Jack Pandl's Whitefish Bay Inn

Touring the Tavern's
& Drinking Joint's of America
-Jack Pandl's Inn (Whitefish Bay, WI)

Its year #2 for chibbqking and with it comes a few new series of posts along with all the old favorites. The newest addition to the family is the Taverns & Watering Hole's of America. The places that should never be passed without stopping in for a cold one or cocktail. The first installment is only fitting because if your headed to Green Bay this wkd for the biggest NFL regular season week one game in a long time-then Jack Pandl's is on the way there and or back should you take the circle tour route into Milwaukee and then 43 North up into Green Bay.


a Wisconsin original-Since 1915

Jack Pandl's Whitefish Bay Inn was purchased by Jack himself in 1915. At the time of purchase Whitefish Bay was straight farmland. The only other business establishment in the area was the Pabst Whitefish Bay resort which was right across the street. The resort consisted of a fairground with beer gardens, picnic tables, a bandstand, dancing pavilion and a Ferris wheel among other attractions. People would come in via steamships and "the dummy line" a railroad with special cars for passengers. Prohibition would eventually force the closing of the resort but the restaurant lived on and the area became Milwaukee's nicest suburb and home to some of the nicest homes in the state along the lake. Proving once again that Milly is a mini Chi its basically their version of the Northshore and is loaded with wealthy residents including good old Buddy Selig who made more than 18 million last year alone. When Jack died in 1932 his wife took over the restaurant and its been all in the family since. It is one of the Milwaukee areas oldest drinking and eating establishments.


The Original menu had $.20 cent Schlitz and High Life's (click pic to enlarge)

On my first trip to Pandl's me and the crew were on a serious eating binge around Milwaukee. We needed a break and somewhere to sit back, relax and catch a contact. Pandl's looked like the perfect spot with their beautiful outdoor seating area located right on Lake ave. The restaurant is located on East Henry Clay street right at the corner of Lake, which is also the Lake Michigan circle tour route. So technically you could take Sheridan Road all the way to Jack Pandl's. Should you decide to eat you will be greeted by a menu with traditional German favorites and their Friday night fish fry is supposed to be good and it features lake perch so I'd say it sure has a shot to be. The German pancakes and Sunday brunch with champagne and whitefish also sounded great. A full wine list and imported beers (check out the Stein collection) are also available but as soon as we were told they had their own beer-Pandlbrau-brewed exclusively for them, that's all we needed to know. The wonderful waitress informed us that Point Brewery in Stevens Point brews this mighty fine German and Wisconsin influenced beer. I thought it was excellent and one of the better micro beers I've had in the state of Wisconsin or anywhere else. Not to heavy nor too light with great aftertaste and served ice cold in a mug. Nothing wrong with that.


Pandlbrau available exclusively at Pandl's Whitefish Bay Inn

Ok so its technically more of a restaurant than a bar. I would still highly recommend stopping by Pandl's for a Pandlbrau and enjoying it in the outdoor seating area this upcoming fall period or before or after your trip up to Green Bay. I'm sure it'll be beautiful with all the colors in the trees and a week one Bear's victory. If your not making it to the game then stay tuned for a tubed meat showdown featuring Chicago vs. Wisconsin this weekend complete with recipes and where to get the grilling meats for your gameday goods. Check out this cool one minute video of Pandl's I found on the web.

Jack Pandl's Whitefish Bay Inn
1319 E Henry Clay St
Milwaukee, WI 53217-5719
(414) 964-3800
Website

Cafe Trinidad

Caribbean in Chicago
-Trinidad & Tobago

Welcome to the first installment of the newest of the S'C'&C wit Da King's food features: 'Caribbean in Chicago'-A round up of where to eat the cuisine from the many different islands in the Caribbean right here in the city. I got the this idea when my post on Negril, Jamaica became easily the most viewed post ever on this site with over 7,500 hits since first published last May. During my trip to Negril I planned to visit a few other islands including Trinidad & Tobago. It's one of those islands that has so much culture due to the different people that inhabit it. Of the people on the island 80% of them are either Afro-Trinidadian or Indo-Trinidadians. The other 20% is mixed with Euro/Chinese and Arab Trinidadian. So as you can imagine the cuisine is an amazing fusion of African, Indian, Creole, European, Lebanese and Chinese cooking.


This video pictorial I found on youtube made me really wanna go...next year

Unfortunately there were no flights from Jamaica and I would of had to fly back into Miami and then out again dealing with the pricks at Customs acting like I'm smuggling weed and weapons. But luckily for me Cafe Trinidad on Chicago's southside is now back open for summer and upon my arrival home I finally got to try it.


a real southside gem (Picture from Not For Tourists)

Cafe Trinidad is located on 75th st. and is the only place to my knowledge that serves up West Indian Cuisine in Chicago. It just so happens that even if there were any others I couldn't imagine them being better than this place. Its been praised by many native's of the island around the web. Although the islands of the Caribbean share such a close space in proximity it doesn't mean the food is the same at every stop. Trinidadian cuisine is very different than that of Cuban, Puerto Rican, Jamaican and the rest. The most common item found in almost any Trini dish is the roti. Its a warm thin flatbread that is an integral part of Indian cuisine and so its also very big on the island due to the Indo-Trinidadians heritage. However the difference is when people in T&T talk about getting some roti, they don't just refer to some bread. Instead they are talking about getting some sort of meat/vegetables-or a combo of both-wrapped up like a burrito using roti bread. Its one of Trinidad's signature dishes.

I finally got to try one of these and a few other Trini delights at Cafe Trinidad. I'm no expert on the wonderful flavor combos of Indian/Caribbean that make up Trinidadian cuisine but I am a new lover of it. The homemade hot sauce here is some of the best I have had anywhere and it goes so well with everything. Next trip I'm going to ask if I can buy a bottle for my fridge.


an appetizer of Caribbean boiled dumplings with curry sauce on top

^I'm a big fan of all things dumpling, so these were going to be the first thing I ordered upon entering. You walk in and go to the back where they have a counter in front of the kitchen. You can take a look at the menu, place your order with the wonderful lady at the counter and then just pick a spot to sit down at and they will bring you your food. The first thing that came out were the Carib dumplings which are available with a few different sauce toppings. We were told that curry is the most popular and so we got them with curry. If you like dumplings then this boiled version with Curry sauce is a good start.


The Roti wrap is classic T&T eats

^Next up was the classic late-nite and street dish of Trinidad & Tobago. The Roti Wrap is the Caribbean nations version of a burrito or pita wrap. They were created in Trinidad in the 1940's and became immediately popular due to their easy portability and the fact they were made quickly. This is a very popular dish on the streets and they are also found late into the night outside the clubs. The wraps are made by placing a curry stew-containing a meat like chicken, goat, beef or shrimp with potatoes with other spices and seasonings. It is then folded and wrapped into burrito form.


Jerk Chicken Roti

One thing that is pretty common on Caribbean menus is oxtail. Its also happens to be one of my favorite pieces of meat. The rich flavorful beef when cooked low and slow falls right off the bone and the people of the islands know how to do it right. Its because of this I will always try the oxtail at a place that specializes in island fare. Over at Cafe Trinidad they have what might of been the best oxtail dish in the city because it was for sure right the day I visited. If your a hot sauce junkie like me then you have to try the orange stuff in the bottle at each table which you can see is layered on the meat. The tails were meaty and perfectly seasoned and cooked while the Trini style Macaroni Pie (Mac & cheese) was a perfect sidekick. What a great lunch that is for $6.95.


Oxtails browned and slow simmered in brown sauce

Since this was my first real run in with Trini food I felt the need to get the most signature items from the cuisine. Pelau is a Trinidad style stew like dish that I imagine is made differently by people across the island. It usually consists of either beef or chicken which is simmered in rice, coconut milk and pigeon peas until it becomes dry. Its almost like the Caribbeans version of fried rice and it makes sense since Chinese populations can be found on most of the islands. Cafe Trinidad's beef pelau was great and it was kicked up a notch by the amazing orange hot sauce. If I head here solo next time I will get an order of Pelau for my fridge since it reheats so well. What cant be seen in the pic below is the tender shredded beef in there as well as some potatoes. When doused with hot sauce this dish was really good.


Beef Palau is a signature Trinidadian dish

What a lunch it turned out to be. The only disappointment was the fact it took me this long to get there. The people working inside were warm and welcoming and gave me much food advice for when I finally make it to T&T. Not sure when that will be (next winter maybe) but I will for sure be back to cafe Trinidad before then. Great food, great people and great prices is what your going to get on a visit here. Its just another stop on the food rich 75th Street on Chicago's southside.

Cafe Trinidad
557 E 75th St
Chicago, IL 60619
(773) 846-8081‎
Website

Chicago's OG Dog Gets Some Pub

-The other Chicago-style hot dog: Depression dog's (with recipe)

Its officially been one year.

S'C'&C wit Da King started on September 6th, 2008.

Let's celebrate!

Is it safe to say I get around?

I'm sure you've been over to Serious Eats. The NYC based food site is one of the best in the biz at gathering information from the food world and spreading it over the 'net for everyone to enjoy. One of my favorite pieces they do is the "Hot dog of the Week" which are drawings of different regional favorites from the Hot dog world. There is a different hot dog sketch featured each week done by a dope food artist named Hawk Krall. Instead of doing the tourist's version of a Chicago style dog, my man Hawk did it right and decided to feature the Depression Dog or the "minimalist" as its known by many of its supporters. Its about time the real Chicago Style Hot Dog got its due diligence and a big up to Hawk for doing it right. Among the other regional dog's featured on there already have been-The West Virginia Slaw Dog, Hawaiian Puka Dogs, Philly's version of a Combo and a few others. Not only did Hawk sketch up a great portrait of the Chicago dog but he did a good job in explaining the history and why its the Depression dog that is real Chicago. Click HERE for the entire read from Serious Eats.


The Real Chi Dog of the Week: Artwork by Hawk Krall

I think I've done a good job explaining on here what exactly the real Chicago Hot Dog is. In case your new or just finding the site then check out the links at the bottom of each photo to learn more about them. So here is where you need to go to get your authentic Chicago hot dog fix.


I still stand by 35th being the best dog in the city (passing G&J for 1st)

35th Street Red Hot's


Jimmy's on Grand and Pulaski: Seriously (Pic from LTH)

Jimmy's Red Hot's


G&J's is no doubt one of the best in the nation and has been forever

Gene & Jude's

I cant tell you how easy it is to duplicate a Chicago-style depression dog at home and its just as easy to make them tailgating. It amazes me how many places still slang shit dogs when they're this easy to make. Have at them this football season.


Minimalist Dog's can be done @ your own home (what you'll need)

Recipe

Vienna Beef natural casing 8/lb Hot dog's (If they aren't Vienna NC, they aint real)
chopped onions
sport peppers
mustard
cheap buns
relish (not pictured) I like mine w/o.

Vienna Beef natural casing hot dogs are smaller all beef tubes that have mad snap to them. These are the world's best hot dog's and they are available at the Vienna beef factory store on Damen ave. as well as their 5/lb NC polish. I don't know of anywhere else that sells them except the places that serve them. Once you have all the ingredients together it's too easy.

~Just place the dog in near boiling water and let it sit for a bit.

~Steam the bun's over some boiling water or just nuke them and dress the dog the same way its done by the real Chicagoans. Of course they aren't quite the same without the fries loaded on top...but still damn good.


a must for any Chicago style tailgate...ala G&J, Jimmy's, 35th and DD's (RIP)

Vienna Beef Factory Store & Café
2501 N. Damen Ave.
773-435-2277
open til 4p weekday's-3p wkd's
Website

HUGE Tent Sale in the parking lot today & tmw (9/4-9/5)
Natural Casing Dogs are in the bargain bin, get them for your football season

New Orleans Take-out

Grubbing in Madison
-Where the locals, students, politicians, hippies & everyone else eats.

College is back in session and football season is about to begin. Where in the world do I start when it comes to the celebrated city of Madison? the great state of Wisconsin's capitol, a Big Ten fixture and another amazing eating city for both meat and veggie lovers. I was lucky enough to spend a few years drinking in Madison during both the Wisconsin winters that sucked-but you drank to get through them and then the summers when the city turned into a whole different vibe. I still cant decide which one I like more but both made Madison the best little city in America and the best college town anywhere.

If you want to be considered an amazing college town you better have a few things down pat. Not only is Madison a city that boasts more bars per capita than anywhere and a great drinking town but its also has the best eats of any college town around. I will argue that with anyone who think they know of a better one. So with that here is the first of many into the Madison eats section here on chibbqking.


State St. on a midsummer's night (Photo by: Cool Town Studios)

Well I got back up to Madison for the first time in a year or so this past weekend for a bachelor party and although I didn't have my camera on me half the time (cameras aren't allowed in all places we were headed too) I was reminded of a few things. A few of which I will share with you today. I said it before and I'll say it again-there is nothing close to as good as New Orleans Takeout as far as Creole food goes here in Chicago. Its the real deal. Owner John Roussos might as well be born and bred and serving Creole food to the people of New Orleans because it is that authentic. However he is actually a native New Yorker who spent most of the 70's learning the French inspired cuisine in New Orleans and now going on 20+ years has been serving his recipes in Madison, Wisconsin. Make sense?


My favorite eating spot in Mad City...bar none

NOTO has two locations one is next to the popular Mickie's Dairy Bar near the football stadium and one on Fordem ave just off Johnson (about 10 mins from downtown) and I always liked the original more for the feel and food. But I cant really say there's much of a difference since both places are spot on. As far as the menu items it includes all the Creole classics. The cuisine is native to New Orleans and French inspired with roots tracing back to African, Spanish and Italian. I seriously like it all including the daily specials. Click here for the menu. On my most recent trip back to Mad I only made it to NOTO once and was not happy. I will get back there soon but here is a look into what I had. I would say I ate here three times a week when I was in Madison.


The spot on Fordem has the feel of a local NO restaurant and is loved by all

Everything pictured was amazing as are the sides of French or corn bread that come with each order. Each order seen is actually a small order with two sizes being available. The price is right and the food is great. I'm glad to say that spot that I ate at most during my college days didn't turn out to be some crap I just liked b/c it was cheap, they delivered and tasted good when stoned.


Red Beans & Rice with Sausage


Crabcake with remoulade


Fried Oyster Po'Boy best sandwich in Madison and the best Po Boy outside NOLA


Deb's Barbecued Shrimp


Crawfish etouffee


Mardi Gras Combo (Jambalaya, Red Beans & Rice, Shrimp Creole)

My only regret was upon walking out I saw a couple young guys chowing down some fried wings. They are masters of the golden frying process and these smelled and looked so, so good that I was pissed I never tried them before. Next time. Its impossible to pick a favorite dish so I wont but these were my regular ordered items when I ate there often. New Orleans Takeout is celebrating its 20th anniversary and I cant wait to get back. If your a student or have students at Wisco then make sure you try this place out-its slap your mama good. EAT MO' BETTAH!


Happy 20th anniversary to New Orleans Takeout (order poster here)

I hope you'll check back often to scope out my other favorite eating spots in Mad City. Wont you come on the block with me? If it was around five years ago and way before I was there then trust me I have been. Since you know I know my way around Wisconsin. See ya next time on Sconnie eats from a Windy City Citizen.

New Orleans Takeout
1920 Fordem Ave
Madison, WI 53704-4606
(608) 241-6655
2 locations
Website

The Big Fatty Capo di tutti capi Sammy

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

Well folks I already gave you quite a few signature sandwiches that may tell you why your fat. Just this past July it was the McJeff making way for your summer grilling time get downs. What I am about to spill to you is a little trick of the trade-with full permission from those that need to give it-I gave myself permission. So I now introduce to you "The Big Fatty Capo di tutti capi Sammy" aka "The Johnny Whopper Carmineputo Jr" and all I can say is this might be one sandwich you don't wanna fuck with. Got it? Good. Your heart just might get whacked and you may disappear into the lake or something like that. I came up with this when I had quite a few leftovers from a meeting we held on Global Warming...or something like that. If you need anything for your Italian Tailgating Supplies for this upcoming Bears season then go see my guy's at Caputo's and they will take very good care of you. Everything you need to make this killer are in the aisle's and behind the deli counter at any one of their six convenient locations.

The Johnny Whopper Carmineputo Jr-Recipe

loaf of Garlic bread
Italian Sausage Patty's
Different Italian sliced deli meats
shredded provolone cheese
sauteed sweet peppers
Banana peppers
hot giardineria

Please Note: Directions below are for a one portion sandwich but you can easily make this for a group of people at any tailgate, BBQ or grilling event.

Directions

~Take your standard recipe for garlic bread and make it and bake it. I use River Valley Ranch five cheese garlic spread. Its available at the farmers market in Lincoln Park and many Sam's liquor locations in the area. Click here for their website.


Italian Sausage Patty

~Take some Italian Sausage and remove the meat from the casing and form it into a patty. Some and most places in Chicago serve ground Italian sausage already removed from the casing which is also acceptable.

Tip: Place the patty's in the freezer for 45 minutes before grilling so that they stay in form when on the grill. You need to make sure they are well packed so they don't fall apart during cooking.


let it blaze


Mortadella, Capricolla, with two types of salami

~Grab some sliced Italian deli meats like capricolla, mortadella and a couple types of salami. When the patty's are close to done on the grill begin to saute a few pieces of each of the meats in a buttered pan until the edges are crispy and set aside.

~Layer your deli meats on the bottom portion of the bread and place the patty on top and top the patty with shredded provolone cheese and place the top half of the bread on top and wrap it in aluminum foil and put it back on the grill for 30-60 seconds until cheese melts.


Fresh out the foil

~Garnish your sandwich with the sweet peppers, banana peppers and giardinera and slice it half and be ready to eat half of it at halftime and the other half when the game is over. The nice thing about this sandwich is even if your squad loses you wont when you try it-definitely not any weight anyways.


The Boss of all Bosses-lights out bitch, Adiós goodnight now!


How it should look (this is without cheese to give you an idea)

Oh Yes! we are just getting started with the tailgating-I want everyone to check out my man Chef Ben, a real chi-cooking-king, on the Big Ten Network's "Big Ten Cookout" crew coming this football season to the Big Ten Network. I gotta feeling Mr. Ben Walanka is going to be sharing some of his tricks of the trade from the BBQ game. Stay tuned, I know I will be.

Caputo's Food Market's

Three up, Three down

-The Sammy's of Chi (land)

Here my friends is further proof that I've been almost everywhere. If you haven't seen an eating spot up on here that just means I haven't gotten around to posting about it. I have so many places and projects to post about but since I'm a one man team it takes a little time. I would say that in my "future food projects" folder on my desktop there is maybe 30-40 spots I have been to and now they wait their turn like the rest most of them I've been back many times since. So I thought maybe instead of just not posting at all about the spots that missed my mark that I would throw them together as one and make a post out of it. So with that I bring to you three sandwiches that missed the mark. Not anything bad just not better than anything previously posted. So here is three up, three down-kind of like the Chicago Cubs 2009 season.


Starship Subs gets mad love from its loyal custys in da burbs

The first place up is a spot that I went to with very high expectations. The place has been around for quite a while and is always a big hit with people from Forest Park. Well I'm sorry to its loyal fans but this spot was nothing special. I got the feeling with all of the Star Wars like names to the sandwiches and soups and the design inside, that this place was nothing more than a spot loved by dorks in high school who had their mom pick up subs for their dungeon and dragons party each Friday. Due to the fact that their other favorite foods are instant Mac & Cheese and Cup O' Noodles, they just don't know any better. I don't know maybe it's b/c I didn't grow up on them. I hear the homemade soup is legit and I could see that being true since there were people getting that and they had 40+ kinds in the frozen freezer for people to take home with them. I had a Starship special and it tasted like cheap meats and cafeteria cheese on average bread. Sorry but this place isnt for me.


Starship Signature Sandwich

Here's a little groundball hopper to the shortstop who grabs it and throws to first. One down.


Granddaddy's is good but stay away from...

Next up to the plate is a familiar face in Chicago to some. Grandaddy's Subs on Taylor st. is actually a pretty good spot. In fact its a place that I enjoy for sandwiches every now and then. However I had read somewhere that Granddaddy's made up a killer cheesesteak and it was by far the best in Chicago. Now I'll fully admit that its my fault for believing some dope on the shit site that is Yelp! who's previous favorite cheesesteak was probably Subway's. I cant apologize to the person and people who like this particular choice from Grandaddy's because its just plain bad. I expect more from a spot that produces good sandwiches and I will stick with the Italian when I next visit.


Granddaddy's Cheesesteak sandwich

That's a swing and a miss for strike three. Two outs with nobody on.


a good family run joint

Next up to bat is a spot I feel bad about putting on here. One reason is because I know that the other home cooked items are good and the whole family is in on this little business. In fact if I lived near Savoia's T'go in Chicago Heights-I would get there often and even order the meatball every now and then. Its a cool little family run spot that seems to put out some good pasta's and other Italian delights. While the meatball sandwich was good it just wasn't the best I have ever had in Chicagoland and that's what I'm on the prowl for. One day when I'm back by Savoia's I will for sure stop in and see what else they have. I'm sure I'll have good things to report.


Savoia's meatball sandwich is good, not great, but good

Here is the 3-2 pitch and Savoia gets a piece of it Ron! this ball's gotta chaaaance! Oh! it died just as it got to centerfield and fell right before the basket to the warning track for out number three. That's three up and three down as we move to the 8th. Still no hits for the Cubs.

But don't you worry people because if you check back here on Friday I got a sandwich that is the Don of all sandwiches and it can be found anywhere because its a tailgating recipe for the upcoming 2009 NFL/Bears season. See you back here this weekend.

Starship Restaurant
7618 w Madison
Forest Park, IL 60130
(708) 771-3016
Website

Grandaddy's Subs

2343 W Taylor St
Chicago, IL 60612-4244

(312) 243-4200‎

Savoia's To Go
402 W. 14th Street

Chicago Heights, IL
708-756-7600
Website

Gyro's from Athenian Room

--Got Beef? (and lamb)
KingT's gyro-tron

The Athenian Room is an old Lincoln Park favorite. Its been here much longer than 95% of the 'hood's yuppie and young family populations and is as much a part of the Depaul Neighborhood as the University itself. Its also a place that I've been eating at for 20+ years and I can honestly say I have never had a meal that didn't hit the spot. Normally I would post about a place and its food all in one article but the AR has some special items that need to be highlighted in their own spot-much like the amazing char-grilled feta burger got. While there isn't a bad item to be had on the menu which is small but also just right, the gyros have to be the restaurants most popular ordered item. On those day's I just cant decide between a burger, steak or Kalamata chicken Ill just get a gyros knowing that its always going to be a good choice.


Since 1973 for a reason

I have already pointed out in previous articles that there are very few places these days that make a homemade gyros here in Chicago. Its not that were not a gyro town its because we are the gyro town. If you live somewhere else in the country and eat gyros' then odds are the meat came from Chicago. Just last month there was a spectacular article in the New York Times telling the story of the gyro and its history here in Chicago. I would highly recommend reading the story, but great story short-Chicago has five major Gyro cone making companies and gyros were introduced to the US in Chicago in 1965. These companies each have their own secret recipe which they use to make the meat cones that are then distributed across the world to restaurants and food shacks who have gyros on the menu. The reason that there are five factories here in Chicago is the demand for a cheap meal has always been there especially in today's economy. Maybe that's why all five companies (which are private) have reported sales way up this year.

Its easy to see why since a gyros dinner from the AR has always been one of the best meals that will fill you up for under $10. The restaurant uses Devenco who makes eight different gyro recipes alone so its pretty serious over there. Since all the spots basically get the same cones just maybe from different companies-its all about how the place prepares them. I like my gyro's well browned from the spit and sliced extra thin. I'm not big on gyros when they are cut thick, it gives them different texture. I need mine thin and crispy and the AR has been doing that forever combine that with their amazing Greek fries (more on them here) and its just a real satisfying meal. Its easy to see why they always have different groups of people enjoying the food on a daily basis. Whats even better than all this? well since there combined with Glascott's next door its also the best gyro you can find to have a drink and watch the game while eating.


Gyros dinner from Athenian Room

Rating Scale: 5/5

Gyro meat: 4
tzatziki: 3
fries: 5
freshness of pita and toppings: 4

Score: 16/20

Athenian Room
807 W Webster Ave
Chicago, IL 60614-3628
(773) 348-5155

Simple Steak

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

Sometimes you don't got all day to do prep work and chop and cook etc... Sometimes you just need a quick meal so you can watch the game and fill up your stomach with some food before you do the booze. What's about as American as tailgating and football and also goes well with both? beef baby-steak to be precise. So with that I give you my favorite ways of preparing a simple steak that still tastes like it took more than 15 minutes to prepare.

Steak Avocado

Directions

~Just take a piece of steak and marinate it in fajita, adobo or any Latin-American like seasoning around the house. Grill the steak to desired doneness and top with avocado slices sprinkled with chili powder and serve with sauteed peppers and tortillas.


Steak Avocado

Teriyaki Steak

Directions

~Take a piece of steak and marinate in a teriyaki glaze such as Kikkomans for 15 minutes. When ready grill it to desired doneness while glazing the marinade over the steak one more time during cooking. Top the steak with toasted sesame seeds and slice and serve over white rice.


Teriyaki Steak

Steak & Egg's w/ Potatoes

Directions

~Chop up a potato or two and cook in well oiled skillet and add spices and chopped green peppers and onions. Season your steak with what suits you and grill your steak to desired doneness and top with a fried egg and serve with potato's.


The All-American Breakfast of Champions: Steak & Eggs

Brett Favre is back in the black and blue division deciding he still wants to play football. The country life just isn't enough. Well I got a feeling he's going to be wishing he was in his nasty ass defiled hat and overalls mowing his big ass lawn, popping some pills on his tractor trailer come 12/28/09. He must of forgot what its like to get hit hard in the middle of winter at Soldiers Field. I just hope we have a D-Line that can apply some pressure to flatten him this year.

Sorry to LBJ & KOBE & DROSE (f'real), Sorry to Albert the Machine (Pujols) and whoever Kaká is man I'm sure your good too and a Sorry to Tom Brady, Larry Fitz, AP and Matt Forte (you'll see) and this to Mr. Favre-No one cares about you and your defiled ass hat anymore. Usain is the most exciting athlete in sports. Do you disagree? Your wrong if you do.




Jamaican Breakfast of Champions: You knew it last year

Hey, are you on Twitter? then get at me

Joe Boston's Beef

--Got Beef? Italian Beef
as seen on 'What's Your Beef?'

Lost in the shuffle of Grand ave and Chicago ave and all the vacant buildings and old warehouses and factories is an all time favorite of mine-Boston's Beef. If your asking yourself "I didn't know they had beef in Boston" stop right there because they don't have anything close and its Joe Boston's Italian Beef. It sits there on an island and is a favorite of 1000's and 1000's of lifelong Chicagoans and people that lived here and left but will never forget it. While I feel like an original custy (customer) since I've been eating here for 15+ years, I'm really not. There are people that have been eating here for 60+ years. If you were to ask me which beef stand around town is the most stuck in time and hasn't changed a thing, Boston's would jump quick to my mind. Its still family owned and still dishing out one of the best beefs in the city.


a Chicago original

When I say nothing has changed at Boston's that pretty much means everything with the exception of the prices and those are still some of the best around. I think a beef with hot with fries and a drink will set you back $6.75 and its not just the price that makes it a winner. I've always thought that Boston's must be using the same high quality cut beef from the same butcher and roasting them perfectly in their special seasoning that makes for a great gravy. In fact if you live in or are from Lincoln Park/Wicker Park/Bucktown or anywhere on the near Northside then this is the best beef joint in the area. Now I know that I am known for saying that a beef sandwich with provolone and sweet peppers isn't an Italian Beef sandwich. However like I also said, I've been going here forever and a beef with hot and cheese is better than any cheesesteak from Pat's or Geno's. Sometimes I liked a beef with cheese as a change of pace in my youth. Its still a pretty good sandwich. So if you gotta get a beef with cheese try this one.


Chicago Style Cheesesteak & one of my 1st food pics

When a place wants to make itself one of the best at what they do then a good way to do it is pick something you do good and stick with that. The menu at Bostons is a great example of that. Other than Italian beef they got Italian sausage, an old school favorite-BBQ beef sandwiches-gravy bread and good hot peppers is one of the best in the business., hot dogs, Polishes, along with tamales and fries and of course the old school beef stand standard-the pepper and egg sandwich which is of course on Fridays only. If you haven't figured it out by now Boston's homemade thinly sliced beef with well seasoned gravy is one of the best in the business.

I used to spend summers doing some labor type work for my dad and uncle and spent one summer working with my grandpa building gliders at a space they own right down the block on Chicago ave. While the job with my grandpa wasn't bad the labor projects sucked (but it was $$$ which is always needed in H.S) and the best part about them was lunch from Boston's. My dad would run down and get it for us 3 of the 5 days a week. Back in the day I could eat a beef almost everyday and sometimes I did.


beef with hot from Joe Boston's Beef

Rating Scale 5/5

beef: 4
bread: 4
gravy: 4
hot peppers: 4

Score: 16/20

Boston's Italian Beef
2932 W Chicago Ave
Chicago, IL 60622-4307
(773) 486-9536
Menupages Page w/ Menu

George's Kebab Grill

-Grubbing in Chicago
Where the locals eat.

George's kebab is one of these spots Ive passed by a million times and always said I would try it and never did...until recently. George's is also one of quite a few Middle Eastern restaurants in the neighborhood of Albany Park and according to some of the posts I read about it on the internet it is also a 24 hour joint. If its true about it being a 24/7 type spot I think its even better due to the fact you can get some good grub late nite that isn't just American hamburgers/hot dogs and breakfast. My first trip to George's I had no complaints whatsoever about a meal I enjoyed while dining in. Upon entering if you glance over to your right you'll see a shawarma spit. So far so good.


Lawrence ave. is full of ethnic eats

As I was driving around the city with a buddy we passed Georges while looking for food and we both decided it was worth a try since we had a taste for something Middle Eastern. I had read pretty much the same stuff on George's from different reviews around the internet and none were bad so I was expecting a good meal and I would say that's exactly what it was. If you do some searches on this place one of the things you'll read is they have alot of regulars-mostly men. Along with that they point out there is a regular Russian waitress. On my visit (around 6p on a Friday) I didn't see the Russian waitress but there was a pretty younger girl working and one regular and a cabbie who I assume had been before both eating. It seemed as though George was working the food and it was pretty quiet but I guess its busy late nite. We started out with a couple of their sandwich offerings and ordered a chicken kebab on bread and a shawarma on pita. I was very pleased with both but enjoyed the shawarma much more and will for sure be back for one or two. I liked how everything on it included giardineria-nice Chicago touch. Also included are lettuce, tomato and onions and tahini sauce. I will always go with pita from now on.


Chix Kebab Sandwich on Bread


Shawarma Sandwich on Pita

The sandwiches were a nice start and I even ordered another shawarma to take home. I would say at five bucks each they are some of the better lunch options in the area. The meat was crisped well and had some nice flavor to it. Its a place that will no doubt get a spot in my rotation for both lunch and dinner. We also ordered a combo plate which comes with shawarma, beef kefta kebab and your choice of chicken or beef kebab or both for extra. Included with that are a side salad and soup. I opted to go all beef on that ass and got the three beef options along with a chickpea soup. You kind of had the feeling it was going to be legit when I saw George (?) grab the marinated kebabs out of the fridge and throw them on the grill. He cooked them to perfection and along with the rice and plenty of tahini, it made for a great dinner choice and again something I will be back for. Also according to other posts around the 'net about this spot I had read that the catfish is quite good as are the specials which Ill have to check out.


all beef combo plate (shawarma in middle, kefta kebab in back and beef kebab in front)

Now I do consider Yelp! to be totally useless and downright shady-they extort businesses to move reviews up and down and delete or leave them up but that's another story. However a girl who seemed to be legit and not a complete idiot did have this to say- "Doesn't look like much on the outside, but definitely worth venturing in. The atmosphere is a bit intimidating - at least late at night. (The reason I gave 4 stars.) As a female, Id be uncomfortable there alone, as 99% of the clientele Ive ever seen are male. (Ok, so I shouldnt be out alone late at night anyway, right?)" Well she seems to know whats up and luckily this isn't a problem for me. Check it out.

George's Grill Kebab
3216 W Lawrence Ave
Chicago, IL 60625-5209
(773) 588-1800‎