Teibel's

-Exploring NW Indiana

We've been on quite the fried fish binge here during the main month of lent season. I don't practice not eating meat on certain days, it's against my religion. But I respect all those that do and even try to mimic what they eat on Friday's during the lenten season, why not right? I'm a fried fish kind of guy having grown up in Chicago, the center of the Midwest where we love our Friday night fish fry's and all the good fish locally caught in the Great Lakes region. We also love family style restaurants and supper clubs as quite a few remain from an era that has passed us by. In Northwest Indiana, Teibel's, has been a local community gathering place since 1929.


The outskirts of an old NW Indiana favorite in Scherville

The family restaurant in Schereville is at the crossroads of U.S Route 30 and Highway 41. I've visited the old time charmer on a couple occasions including a stop on a foodventure to Fort Wayne down US 30, Indiana's portion of the Lincoln Highway. We took off from Teibel's and had lunch there beforehand and I also stopped for dinner one night on the way home from a summer weekend in Michigan. It's very accessible which is part of its charm along with their famous recipes that have been all in the family since they got going.

Teibel's Old Neon Sign

Generations of NW Indianer's (?) have enjoyed dinners here, most of them celebrating something as this has always been one of thee spots to eat around town. As soon as you enter you feel like you took a step back in time with there being lounges with chairs and family portraits of old time Teibel's on the walls as well as a cocktail lounge and coffee shop for locals to gather for a drink and eat if they so wish. The place is large and has banquet halls for events and countless tables for diners dining in. I can only imagine it on a night they're at capacity. Pretty cool is the fact it started out as a 12 seat diner.

A view from inside as we enter

The first time around we were dining in and wanted to try out their famous family style fried chicken dinner. The cost is $14.95 per person but this is always an all you can eat affair. It doesn't end with just AYCE fried chicken as your also given a soup and salad with your dinner and something real old school that hasn't left the area, orange sherbert being included with your dinner at the end. Sherbert also comes in the classic cheeseburger meal at Miner Dunn Hamburgers in Hammond. Also popular and well known at Teibel's are their thinly battered made in house onion rings which I would recommend starting off with.

Soup, Salad and Onion Rings are all supper club staples

The fried chicken dinner at Teibel's is pretty darn good and also what made them popular when they first started in 1929. Like everything else it tastes even better when you eat your moneys worth. It's Grandma Teibel's original Austrian style fried chicken recipe. The chicken gets lightly seasoned with a bread crumb coating and it's then fried until golden red and the meat comes right off the bone. It's different and folks that have had both say Teibel's style is somewhat similar to Barberton Ohio style fried chicken which is said to be of Serbian descent.


Teibel's Family Style Fried Chicken Dinner

The other go to item on the menu here is their famous boned and buttered lake perch. One of my favorite fishes when fried these beauties are the most popular item on the menu. The dinner might not be cheap ($28.95) but it's very good and the lunch portion is a nice take out option if your ever out that way and near there during those hours.


Lake Perch lunch takeout

Make sure you get them buttered as this is the traditional way around these parts. I really like Teibel's lake perch and could eat it everyday if I could afford to do so, some of the best around this way along with Johnson's Fish & Shrimp in Lake Station. Cheers to Indiana's dining traditions. I look forward to many more meals from longtime locally loved dining spots while visiting or passing thru. See ya next time @chibbqking.

Orange Sherbert to end our meal

Teibel's Family Restaurant
1775 U.S 41
Schereville, IN 46375
(219) 865-2000
Website

Italian Superior Bakery

-Chicago's Italian Grocers

Happy St. Joseph Day 2012 Chicago. I saved today's destination for this date since it's a real gem of an old school Italian treat that Chicago is lucky to have. Dare I say my beloved city has fallen off when it comes to gems like these. We need more places like Italian Superior Bakery. ISB no doubt gets love and has a loyal following of customers, especially those over at LTH who opened my eyes to it. However more people need to know about this special place. It should have lines like Bari most days, especially Friday's (read on). So if you haven't been let me show you why you need to head on over ASAP. For those that have been, tell me I'm wrong...sounds of crickets.


A Chicago gem on Western ave just off "the West side" of Taylor Street

Back in the day this place used to be run by the Masi family who supplied the neighborhood with fresh baked breads and other goodies like pizza bread, a unique type of pizza pie found in Italian bakeries. The longtime bakery almost came to an end back in 2006 when the Masi brothers wanted to retire. That's where the Saccamenos, sons Angelo Jr and Jake along with their parents, Angelo Sr and Pam come into play. They were genuinely interested in learning the cooking techniques of the specialties at this neighborhood gem and did just that. The brothers taught the family everything they needed to know about the longtime menu items and they've slowly been adding on as the days go by since they first officially took over in 2008.

Some views inside

Since the Taylor Street area has shifted over from being mostly Italian to a wide range of ethnic diversity the Saccamenos decided to put some extra care into it and build a dining room next door as well as add a lunch menu which patrons can order from while dining inside. The menu isn't big and it shouldn't be since they bake bread here and also happen to serve lunch. So they put their expertly baked bread to good use and offer an Italian style muffaletta which is available everyday and an excellent overall sandwich.


ISB's Italian Muffuletta Sandwich

If your thinking this might be similar to Central Market in New Orleans stop right there. This is a little different and having had both I can honestly say I enjoy this version much more. The bread is the star, this is a bakery, and the round loaves with fennel seeds on top compliment the whole damn sandwich which also has high quality Italian deli meats including prosciutto, capicola, soppressata and provolone topped with housemade muffaletta salad. Excellent stuff indeed.


The insides

As mentioned before they also sell pizza bread or sheet pizza as some call it. Again I cant stress it enough, this is a bakery first that sells food second. But that doesn't mean the food is 2nd rate, not at all and the pizza here is also fantastic, different but fantastic. The bread in 'pizza bread' is the star and of course it's amazing here.


Sausage Pizza bread

They take that fresh baked bread to another level by adding on high quality toppings and just the right amount of real cheese. If you have no love for cold pizza or pizza at room temp then you might not like ISB's. It's intended to be served at room temp and best eaten that way. I recommend the sausage or giardiniera slices. Keep this place in mind when you need something to serve a group full of people as they are available by the slice or pan. Just like my love for tavern style thin is, this is further proof it's not all about deep dish pizza in Chicago. It's not even about that with most us locals.


Hot Giardiniera Pizza Bread, I love my city and ISB too...

Also available along with a small but very nice selection of imported Italian groceries are some sides which can be eaten there or taken home. The selection can vary but some of the staples are their bean salad and tuna salad too along with cold pasta. With this recent heat swing and early start to spring now is a great time to recommend their cold pasta which is just that. So simple yet so refreshingly good and this even fills you up unlike a salad.

Cold Pasta from Italian Superior Bakery

Another addition the Saccamenos added on when they over ISB was the 'Friday Lunch Special' which is available once a week and will make your Friday an even better than it already is just because it is Friday. They offer sandwiches and if you like them on Facebook you can see what they plan to serve a couple days ahead of time. Whenever I can, I make ISB my Friday lunch stop and I don't even have to check FB to see what they're serving. It's a guarantee it'll be good. Take for example their breaded steak sandwich special.


Chicago style breaded steak sandwich

I wasn't sure what to expect the day I saw this on the special board but I knew they wouldn't let me down. This was what all breaded steaks should be like. Instead of being drowned in marinara this is much classier. Cubed steak is breaded with made in house Italian bread crumbs and fried. That goes on some fresh baked house bread and then they add on some tomatoes soaked in a vinegar dressing and of course hot peppers aka giardiniera.

The insides

Also great are the tuna salad sub which the man who put me on this place claims "the best tuna fish sandwich from a restaurant I've had in Chicago" and the Friday lenten special potato pepper and egg sandwich. Pictures from LTHforum.

Top Pic taken by 'Chicago Kid' Bottom by 'Antonius'

However as good as all these are and as good as the new creations will be I cant get enough of their prime rib sandwich. They take freshly shaved prime rib meat and add that into a perfect baked bun for this job which comes dipped in gravy and served with a side of horseradish cream. It's a little different from an Italian beef but not by much. The prime rib is so tender and so full of flavor pairing it with their bread makes this sandwich one of the ten best in Chicagoland. Period. Come to think of it, Italian Superior bakery is one of the best 'Chicago Style' spots out there. Period. We as a city are lucky to have it. I suggest you add them to your regular rotation.


Prime Rib Sandwich from Italian Superior Bakery

Italian Superior Bakery
933 South Western Ave
Chicago, IL 60612
(312) 733-5092
Website

Chief O'Neill's

-Grubbing in Chicago
Where the locals drink/eat.

It's amateur weekend in Chicago. Which is funny because I've always wondered how the biggest celebration of the year for the Irish people, who also happen to be professionals at the drinking game, turned into being called amateur night. But I guess when your city celebrates March 17th as hard as any other, Dublin included, your going to get some morons that come with it. So let me ask you this, where do you plan on spending your St. Pat's day this weekend? Is it in a bar with a vomit covered floor in Lincoln Park? Rather let me ask you this, where do you go when you want a Guinness poured right with some good old English/Irish pub food? Chief O'Neill's might not of been your answer before but these days it should be.


On Elston ave in Chicago's Avondale neighborhood

Opened back in 1999 by two Irish musicians who also happen to be husband and wife their vision was to create a pub to celebrate the life of Chief O'Neill. The Chief aka Francis O'Neill was an Irish born American police officer who was a passionate collector of traditional Irish music. During his time in America, the Chief met a young lady from Bloomington, IL whom he later married and then moved to Chicago with. As far as looks, feel and authenticity of a classic pub which is what they recreated, I must say, they've done a-ok. Lets start off with what must be right if you want to be an accurate example of a classic Irish pub. If so you better pour me a Guinness properly and it better be in the only glass one should ever be poured in, a Guinness pint. This my friends is the only way.

My pint, poured right

The Chief has always offered up food and is known for their legendary brunch sessions which go thru more corned beef and Guinness than the rest of Elston ave combined. However just a little while back the kitchen at Chief O’Neill’s was taken over by a buddy of mine from the food world, Chef Alan Lake. I met Chef thru LTH and he does some great stuff for the Salvation Army doing cook outs which I've been lucky to help out at. A chef might not look at the job at Chiefs to be anything special. I mean after all, most people realize Irish food isn't at the top of the culinary chain when it comes to world cuisine. But Chef Lake has had previous experience at the famous Shelbourne in Ireland. So his goal was to elevate the food from your average bar food to more locally sourced ingredients in dishes that raise the "bar" when it comes to Irish eats.


The 'Banger Burger'

The burgers at the Chief are a sign of what Chef has done. You can get your normal burger charred up with lettuce, tomato, onion etc or you can try the Banger seen up above. Its their regular burger, cooked to your liking, topped with sliced bangers (Irish sausage) caramelized onions demi-glace and gravy. It comes with real mashed (not from a bag) potatoes and is a monster of an eat. It was like a Sheboygan brat burger meets a Hawaiian loco-moco. Much enjoyed. Other bar food options like a chicken breast sandwich with bacon, onions and Swiss cheese will please.


Jenny's Chicken Breast Sandwich

I'm a big fan of corned beef and a bigger fan of the reuben sandwich. One of the first things that caught my eye when Chef Lake took over was the switch to cured in house corned beef. The menu has an entire section dedicated to 'Emerald Isle Favorites' which includes the house corned beef with cabbage or you can also get it sliced and served on a sandwich. I have to say this is some of the best corned beef south of Milwaukee that I've come across. Chef said he prefers not using a leaner cut but even so this was full of flavor and had the perfect consistency to it. I now have a go-to spot for a Reuben sandwich when in need.


Reuben sandwich from Chief O'Neill's

As good as all this food we've gone thru is, theres something I cant enough of over here. I fell in love with fish and chips on a vacation to Ireland and Scotland with my moms side of the family back in 1996. It's one of my favorite dishes period. I love flaky cod breaded to perfection and doused with lemon and malt vinegar, so let me tell you people something. Chief O'Neill's has the best fish n' chips in Chicago. The cod is fresh and the batter and frying job are perfect but what separates this version from the rest around town and maybe even the world is the use of beef tallow. Yep they fry the fish in beef tallow.


Chief O'Neill's fish and chips "Best in City"

Using beef tallow in frying is a practice that's almost disappeared since McDonald's stopped frying their fries in it. Remember how good those were? The only other place around town that still uses tallow is Top Notch Beefburgers and they have the best fries in the city for a reason. So folks if you love fish and chips as much as me or you eat only fish on Fridays during lent, get your ass over to Chief O'Neill's. I don't know if you'll go to hell for eating fish fried in beef tallow but if so it's worth it. I'm happy to be able to have this place within a short ride and will be visiting during most months of the year and not just March. Check them out.

Happy St. Patty's Day

Chief O'Neill's Pub
3471 N. Elston Ave
Chicago, IL 60618
(773) 473-5263
Website

Carbon

-Eating like a Mayan King in the Windy City

Hello folks and welcome back. It's fitting that I've been on a fish taco binge the last few weeks since it is lenten season. I have a friend who loves her some seafood and tacos are her favorite eat so we've been testing them all out as the days go by. One of the spots that often gets mentioned when discussing the best fish taco in Chicago is Carbon in Chinatown/Bridgeport. So today we're going to check them out, lets take a look.


On 26th street in between Chicago's Bridgeport/Chinatown neighborhoods

I remember when this place first opened and shot onto my radar. They describe themselves as a "live fire grill" and that's something that's always a plus in my book. However for whatever reason I just never made it inside until a trip a couple weeks back brought us in. The crowd was an eclectic mix with there being hipsters, blue collar locals and a few Mexicans from around the way, all inside enjoying lunch. I went with three tacos, one each of the fish, steak and chicken along with an order of elotes aka corn off the cob in mayo.


Taco Platter from Carbon

Elote stands are popular on the streets of Chicago

Not bad all in all. First up the chicken which was a breast cut up in larger chunks, this didn't look too appealing to me when I first saw it but I enjoyed it for what it was, a chicken taco. Which are never going to cause a culinary orgasms but this was tasty version nonetheless. The steak I thought to be just ok and better options available elsewhere but it was tender so credit to them for that. The fish taco which they get mad love for was indeed good. Maybe not the best but it was fried on site, served hot and I enjoyed how they use a tortilla crusting on the tilapia. If your a fish taco fan these should do the trick. I'd stop by again for a few. nice option to have in the neighborhood.

Up close of a fish taco

Carbon Live Fire Grill
300 W. 26th Street
Chicago, IL 60616
(312) 225-3200
Website

Harlo Grill

-Got beef?
The Burgers of Chi

I've been waiting to get a post about Harlo Grill in Melrose Park on north avenue up on here for a while. Today is that day. I've been waiting because since my first visit some three years back I've always felt this place to be the last of a dying breed. I'm talking about the no frills diners that stay open 24 hours a day and cater to the blue collar working class community as well as the folks who like to have fun into the early morning out and about on the town. The type of place that when you drive by, it catches your eye with it's old school looks and it's no longer in use neon from another time.


a longtime locals favorite in Melrose Park, IL

I've always been a fan of old school neon signs

As I stated up above, Harlo is no frills. The looks inside are that of what you would expect. You got the counter where most of the locals like to take a seat at and order their usual. The menu is also what you might expect consisting of all the breakfast items you would normally find with coffee and hamburgers too. Harlo is an interesting place when the sun goes down. You might find yourself alongside some characters while dining in but everyone is there for the same reason and that's to fill up on an old favorite while soaking up the alcohol consumed from before you came.

Chocolate Malt

The main thing people continuously come here for off the menu are the cheeseburgers. Again just like everything else they're pretty much what you'd expect being perfect for the place. No doubt these are what 8 out of 10 people eating at Harlo order and it's easy to see why. These are the best cheeseburgers I have come across for soaking up alcohol, they're grease bombs but oh so good. Made fresh in front of you after you order theres a good chance you might want to do two. They take thin patties and press one on top of the other placing a piece of cheese in the middle. After they get cooked the result is something similar to a Juicy Lucy found in Minneapolis with cheese oozing out from inside. I cant describe it any better than the picture below shows. Tell me that doesn't look good and I'll know your a vegan. Check them out.


Harlo Grill's famous Cheeseburger

Harlo Grill
2400 W. North Ave
Melrose Park, IL 60160
(708) 344-8353

Ken & Betty's

Gorging on Wisconsin
-Philly Style Cheesesteaks

New series of posts people. Word on the block is that an ex-Philly man will be opening what he is calling a "real deal" cheesesteak shop here in Chicago soon. I took this news with much warmth since a recent trip to Sandwich City, USA aka Philadelphia verified my love for the cheesesteak. I get to Philly's Best now and then but it's not near what I was eating over in Philly for a few days. However for whatever reason I've found two places in Wisconsin that are closer to the authentic taste I seek. We visited The Philly Way up in Milwaukee last year and enjoyed their version very much. I also got to visit Ken & Betty's in Fort Atkinson a few times this past summer and loved their menu too. Shout out to the Grub Seeker for the rec.


Philly Style Sandwiches in Fort Atkinson, WI

The owners of Ken & Betty's, you guessed it, Ken and Betty, went to Wisconsin in 1987 and bought a restaurant called 'The Lamp'. So the story goes it was shortly thereafter they realized you couldn't get the authentic Philly cheesesteak they were missing so much from home. Not only couldn't you get a real version of one but it was hard to even make them as the ingredients so they say were hard to come. They'd stock up on rolls and white American cheese when they went home and bring them back to Wisconsin to make cheesesteaks there. Eventually they didn't have to drive home to get the right things needed to make a real version so they opened up shop right there in Ft. Atkinson. I stopped in at K&B's a couple times and enjoyed each visit.


Cheesesteak "wit" from Ken & Betty's

Obviously on my first visit one of the sandwiches (yes I got a few) I had to order was a basic cheese steak which comes with onions and not cheese whiz (The south Philly way) but with white American cheddar. Seen in the picture up above this was a good sandwich but not the best cheesesteak I have had in Wisconsin. I'd say the Philly Way was a little better with their basic version most likely due to the meat. I don't think that K&B's uses thinly sliced ribeye however Amoroso's rolls are used. I'd say they make a very respectable version. In my opinion though the way to go and the sandwich I'll seek when visiting from now on is their cheesesteak hoagie.


Ken & Betty's Cheesesteak Hoagie

In Philly, the cheese steak is not the only sandwich consumed as they also love their hoagies which is just another word for subs. They have hoagies on the menu here and if it's the oil and vinegar you enjoy from a hoagie but also love the combo of steak, onions and melted cheese then by all means order the cheesesteak hoagie. It's a steak dressed with lettuce, tomato, raw onions and oils. I used to really like the offering at the now gone Hoagie Hut. This version is better.

A map for PA residents who've eaten at K&B to pin where there from

Also hugely popular in Philly is the grinder. This is a sub sandwich that is toasted. On my second visit I tried my much loved cheesesteak hoagie along with the standard Italian grinder. Another winner for me this sandwich was everything potbelly's wants to be and maybe even once was when there was one and only one location on Lincoln ave. I know when I really like a place because as I write about it on here I get really hungry for what I had from there. I look forward to getting back here this summer while on the road. If your driving to Madison or the Wisconsin Dells and taking I-90 from Chicago or vice versa, Fort Atkinson is en route.


Italian Grinder from Ken & Betty's

Ken & Betty's
41 W. Sherman ave
Fort Atkinson, WI 53538
(920) 568-1592
Website

Gyro-Mena

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

Did you hear the breaking news? Chicago has another gyro shop that's opened up. OK so that's anything but breaking considering there's 100's already and more pop up each month. However this new spot opened up on Belmont right down from the Red Line station is a little different than the rest. Owned by the people of Philly's Best which is located right next door, Gyro-Mena is a nice addition to the late night dining scene of this area.


Newly opened on Belmont ave in Lakeview

Gyro-Mena, as if it wasn't obvious enough for me to have to tell you, specializes in gyros. There are a few other Greek specialties on the menu of which sit in the display case alongside all the toppings you can dress your gyro in. They have three different cones of meat here including the traditional lamb along with pork and chicken too.

View from the counter

When walking inside you walk up to the counter to place your order. First up is what kind of meat you want. Then you decide where you want your meat, choices are the traditional pita as well as a wrap or bowl. After determining that you move along to the toppings bar where ala Chipotle or Subway you choose what you want on your sandwich, toppings are a plenty and other sauces than tzatziki are offered. Not looking for a salad with a side of meat I opted for the pork on a pita in the traditional fashion including onions and tomatoes with tzatziki sauce on top and then I went "Greek Style" which adds fries on top of all that (free of charge) . Not bad the pork meat was actually pretty damn good and I liked the fried on top addition. Good late night eats. Check them out of drunk and hungry.


Pork Gyro "Greek Style" (fries on top)

Gyro-Mena
905 W. Belmont
Chicago, IL 60657
(773) 935-2600
Website