Monday, March 29, 2010

Solly's Butter Burgers

-Got beef?
The Burgers of Wisconsin

I promised y'all that many more Wisconsin stops were coming and so here we go. Our first stop of the new 'Sconnie season (expect quite a few thru the fall) is to one of its most well known roadfood joints. Its pretty often you'll see a best burgers in America list includes Solly's Grille in Milwaukee. In a state where the burgers are as good as any (maybe Oklahoma comes close, that's it) this place is much loved, has a cult following and has attracted visitors from all continents where there is life. It is here where the butter burger, a regional burger variation, was born. It was in 1936 and Solly's has been family owned and serving them the same way since then. About the only thing that has changed is the building itself. Solly's moved into its current spot down the street sometime this past decade.

Since 1936 in Milwaukee, WI

Solly's is housed in a building resembling a house and so you walk up to the front porch and enter thru the front door. When you first walk in you will see a bunch of plaques and framed articles on the wall from over the years and get a whiff of the grill and its goodness. When you think of the whole roadfood generation and the term that was created by the Stern's this is a prime example of the definition of it. Although they serve breakfast, which I bet is good and they also do a classical Wisconsin fish fry and since this is a 'Sconnie eating joint they also have real old fashioned malts and homemade pies but despite all this, everyone comes for the butter burgers. Its such a family run type spot that Glenn, the owner, even mans the grill some days. I visited Solly's last year after I suggested it to the others in my group on a day trip to the Milly. We had no idea where it was but stopped and asked a couple of ladies getting into their car in their front yard. When we asked if they knew where Solly's was they looked at each other for a second and laughed and said "yeah" and happily gave us directions there. So its known by all locals.

a tribune article with Glenn (the owner) framed on the walls

View from our seats at the counter

We walked on in after finding the place thanks to the helpful locals and took a seat at the counter which swerves like an M. We obviously knew what we were there for and just needed to decide what else was going with them. We got an order of fries and onion rings. Both were pretty good with the rings being better than the crinkle cut fries. I will order onion rings with my burger on my next visit.

Solly's Onion Rings

Solly's crinkle cut fries

I'm sure you've heard of the butter burger? the one made famous by Culvers but created by Solly's? Its basically a burger with a big slab of butter added on. I remember reading about Solly's on an American Airlines magazine in high school on a flight home from somewhere and saying "I'm going to go there one day" and even though I lived in Madison for four years I never made it here because I could never find it and never remembered to print out driving directions. So what about the butter burgers? well they use the highest quality ground sirloin possible along with real Wisconsin butter and Wisconsin cheese so its truly a Wisconsin treat. Since Solly's is the place where these were born its a must visit in my book. So here is how our visit went.

Solly's Signature Butter Burger

With it being my inaugural visit I had to have a standard Solly's butter burger with cheese and did just that. I got it with everything which is just butter and stewed onions. All burgers are cooked til they're done and arrive to you sliced in half and dripping, almost drowning in butter. I'm not sure if these burgers are old enough to swim or not but if they aren't they're drowning in the pool of butter. If you think you too make butter burgers because you put a little cut of butter on your bun before you put it on the grill or on each side of your uncooked patty...your wrong. You see a butter burger from here, the place that invented them, it has at least 3/4 of a melted sticks worth.

Solly's World Famous Butter Burger from within

One of my buddy's went with a double jalapeno cheese butter burger and he was shocked with what he got. I guess he thought butter burgers were like those at Culver's. We enjoyed quick eats from Culver's now and then back in the day but these were the real thing. I kind of knew what I was in for having been to the Charcoal Inn and all before. When the burger came he gave it a look and thought it looked great upon first glance. He had two all beef patty's, stewed onions, pickled jalapenos and Monterrey jack cheese on a fresh baked bun. All it took was a peek at what what was inside to make him queezy upon learning. I told you so.

Solly's double butter jalapeno cheeseburger

Jalapeno BUTTER burger

I'm not saying I didn't feel anything afterward, I felt a little off, but still I liked the place. My other buddies with me thought the butter was way to excessive but I thought it was one helluva desert and am glad its an hour and some change in minutes up the lake and not anywhere closer to me. I have so many spots to try in my upcoming travels to Wisconsin I'm not sure I'll even make it back but after reading the menu again and seeing they do a patty melt, I just have to try one. I'm a betting man and I'm betting Solly's does a good one. The butter burgers sure are so, as is evidenced by my empty plate of butter that my burger sat on before I put it down in under 3 minutes flat. Expect alot more Wisconsin burgers as the days go by and the trips to Wisconsin increase. See ya next time on S'C&C.

A pool of butter and some fallen onions are all that remain from a butter burger

Solly's Grille
4629 N. Port Washington Road
Milwaukee, WI 53212-1084
(414) 332-8808


Solly's Restaurant Grille on Urbanspoon

Thursday, March 25, 2010

Shrimp Daddy Dollar$

-Grubbing in Chicago(land)
Where the locals eat and also all those who know

Please Note this is a repost of one of my favorite stops along the Lake. The original page wasn't loading as I was made aware of by some readers thru an email. Since I get here now and then, especially during warmer months I'm reloading it with a few updates. I have a few more pictures to add into the collection as well as some additional info. Once again thanks for reading.

"Dino should be as much a treasured natural resource as Illinois Beach State Park"-JoelF

"Eat here once and you'll be back again"-Dino himself

"When I get my sail boat, I'm harboring it near Zion so I can eat Porky's big, juicy, succulent, shrimp all day" -The Stanimal

"do these come wrapped in bacon and served between a dixie cream?"-Don Barzinini

"This is the best fried shrimp I have ever had" -KingT

"So this is why Forrest Gump was so crazy for shrimp...huuuh, now I get it" -BStalworth

Capt. Porky's is straight north up Sheridan Rd. from Chicago

I wanna take this time to introduce you to Dino...king of fried shrimp and as we call him over in the Chi--"Shrimp daddy dollars" cause he's reeeal. Dino is also known as Captain Porky and has to be Zion, Illinois and its surrounding areas most popular resident. Captain Porky's is one of the great eating gems in all of America and it rests right along Sheridan road adjacent to Illinois beach state park in Zion along the Lake Michigan Circle Tour. It has no tables inside and it's takeout only but that's ok because you can eat it on the hood of your car, in your car or at the beach, weather permitting of course. In fact this place isn't just frequented by the locals, those who know and aren't from around the way will take the drive on a nice day and love doing so.

Guy Fieri hasn't been here yet...but you know he's coming

When I tell you that everything is good at Porky's, I shit you not, and the fresh fried jumbo gulf shrimp are the best I have ever had and I done eaten fried shrimp at alot of places. Got it? Good. When it comes to fried shrimp you can put it there with hot dog's, pizza, Italian beef, pizza puffs, ribs and other notable Chicago style foods. Unfortunately the fried shrimp shack is a dying breed and of those that are left only a handful do a five star effort. First up on the list is the best, I cant make you wait. The key to ordering your fried shrimp at Porky's is to make sure you order the large jumbo shrimp. The difference here is that you will watch Dino weigh, bread and fry the shrimp all after ordering. The fresh shrimp are large in size and hand breaded to a tempura like crust. My main problem with most of the places around today is that they use a pre-breaded frozen shrimp that has way too much breading...not here.

You get the idea of the size

Notice the thinness of the batter

The moment you walk into Porky's you are greeted by a large refrigerator packed with ice where you can see thru the glass what is available for fresh frying on that day. Aside from the shrimp which are a must order every time, they do everything exceptionally well here. The calamari like everything else is fresh breaded and contains both rings and crispy tentacles and not just a few of the good parts about half and half. This is some of the best 'mari I have had. On any given day they could have crawfish tails, lake perch, wings, alligator, frog legs, soft shell crab, gulf shrimp, fried clams ala New England, walleye and a handful of other seafood available fresh for frying. I have never had anything bad there from the display case. The shrimp, calamari, crawfish and clams are my favorites thus far. But since this is a repost with recent visits added on, it only gets better.

The calamari is better than any fancy sitdown joint's and also half the price

Close-up of the fresh fried crawfish tails

Captain Porky's Perfectly Fried Shrimp

Whats funny is when I made the OP on this place back when this site was first starting, I had that comment about Guy Fieri up above there. Well since then DDD has gone to Dino's other spot that the locals love called-The Shanty. I have not made it over to the Shanty yet but will do so this summer. I wonder if Guy made it over to the other family owned joint featured here? Well in my recent since the OP was made I have had nothing but goodness from the guys over there. Almost all of the fried veggies and cheeses come from Dino's own farm and as mentioned above are fried to perfection to the point where you can still taste the freshness of the veggies when their in season. Whatever is in season is also on the specials page taped to the glass.

Porky's fry's everything to perfection

My favorite battered veggie in the land is the fried zucchini from CP's

Smoked Rib Tips

If you like something in the display case then by all means order it up and watch them hand bread and fry it for you. It will be good. How serious is Dino about his craft? most of the ingredients he uses he also produces. The batter for the fried items, did I mention the fresh fried chicken wings are bomb? come from duck eggs laid by his ducks at his farm. On any given day you may find any variety of mushroom from his farm available for frying. Cheese from his local goats? yep that's fried fresh available to you too. As if all this selection wasn't enough they also have Gumbo, jambalaya, po' boy sandwiches and real smoked BBQ like Ribs, Chicagoland favorite rib tips, chicken etc. It has to be one of the more unique chow spots in the country. I love the dedication they have to be the best at what they do..and they sure do succeed.

Some of the finest fried shrimp anywhere

Captain Porky's
38995 N US Highway 41
Wadsworth, IL 60083
(847) 360-7460

Captain Porky's on Urbanspoon

Monday, March 22, 2010


-In Chicago: Every Dog Has it's Day

Today's stop on the Chicagoland food tour is to a place that could fit into alot of the featured series' here on S'C'&C. fRedhots is a spot that opened up in the last five years or so and in that time has made quite a name for itself. Located in Glenview the name comes from the owner, Fred, who started his high class fast food shop due to his passion for the food. Fredhots is a place that cares greatly about the food it serves and the customers who eat it. It falls into the "high class fast food" cuisine that Chicago is so well known for. While many people might consider it a knockoff of Hot Doug's, it is anything but. Yes fRedhots does have many specialty sausages on the menu but also oh so much more. It's more like a really good burger/dog/sandwich joint that also has some interesting specialty sausages.

an instant classic in Glenview

I don't even know where to start when it comes to fRedhots so I'll just start out with the fact its one of those places you can bring the entire family too. Grandma and Grandpa on to the youngest child down will all find something they enjoy on the impressive menu over there. You can expect all the usual suspects like Chicago style Hot Dogs, Polish Sausage and good old fashioned char grilled burgers along with fresh cut fries and also Italian Beef but there's alot more. Another popular go to on the menu board are the specialty sausages. Popular examples include the gyros sausage which is like eating a gyro in tube form and the Wild Game Sausage which varies on the specials board. One of the specials during Christmas time is the reindeer sausage. It doesn't matter what you get as your main course your going to want some fries to go with it, or Belgian potato frites as their known at fRedhots. The fries are 5 star worthy and come with a dipping sauce that come in a range of flavors. Some of my favorite dipping sauces are the Spicy Aioili and the Filipino banana pepper.They also have a dipping sauce flavor of the day.

fRedhots excellent french fries

It doesn't end with just the dipping sauces when it comes for ways to pimp out your fries. Here we have one of the many great specials you can find on that aforementioned board. The "Western fries" as they are called include little pieces of debris (fallen from the roasted beef) that is thrown on top of Fred's fresh made fries along with some BBQ sauce and cheese. Its a rich tasting batch of goodness, especially the bottom fries.

Fries with "debris" BBQ sauce and Cheese

Everybody has their go to item at Fredhots and for me that is the debris sandwich. It's similar to the Italian Beef but more like a roast beef po' boy. It was specifically made with the po' boy served at Mother's. Fred takes the "debris" from the beef roasts made for Italian beef which is just all the little pieces that fell off during its long cooking. The little shredded pieces of beef go on a roll that holds the juicy debris well and comes topped with lettuce, tomato and mayo. I like to add onions and extra pickles to mine. The sandwich is one of my favorites anywhere. Since this beauty was thrown onto the permanent menu I've had a hard time further exploring it.

Fred's Debris Po' Boy

However its a must to always peek at the specials board located to the right of you when your ordering. On one visit Fred had a Cuban burger available for order. Fred took the basis for a Cuban sandwich minus the pork (ham, roasted pork*, mustard, Swiss cheese and pickles) and threw a burger patty in there. As someone who has a love for a great Cuban sandwich, it was something I knew was going to be good as soon as I saw it. Well I wasn't wrong.

*They skipped the roasted pork part on the burger, good nonetheless.

Pressed Cuban Burger from fRedhots

I've had quite a few good sandwiches from Fred's and the sammy's might be the places strongest point. Over at Fred's there are no short cuts taken and that includes his Italian Beef. Fred's makes the beef in house and a sign in the spots reads "Our famous Italian beef is the best you will ever taste-Guaranteed" Well I'm a fan but its not the best. What I enjoyed greatly about the IB was the almost roast beefy like French dip feel from it, it tasted more like a pot roast sandwich than a beef but its still da bomb. I enjoy the heavy pepper addition. There's always a good a good sammy on the specials board.

Chicken Club Sandwich

Click HERE to see how their beef rated against others

But you know what? no matter how many progressive menu items this hot dog stand offers, they still gotta make a good dog if they wanna stick around. Well I got a feeling their going to be around for a while. The Fredhot aka a Chicago Style hot dog is one of Chicagolands best example of this style. Even though it actually includes ketchup, although I think they ask, that's still a sin. But we all can have our sins forgiven 'cause the fRedhot is a heavenly hot dog for what it is. Minus the ketchup its an authentic and excellent example of the more well known Chicago style hot dog. The people of Glenview and the surrounding suburbs are lucky to have a spot that cares so much about the product taste and customers of this all star hot dog stand.

a fRedhot aka Chicago style hot dog

fRedhots & Fries
1707 Chestnut Avenue
Glenview, IL 60025
(847) 657-9200

fRedhots on Urbanspoon

Friday, March 19, 2010

St. Joseph's Day Special

-Recipe's From Saveur

I've been cooking myself more and more Italian meals lately especially on nights when I need something simple. So in honor of the feast of St. Joesph I have a feasts worth of outstanding Italian favorites that all came from the great Saveur magazine. Needless to say they were all excellent dinners.

Chicken Cacciatore

"America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife—who, all over northern Italy, might traditionally cook the dish on the eve of the hunt as fuel for the chase."

Click HERE for the recipe.

Spaghetti Carbonara

"To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta. This recipe appeared in “Eternal Pleasures,” author Anya von Bremzen's tribute to classic Roman dishes"

Click HERE for recipe.

Sunday Red Gravy over Handmade Gnocchi

"The Campo family has made this "gravy", a meaty tomato sauce, for generations. Mr. Campo learned the recipe from his mother, Dominica "Minnie" Campo, who he suspects intentionally left out an ingredient. His never tasted as sublime as hers until he figured out the secret: lamb chops. The Campos enrich the gravy with a variety of meats: links of hot Italian sausage, slender baby back ribs, hearty pork neck bones, and thin-cut lamb shoulder chops. Before adding it to the sauce, be sure to roast all the meat until it's completely caramelized; the sauce will taste richer. If you'd like to cook meatballs with the gravy, add them at least 20 minutes but no longer than two hours in advance of serving."

Click HERE for recipe.

Happy Feasting.

Wednesday, March 17, 2010

Doug Komos

-Exploring NW Indiana

I saved alot of my out of state stops for warmer days when we were assured the negative degree wind chilled nights were over. So we get back to Indiana for a quick stop at a joint I stopped at one day when randomly driving by. When I saw the sign for Doug Komos Meat/Deli it looked like a place I should pull into and check out. It was a quick in and out since I had already gotten some meats from another place in Indiana to be featured later. But I wanted to see what Doug Komos had going on inside. Technically this might not be NW Indiana but its right on the boundaries and 47 miles from Chicago.

Looks like a formidable meat market

The fried chicken is what caught my eye...nice price

Since I would not be headed directly home I wasn't able to cop any meat for my fridge but I did have a nice look around. Its a shame we don't have more spots like Komos in Chicago. On top of a bunch of good pieces of meat they had many prepared meat dishes like kebabs and Kiev's too. I made a quick mental note and decided that the fried chicken was worth a try even if I wasn't going to eat it all. You know fried chicken is one of those things that is just as good cold the next day as it is when you first got it. While this wasn't the best fried chicken I ever had it was some of the most valuable. It came out freshly fried and considering I got eight pieces of that for five bucks it made it all the better. Stay tuned as the months grow warmer there will be quite a few stops around the popular Chicago weekend summer vacation destinations.

Nice little (actually large) meal deal

Who doesn't like fried chicken?

Doug Komos Meat & Deli
13410 Wicker Avenue
Cedar Lake, IN 46303-9088
(219) 374-7773

Monday, March 15, 2010

Mexican Danger Dogs

-Eating like a Mayan King in the Windy City

I said it was going to be one hell of ride all the way thru summer over here and I'm very excited for our next stop. Is there anything more summer than baseball and hot dogs? You can expect a few dog joints to be popping up here and there as baseball season and then summer near. But for today stop we have a place that serves a dog that's so different from the rest. In fact Delicias Mexicanas Restaurant, as it is called, was just a hot dog cart not too long ago. What started out as a lady known as the hotdoguera who had a cart at 26th & St Louis serving Mexican Hot Dogs turned into her dream when she moved into a storefront on 26th street in Little Village. Its amazing that Daley and his buddies wont allow food trucks and carts in this city, it would work wonders for all. But they're too dumb to see how. Well the tamale lady from Clark and Pratt featured here and the hot dog lady were about to check out are fine examples of why it would work along with so many other ones. That however is for another time.

In Little village right across the street from another S'C'&C fav, Troha's

So what exactly is this Mexican hot dog you ask? well its also known as the "Danger Dog" or the "Tijuana Bacon Dog" and it is popular on carts in Mexico and in parts of southern California. Its made up of a child's hot dog aka a cheap one and then wrapped in bacon and cooked on a griddle and topped with grilled onions, mustard, ketchup, lime mayo, and jalapenos. Even as a born and raised Chicagoan who lives in the land of the Champion when it comes to hot dogs, I'm willing to call this thing a beautiful monster because that's just what it is. Might sound like alot and I thought the same but I love them now and sometimes even crave them.

Called the Hot Dog con tocino at Delicias Mexicanas

I read from a friend in the hot dog game that these dogs became illegal in Southern California because "health department there said that all street dogs had to be steamed or boiled, not griddled or grilled" and so that was the end of the Mexican danger dog but a still few remain lurking around ready to serve the fiends that cant get enough Danger Dog in them. I cant explain why but for some reason all these ingredients added onto a bun make for a mighty fine hot dog. One of the main ingredients are the onions fried in bacon grease which comes from the dogs which are wrapped in bacon and cooked right next to the onions.

Hot Dog con tocino aka Mexican Danger Dog from Delicias

Coincidentally enough the hotdoguera worked her cart at 26th and St. Louis "illegally" too just like the vendors in Southern Cali that serve these today do. Believe it or not she was actually taken to Cook County jail and locked up for doing so. A complete joke but she was. But after years of pushing a cart she now has her own spot and at $2 a dog these are a must try for any hot dog aficionado. I cant speak for the rest of the menu and to be honest it looks rather plain. However I was told from those that tipped me on this lady a few years ago that they have excellent pozole and soups on weekends. If you needed any other excuse to visit well its open til 5am on the weekends. The exact origin of this popular south of the border hot dog is unknown but what is known is that they are a special treat deserved by all after you've had a few of the cocktails and shots beforehand. One quick tip its said the night team makes up a much better dog than the daytime crew.

Close up of the inside: Bacon Wrapped Danger Dog

Delicias Mexicanas Restaurant
4148 West 26th Street
Chicago, IL 60623-4312
(773) 522-5009

Friday, March 12, 2010

Corned Beef Hashcakes

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Well hello my friends I hope like me you plan to have a wee bit of tea this St. Patty's day and lots and lots of Guinness and Jameson to go with it. Just like last year we got a recipe for what to do with your leftover corned beef from this years celebration. I thought of this idea when I wanted to make me some potato pancakes but not in the norm, something different. I took a peak in the fridge and found some deli sliced corned beef and I was on my way. Corned Beef Hashcakes are an excellent easy next day recipe to kill that hangover and soak up the alcohol.

KingT's Corned Beef Hashcakes

-leftover corned beef, sliced thinly and chopped
-potato's grated thru a shredder
-onions grated thru a shredder
-chopped garlic
-salt & pepper
-a little egg whites or cream for binding

Note: There are no portions because you use what you have left from the corned beef, but you can easily make portions by doing 40% potato and 30% of both corned beef and onions or really anything to your liking.


Step1) Grate your potatoes and onions into a bowl and set aside

Step 2) slice your leftover corned beef thinly and then chop it up into little pieces

Step 3) Toss everything together and add the chopped garlic and salt and pepper along with 1 or 2 egg whites and form small balls with the mixture and squeeze out the potato and onion juice and form them into little slider pattys. Place them in the fridge for 10-30 minutes and 5 minutes before they come out lube up a frying pan with butter.

Step 4) When pan is nice and hot throw your hashcakes on and cook until done (10 mins a side)

Corned Beef Hashcakes made from leftovers

Past Patty's Day Recipes

Corned Beef Hash
Corned Beef Hashburger
Irish Nachos

Wednesday, March 10, 2010

Western ave. Shrimp House

-The Shrimp Shacks of Chi

I had me another shrimp craving due to all the Lenten specials around and on TV. It was later on in the night after a Bulls game and some drinks at the bars after going to the game that it hit us and we made the decision to cruise straight up the worlds longest street to the Western ave. Shrimp House located right off Taylor st. Here's a spot that I have never been to but passed by countless times so it was my 1st run in with this typical Chicago shrimp shack. Its open late night and there's a few seats with a counter extending around towards to the back customer ordering area if you want to eat there but most people stop in for pick up.

A familiar sign late night along Western

I call Western ave the "typical" Chicago style shrimp shack because its pretty much like the rest as far as interior and menu goes and its also open late. I had one thing on mind to try when we visited and that was the shrimp. Although they also have smelt, catfish, frog legs, scallops, wing zings and even pizza puffs, all fried, you don't go to Western ave. SHRIMP house to try some clam strips. On this visit there was a pretty decent flow of traffic and I went with a half pound of jumbo shrimp with the hot sauce to fill my craving.

Half Pound of Jumbo Shrimp

I was pleased with my shrimp and liked the fact that it wasn't like the other Chicago style shrimp shacks because they didn't use the more common "Chicago Style" breading. Most places like the previously featured Goose Island use this style which is a thick batter and includes different spices mixed in. Over at Western ave. they sliced the jumbos down the back for deveining and used a much thinner batter than some of the other spots around the city. All in all it was a good batch of fried shrimp that did the job when the craving came a calling. The hot sauce was alright and had a cocktail sauce base but Goose Island still has the best sauce. I'll stop back in at Western ave. Shrimp House if the situation ever arises for me to again.

Western ave. Shrimp House Jumbo Shrimp with their hot sauce

Western ave. Shrimp House
922 South Western Avenue
Chicago, IL 60612-4136
(312) 850-3474

Western Avenue Shrimp House on Urbanspoon

Monday, March 8, 2010

Frank's Pizzeria (Since 1952)

-The other Chicago-style pizza: Tavern Style

By the sight of it from the outside, Frank's might look like its just a building, that used to house a pizza restaurant and is now vacated. However if you catch it from the right side when they are open you will see that half of one side of the old school neon sign still lights up. Frank's is a place that I only became familiar with recently. It was the classic sign that grabbed my attention as I was driving west down Belmont one day in the Montclare neighborhood. Its the bottom tenant in an old two story house and immediately upon entering you feel like your stepping back a few generations because everything is the same as it ever was. This was even evident for someone like myself who had never been until now. Its a tiny and some might say romantic spot with a cozy dining room. I imagine many kids who grew up in the neighborhood used to frequent Frank's both with their families, friends and while out on dates.

A familiar sign in Chicago's Montclare neighborhood

I doubt much has changed from the inside since they first opened up in 1952 and that's evident from the 1950's jukebox and weigh station. During my visit they had Frank Sinatra playing on the speakers and I felt like I stepped back into 1955. Inside it's dimly lit and there are also posters of Frank Sinatra and maps of Italy on the wall. To go along with the jukebox they have the classic square pattern tablecloths and both booths and tables with chairs as old as the restaurant itself. On my first and so far only visit we were the only people in there and had to knock on the door to the back kitchen to get our waitress' attention. When she came out I told her we were ready to go and wanted a large sausage pizza and a couple cans of pop and she replied "that's it?" Even the questions are old school at Frank's. I felt like it was Sunday night dinner.

View from our booth at Frank's

The old school red pepper, oregano and cheese

As I sat waiting I enjoyed the dining rooms vibe even though there was no one else in it. With Sinatra on the speakers it had a 1950's Italian supper club feel. It took about 20 minutes and the tavern style pizza they were famous for was ready to go. Frank's makes their own sausage and along with the sauce they were my favorite components of this pizza. What I didn't care for as much as other tavern style spots was the dough and crust. It was just really plain. Crispness wise it was weird because some pieces were really crisp and others not so much.

Thin crust sausage from Frank's...since 1952

Frank's tavern style had some decent crispness and was pretty thin

The bottom of a piece from Frank's

Franks has been serving the neighborhood going on 58 years now. On Tuesdays all pizzas are half off for take out and on Wednesdays all pies are half off for dining in. I didn't get to try anything else and even when I go back I wont pass on the pie. Surprisingly there's not much out there on the WWW about Frank's despite its lengthy history in Chicago. I'm betting that back in the 50's and maybe 60's it was a popular place to dine at and now its become a popular choice for delivery. All in all its another classic Chicago 1950's tavern style pizza parlor, the real Chicago style, with some pretty good pizza. If I lived in the area it would be my go to pizza place for delivery and dine in, especially on those half off days.

a piece of tavern style thin from Frank's Pizzeria

Rating Scale 5/5

crust: 3
sauce: 4
toppings: 4
Crispness: 3

Score: 15/20

Frank's Pizzeria
6506 W Belmont Ave
Chicago, IL 60634-3925
(773) 283-2564

Frank's Pizzeria on Urbanspoon


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