Viral Chicago Food

-Grubbing in Chicago
Five of a Kind: Gone Viral

I started to do these five of a kind posts as a way to showcase specific dishes. It’s much easier writing a paragraph on a piece of pizza I tried than it is doing an entire post. It’s also a way to get a little more content up and not left on my phone to forget about. So I’m always thinking of ways I can combine five different things I ate and this post kind of came about when I recently tried two places I knew of due to their popularity on social media apps like Instagram. I thought to myself hmm what other things did I eat that were directly influenced by Instagram and I was able to come up with five spots (and dishes) that I likely learned of online by appearing on my food dominant timelines. So today’s post is about five places that have gone viral. It’s true that a lot of viral foods are gimmicks but not all of them are. Some are just good and catch on in a way that’s organic in terms of specific dishes like pizza, bagels, burgers, pasta, and hand rolls being popular with the younger TikTok demographic. 

__________________________________________________

Tilly Bagel (South Loop)

We start with bagels but not at the spot in Lincoln Park that had lines around the block last week. I don’t have plans to go there as I already tried an outlet in Delray Beach and the bagels there reminded me of the packaged ones you get at the supermarket. Today we check out Tilly Bagel which was a popup during the pandemic that turned brick and mortar in 2023. Tilly is known for its sourdough bagels that people have been known to line up for. No lines when I visited on a Tuesday morning (St. Patrick's Day) to try their popular cacio e pepe bagel with a smear of caramelized onion cream cheese. Simply put I’m not a big bagel guy so make of this what you will. I thought it was ok. The bagel had decent chew but maybe needed a little more. The cream cheese didn't really have much of a grilled onion taste and I thought there was too much of it on mine but I’ve seen people complain at places that put much less so maybe overloaded is the preferred normal for most but not for me. In the end I felt about these how I do about most bagels - it was fine for what it was - a bagel.

Cacio e Pepe Bagel with Caramelized Onion Cream Cheese at Tilly Bagel
__________________________________________________

Chomp Pizza (Pilsen)

Next up we head over to Pilsen where we’ll pop into the 18th Street Pink Line stop where Chomp Pizza runs a slice stand. It’s ran by a guy named Travis who used to worked at Paulie Gee’s in Wicker Park before doing his own thing at Chomp Pizza where they pretty much serve just one thing - a slice of cheese pizza ($5). I saw this place making the rounds online and made a point of trying it. I arrived right around opening time so the pizza had just come out of the oven. The pizza is made with a simple blend of tomatoes, Grande Cheese Co. mozzarella and some oregano but the magic is in the dough which is taken very seriously. The color on the crust is slightly darker and the texture is crisp and crackly. I can see why this place has become popular with people passing thru the 18th St. Station. 

Cheese Slice at Chomp Pizza
__________________________________________________

Smash Jibarito (Humboldt Park)

A lot of these viral food spots started as pop-ups as is the case with our next stop - Smash Jibarito in Humboldt Park. These guys paid their dues on the pop-up circuit and now have a spiffy new brick & mortar on Division. It’s the perfect fit for their hit smash burgers inspired by the classic Jibarito sandwiches that originated in this Puerto Rican enclave. This means instead of buns they’re using flattened and fried green plantains aka tostones to hold their smashed beef patties. The menu is tight with just a few burgers, some sides, and one wildcard item which is their twist on a pizza puff. The plantain “bun” on these burgers holds up better than you’d think and adds some extra crunch to the mix. Pictured below is “estilo Animal” aka Animal Style ala In-N-Out and it's a damn good burger. 

Jibarito Smash Burger at Smash Jibarito
__________________________________________________



Italian Homemade Co. (Fulton Market)

Pasta is a dish that tends to go viral as often as any and Fulton Market is a place where restaurants commonly go viral so of course a pasta spot on Fulton Market is going to go viral. The Italian Homemade Company got started in San Francisco circa 2014 before opening their Chicago location around 2024 as made from scratch pasta spots have really taken off. As soon as you walk in you’ll see the setup they have for making pasta from scratch plus a fridge with a bunch of that pasta packaged for home use. Or if you want to eat there you can pick a pasta and pick a sauce to go with it or choose one of their specialty pastas. Seems like most of the people working here are Italian, for whatever that’s worth. I saw some videos about the lasagna and they list it among their specialties so I stopped in with a friend when he said he had a taste for lasagna. There was some sort of meet and greet going on so the place was packed and our table was surrounded by annoying people with no sense of their surroundings and it was loud but that's to be expected in this area. I got the meat lasagna which is made with a beef and pork bolognese, bechamel, parmigiano. This was a textbook version. The pasta was fresh and soft and the meat sauce had a nice beefy taste to it. A very hearty dish. I wouldn’t go out of my way to eat here but if you're already near there it’s a pretty good option. 

Meat Lasagna at Homemade Italian Company
__________________________________________________

Noriko Handroll Bar (West Loop)

Last stop takes us over to Perilla Korean Fare in the West Loop. Perilla is a Michelin-recognized Korean BBQ restaurant group with a Steakhouse in the Loop. They also have a tiny handroll bar located in the basement of their West Loop location. It’s called Noriko Handroll Bar and it’s a hot reservation in big part due to it being such a small space with seating for around 20. The menu is revolved around handrolls with starters and a few crudo options. They have a few different sets you can get that mixes and matches a variety of rolls. Every seat is at the chef’s counter and all handrolls are made to order and meant to be eaten immediately. We started with a couple crudos which were just ok. I chose to go with the chefs handroll set with yellowtail, California roll, bluefin tuna poke, bluefin tuna toro, and bay scallop dynamite. I think I paid around $42 for the five rolls. They were all pretty good but the bay scallop dynamite roll was perfectly named as it was a lot more dynamic than the others as far as flavor. It’s described as a baked/spicy scallop with toppings like masago and sweet soy and it gets a kiss of flame with a blowtorch that gives it a smokiness that almost resembles a hot dog. That might sound funny but this was a really satisfying taste to me and one of the best things I ate last year. If I ever go back I’ll probably order a few of those and make a meal out of them.

Bay Scallop Dynamite Roll at Noriko Handroll Bar
__________________________________________________

See ya next time @chibbqking

Pakistani Sandwiches

-Grubbing in Chicagoland
Five of a Kind: Pakistani Sandwich Shuffle

Middle Eastern and South Asian tea and coffee houses have really taken off in the Chicagoland area where we have large populations with connections to both regions. So I read this is part of a broader shift in U.S. beverage and social culture. This trend combines immigrant cultural influence with changing American tastes, community-oriented spaces, and evolving preferences around tea drinking. Tea has shifted from another drink to an experience, this as alcohol sales continue to slide. I’ve noticed quite a few of these places in the western suburbs where there’s already a good number of South Asian restaurants. I also noticed a good chunk of them were Pakistani and also offered sandwiches and such which is much more up my alley than tea so I set out to check some of these spots out and in doing so got a little more familiar with Pakistan’s interesting sandwich culture. 

__________________________________________________

Chai Ho Jai (Naperville)

Chai Ho Jai is a casual South Asian Tea Room in Naperville. It serves flavorful chai drinks and desi style comfort food - a mix between traditional Pakistani/Indian street flavors and café style snacks. It opened to big crowds back towards the start of 2024. I visited one Sunday afternoon and it was packed with families. Chai is the big draw especially Karak Doodh Patti Chai, Mumbai Cutting Chai, and a Pink Kashmiri Chai brewed with spices like cardamom and saffron. I’m not a big tea (or coffee) guy but you know I’m always on the prowl for good food so I stopped in to try a Special Anda Wala Bun Kabab. This is a Karachi street food classic made with a dal patty (Split chickpeas) in a whipped egg coating and seared on a tawa and slathered with green chutney with heaps of red onion, tomato, cucumber in a toasted white bun. I don’t have a ton of previous experience with Bun Kebab but this one was similar to a Vada Pav which is a potato patty sandwich in India. Sometimes Bun Kebab is made with beef but the ones here are vegetarian. I also noticed how every table had paratha which they list as a signature item. It’s flaky and buttery and popular to eat with fresh sugar and raw honey. 

Bun Kebab and Parotta at Chai Ho Jai
__________________________________________________

Niwaala Street Food (Lombard)

Next we head off to Lombard to Niwaala Street Food. The first of three spots in the area. It’s not a tea house but places like Niwaala are becoming common in cities across the States. They mix South Asian and Americanized dishes. Picture quesadillas, sandwiches, and wraps filled with popular South Asian flavors. They have options like a chopped Chapli Kebab sub and a smashed Chapli Kebab slider. I tried the ladder as I love the disc shaped kebabs popular near he Pakistan and Afghanistan border and would gladly return to try something else next time I’m in the area. I was intrigued with the Makhani sub which is described as “ground beef drenched in our house-made butter chicken sauce, white cheese and onions”. I picture it as some sort of chopped cheese and Sloppy Joe hybrid. 

Chapli Smash Slider at Niwaala Street Food
__________________________________________________



Addah (Lombard)

The idea of Addah began on Devon at Usmania which is owned by the same family. They dreamed of a spot that brought the lively streets of Pakistan and India to the Chicagoland area. The menu is made up of popular tea drinks and street food favorites from both South Asian countries. Halwa Puri, Haleem, and falooda are most commonly mentioned in the Google reviews. I visited a year or so ago when they first opened and tried a few of their sliders which seemed popular based on what others were ordering that day. I think they may have expanded the menu since then but I was particularly impressed with the Hunter Beef Slider which comes with fries for $4.99. Hunter beef is a Pakistani style of cured, salted meat, similar to corned beef or pastrami, with roots tracing back to British colonial era in the Indian subcontinent. The Hunter Beef sandwiches I’ve tried over the years have been a bit different from spot to spot. At Addah it’s made from a stringier cut than typical corned beef but it basically melts in your mouth while giving off a ton of flavor from the spices. 

Hunter Beef Slider at Addah
__________________________________________________



Cafe Bethak (Lombard)

Last stop in Lombard is Cafe Bethak. This Pakistani style halal cafe serves chai along with snacks and sweets. It’s a relaxing space where families can sit and sip tea and just kind of hang around for a little bit. They even have a little play section with toys for the kids. I stopped in here for their Chicken Club Sandwich which is a double decker sandwich made with pan seared chicken plus omelette, cheese, mayo, lettuce, and tomato. Club Sandwiches like this are very popular in Pakistan but they’re never made with bacon for obvious reasons. I returned here to try the Viral Paratha Smash Burgers which are big in Dubai and starting to make their way onto menus in the states. The Tribune listed it among their favorite dishes of 2025 but the extra compact previously frozen patty was a big letdown. 

Chicken Club Sandwich at Cafe Bethak
__________________________________________________

Halal Smash Burger & Phillies (Chicago)

For our last stop we head into the city where Halal Smash Burger and Phillies has two locations. One is up north in West Ridge while the one I visited is in Lincoln Square. Smash burgers, cheesesteaks, chopped cheese and spicy fried chicken sandwiches are all very American as is the idea of a guy from Pakistan serving them up. As the name suggests they do smash burgers and Cheesesteaks here but I stopped by to try a Zinger Burger which is what they call a spicy chicken sandwich in Pakistan. The history of the Zinger Burger traces back to when KFC put a spicy chicken sandwich on their menu in Trinidad & Tobago. The Zinger as it was called was very well received and started to appear in other countries too but none of them adopted it quite like Pakistan did. KFC opened its first Pakistan location in 1997 in Lahore and the Zinger quickly became one of its most popular items, but it didn’t just stay a KFC product, it became a category of sandwich in of itself. A Zinger in Lahore is as common as a Chicago style hot dog in Chicago, they can be found all over. Same goes for the States where fast food grills like this are often ran by people from Pakistan. The Zinger is straightforward from spot to spot in that it’s a typical spicy chicken sandwich. So it depends on the quality of the chicken and breading and spicing and most spots that serve these seem to do a good job with all three things and that includes the version I tried at Halal Smash Burgers and Phillies on Western. 

Zinger Burger at Halal Smash Burgers & Phillies
__________________________________________________

Previous Posts You Might Like:

South Asian Food on Devon (2025)
Samosas on Devon (2023)
Bundoo Khan (2022)
Kababish BBQ (2022)

See ya next time @chibbqking

Lincoln Park Eats

 -Grubbing in Chicago
Five of a Kind: Newly Opened in Lincoln Park

Lincoln Park has long been one of Chicago's premier neighborhoods in terms of living but only recently has it started to enter the chat of Chicago's best food neighborhoods. The food scene in the neighborhood I grew up in has exploded over the last five years or so. Take Lincoln Avenue for example. When I was a kid the stretch of Lincoln that cut thru Lincoln Park was mostly watering holes. I remember when the Bulls were winning championships and Lincoln Avenue was one of the main places people would go to celebrate when they won. Then in the early 2000’s it kind of became dead over there for quite a while until restaurants like Galit and more recently Nadu started setting up shop. Fast forward to today and LP has suddenly become one of the city’s most desirable neighborhoods when it comes to opening a restaurant. But how come? Two guesses 1) people have money to spend in that area and 2) it’s become much younger and much more diverse as a neighborhood leading to some interesting restaurant openings. Today we take a look at five spots that opened in Lincoln Park in the last year or so. The type of spots that would’ve been out of place in this area a decade ago. 

__________________________________________________

KookKook Khao Man Gai

For our first stop we head over to Clark street which is also booming right now. The stretch of Clark between Fullerton and Diversey has seen a handful of international openings the last couple years. Kook Kook Khao Man Gai is one of the more recent spots to set up shop. It’s ran by a guy from Nashville by way of Thailand. So I was told the owner runs a bubble tea shop in Nashville but he wanted to do something a bit more personal here and he’s doing exactly that at 2532 N Clark where he’s serving up Thai style Chicken and Rice aka Khao Man Gai. This chicken and rice dish consists of boiled chicken, rice cooked in broth, sauce, and a chicken soup as a side. It's a Thai version of Hainanese chicken with which it shares a common origin, though they differ mainly in the sauce and accompaniments. Khao Man Gai is known for its punchy, complex dipping sauce, most often made with fermented soybeans, vinegar, and chili, and is typically served with chicken soup and cucumber slices. It’s not the most instagramable dish you’ll come across but it’s likely to be one of the more flavorful. Kook Kook serves up an excellent version that comes with or without the skin - get it with for extra flavor. All facets of this dish from the tender boiled chicken, to the rice infused with broth, and the garlic sauce are very well made. The menu is small with a few other options including what’s said to be a good Tom Yum  soup plus other chicken dishes like Khao Mun Gai - fried chicken and rice. 

Khao Man Gai at Kook Kook Khao Man Gai
__________________________________________________



China Wok

Next we head a couple minutes down the street to China Wok located at 2485 N Clark I’ve featured this spot before as the owner here used to run a takeout spot called New China Station in Humboldt Park where I was a regular. The dry chili fish filet at New China Station was one of my favorite dishes in town until it suddenly closed out of nowhere. I spent a couple years trying to find a replacement for it often to no avail until one day I decided to try this newly opened spot called China Wok that had quite a few Sichuan dishes including dry chili fish filet. As soon as it came out I knew I had found my favorite version again as the owner of China Wok previously ran the kitchen at New China Station. So you know about the dry chili fish filet but what else is worth getting? Here’s my go to order when we go with a group as it’s great place to byob as the family is so accommodating. First up I suggest an order of their old school potstickers which are thick and chewy and bursting with pork and ginger flavor. I’d also go for an order of the Sichuan green beans which always come out crisp with a nice spice kick. Then I recommend a plate of the “Thai Crazy Spicy Noodle” for the noodle lovers in your group. These are made with thick stir fried rice noodles mixed with onion, Chinese broccoli, jalapeño and basil leaves. We usually get the shrimp as the beef is a bit chewy but the noodles are always cooked well with hints of wok hei abound. I also love the “Szechuan Fish Casserole” which seems to be an Americanized description of Shui Zhu Yu or Sichuan boiled fish. This is a popular dish where marinated fish is boiled, then hot oil is poured over it, with heavy use of chili and Sichuan peppers. But whatever you get make sure to try the dry chili fish which is still the best in town on my watch. 

Dinner at China Wok
__________________________________________________

Trilokah Kerala and South Indian Restaurant

Moving along we head over to Clybourn just off Webster where there’s yet another string of recent openings including Trilokah Kerala and South Indian Restaurant at 2239 N Clybourn. Trilokah isn’t exactly new though as they moved to Lincoln Park from Mount Prospect. I never got a chance to try this regional Indian restaurant when it was in the suburbs but I’ve been a few times since they moved into the city. Trilokah is cooking up food from Kerala, a state on India's tropical Malabar Coast. Judging by the crowds on my visit they made the right call moving to Lincoln Park. They did a nice job on the inside giving it a fun feel with colorful pieces of art lining the walls. On my first visit, which was solo, I had to try the Kothu parotta - a popular South Indian and Sri Lankan street dish made up of shredded flatbread (parotta) stir-fried with assorted vegetables, eggs, and meat in a spicy masala. The name "kothu" literally means "minced" or "chopped," referring to its preparation method. This dish is kind of like fried rice except it’s diced flatbread instead. Trilokah serves up the best version I’ve tried in the States. It’s super fluffy and not mushy at all with a nice spice profile. I tried it with beef which might seem out of place at an Indian restaurant but not one featuring the food of Kerala which has a large Christian population that often eats beef. Actually beef seems to be the move here, the beef curry has a ton of mentions in online reviews and most of them are favorable. As far as appetizers go the Tawa Roasted Shrimp makes for a great group starter with a thick and flavorful coating. 

Tawa Roasted Shrimp

Beef Kottu Porotta

The menu at Trilokah features quite a few dishes I’d never had before including Kizzi Porotta - a popular and aromatic South Indian delicacy where flaky, layered parottas are combined with a flavorful, spicy meat or vegetable curry, wrapped tightly in a banana leaf, and then steamed or slow-cooked. I decided to try it with beef and even though I had never tried this hands on dish it brought back a ton of memories upon first bite as it tasted like an Al’s Italian beef to me. I can see myself returning on a cold day as this dish had the same warming effect as a pot pie does. On a more recent visit we very much enjoyed the Kottayam style fish curry which is a semi spicy curry from Kerala cooked with kudum puli (malabar tamrind) and red chili powder which produces a vibrant red color that really stands out on a crowded table of food. Be sure to add a side of flaky porotta for dipping purposes. I look forward to further exploring the menu at this exciting new spot. 

Kizzi Porotta at Trilokah

Kottayam Style Fish Curry
__________________________________________________

Dimmi Dimmi Corner Italian

Tavern style pizza is having a big moment across Chicago right now with lots of chefs chasing the crowds that come with it. Dimmi Dimmi Corner Italian opened up at 1112 W. Armitage and it’s been a hot stop since first opening their doors this past August. It’s ran by the Cornerstone Restaurant Group which took over the former space of Tarantino’s, a family-run Italian spot that closed last year after a 30-year-run. The kitchen is helmed by executive chef Matt Eckfeld, who previously worked at some very popular red sauce joints in New York such as Carbone. I really like the dining room which gets very lively on the weekends with groups of friends and families sharing plates of pasta and super thin and crisp tavern style pizza. I haven’t had the pasta, prices on that are getting pretty ridiculous, but the pizza is pretty damn good. It reminds me of the version served at Middlebrow as it’s super thin and almost too sturdy if that makes sense. It comes out as if you requested it extra well done. The namesake salad was a perfect pairing with the pizza. Some people don’t like this recent trend of cheffing up a working man’s treat but I find it refreshing in that a lot of pizza out there is average at best. It's the same product at a lot of spots as they all use the same supplier (Sysco) for their cheese, and toppings and so forth but places like Dimmi Dimmi are giving it a bit of a more personal feel.

Sausage Pizza at Dimmi Dimmi
__________________________________________________

Le Mistral

Last stop takes us over to the beautiful Belden Stratford building at 2300 N Lincoln Park West where S.K.Y. recently relocated after spending seven years on 18th Street in Pilsen. As was to be expected it’s a beautiful space and a quite large one at that though I only walked through there to get to their new hidden wine bar Le Mistral. It’s a sleek looking spot hidden in a back room that you have to pass thru the kitchen to get to. It has the feel of a posh hotel bar in Europe and I don’t mean that in a bad way. On top of cocktails and wine they also have a little food menu that’s separate from S.K.Y. but I think you can order off the standard menu too. I saw something about their French Onion Burger which comes with a dipping sauce though it’s not poured over the top like those viral ones you've seen on social media. But this burger felt like a bit more than a viral stunt with a nice juicy patty covered in buttery onions and melted gruyere cheese with a Parmesan crisp added for crunch. It’s served with a rich and indulgent gravy like you might find on an upscale version of poutine. It hit the spot but I thought the Parmesan crisp was a bit distracting though that sauce would be good on anything beefy. Not cheap ($24) but with a bit of a tweak they can make it worthy of the price. I look forward to trying the new iteration of S.K.Y. which has a few old favorites and some new dishes too. 

French Onion Burger at Le Mistral
__________________________________________________

See ya next time @chibbqking

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
__________________________________________________

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
__________________________________________________



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
__________________________________________________

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
__________________________________________________

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
__________________________________________________

 

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 
__________________________________________________

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
__________________________________________________

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
__________________________________________________



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
__________________________________________________

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
__________________________________________________

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
__________________________________________________ 

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
__________________________________________________

Previous Posts You Might Like -

Eating BIG in Cleveland (2021)

Eastern European Food in Northeast Ohio (2018)

The Burgers of Akron (2015)
__________________________________________________

See ya next time @chibbqking