Saint ended up being a real pleasant surprise. They offer an all-day menu of Italian-inspired cafe dishes paired with espresso, spritzes, and warm Midwestern hospitality. The menu isn’t entirely vegetarian but it’s mostly veggie with just a couple of meat offerings. Erica had an excellent broccoli melt made up of roasted broccoli, provolone, giardiniera, and Calabrian chili aioli on a leavened sesame seeded hoagie roll. The bread was really good as was what was inside of it. I tried the chickpea piadina and it was also excellent. They mix ground chickpeas with fresh snow peas, and sun-dried tomatoes, wrapped in a warm pita with aioli + eggplant conserva. This was one of the best vegetarian meals I ate all year. It was Italy quality in that all of the ingredients were top notch. 

Broccoli Melt

Chickpea Piadina
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Larder Delicatessen and Bakery

Cleveland is a corned beef town but I had my sights set on some pastrami this trip. The last time we had visited Cleveland I stopped in at what was then a newly opened deli called the Larder Delicatessen and Bakery. It’s a new school deli that set up shop in old city firehouse. My initial visit was just ok. I left underwhelmed, but they were also new and a lot can change over a three or four year period so I returned on this trip as I had heard good things from people that would know what’s up. I came back to a packed restaurant - it’s not that big to begin with but this is clearly a popular spot with Clevelanders. While they do have a deli case with different stuff to pack up and put in your fridge the crowds are mostly here for the made to order food such as the pastrami melt. The first time I tried the pastrami from here it was a bit too tough resulting in a tough to eat sandwich but my return visit was a different story completely. The pastrami was much more tender this time around. It was exceptionally spiced and the sandwich as a whole was near flawless with excellent bread and a perfect toasting job to boot. As good as the sandwich was, and it was awesome, the fresh cut fries were an even bigger surprise. Simply put some of the best fries I’ve ever had. Now I can see why this place is so popular. Word on the street is they’re also a big part of the community too. Cool spot!

Pastrami Sandwich and Fries at Larder Delicatessen and Bakery
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Marie's Restaurant

The four-decades-old Marie's Croatian restaurant in the St. Clair-Superior area is what it is, and what it has always been: a no-frills Eastern European restaurant. I had a hard time deciding what to get at this Cleveland timewarp serving old world favorites like cabbage rolls, cevapi, city chicken. In the end I got the house goulash with dumplings which some say is the best goulash in Cleveland and beyond. The beef was fine but the dumplings were a textural pleasure. Next time I'd try the cabbage rolls.

Beef Goulash with Dumplings at Marie's Restaurant
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Farka's Pastry Shoppe

Last stop before heading home was Farka’s Pastry Shoppe for a couple of their signature Napoleon Pastries. There’s a handful of fantastic European bakeries in the Greater Cleveland area including this terrific Hungarian spot specializing in Napoleons or Krémes as they’re commonly called in Hungary. These tasty squared treats consist of layers upon layers of crisp and golden puff pastry with a hefty amount of vanilla custard sandwiched in between. Make sure you wipe your nose off after eating one of these so that you’re not mistaken for a rabid cocaine user. That’s it for this trip!

Napoleons at Farka's Pastry Shoppe
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Previous Posts You Might Like -

Eating BIG in Cleveland (2021)

Eastern European Food in Northeast Ohio (2018)

The Burgers of Akron (2015)
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See ya next time @chibbqking

Pierogi Kitchen

-Grubbing in Chicago  
Polish American Food in Wicker Park

Pierogi Kitchen opened near the beginning of the year. The new school Polish spot is from the owners of the short lived Firewood BBQ, the previous tenant at the corner of North and Wolcott. They also own Ella’s BBQ in Lincoln Park, Earls BBQ in Jefferson Park, and Mas Tacos in Irving Park. 

Recently Opened in Wicker Park

Pierogi Kitchen came about when owners Artur Wnorowski and Gosia Pieniazek did a complete revamp of Firewood BBQ. They wanted to try something a bit different than barbecue so they tapped into their Polish-American heritage with Pierogi Kitchen. The menu features a large chunk of Polish classics such as Bigos aka Hunters Stew or a unique tasting bowl of dill pickle soup made of a smoky broth, sour rye, kielbasa, boiled eggs, onions, and marjoram. The stuffed cabbage made with pork shoulder and chuck roll sitting in a sweet and tangy tomato sauce is as good as I’ve had outside of the Northeast Ohio region though my overall experience with Polish food is somewhat limited. 

Stuffed Cabbage Roll at Pierogi Kitchen 

Can you even be a real deal Polish restaurant if you don’t have pierogi on the menu? Artur and Gosia spent countless hours perfecting their recipe which is a boiled version with some really smooth skins. When they made the switch from barbecue joint to Polish kitchen they decided to keep the smoker and use it at Pierogi Kitchen resulting in menu items like the brisket pierogi. These had a divine smell when they arrived in front of me and really hit the spot on a day where I was craving smoked meat. 

Brisket Pierogi at Pierogi Kitchen 

I was never a big fan of traditional Polish sausage, at least not in the way I'm a fan of Italian sausage. Now I’ve always liked the Vienna Beef Maxwell Style Polish Sausage (natural casing of course) but that’s kind of its own thing compared to Kielbasa. That said I was tempted by the fact that they make their own kielbasa at Pierogi Kitchen and smoke it on site too. The Kielbasa Platter comes with three pieces of potato and cheese pierogi, sauerkraut, mustard, and cwikla which is a beet and horseradish relish. The smoked sausage was great both in terms of flavor and texture and it paired really well with the sides while the potato and cheese pierogi was every bit as satisfying as your typical bbq sides such as mac and cheese. I ate every last piece of food on my plate and decided right then and there that I liked Polish food more than I thought I did. Pierogi Kitchen has a full fledged bar with Zywiec on tap and happy hour specials to boot. Overall I think they made the right call switching over from traditional bbq to Polish American comfort food. Chicago needed a new school Polish spot like this.

Kielbasa Platter at Pierogi Kitchen 

Pierogi Kitchen
1856 W North Ave
Chicago, IL 60622
(773) 799-8273
Website

Balkan Food in Chicago

-Grubbing in Chicago(land)  
A Balkan Food Tour

Today’s post is a special one because it’s unlike any I’ve done before. In fact the Balkan restaurants in Chicagoland have gone largely overlooked by not just me but everybody. This is despite the fact that the Chicagoland area is home to the largest Serbian and Bulgarian communities in the country and along with St. Louis we also have the largest Bosnian population in the country (and the largest outside of Bosnia at that). There doesn’t seem to be complete agreement on exactly what countries make up the Balkans but Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Kosovo, Montenegro, North Macedonia, Romania, Serbia, and Slovenia are typically included. Each of these countries has its own cuisine but their proximity to each other means it’s similar from one to the next. Many dishes across the region are referred to using a similar vocabulary but with national variations. If you had to focus in on one thing they do particularly well in the Balkans that would probably be grilled meat in all its various proteins which is also why this post is at least a few years in the making - as much as I like Balkan cuisine it’s not one I want to eat every day. But over the last few years I’ve really started to seek it out thanks to places like Balkan Treat Box in St. Louis popping up. Or then there was Kiosk Balkan Street Food which was a great ghost kitchen setup in Avondale that I hope one day returns as it’s only a matter of time until Balkan food takes that next step as more and more places follow in the footsteps of a restaurant like Rose Mary on Randolph. Just for the record I've featured a handful of Chicagoland Balkan establishments over the years but never in a special blow out post like this one. 

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Stefan Grill (Hodgkins)

We’ll start in the Southwest Suburbs with a Serbian breakfast at a restaurant hidden in the bowels of Hodgkins. Stefan Grill sits in the middle of an industrial park where 18 wheelers are commonly parked and picked up but they have a serene outdoor setting that puts you in a much nicer place. Its location is a strategic one though in that a large chunk of Balkan immigrants are truckers and many of them stop in Stefan Grill upon completing their jobs for the day. The breakfast plate at Stefan Grill comes with two eggs and two slices of extra thick and chewy bacon plus feta, kajmak (fresh, unripened cheese), ajvar (red pepper spread), toasted bread and fresh vegetables - nice way to start the day.

Serbian Breakfast at Stefan Grill 
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Coffee Slasticarna Drina (Chicago)

Head to this strip mall find on Lawrence in Lincoln Square for freshly baked burek (25 min) by a Bosnian grandmother type. If it’s not the best in town let me know what is because ‘tis the season for these savory flaky pastries found throughout the Balkans - best enjoyed on a cold and grey day. The fillings can vary but I've always preferred the beef and potato mix. I don’t know how she gets it so crisp on the outside and so soft and fluffy within but I bet lots of time and practice has been put into it.

Burek at Coffee Slasticarna Drina
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Toscana Grill (Chicago)

About a mile south of our last stop in Lincoln Square is where you’ll find this next one. Toscana Grill might low key serve one of the best grilled chicken sandwiches in town. One thing I love about food culture is you’re always learning something new and the last few years I’ve come to learn that when it comes to good bread for making tip notch sandwiches, the Balkan baked stuff is outstanding. Nothing about the fillings in this sandwich are special - the chicken is cooked well and the toppings are fresh but it’s the bread that sets this chicken sandwich apart from so many of the others around town.

Grilled Chicken Sandwich at Toscana Grill 
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D-4 Cafe & Bar (Chicago)

It’s possible that the best cevapi outside of the Balkans are found in the Chicagoland area - where the largest Bosnian community outside of Bosnia itself resides (if not here then maybe St. Louis where there’s also a big Bosnian community). So with that it’s also possible that the cevap at this nonchalant Bosnian bar next to an auto repair shop in Arcadia Terrace is the best cevap not just here but anywhere outside of the Balkans. D-4 Cafe is way up north on Western and has no menu nor a geotag but their skinless sausages are some of the best I’ve had thanks to the matriarchs family recipe which the patriarch told me is made with mostly beef and “just a little lamb.” But it’s the texture that sets these apart from many others I’ve tried. It’s said the combination of sparkling water (or beer) plus baking soda on top of a lot of kneading is what results in the most texturally pleasing cevapi but I bet there’s more to these than just that. The Lepinja bread is also made on site and along with raw onions and kajmak it all makes for a great snack paired with a beer and some Bosnian banter.

Cevapi at D-4 Cafe & Bar 
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Rosewood Tavern (Chicago)

Next stop is only about 500 feet from the last one. Rosewood Tavern is a low key bar with a bomb ass burger. At some point smashed burgers joined hot chicken, quesabirria, and poke among the trendiest foods of all time which means they’re no longer distinct as so many of them are all the same. I had thought I was done with smashed burgers outside of the classics but the Balkan Smashburger at Rosewood Tavern pulled me back in. It’s not smashed crispy but it's dressed in a unique way that works really well - spicy red pepper sauce (ajvar), feta, and grilled onions are a fantastic match with high quality organic beef. This is a chill bar ran by a mother and son team with Montenegro roots.

Balkan Smashburger at Rosewood Tavern
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Zimi's Pizza & Grill (Chicago)

We’ll continue along Western Avenue to our next stop - Zimi’s Pizza and Grill is an Albanian owned pizzeria in West Ridge. It’s not a one off as pizza is very popular in the Balkans resulting in lots of Balkan born people in the States that run pizzerias. Zimi’s serves up NYC style pies and grilled meats like Qebapa and Qofte. The former is how Albanians spell Cevapi and the latter is how they spell and pronounce Kofte which is a type of meatball or meatloaf dish popular in a variety of cuisines including those in the Balkans. The Qofte at Zimi’s are well charred and dripping with flavor. They come five pieces to an order with cabbage, tomatoes, raw onions, kajmak, ajvar, and fresh baked bread.

Qofte at Zimi's Pizza & Grill
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Lazic Deli (Chicago)

Up next we head west towards O’Hare to Norwood Park and the Serbian owned Lazic Deli. This place doubles as a butcher and a restaurant as most everything in the display case can be cooked to order.  They have a specialty gourmet Serbian burger called the 'Gurmanska Pljeskavica' which comes stuffed with cheese and bacon and spicy peppers and served on homemade lepinja (Serbian flatbread) with lettuce, tomato and cucumber and includes fries, raw onions and creamy kajmak.

Gurmanska Pljeskavica at Lazic Deli
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Sofia Grill (Des Plaines)

There’s two predominant forms of dining in the suburbs these days - one is franchised chains and the other is independent eateries serving some form of international cuisine to the diaspora it represents. You’re pretty much always going to eat better going with the mom and pop spots like Sofia Grill in Des Plaines. They serve a surplus of grilled meats to a mostly Bulgarian speaking clientele as there’s a big Bulgarian community in the Des Plaines area where there’s also a handful of Bulgarian dining options. Sofia Grill is a full fledged family run spot where they have a daily changing menu of home cooked Bulgarian comfort food and a surplus of Bulgarian grilled meats available daily. I recommend that all first time visitors try the Kebapche which is a must at any Bulgarian barbecue. Sofia serves one that’s a mixture of  pork with a little bit of beef and it has hints of cumin and black pepper with lots of juicy liquid released each time it’s cut or bitten into. Both the cabbage slaw and the potato salad are mixed with dill which along with a cup of spicy feta really freshens everything up. The Karnache Sausage is another item from the grill menu worth getting. Ground pork is seasoned with Bulgarian spices and encased and it goes great with a chargrilled chicken thigh, a big pile of fresh cut fries and an addictive red pepper spread called Lutenitsa. Sofia Grill is easily one of my favorite food stops out by O’Hare.

Grilled Meats at Sofia Grill
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Broosters & Babba Grill (Darien)

One of the things you might notice about the Balkan communities in Chicago is there is no set area where they settled. There's pockets like the strip along Western avenue we just hit but Balkan restaurants in Chicagoland no know bounds which is why our next stop is way out in DuPage County. Broosters & Babba Grill is a two for one restaurant by which I mean it’s two restaurants in one. Babba Grill and their unique Macedonian hamburger was previously featured on here but they’ve since moved into a new space that they seem to share with a Romanian grill. Lots of the online reviews of Broosters mention the shawarma which very much caught my eye. The Middle Eastern favorite is a favorite in many countries including Romania where they tweaked it to their own liking. The shawarma at Broosters comes with your choice of fries inside the wrap or on the side - I tried them inside but took them out after a few bites. I'm not sure what makes it Romanian other than the fact it’s served in a Romanian owned spot with a non spicy sauce but it was a filling lunch nonetheless. Click HERE for my complete review of the Macedonian hamburger at Babba Grill which I tried back in 2022.

Romanian Shawarma at Broosters 

Macedonian Hamburger at Babba Grill 
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Europe 22 Grill (Westmont)

Well I just learned that Europe 22 has closed. The Balkan food stall was running out of the International Mall Food Court which houses a handful of Asian restaurants and what used to be a single Serbian one. But I'm still posting it bc you may come across a dish called Leskovački Uštipci aka Beef Pillows and if you do you should try them. From what I can gather beef pillows are little balls of beef that are mixed with bacon and cheese and grilled until oozing. The order of "beef pillows" that I got at the now defunct Europe 22 in were more like sliders in size but similar to Pljeskavica in taste. I may attempt to make these one day as they seem like they would be a popular party appetizer.

Beef Pillows at Europe 22 Grill (RIP)
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Fresh Farms (Niles)

Last stop takes us back to the Northwest Suburbs and Fresh Farms on Touhy in Niles. I shop here semi regularly and when I do I often grab some Serbian Čupavci from the bakery display case. Čupavci is a soft moist cake dipped in a milk chocolate sauce and rolled in coconut flakes. They’re said to be a Euro version of the Australian Lamington. I guess the biggest difference between the two is in Australia they commonly have a filling in the middle while the Balkan version usually does not.

Homemade Čupavci at Fresh Farms
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See ya next time @chibbqking