Roadfood in the Illinois River Valley

Eating like a local:
Regional food specialties 
- Local Spots in LaSalle County Illinois  

We're heading down to the Illinois River Valley this week for a little rest and relaxation plus some food and drink. Michigan and Wisconsin are where most Chicagoans go to get away but I'm noticing a small uptick in people spending time and even purchasing weekend homes in the Illinois River Valley region. The IRV is two hours west of Chicago so around the same time it takes to get to those other states. The Illinois River Valley is one of the most important geographic and cultural corridors in Illinois, stretching along the Illinois River from the Chicago-area down toward the Mississippi River near Grafton. It cuts diagonally through the state and has shaped agriculture, transportation, and industry for centuries. At its core is the Illinois River and the valley surrounding it which is a broad, fertile lowland formed by ancient glacial activity which left behind rich soils and a landscape of bluffs, floodplains, and wetlands. The area is especially known for its dramatic mix of terrain. In northern and central sections, steep limestone bluffs rise above the river, while wide agricultural plains spread out beyond them. This is one reason the region became an early transportation and settlement corridor as it it naturally connects the Great Lakes region to the Mississippi River. One of the most scenic stretches is around Starved Rock State Park, where sandstone canyons, waterfalls, and forested cliffs overlook the river. Nearby towns like Ottawa serve as gateways to outdoor recreation and river tourism. Both Starved Rock and Matthiessen State Parks in LaSalle County are among the best in the state and can make for great daytrips or even a weekend getaway for the outdoors type. I've always been fascinated with river towns so this area has always fascinated me. Today we're headed to five LaSalle County eating spots I've stopped in at when I've been out and around this way - 

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Wedron Office (Wedron)

As mentioned in many previous posts of mine, there’s lots of spots for fried chicken in the Illinois River Valley region. I’ve been to many of them but never got a chance to check out the Wedron Office until last year. It’s in the middle of nowhere (Pop. 140) but it's far from hidden. Found on the outskirts of Ottawa, Illinois the Wedron Office has rustic supper club vibes. It stays packed pretty much all day, every day. Two of it’s big draws are fried chicken with a thinly coated cracker crisp crust as well as a freshly pounded breaded pork tenderloin sandwich which is pictured with a side of locally made “ravs” which is what they call tortellini in these parts. All of that plus a 1/2 order of onion rings and trip to the salad bar (I guess those survived covid after all) made for a blowout meal. Each dish was as perfectly fried as the next. I hope to make it back for on a Friday for the fried bluegill special. The BPT is one of the better ones in this area. As far as that fried chicken it’s some of best in LaSalle County making it some of the best in the Midwest or anywhere for that matter. You know that old saying “you pick one thing and you do it well?” Well LaSalle County picked fried chicken and they do it really well. 

Lunch at Wedron Office (click pics to enhance)
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Maddie's Place (Leland)

Next stop takes us to Leland, Illinois (Pop. 951). This tiny farming village in northern LaSalle County, is located about halfway between Ottawa and DeKalb in the flat prairie country of north-central Illinois. It’s the kind of place where grain elevators dominate the skyline, the high school sports teams are a major identity point, and everybody seems to know each other’s name. That’s especially true of Maddie’s Place - an all-purpose small-town tavern where you get burgers, beer, trivia nights, live music, and community events all rolled into one. In towns like Leland, taverns like Maddie’s Place are often the civic center as much as the local village hall is. I had read somewhere that Maddie’s Place makes a great breaded pork tenderloin and I can now pass that knowledge onto my readers. As you might expect in these parts the fry job was fantastic and it wasn’t too thin so there was some real pork flavor to go with a fresh set of toppings and a soft bun to boot. I’m not the biggest tenderloin fan in the same way I don’t love fried chicken sandwiches but this was a BPT I would come back and get again. 

Breaded Pork Tenderloin at Maddie's Place
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Grant Street Grocery (Streator)

Grant Street Grocery is one of those old-school small-town spots that’s half grocery, half deli counter, and a fully local institution. It’s tucked into a modest building on the west side of Streator (Pop. 12300) at 402 W. Grant Street. From the outside it looks frozen in time. People around Streator don't flock here for the grocery side so much as the homemade food coming out of the deli and kitchen. They have a local cult following for the stuffed sandwiches served on Thursdays. It comes up regularly in online reviews and I just so happened to be passing thru on a Thursday so lucky me. It’s basically warm and fresh baked buttery bread slit down the middle and stuffed with salami, ham, mozzarella and other savory fillings. I could taste why it’s a local comfort-food. I also left with some really good freshly baked Hungarian strudels which are a favorite of mine in the wide world of pastries. 

Stuffed Sandwich at Grant Street Grocery
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Smitty's Bar and Grill (Leonore)

Smitty's Bar & Grill in Leonore (Pop. 100) is a classic rural Illinois tavern that people from outside the area would never randomly discover. That said it’s become a legendary stop among road-trippers, bikers, Starved Rock visitors, and breaded pork tenderloin enthusiasts alike. Smitty’s is located deep in farmlands in the crossroads of LaSalle County. You’ll be chugging along and suddenly there’s Smitty’s, packed with people on wing nights and there's often a wait for Friday fish fry. The bar is famous for a few very Midwestern specialties including gigantic breaded pork tenderloin sandwiches, broasted chicken, and some of the best wings in the area and in my opinion the best item on the menu. The wings are fried to order and sauced up with made on site sauces like the signature “Sweet Heat” which is sweet and spicy. These are very satisfying wings best paired with an ice cold beer.  

Chicken Wings at Smitty's Bar and Grill
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The Old Mill Tavern (Sheridan)

Last stop takes us to the town of Sheridan (Pop. 2500) which is home to a handful of bars including The Old Mill Tavern - a small, long-running country bar-and-grill that’s been a local staple for decades, sitting out in rural LaSalle County near the Fox River. Walking into this bar can feel a bit intimidating due to it's location in the middle of nowhere with the feel of an old-school Midwestern tavern. it feels like old-country style spot with a time-capsule vibe including an old wooden bar, plastic tablecloths and memorabilia from previous eras hanging on the walls. The draw here for most regulars seemed to be the slot machines but for us it was the fried chicken which some say is the best in the area - high praise for a place in these parts. Online reviews also mention the catfish but on this day me and the company I kept were craving fried chicken so we got a plate of that which was on special for a price that matched the old school atmosphere. We also got a half basket of onion rings which are the thinly sliced and lightly battered kind. They were good if not a tad too overcooked. The chicken was good but a bit over salted. But as to be expected in these parts it was perfectly fried with a crisp exterior. 

Onion Rings and Fried Chicken at The Old Mill Tavern 
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Previous Posts You Might Like:

The Smashed Crispy Burgers of Central Illinois (2015)
The Illinois Fried Chicken Trail (2021)
Eating BIG in Central Illinois (2024)
Back On The Illinois Burger Trail (2025)

See ya next time @chibbqking

International Eats in Albany Park

-Grubbing in Chicago
Five of a Kind: Albany Park Eats

Somebody on Twitter (I’m not calling it X) recently tweeted that “ethnic food” is better in the suburbs than it is in the city. There’s not many (if any) people out there more qualified than me to speak on this and it’s not. It's only true of a few cuisines. Chinese, Mexican, Thai etc is still way better in city. Some burbs do have some good mom + pop spots but it’s all scattered. Bridgeview has great Middle Eastern food but it’s nowhere near Wheeling where people think Pita Inn is the same thing (it’s not). What’s true is that there’s a ton of interesting spots to be found in the burbs but it’s so spread out to where it’s not really comparable. Somebody that lives in Chicago Heights doesn’t have the same options as someone from Morton Grove. But people in Highland Park don’t have close to what the folks of Niles have. You can do the same with the city in terms of the there being more options on the North Side than the South Side but the city is much more condensed when it comes to restaurants. Albany Park alone clears any suburb in a one on one matchup which takes us to this week’s post. Here’s five semi recently opened international dining options I’ve tried in Albany Park of late. 

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Xotikka

First stop is a very new spot at 4749 N Pulaski. It’s so new that Xotikka doesn’t have a sign up yet (Mahi’s Kitchen was the previous tenet). This is an efficient one man operation making some fantastic Indian sandwiches. The first menu item listed is Vada Pav, a Mumbai favorite that spread across India and has really started to take the States by storm too. Vada Pav is a spiced potato patty in a fluffy bun, accompanied by chutneys and sometimes cheese if you please. The potato patty, or vada, is mashed potatoes, herbs, and chickpea flour batter, and deep-fried until golden brown. It's placed in a pav, a soft, savory bun similar to a kaiser roll. I had to get one of these on my first visit as it’s the most mentioned menu item in the few online reviews and I always like a Vada Pav when I get one. This was bigger than any other I tried but still a very good deal at $8 with Amul cheese. The potato fritter was perfectly fried to where the exposed part was crunchy while the inside was soft and super flavorful with a nice and spicy profile. Mint chutney and the option to add cheese plus a well toasted sesame seeded bun round it all out. This was a very good version that filled me up right. I chose to add cheese but it’s shredded and not melted and didn’t really give off any clues that it was being used so I’d skip it. I’ll be going back for one of their Indian chicken sandwiches made in a variety of ways. 

Vada Pav at Xotikka
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Tikal Sabor Chapin

Next we’ll shoot over to 3216 W Lawrence street which is home to one of two spots serving the cuisine of Guatemala in these parts. The Central American country has a very interesting cuisine revolving around Mayan and Spanish traditions characterized by hearty stews, corn-based staples, and mild spices. The menu here is a what's what of Guatemalan favorites including ceviche, fried chicken and even stir fried chow mein noodles as “Chino-Chapin” food is very popular with Guatemalans. The trend began with Chinese immigration in the late 1800s, with immigrant-run food stalls, known as kodores chinos, becoming popular at local fairs. But first things first was an order of the Garnachas - a popular Mesoamerican dish found in both Mexican and Guatemalan cuisine, with distinct regional variations. The ones at Tikal Sabor are made with little puffs of fried masa topped with carne molida, sauteed onions, salsa and a sprinkle of cotija cheese with a vinegar cole slaw. These delicious one bite snacks pack a big punch of flavor. I could’ve easily ate two more plates. The chow mein was also tasty though pretty much something most people can make at home. 

Garnachas at Tikal Sabor Chapin
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Zaab E Lee

Zaab-E-Lee Thai Street Food opened at 3121 Lawrence last winter and immediately started to garner buzz. I visited on one of the coldest days of the year in hopes of warming up with some Isan style Thai food but it was a bit of a mixed bag. First we’ll start with the duds which were a bowl of seafood Tom Yum that had nothing distinct in taste and only came with shrimp. I felt like we might’ve been gringo’d (given the milder version) which sucks is still a thing. A plate of Crying Tiger wasn’t any better in fact it was worse. The steak was a cheap and chewy cut served at room temp. The winners were a very good plate of Sai Oua that was some of the better Thai style sausage I’ve had in Chicago and an order of the Moo Ping with Sticky Rice which was served piping hot off the grill with a very nice smokiness going for it. I might go back and try a few other things that have been propped up at places like Infatuation and r/ChicagoFood but for now I have to agree with Steve Dolinsky - it’s a mixed bag.

Moo Ping at Zaab-E-Lee
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My Doner

Let's head west to 3806 W Lawrence where My Doner has been serving spit sliced Doner since last summer. Turkish style Doner is the original spit roasted meat traced back to the Ottoman Empire (modern-day Turkey) during the 19th century, when vertical cooking was common in the 1830s-1850s. I stopped in around the time they first opened and got a pretty good beef Doner wrap. Not the best not the worst. They’ve since added a “Berlin style Doner Sandwich” to the menu but it’s not going to change your mind about there not being any great Berlin style Doner options in Chicagoland. It’s a good sandwich but it’s lacking in the toppings department and is far from stuffed like the ones in Europe. 

Doner Wrap from My Doner
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Katkout

Last stop takes us to 4734 N Kedzie for more spit roasted meat. Katkout opened last winter in a packed little strip mall that also houses a new Yemeni coffee shop. The menu here has some typical things with shawarma and falafel being popular on top of options like a zinger sandwich and even some less typical dishes like Middle Eastern offal sandwiches. I asked the friendly guy about the offal but he didn’t have any ready to go yet. So instead I tried the “Krispy Shawarma” which is a bit of a viral dish at the moment. Unfortunately what I got was typical “Arab style” in that it was sliced into bite sized pieces and served with fries. I believe the owner is Syrian making this a Syrian style shawarma. It hit the spot but didn’t stand out outside the pricing which was $10 with fries and a drink - good deal.

Arab Style Chicken Shawarma at Katkout
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See ya next time @chibbqking