Summertime Finds

-Grubbing in Chicago
Five of a Kind: Summer Bounty

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

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Bungalow by Middle Brow (Logan Square)

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

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

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

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

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

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

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

Pork Souvlaki at Logan Square Farmers Market
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Trecena (Dunning)

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

Dinner at Trecena
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See ya next time @chibbqking

All Well

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

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

Recently Opened in the West Loop

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

Hiramusa Crudo at All Well


Squash Blossom Quesadillas

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

Fried Lake Perch at All Well


Mafaldine 

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

Short Rib Sandwich at All Well

All Well

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

Eating Up Lake Michigan Pt.4

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

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

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Gustavsen Cafe (Buchanan)

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

Cinnamon Rolls at Gustavsen Cafe
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SideYard (Sawyer)

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

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

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

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

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

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

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

Roti Paratha with Cucumber Raita

Biang Biang Shrimp at PostBoy

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

Tuna Tostada

Halibut al Pastor at PostBoy
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Previous posts you might like:

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

See ya next time @chibbqking

Sonora Dogz

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

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

Recently opened in Maywood

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

Menu at Sonora Dogz (click pics to enhance)

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

El Original at Sonora Dogz

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

TXA TXA Club

-Grubbing in Chicago
Creative Cooking in Logan Square

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

Recently Opened in Logan Square

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

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

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

Honeydew, Rhubarb Jim Jaew, Sweet Lime Oxalis

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

Butter Beans, Pea Shoot, Zhoug, Fenugreek, Egg

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

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

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

BBQ Pork, Yellow Curry, Gai Lan, Jasmine Rice

TXA TXA Club
3268 W Fullerton Ave

Chicago, IL 60647 

(773) 799-8511

Website

Dongpo Impression

-Grubbing in Chicago
Late Night Sichuan Food in Chinatown

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

Locals Favorite in Chinatown

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

Dongpo Pork

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

Squirrel Fish at Dongpo Impression

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

Yushang Pork

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

Hacienda Memos Restaurante

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

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

Locals Favorite in Galewood

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

Platter of Tacos at Hacienda Memos

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

Fish Sandwiches in Chicago

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

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

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Mott St. (Wicker Park)

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

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

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

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

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

Skate Wing Milanesa at Mirra
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Andros Taverna (Logan Square)

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

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

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

Fish Sandwich at Bar Bambi
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See ya next time @chibbqking