TXA TXA Club

-Grubbing in Chicago
Creative Cooking in Logan Square

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

Recently Opened in Logan Square

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

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

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

Honeydew, Rhubarb Jim Jaew, Sweet Lime Oxalis

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

Butter Beans, Pea Shoot, Zhoug, Fenugreek, Egg

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

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

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

BBQ Pork, Yellow Curry, Gai Lan, Jasmine Rice

TXA TXA Club
3268 W Fullerton Ave

Chicago, IL 60647 

(773) 799-8511

Website

Asian Homecook

-Grubbing in Chicago
Rohingya Style Malaysian Food in West Ridge

Grub is the main focus here but before we get to the food and flavors of Asian Homecook on Devon I have to give a rundown of what led to the recent opening of this family run Rohingya restaurant. The Rohingya crisis remains one of the world’s worst humanitarian disasters. More than a million refugees live in overcrowded camps in Bangladesh after fleeing persecution in Myanmar, while those still in the Rakhine State face ongoing violence and severe restrictions. With global aid declining and dangerous sea crossings increasing, humanitarian groups continue urging greater international support and a long term political solution to this persecution. Malaysia is also one of the major destinations for Rohingya refugees in SE Asia as it’s a Muslim-majority country and there’s existing Rohingya communities there that can help with jobs in informal sectors. Malaysia is where the family behind Asian Homecook fled Myanmar before moving to Chicago which hosts one of the largest Rohingya communities in the country. The Rohingya Culture Center on Devon is at the center of that. The community nonprofit was founded in 2016 to support Rohingya refugees who resettled in Chicago. The center provides day-to-day services like ESL class, job support, case management, youth programs, and navigating healthcare and public services. It also acts as a cultural hub where families can stay connected to language, food traditions, and community life while rebuilding in the U.S. 

Rohingya Culture Center of Chicago (2740 W Devon)

I started to notice a few Rohingya owned grocers on and off of Devon the past few years so it was only a matter of time until a Rohingya restaurant opened which is where Asian Homecook comes back into the picture. It opened about two months ago, but you wouldn’t know it if just driving by as the sign from the previous business is still up. There’s a small sticker on the door and a picture of some dishes but there's not much else to let you know this is no longer an Indian kebab restaurant. 

Asian Homecook

On my visit it looked like a nice sized crowd of locals, older and younger, have embraced this place. The menu is made up of four sections (all Halal) starting with roti flatbread. Roti was brought to British Malaya by South Indian Tamil Muslim immigrants in the early 20th century, evolving from Indian parotta. An order of Roti Telur (egg roti) is a great starting point here. It’s made by stretching dough really thin, cracking an egg, and folding it into a square parcel, and pan-frying it until crispy. Asian Homecook serves their Roti Telur with a soothing lentil curry and a vibrant sambal chili sauce.

Roti Telur

Fried (goreng) noodles (mee) are another focal point. An order of ‘Mee Goreng Mamak’ was everything I love about stir fried noodles. Originating from the Indian-Muslim (Mamak) community, yellow egg noodles are stir-fried over a high heat and deliver a sweet, savory, and spicy flavor profile, achieved by tossing the noodles in sambal, soy sauces, spices. The Mee Goreng Mamak at Asian Homecook is a large and spicy portion with tofu, crisp veggies and crunchy chilis for just $7.

Mee Goreng Mamak at Asian Homecook

Fried Rice (Nasi) makes up the final section of food options (there's also a drinks page). Early reviews online point to Nasi Goreng Kampung aka Village Fried Rice. Nasi Goreng Kampung is a beloved, savory and spicy Southeast Asian dish featuring day-old rice tossed with rustic ingredients like pounded shallots, garlic, bird’s-eye chilies, shrimp paste, and crispy fried anchovies and it typically comes topped with a fried egg. The friendly English speaking waitress also recommended this dish as her personal favorite so I wasn’t going to pass it up. Unlike other fried rice variations, Village Fried Rice is extremely savory with a distinct umami punch and extra spice. The use of belacan (fermented shrimp paste) gives this dish a rich and extra aromatic flavor profile that pairs perfectly with the salty crunch of tiny dried anchovies. Diced chicken is included in the version at Asian Homecook but it’s basically a filler. The flavor, and there’s a ton of it in this dish, comes from all of the other stuff. 

Nasi Goreng Kampung aka Village Fried Rice

The most interesting options seem to be the daily specials showcased on their Instagram. That’s where I first learned about one of Malaysia’s most recognizable dishes - Nasi Kerabu. This vibrant blue colored rice dish comes from the the east coast states of Kelantan and Terengganuz. It's made with a delicately floral rice turned indigo blue by steeping it in a water made of bunga telang (butterfly-pea flower). It’s commonly served with fresh herbs, crispy fish crackers, and different proteins like fried chicken and fish plus a sweet and spicy coconut sauce. Wow I thought - this is one of the most vibrant dishes I've ever come across. I would be surprised to learn you can find this dish anywhere else in the city as Malaysian food is pretty scarce in these parts and the one spot we do have is Peranakan, an entirely different group with different origins, food cultures, and geographic locations. My visit to Asian Homecook reminded me of two things. The first was how despite all its flaws just how privileged it is to be born in the USA. The second thing was I really need to go to Malaysia which sits near the top of my bucketlist. The food is a vibrant, mouth-watering reflection of its multicultural society, blending Malay, Chinese, and Indian flavors with spices, chilies, coconut cream. It's said the people are warm, exceptionally hospitable, and famously united by their deep, shared passion for eating, socializing, and celebrating their diversity. A meal at Asian Homecook feels like a sneak peek. 

Nasi Kerabu

Asian Homecook
2739 W Devon Ave
Chicago, IL 60659
Instagram

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

Creepies

-Grubbing in Chicago
A Neo-Bistro in the West Loop

Creepies has been one of the more worthy buzzed about spots on Randolph’s “Restaurant Row.” The neo-bistro from chefs David and Anna Posey was recently named the best new restaurant in Chicago by John Kessler at Chicago Magazine. The culinary power couple opened Creepies next door to Elske, their flagship restaurant in August of 2025. I've stopped in twice since they opened their doors.

Recently Opened in West Loop

For those wondering about the interesting name it came about as an inside joke between owners David Posey and his wife Anna who came up with it while scouting locations, many of which came off as creepy. They joked about naming their project Creepies and it just kind of stuck. But it fits the space which is a small and eclectic spot with dark and dim lighting and a slightly offbeat European-inspired aesthetic. As far as the food goes it was described by John Kessler as “Parisian-style neo-bistro showcasing distinctive recipes with a deep sense of place. That place would be the Midwest.” 

Lyonnaise salad

Our first visit came about a month after they first opened. Not too long after they introduced lunch. We recently stopped in to see what was up during the daytime. The lunch menu is small but sturdy with 14 dishes total. For starters we tried the Lyonnaise salad with smoked maitakes substituting for traditional pork lardons. This was a nice touch turning Lyon France’s iconic salad into a completely meat free dish. The egg was cooked to the perfect temperature to where it was runny but warm. I can usually gauge a kitchen by the salads and this was a signal that more good things were coming. The lunch menu features two sandwiches and they both caught my eye. They have a croque monsieur with ham and mornay and a Niçoise sandwich with smoked beets. It was a nice and somewhat humid day on our visit so the Niçoise sandwich was my pick and I think I made the right call though we won’t know for sure until I try the croque monsieur. That said the Niçoise is going to be tough to top as this was one of the best sandwiches I’ve ate in a long time. If I hadn’t known it was completely vegetarian I would’ve assumed there was tuna in the style of the French Riviera’s signature salad. The sandwich consisted of three layers starting with smoked beets on the bottom and chopped Niçoise olives on top with a bunch of fresh crunchy greens in between. They really nailed the fresh and briny flavors but a sandwich can only be as good as the bread and the sturdy sesame seeded bread from Publican was outstanding at holding it all together. This just might be the best veggie sandwich around right now. 

Niçoise Sandwich at Creepies

Next up was a surprise gift from the kitchen in the form of a freekeh crepe with artichoke, spring onion, and fromage blanc. I had to look up what freekeh was and it’s a roasted grain made of young green durum wheat that originated in the ancient cuisines of Egypt, Jordan, Lebanon, and Syria. The Freekeh crepe at Creepies is a textural masterpiece that crackles when cut into. I loved the mix of ingredients inside as this dish had a very distinct Parisian taste. It was pretty great. They seem to be using the crepe as a way to showcase seasonal flavors so I’ll be keeping my eye on what’s next. 

freekeh crepe with artichoke, spring onion, and fromage blanc

The menu is seasonal so a few of the dishes we ate in September are gone but I hope the tomato dish we had makes a comeback as it was the best use of the late summer tomato bounty I tried in 2025. I forgot to take a pic of the menu so I forget exact details but the pairing of fresh and in-season tomatoes and peaches sitting atop a pile of creamy lebnah was the perfect combo of salty and sweet. Whether it’s here or next door at Elske the vegetable dishes shine. The “Tarte Flambé, Tavern Style” is another example of the kitchens ability to make great food without meat. This seems to be one of their signature dishes as it’s been on the menu since day one. The kitchens spin on the Alsatian flatbread in the style of a tavern thin pizza is topped with fromage blanc, oyster mushrooms, onion and chives. The crisp and cracker like texture works in unison with a creamy set of toppings. 

Tomato, Peaches, Labneh

Tarte Flambé, Tavern Style

On our visit last September they had a seasonal corn crepe that I thought was wonderful at capturing the sweet and milky flavor of the end of the summer treat. We’ll always try the fries so long as they’re not from Sysco meaning they make them on site and as expected the fries here are fantastic. Each and every one was golden on the outside and creamy with a deep potato taste. They do a two step process as far as the frying goes using both clarified butter and rice bran oil. The former adds great flavor while the latter makes them extra crispy. These are easily some of the best fries in the city. 

Summer Corn Crepe with Succotash and Green Tomato

French Fries at Creepies


Parisian Gnocchi with Ham, Gruyere, Egg Yolk

Roast chicken is supposed to be excellent here but I decided to pass on that due to the fact that every time I try a hyped up roast chicken dish it’s a bit of a letdown. I much prefer grilled chicken. So instead I decided to try the Parisian gnocchi made with Swiss, ham, and egg yolk. It comes with a large Parmesan crisp on top making it about as rich of a dish as I’ve had in a long time. The gnocchi was light and delicate while the toppings were extremely creamy with a nice punch of saltiness from the ham. Erica got a fish dish that was a bit of a letdown in that it was just a piece of fish topped with endives. It was lacking in terms of creativity and also in presentation but it was still a perfectly fine dish, just not to the level of others. You can’t skip dessert here (or Elske) because Chef Anna Posey makes some of the best anywhere. I know a guy that goes to Elske once a year and orders every single desert as a full meal. They’re that good. We tried the baguette soft serve with chocolate and brown butter crumbs and it’s one of the better soft serve variations around town right now. Hats off to owners David and Anna Posey as well as Chef de Cuisine Tayler Ploshehanski for gifting us with this wonderful restaurant. It’s refreshing to have a spot of this caliber that doesn’t take itself too seriously. 

actual baguette flavor, topped with chocolate and brown butter crumbs

Creepies
1360 W Randolph St
Chicago, IL 60607
(312) 579-2727
Website

The Clove

-Grubbing in Chicagoland
Excellent Indo-Chinese (and more) in Glenview

The Clove is a relatively new South Asian restaurant in the Northern suburbs but it also has a bit of history in the North Shore area. It opened in Glenview last summer but the guy behind The Clove used to run now closed The Red Hot Chili Pepper in Evanston which I visited Pre-Pandemic. 

Recently Opened in Glenview

The menu is split into two - there’s an Indian-Nepali and an Indo-Chinese menu. This is fairly common but what’s not is having two separate kitchens (and cooks) for each menu. The Clove is located in a large strip mall so there’s a nice amount of space inside including a full bar which along with the food is 25% off on Mondays. The Indo Chinese food at The Red Hot Chili Pepper was the best I’d had in Chicagoland so I had The Clove pretty high on my list but it took some time to find myself out that way. Well that recently happened not once but twice in the span of a week so I got to try a pretty nice portion of the menu and as I suspected it would be - the Indo-Chinese food here is excellent.

Gobi Manchurian

Indo-Chinese food is a blend of Chinese style cooking techniques with Indian spices and chiles. It comes from the Chinese community that was living in India back when it was said to be created in the 1970’s by Nelson Wong, the same guy said to create Gobi Manchurian. There’s a set of dishes you’ll see at every Indo-Chinese restaurant whether it’s in India, Pakistan, or the suburbs of Chicago and Gobi Manchurian is perhaps the most popular of them all. Crispy fried cauliflower is wok tossed in a spicy soy-garlic sauce but despite the name it has nothing to do with Manchuria in China. It’s said to be invented in India in the mid 1970s at China Garden in Mumbai. I’ve had my fair share of Gobi Manchurian over the years and the version served at The Clove sits at the top my list. First off it’s a dry version so it’s not gloppy from a sauce and it’s got a really nice spicing to it while the fry job is also done well. Resulting in a crisp and tasty product. I would highly recommend starting with an order. 

Dry Chili Chicken at The Clove

Chili Chicken is another dish you’ll find on every Indo-Chinese restaurants menu. It too comes served wet or dry depending on the spot but at The Clove they do both. Again I’m a dry guy when it comes to Indo style chili chicken. This can be traced directly to Yueh Tung in Toronto where they serve a legendary chili chicken that I still think about now and then (fyi the Indo-Chinese food in Toronto aka “Hakka Chinese” is as good as it gets). To me dry is better because it’s crisper and tends to be more intense as dry is the preferred way in places like Mumbai. I’ve been searching for something similar to the version served at Yueh Tung for years now and the chili chicken at The Clove is the closest I’ve found up to now. This is in big part due to it being dry when most spots serve it wet but it’s also got great flavor from the ginger and chiles, speaking of which if you order it hot they bring the heat.  

Manchow Soup

Just like its American-Chinese food cousin, Indo-Chinese is popular to eat in large groups. Usually you order for the table and get a few apps plus entrees and sides. Manchow Soup is another one of those standard Indo-Chinese dishes. The soup has a few defining features including a soy-based broth, strong use of garlic and ginger, and lots of chili flavor. It’s thickened with cornstarch and packed with cabbage, carrots, mushrooms, and a variety of other vegetables plus chicken, tofu and other stuff depending on the recipe. Supposedly the name has no meaning other than to sound Chinese. The Manchow soup at The Clove is flavorful and filled with a ton of crisp vegetables leading me to believe it’s made to order as they wouldn’t be that crisp if it was made ahead. The only thing missing was the crispy noodles on top that typically come with Manchow but all the crunchy vegetables made up for the lack of crunchy noodles (note: they were included on my return visit). 

Hakka Style Noodles at The Clove

The Hakka noodles at previously mentioned Red Hot Chili Pepper in Evanston were among my favorite noodles in town and they’re just as good at The Clove. They get a ton of wok hei in the flavor. You can add chicken or tofu but I like it as it is as it already comes with a ton of crisp veggies. I haven’t gotten to try the fried rice bc I can’t pass on the Hakka Noodles but I’m guessing it’s just as good if it’s cooked the same way with lots of wok hei given off by an extra hot wok. Momo Dumplings aren’t Indian-Chinese but the Nepali and Tibetan style dumplings pair well with the rest of the Indo-Chinese food here. I don’t think of Chicago as a great Momo town but the chicken ones at The Clove are as good as I’ve had in the city or suburbs. The wrappers are thin and soft and the chutney is on point. 

Chicken Momo Dumplings

On my initial visit I was with my wife who really likes Dal Makhani and any type of seafood curry. I'm also a fan of these things so we got an order of the Dal and decided to try the Goan style snapper curry alongside it. The former was good but not great, though it tasted even better the next day. The latter was really good. The coconut based gravy had a sneaky hot spice to it and the fish was perfectly cooked making them the perfect match for each other in the same way The Clove is the perfect match for Glenview. The space is large and clean while the food is fresh and flavorful. 

Dal Makhani and Goan Snapper Curry

The Clove Indian & Nepali Cuisine
1827 Waukegan Rd
Glenview, IL 60025
(847) 999-0862
Website

Nadu

- Grubbing in Chicago  
Regional Indian Food in Lincoln Park 

It's not too often that a new and trendy restaurant offers up one of the best dining deals in the city but that's exactly what Chef Sujan Sarkar and his team at Nadu are doing, in the heart of Lincoln Park at that. Nadu opened at 2518 N Lincoln Avenue this past May. It's a sister restaurant to Indienne - Chicago's only Michelin starred Indian restaurant. Nadu is a bit more casual with an ala carte menu though they're also offering a $55 tasting menu that I thought was well worth the price of admission. 

Recently Opened in Lincoln Park

Nadu labels itself as a "Regional Indian" restaurant meaning the menu features dishes from India's 28 states and 8 union territories. The city's Indian food scene has taken another step forward with it's opening as it wasn't long ago that pretty much every Indian restaurant in town served watered down versions of Northern Indian food often in buffet form. Nadu does just the opposite with beautifully presented plates of regionally focused Indian food. The menu is broken down into sharing plates and large plates with both vegetarian and non-vegetarian offerings. There's also a few sides and different breads and rice to pair with your main dishes. Normally it would take a few visits with a few people to try most of the menu but the $55 tasting menu allows you to try a nice chunk of the menu.  So we were told the portions would be a bit smaller but I not only left stuffed I left with a doggy bag that made for a great lunch the next day. It was such a good deal I'm not sure how long it will last in it's current iteration which includes fives courses with the option to add a 6th or even a 7th for $11 each. 

To Share: Papad and Chutneys (L) Dahi Bhalla (R)

Nadu is one of those spots where the pictures do as much justice to the food as any description I could give so I'm going to keep the rest of my review short and sweet by saying this was one of my favorite meals of the year thus far with everything being delicious. I enjoyed every dish from the starters to the dessert. Since I was with my wife I got to try all of her dishes too and there really wasn't a dud in the bunch. Even the Dal Makhani which we both chose as our side was outstanding - as good if not better than the version that made London's Dishoom so famous. In fact Nadu feels a bit like a London Indian restaurant in terms of both it's bold flavors and colorful aesthetics. Whatever you do in terms of the ordering I recommend getting the Nool Porotta ($6) to go with your meal- it's not an option with the tasting but the flaky and buttery flatbread pairs perfectly with the rich and smooth dal makhani and also Meen Gassi which is a regional curry from Mangalore that I thought was awesome. I appreciated the use of walleye as opposed to salmon or something else. Here's how it went down -

Hers: Mushroom Galawat (Lucknow) - 

Velvety mushroom kebab seasoned with traditional kebab masala, served on a saffron sheermal bread, accompanied by refreshing mint and cilantro chutney

His: Chicken Kalmi Kebab (Delhi) - 
Deboned Chicken thigh (Boti) marinated in hung curd, garam masala, black pepper , yellow chili powder; cooked in tandoor and served with Old Delhi style butter emulsion


Nool Porotta ($6) - 
Flaky and soft Kerala-style flatbread


Side (choose one): Dal Makhani -
Black lentils simmered with tomato, fenugreek and finished with cream and white butter

Supplement Course ($11): Prawn Balchao (Goa) - 
Shrimp cooked in a tangy masala with garlic, tomato, fermented chili paste and peppers, flavored with coconut vinegar, kokum and cinnamon

Supplement Course ($11): Benne Masala Dosa (Bangalore) -
Crisp and golden-brown on the outside with a soft, airy inside, this Dosa gets its signature flavor and texture from the generous use of white cultured butter ("benne" in Kannada), stuffed with a lightly spiced potato filling and served with traditional coconut chutney and thakali (tomato) chutney

Hers: Meen Gassi (Mangalore - Karnataka) - 

Walleye cooked in a rich coconut and tamarind curry, infused with dry chili, turmeric, and curry leaf

His: Beef Roast (Kerala) -
Beef short ribs double roasted in a shallot and coconut masala, flavored with black pepper, curry leaf and dry chili

His / Hers: Tutti Frutti Cassata (Mumbai) -
 Layers of vanilla sponge, mango ice cream, coffee ice cream and tutti frutti, finished with a sprinkle of toasted pistachio nougatine crumble

Nadu
2518 N Lincoln Ave
Chicago, IL 60614
(312) 590-5676
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