Gretel

-Grubbing in Chicago  
Bar Food in Logan Square

When it was announced that the team behind Edgewater’s Little Bad Wolf was opening a spot in Logan Square it wasn’t anything to take note of. It’s a popular place but I wasn’t sure we needed another location. But in the end we didn’t get a second Little Bad Wolf and instead got a spot called Gretel which is it’s own thing. A whiskey bar on Armitage in the former space of a pizza place. 

Locals Favorite in Logan Square 

The bar itself boasts 100’s of bottles of booze lined up against the wall with a rolling ladder used to reach the ones that are far up. It’s not a unique setup in this time of the cocktail boom but it is cool and I like how the space feels. The ceilings are high and it’s dimly lit but not too dark when the sun is still out. The menu at Gretel is different than that at Little Bad Wolf but there’s a few crossovers. For the most part they offer an upscale take on American bar food. A dish like gyoza isn’t as common as oysters Rockefeller but you get the idea. Both make a nice snack at the bar when having a drink. 

Oysters Rockefeller + Gyoza at Gretel 

They do big old entrees like prime rib and bone-in ribeye for two so it’s also a good spot for a nice night out on the town. One of the menu items that caught my eye was their French Dip. You don’t see this too often here in the land of the Italian beef. Of course I prefer an Italian beef to a French Dip but I can still enjoy the latter when a place makes a good one and Gretel definitely does. You can tell that the beef was freshly cut from a larger roast and both the bread and gravy were what you want with a French Dip. It’s the best in Chicago that I’ve tried but it’s not like there’s a ton of spots that make this LA original. The sandwich comes with a side and there’s a ton of online love for the mac and cheese so we got that and it’s good but I prefer the old school styles and not the chef driven ones when it comes to this dish. The latter tend to be baked and thus dryer and clumpier but this one was good. 

Prime Rib French Dip at Gretel

What about the burger? I’m glad you asked bc I also had to try that based on the fact it’s so popular at Little Bad Wolf. But this one is a bit different, it’s called the Gretel Burger and it comes with two patties, white and yellow American cheese, red onion, garlic aioli, and pickles on a soft but stable sesame and poppy seeded bun. The fries which it comes with are equally good, thin and freshly cut with a tasty aioli for dipping. It’s a contender for the best burger in the neighborhood and maybe the best burger in town by extension since Logan Square is a hotbed of bomb burgers. Add this to the list.

Gretel Burger 

Gretel 
2833 W Armitage Ave
Chicago, IL 60647
(773) 770-3427
Website

Eating the Tri-State Region (IL, IA, WI)

Eating like a local:
Regional food specialties 
- Where the locals eat. 

Hello readers! Are you ready for Fall? I am but not for what comes after that. The reason I love the Fall is it's the perfect time to cruise. The colors, the fests, the weather it's all there making it the prime time for a roadtrip. Last year around this time we took a ride up to the Tri-State region to eat/drink.

♫ On the Road again ♫

I'm sure I've said it in previous posts on this blog but I love exploring the towns up and down the Mighty Mississippi. Each one has its own history and mystique going back to when it was America's main highway. First stop up, Dubuque.

The old Dubuque Star Brewery

I've been thru this area before but it was only for a few hours. Nonetheless at the very least you can always find some interesting stops when riding the river. Some deep digging online led me to a popular bar on the other side of town who's busiest hours were during breakfast time. Interesting.

West Dubuque Tap

Packed house when we arrived around 10a but we were able to squeeze out some seats at the bar. I'd say more than half of the people there to eat were also there to drink. NFL allegiances vary in this area so we saw Bears, Packers, Vikings and even Colts gear worn by regulars. Pretty typical bar when it comes to them in these parts, not too big but still able to ring them in. If anyone has interest in trying a llama tenderloin, they're doing them this month.

Llama Tenderloin Special

When I'd read reviews on West Dubuque tap the "Magic Muffin" kept on getting mentioned thus it caught my eye. This is the signature breakfast item of the house. They take two sausage patties, an egg, cheese and hash browns and put it all between a toasted English muffin. On this day they had a biscuits and gravy special so I got mine with a side of gravy. I saw others eating their magic muffin with a fork but I managed to pick it up with two hands and eat the entire thing intact. I got a cup of the sausage gravy on the side and poured a little over the hash browns and considering we're way North of the Mason Dixon this was a worthy batch. Hangover food, before you start drinking more food, at its finest.

Magic Muffin

Next stop up was an interesting spot we came across. Cremer's Grocery has been serving Dubuque for over 65 years and both the outside and the inside of this place looked the part.

Cremer's Grocery in Dubuque

From their website "We take pride in our old-fashioned quality and service. Our hand-cut choice meats, homemade sausages, and our Famous Turkey ‘N’ Dressing sandwiches are a few of the specialties that has made us a tri-state ”Institution of quality”.

a peek inside, employees making sandwiches behind the counter

I didn't know much about Cremers except the fact that they made a turkey and stuffing sandwich that was popular with the locals. I was surprised the see that all sandwiches were .99 as I was expecting something a little bit different than what they turned out to be.

Sandwich Cooler

Turns out all sandwiches are pre-made, on cheap hamburger buns, and placed in the cooler for customers to pick them out of. Not exactly what I envisioned as I was expecting a sub made fresh and served warm with house turkey and homemade dressing. Either way, we were there so why not as least grab one, certainly wasn't going to hurt the cash flow.

Sandwich Warmers

I watched as a local walked in and went over to the fridge where she grabbed a couple sandwiches and proceeded to walk over to an area with a couple microwaves. Turns out some, or most as Jim asked, prefer their sandwiches heated up. I heated up mine later that night when the munchies came calling. I guess you get what you pay for in this case. Not awful but anything but special. I guess if I lived near I'd take advantage of these for the kids lunches, cant get much cheaper with no work involved in making them.

Turkey Stuffing Sandwich

Next stop up was a longtime favorite near college campus called Jack's Chicken Palace. This local landmark has been serving generations of Dubuqueians(?) with their signature broasted chicken. From an online article "originally opened more than a half century ago as Feeney’s Chicken Palace. After a few years Jack Terry took it over and renamed it Jack’s Chicken Palace. He perfected his frying techniques over the next 18 years and then turned it over to his son-in-law, Nick, who ran it for another 25 years or so."

Jack's Chicken Palace in Dubuque

This place seems to be one of the areas top takeout stops as there were people coming in and out for phone orders. Nowhere to sit inside but no worries as eating fried chicken al trunko has become the norm on these excursions. Cool looking machines in place to do the pressure frying, fyi this style of cooking was created by a company in Beloit, Wisconsin and their stretch seems to go up and down the northern part of the Mississippi as seen in previous posts.

Onion Rings and Fried Chicken Box

Pretty damn good, not aggressively seasoned but fried to a crisp outside with some juices remaining inside. Onion rings weren't bad either, a nice place for locals to have as a food option when not feeling like cooking.

Broasted Chicken

Next stop up, East Dubuque. There was a time when this town across the river was the center of the areas vice needs. It's often had a bad reputation and is frequently compared to East St. Louis down the river. Back in it's heyday the towns main strip, Sinsawa street would light up the night with its neon and was a frequent hangout of gamblers, boozers, sex traffickers, and of course Al Capone. Because of this and also the name of the street where it all took place, it was labeled Sin City back when. It's heyday stretched from prohibition all the way to the early 90's when the street boasted a handful of strip clubs and lots of bars open until 5am, thus attracting heavy drinkers from surrounding states who wanted more when their spots closed for the night. Mulgrew's Tavern is just about the only business left from the strips heyday.

Mulgrews Tavern on Sinsawa Street in East Dubuque 

 As You Enter (thru the front)

As you enter (thru the back side)

It's not hard to feel the history when stepping inside one of Illinois' most historic bars. Sitting almost directly underneath the Julien-Dubuque Bridge you know you're somewhere old school upon entering. If you choose to go thru the front door you're almost immediately greeted by the beautiful long bar that must sit at least 50. Come in from the back and you'll say hello to the gaming area upon entering. Aside from cheap drinks available from 8a-5a seven days a week Mulgrew's is also known for their foot long chili dog. $4.75 gets you one made up by the bartender served on some wax paper to help catch the drippings. There was a group next to us who must of been from the area originally as they talked about how many they used to eat at night when drinking there. I'm sure these are better when inebriated because they weren't doing it for the slightly buzzed. Not awful but not something I need again. Still fun to try one.

Famous Foot Long Chili Dog

Next stop up takes back over the river and down into the tiny little town of Saint Donatus Iowa, home of Kalmes General Store and Restaurant. This spot has been a multiple practice business since 1933 with a restaurant for almost 50 years. I read an article on the wall and learned Peter and Anna Kalmes came to America from Nospelt, Luxembourg sometime around 1840.

Kalmes Restaurant in St Donatus, Iowa

"Peter was a skilled sausage maker who found his way to the Luxembourg Village of Saint Donatus. In the early 1850’s he started a bar business in the red pebble stone building across the street from the current Kalmes Restaurant just north of the Gehlen House. In 1933, Theodore and Stella Kalmes purchased the present property and built a small bar and gas station. They added a grocery store and upstairs living quarters in 1942." You can see from my first report that I passed this place on a previous visit and snapped some pics of the exterior but never went inside to try it so I wanted to do so this time around. Awesome exterior and interior as they've kept it old school inside, all the down to the two guys behind the bar who were each older than 60. The General Store is attached to the bar and they sell some hard to find candies, bottled pop and also all of their famous seasonings which they use on the steaks and other menu items. They do a steady business in catering and as you can see in the pic up above they still sell gas.

View of the Bar

Pool Table

View from end of the bar

General Store Checkout

Unfortunately they were just making a new batch of their signature kraut sausage but they did just finish making their house noodles. Those were on my radar too and because we were in Iowa I decided to try their tenderloin too which is made a little bit differently than most. It's lightly fried on a griddle and comes laced with their signature seasoning. I wasn't too fond of this one but the noodles were outstanding. The guy at the bar had mentioned there's a reason he had the gut he was sporting and it wasn't because of beer, he said we'd love their buttered noodles and indeed we did. Some parts were nice and crispy around the edges while the middle had that intact texture you can only achieve with freshly made.

Pork Tenderloin with side of Homemade Noodles

I made it back to Breitbach's and this time I remembered the BPT was where it's at. Located about 16 miles up the river from Dubuque they won the Iowa Pork Producers Association 'Best Tenderloin' award at the State Fair in 2012. It also happens to be Iowa's oldest bar/restaurant having been in operation since 1852. Though two fires since 2007 have forced them to rebuild, the country charm remains. Currently running on its fourth generation of family member they put out about 250 BPT's a week.

Breitbach's Tavern in Balltown, Iowa

I didn't snap an outside pic so the one up above was from my last stop in. It was surprisingly quiet on this Sunday around high noon. Pretty damn windy thus not too many bikers out and those of whom were there seemed to be doing family stuff with almost everyone indulging in their famous Sunday buffet. No tenderloins available with that though so we took a seat at the bar. The 'tender might of been a little hungover as he was kind of a jag but I wasn't there to see him. After about a ten minute wait my tenderloin was ready. This one was pretty appealing on the eyes and pretty much as good as it looks. I thought it might of been a tad too greasy but this could be due to the fryers having just been ready. Nonetheless a BPT with some substance as there was some juicy meat inside the extra light but sensationally crunchy batter. One of the better ones I've consumed.

Battered Pork Tenderloin 

Last stop up! Into Wisconsin we go because what would a Saturday night in the Tri-State area be without a trip to a Supper Club? I've had the Village Bar Country Club on my radar for a minute as it's mentioned when best supper club in Wisconsin is discussed. Located in a small town about 10 Minutes from the Dubuque-Wisconsin bridge, folks have commonly come from all three states to get a sip and taste.

Village Bar Supper Club in Kieler, Wisconsin

I knew this place was popular but I had no idea it was so homey. I'd say they can sit about 50-60 people max and because they don't serve at the bar the wait was 2 hours when we went in. I decided to put my name down anyway and we rolled around for a while while deciding what to do. Eventually we went back, had another Spotted Cow, and were seated right around our 8:30p quoted time.

a peek inside at the bar

Aside from the small size there's nothing else too unique about this Wisconsin Supper Club. It's a husband and wife owned stop and on our visit the husband was running the front of the house while one of their daughters took care of the bar, they obviously were used to being full as it was a smooth running ship. Upon being seated we were given a vegetable/relish tray with some really nice cheddar spread that got devoured while waiting for our prime ribs with hash browns on the side.

Relish Tray and a Side of Hash Browns with onions and Cheese

Queen Cut Prime Rib (1.5 lbs)

Because they're so well known for the prime rib they serve it every night they're open but on Saturday's you get $2 off each cut. I decided to go queen and got this beautiful 1.5 pound cut pictured up above. It had been quite a few months since I last had a real deal piece of prime rib so I thoroughly enjoyed this as if I was a caveman eating my last meal. That said I still couldn't finish the entire thing as it ended up being way too much for someone who just ate at a handful of stops beforehand. Cant ask for much better and same goes for the hash browns which were as good as any I can remember. This is one for the book.

See ya next time!

West Dubuque Tap
1701 Asbury Rd
Dubuque, IA 52001
(563) 556-9647

Cremer's Grocery
731 Rhomberg Ave
Dubuque, IA 52001
(563) 583-6589

Jack's Chicken Palace
1107 University Ave
Dubuque, IA 52001
(563) 588-2003

Mulgrew's Tavern
244 Sinsinawa Ave
East Dubuque, IL 61025
(815) 747-3845

Kalmes Restaurant & Catering
100 N Main St
St Donatus, IA 52071
(563) 773-2480

Breitbach's Country Dining
563 Balltown Rd
Sherrill, IA
(563) 552-2220

Village Bar Supper Club
3410 County Road Hhh
Cuba City, WI 53807
(608) 568-3004

Wisconsin Eats

Eating like a local:
Regional food specialties
- Five More Wisconsin Style Eats

I apologize but there are no grilling and or Smokin' recipes this year. I recently moved and am still getting my yard sorted out. So instead I thought I'd share five more Wisconsin style eats figuring many a Chicagoan are in Wisconsin for the holiday. No one does Wisconsin stops better than me.
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Juice's Ghost Town Tavern

Grafton, WI

This 100+ year old tavern has gone through a few names and its current one comes from the fact this town was once a thriving place. Its where the first paved road in Wisconsin (from Ulao to Grafton) was built in 1849 and also where the man who shot & killed President James A. Garfield in July 1881 was from. The killers boyhood home still stands today.

Old Fashioned

"During the late 1800′s and early 1900′s a Tavern, Dance Hall, Grain Mill and Elevator, and a Railroad Station were built along side the Chicago & Northwestern railroad tracks" When coal replaced wood the town started dying down, though not during prohibition when this building the tavern sits in was rocking, eventually it became a ghost town. Cool vibe inside these days. I tried their popular "Prime Bites" aka deep fried pieces of prime rib. Pure Wisconsin.

Prime Rib Bites

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Brat Shack

Lomira, WI

I found this literal shack when pulling off of Interstate 41 to get some gas. It sits right near the Exxon station in the tiny town of Lomira. I'm not sure the brats were anything more than grocery store bought but the fact they're grilling them in a little shack on the side of the road made for a great snack. I forget what it was for but profits were going to a cause so I was happy to help.

Grilled brats from the Brat Shack

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Hamburger Haus

Campbellsport, WI

I found myself in the Kettle Moraine Scenic Drive area of Southeast Wisconsin last summer and rode by a cute little seasonal operation sitting alongside a riverstream right on the route. How do I not stop? With the handful of other great walk-up burger shacks previously featured I was excited to see how this place stacked up against the rest. We're not far from Sheboygan County so it was no surprise to see their style of burger on offer. I don't think the grill was a real charcoal apparatus but the patties were freshly supplied from a butcher as mentioned on the front of the hut. I went with a double cheeseburger everything. That means Wisconsin cheddar, sliced raw onion, pickles and in Hamburger Haus' case a horseradish mustard that worked wonderfully. Add in the toasted Sheboygan hard roll with a smear of melted butter and we got a real deal Wisconsin style hamburger. If you're out camping or biking in this beautiful area than this spot is your fuel stop.

Double Cheddar Burger

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Village Inn

New Holstein, WI

Also in the Kettle Moraine Scenic Drive area is this popular pizza parlor specializing in a monster restaurant steak sandwich. The restaurant steak is a popular regional eat of Sheboygan county and the areas around it. In these parts a steak sandwich is more like a burger but not quite one thus almost a hybrid of the two. Popular in meat markets around town they're really good used for the likes of Swiss and Salisbury steak and can also make a great sandwich. Village Inn serves theirs with a similar meat to bun ratio as an Iowa breaded pork tenderloin. Also standard for a Sheboygan style steak sandwich is the hard roll boasting the same name, toasted with butter and also the fact it's grilled over charcoal. I'm not sure if they were using real charcoal here but this was a satisfying sandwich that had good taste to go with the substance. Another nice fuel stop in the area.

Restaurant Steak Sandwich

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Fitz's on the Lake 

Lodi, WI

Here's a stop that was grabbed from deep down in my food folder. I believe I stopped into Fitz's last summer but it might've been the summer before. Either way this old school bar and restaurant is still the same. Its the spot to go to for some food and drink during the summer months as it sits on a lake about an hour Northwest of Madison. 

Outdoor Dining 

Having stopped in on a Friday you know what that means in Wisconsin. It was Fish Fry day and they were offering up a nice selection of lake caught species. I would roll with the lesser seen blue gills and be very happy with my plate. Lightly dusted, well fried filets to go with beer and sun. That's a winner in my book. Happy Fourth of July to all. Don't go blowing your fingers off.

Bluegill Fish Fry

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Juice's Ghost Town
990 Ulao Rd.
Grafton, Wisconsin 53024
(262) 376-9003

Brat Shack
Exit for Lomira, WI on 41 North
Go towards Exxon station.

Hamburger Haus
N3059 Wisconsin 67
Campbellsport, WI 53010
(920) 533-5046

Village Inn
1706 Wisconsin Ave
New Holstein, WI 53061
(920) 898-4045

Fitz's on the Lake
W11602 Co Rd V
Lodi, WI 53555
(608) 592-3302

Ream's Elburn Market

- The Midwest: Butchers + Bakers + Sausage and Cheese Makers

Today's post is a longtime coming, I've been saying that alot lately. I decided to wait this one out until football season got underway as I'm about to share with you your one stop shop for all your tailgating needs. Ream's Elburn Market is located on Main Street in Elburn, Illinois. It's about a 50 mile drive from the city but what you're about to see will justify that ride. If you call yourself a grillmaster than you're obligated to shop for your meats at a place like Ream's. Today I offer a detailed photographic tour of what I can say with confidence is the best overall meat market I've ever visited.

The Pride and Joy of Elburn, IL

The building itself has been a meat market since 1904 however it didnt become Ream's until 1954 when a husband and wife team purchased the place. From the website "As the area started to change, Ream’s Elburn Market has evolved into a specialized meat market with which no other store in the area can compare. Around 1980, Randy Ream, Robert and Phyllis’ son, started to learn the art of smoked meats and sausages. The store has become well known throughout the entire Chicago area for their award-winning sausages and smoked meats."

Some peaks inside

More from the website "Randy Ream has won over 200 awards in state and national competitions. Randy has also earned his spot in the Cured Meat Hall of Fame! Ream’s Elburn Market is an old-fashioned family owned business that specializes in knowledgeable, friendly service and high quality fresh meat, smoked meats, and other unique food items. Customers enjoy the Elburn Market’s specialty meats and sausages for gourmet dinners, parties, barbeques, quick and easy meals, and tasty snacks."

Ream's makes the best sausage sticks in the business and the 20+ flavors of jerky are no slouch neither

While the size of Ream's isnt huge they pack an insane amount of meats and other treats inside. There's a couple things that go into my basket no matter what each and every time I visit. First is their bier snack stix which they've won countless awards for. Meat snacks don't get any better my friends. Then there's their jerky which comes in so many flavors I've forgotten which ones are my favorite though the Jamaican jerk I do remember for being tongue tingling in a very favorable way. Don't forget about the encased meats as they make a mean all natural 100% beef wiener that both the kids and adults cant get enough of. Visit on a nice weekend day and they'll be selling them ready to eat outside. I suggest eating a wiener as this is one of those spots you don't want to shop at while hungry. Trust me on that.

Ream's Award Winning Beef Wieners

Continuing on with their encased meats you cant go into Ream's and not get some of their award winning brats. Let's get something clear, there's maybe one or two other people out there that have been to as many Wisconsin meat markets as myself, I'll put my mortgage on that. What they make at Ream's is better than all of them, that place people like to go to across state-lines on the Wisconsin side doesn't compare. It's no contest when it comes to Ream's award winning bratwurst. Back in 1994 when Randy started entering these contests they beat out Miesfeld's of Sheboygan which many say make the best brats in the business. They're great but my vote goes to Ream's.

Endless displays of Meat and Sausage for your grilling and smoking needs

Most everything is made in house or smoked on site

Truth be told I could on and on about this place as its one of my favorite stops to shop. Another item I cant get enough of are their signature Pork 500's. Seen in the pic up above these are pork rolls with cheese and stuffing mixed in. Never did something so simple to prepare, taste so much like a home cooked thanksgiving day meal. All you have to do is place them on aluminum foil and put them on indirect heat on the grill for 35 minutes or so. So simple, so good. The fact of the matter is whatever it is you think looks like it would be really great for dinner that week will be as long as you know what you're doing in the backyard.

Grilled Pork and Sausage Kebab, Pork 500's and Brats ready to roll

Love the boneless Pork Chops for sandwich consumption

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Bonus Recipe!

One day last year I bought some thinly sliced prime rib that was very appealing to my eyes on a visit. They encouraged I get a thicker piece but when I told them my plans to make it into a French dip sandwich they knew I knew what I was up to. This was a winner. So easy to prepare and better than most you'd be served should you order a Prime Rib sandwich in a restaurant. Check it out.

1) Slice a roll down the middle and dress it like you would some garlic bread. Toast the roll until browned. Add a slice of cheese to the top of the bun and put the sliced meat into the oven with it for 5 minutes or so before taking them both out.

2) Slice some onions while bread is baking and saute them up until done. Place the onions on the meat and prepare sandwich for eating.

3) Make a horseradish sauce to serve the sandwich with and warm up the cup of au jus they give you when you buy the ready to eat prime rib meat. Enjoy.

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Bonus Food Stop!

On the way to Ream's from the city you'll pass a tavern/eatery in Elburn that looks promising and brags about their "almost famous belly busting" burgers and Reuben's.

Elburn, IL

We stopped in for dinner here before heading back to the city after a quick shop at Ream's last year. They've since closed and reopened. Having been in the area for over 20 years they had a nice crowd coming in for dinner the Wednesday night we were there. It's your typical small town Midwest tavern as far as feel. The bar was really nice and the place as a whole was clean, shiny and upkept really well. We sat at the bar and went with one of their famous belly busting Reuben's and the special that night which was a fried chicken dinner. Both pleased. The sandwich was massive, served open faced it could easily be split.

Definitely a belly buster

The chicken was very good to. Fried fresh to order it took about 20 minutes and came out piping hot. It wasn't quite Lasalle County area down there good but better than most I've had in the city. The breast was actually my favorite part to it and that's rarely the case.

Blackberry Inn Fried Chicken Special

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Ream's Meat Market
128 N Main St
Elburn, IL 60119
(630) 365-6461
Website

Blackberry Inn
1S731 Il Route 47
Elburn, IL 60119
(630) 365-2200