Big Star Drive In

-Got beef?
The Burgers of Wisconsin

Its back to Kenosha for more good eats as we check out my favorite Drive-In food stop of all time. So attention please to Mr. Guy Fieri-you haven't been to the best until you've been to Big Star Drive In of Kenosha Wisconsin. I cant really explain why but Kenosha has quite a culture of classic old school Drive-In's located throughout town. I have heard elsewhere that a few of them have shut down in the past few years but Big Star is still going strong and that's all that matters to me. I have a real crush on this place and the people of Kenosha are lucky to have so many choices as far as classic food stops go.


Classic Drive-In sign that lights up the night


Big Star shines brighter then most

The Big Star is a family owned business that's been going strong since the 60's and it plays a huge role in Kenosha summers. Since its only a summertime operation the locals like to get it in as much as possible before they close for the season and its easy to see why they like it so much. When I made my first stop of the summer to Big Star last month it was already in full swing. I stopped in for a double cheeseburger ($2.20) and a drink one Sunday afternoon and became an even bigger fan if that was at all possible. This has to be one of the best burgers your going to get anywhere for under $2.50. There wasn't a spot open on my second trip of the day (read on) and on both visits it was packed with families, groups of high school kids, bikers and everyone in between. It was really rocking with lines of people at the takeout and carloads of people eating with not one spot available for any other cars.


The menu extends much further along the building with many other options


Bikers cruising the lake love a food stop at Big Star

During my first few visits to Big Star I couldn't order anything but a signature burger. As you may notice on the menu above they have a few types of burgers from a single cheezeburger to a double to a 1/4 pound patty. While the beef is the same fresh meat used on all burgers the only way to go for me is the double cheezeburger. Its in a league of its own when it comes to Drive-In burgers and one of the best in Wisconsin. You might be wondering why I'm calling them cheezeburgers? well they use real cheeze whiz for the cheese.


My standard burger order double cheeze with mustard, onions and pickles


Real whiz in between makes for quite a treat

It was on this trip as I was waiting for my burger that I got a few whiffs of a biker crews freshly fried chicken-another Big Star Specialty-and it was making me go crazy. All I could think about was fried chicken and I remembered hearing from a few people just how good it was. After exploring other parts of Kenosha looking for old school Italian joints-I headed back for a chicken dinner.


You can also get baskets with various amounts of pieces at under a buck a piece.

Seeing as though it is fried fresh you need to give them at least 20 minutes for an order. The chicken is lightly coated and fried to perfection from leg to breast each piece is crisp on the outside and perfectly cooked to juicy in the middle. I would have to say that this is in the top five for fried chicken dinners I've ever eaten. The chicken dinner comes with a perfectly fried piece of breast, thigh, leg and wing, an an order of crinkle cut fries and a buttered roll and at $4.50 its got to be one of the best meals under $5 anywhere. No need to go too McDonald's down the road.


The breast was a great next day snack...tasted just as good cold.



The chicken is fresh fried so it takes 20 minutes but is worth every minute. Its even better when Chicago Cubs baseball is on the air. Even though they SUCK.


Big Star is on Washington Rd. which is just off Sheridan ave along the Lake Michigan circle tour.

The Big Star Drive In is a real treasure that I hope lasts another 40 years. Kenosha also has a Drive In movie theater just down Sheridan Rd. Its still open and they switch up the movies a couple times a week with current Hollywood blockbusters. I'm hoping that they will be showing Public Enemies which opens in theaters on July 1st and was filmed mostly in my neighborhood of Lincoln Park in Chicago and parts of Southern Wisconsin and Indiana. It seems like it would be a great movie to see at a Drive In theater with a box of chicken from Big Star. Click here for showtimes.

Big Star Drive In
1500 Washington Rd
Kenosha, WI 53140-2416
(262) 658-1572
Get Directions

The Tasty Tacos of Las Asadas

-Got Beef? taco's de carne asada

Chicago has so many great taqueria shacks that there are probably more bad ones alone in the city than there are entirely in any other Midwestern state. Luckily for us there also happens to be hundreds of good ones throughout the Chicagoland area. It also happens that many of the popular little spots have seen their amount of locations double and triple. Las Asadas is a good example of this as they currently have five locations in Chicagoland. It happens to be run by the owner of the La Pasadita empires son. They fit the old saying "like father, like son" perfectly as Las Asadas prides itself on its fire grilled skirt steak tacos.


Las Asadas in Brookfield

The menu at Las Asadas is small and that's ok because there's one thing they do there that will have you coming back day and night. The tacos de carne asada are done the way steak tacos are supposed to be done. In order to achieve the perfect steak taco one must use tender well cut skirt steak-cooked with flames-and topped with fresh cilantro and onions. Since there are so many fresh corn tortilla suppliers in Chicago that part isn't hard and neither is a nice salsa verde. The steak is better than good when it comes fresh off the grill, the toppings always fresh and the verde has some kick to it. My usual order at any place specializing in carne asada tacos is 3 steak tacos-two with cilantro and onions and one with cilantro, onions and cheese.


perfect flavor combination

I know the purists will say that cheese ruins the flavor and I agree that it makes the taste different but not for the worse. It doesn't make it any better, just a little change of pace for me. I love the combo of the barely melted cheese and fresh charred skirt steak mixed with the salsa. Las Asadas strives to make the product taste the same at all five locations which can be hard and isn't always going to happen. With that said I haven't tasted much of a difference at the Brookfield, Des Plaines and Western ave locations. The Western ave. spot moved down the block a little bit into a nicer little more upscale looking sit down type place but don't let that fool you-the tacos are the same. The key to getting a nice juicy fresh off the grill taco anywhere is going during peak hours or when there are quite a few people eating. The steak wont be sitting in a container if there are lots of people then there is a fast turnover.


authentic steak taco

Rating Scale 5/5

steak: 5 (when fresh off the grill)
cilantro/onions: 4
tortilla: 4
salsa: 3

Score: 16/20

Las Asadas
2045 N. Western
Chicago, IL 60647
773.235.5538

Other Locations:
3834 W 47th in Chicago, IL
782 W. Oakton in Des Plaines, IL
356 Lee Ave in Des Plaines, IL
8863 Ogden in Brookfield, IL

The Unique Pizza Pie of John's Pizzeria

-Exploring NW Indiana

John's Pizzeria is an old place in Calumet City, IL that was very popular during its time lived. Like so many other old school family run joints it eventually folded and thousands of people were without their favorite pie in the area. Some had been eating there since they opened there doors in 1943. The closing didn't mean that they couldn't find the unique recipe of Johns pizza anywhere else. During its heyday John's opened up several other locations and the story goes as so. The original owner of the Cal City John's opened a location Griffith, IN and gave permission for another location in Dyer, Indiana. Then when the Cal City location closed the owner of the Dyer location purchased the Griffith location. Like so many other businesses that were booming back when Northwest Indiana was doing the same, there is always an interesting story behind it and a few other places that spawn from it. I am not one of them but there are so many people out there who grew up on this pizza. This is its story.


back to NW Indiana for some S'C'&C wit da King style exploration

As time passed more and more John's started popping up around the area trying to bank off the name. Back in 2006 it was reported on LTHforum that there was a family fight over the John's Pizzerias of NW Indiana and the original Calumet City location. The story goes that pretty much every John's location in Northwest Indiana claimed blood to the original location and also claimed others were not linked in anyway. You can check out the entire conversation here. So then in 2007 up sprouted another John's Pizzeria in Whiting that goes by "The Original John's Pizzeria" The in depth reporters of LTH were told by the owner that this location is a franchise of the original and one of only two spots that can claim that. The other being the Munster location. The locations website seems to verify this.


The Sign at The Original John's Pizzeria in Cal City (Picture from website)


Established in 1943 in Cal City, Illinois now in Whiting, Indiana

The Whiting location of John's claims to use the original recipe and doesn't miss a beat with the signature parts of the pie that put John's on the map. John's pizza is thin crust but different from the tavern style thin crust that's so popular throughout the Midwest. One of the things that makes John's so unique is the loosemeat style sausage laced with fennel. Instead of chunks of sausage they sprinkle little pieces of crumbly sausage everywhere on the pie making it the loose meat of pizzas. The second part of John's claim to fame is the cutting style. They make one cut up the middle, then several cuts laterally which allows each slice to have both the center and the crust. I kind of like that whole concept since I'm a fan of both center and end pieces. But what about the pie, is it any good? it sure is. Its actually really good and I have been patiently waiting for my return visit. I haven't been able to try any other John's and never got to the original but from what I read the Whiting location comes pretty damn close if not exactly the same as far as the pie goes. Another big plus in my book is how it tastes the next day...should there be any. John's was as good if not better in the morning.


loose meat sausage pizza from The Original John's (Whiting, IN)


a slice of pie Northwest Indiana style

I'm all about the tavern style super thin cracker crisp but this pizza right here might of been my favorite thin crust that's not so thin. Now don't get me wrong the pizza is thin crust to most just not those of us who do it Chicago style thin. Even with all that said I really enjoyed the loose meat style of sausage and thought the sauce was better than good and the whole way of cutting it is really interesting. I visited John's on a frigid Sunday evening this past winter and when I parked the car and got out it felt like a ghost town. It was quiet as could be and the clouds of smoke from the factories that surround it were very visible due to the temperature outside. All of a sudden we entered John's and it was decked out in Christmas lights and flowing with groups and families enjoying Sunday night dinner at a locals favorite. I knew it was legit when I saw that every table in the packed house was eating pizza with half of those pies being the sausage.


The Original John's in Whiting continues the Cal City locations traditions

John's Pizzeria
2356 Schrage ave.
Whiting, IN 46394
(219) 659-1046
Website

Char Grilled Bacon Cheddar Dog's with Grilled Onions

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

It was during the fall that I was cruising around the suburbs of Chicago and stumbled upon a promising looking hot dog stand called Scooter's. Located at the corner of Waukegan rd and Route 176 in the suburb of Lake Bluff-it was a place that I had never seen or heard of so I had to stop in and see whats up. It was after my visit I did a little google search online I found out that its been a part of the Lake Bluff community for over 20 years now. So it had two things going for it in longevity and an encouraging looking stand from the outside. Upon entering there was a nice little crowd and constant orders for pick up. So far so good.


Look's promising

The pumpkin shake caught my eye but I had just eaten a beef from Duke's not 20 minutes before this stop so I had to myself no, just one food item. I browsed the menu and saw a bunch of the stuff you would expect at a Chicagoland dog stand. You got your standard fare of hot dogs, Polish sausage, Italian sausage, char grilled cheeseburgers, gyros, homemade beef which I'll have to try one day, shakes and then a few items you wont see everywhere. The "mother-in-law" sandwich which is well documented on the Chicago episode of Anthony Bourdain's 'No Reservations'-is on the menu- it might be the only place to get one this far North. It's listed as a 'Texas Torpedo' and described as a tamale on a bun with chili and cheese. As you walk up to make your order you are greeted by this sign below.


a match made in heaven

So guess what I went with? I decided on a char grilled Boca burger. I keed, I keed and so the Scooter dog it was-anytime your at a spot that has a signature item, get it. I order my dog and within a couple minutes it was ready to go. I brought it outside to the hood of my car for further inspection. It looked good upon being unwrapped but I did notice two things that were going to keep this dog from being one of the best. The first problem was the nacho cheese-standard bright orange gunk that they serve in grade school cafeteria's across Chicago. The second part that didn't take it to the next level was the small boiled hot dog. It was Vienna beef and a nice dog but it didn't work for this particular concoction. High points were the bacon was crisped to perfection and the grilled onions were solid. So it got me thinking...I could perfect this at home.


Scooter Dog

So perfect it I did. I present to you the chibbqking dog-a char grilled Vienna Beef Natural casing dog topped with Merkt's cheddar, onions crisped in butter and a crispy piece of bacon. Everything that was lacking from the Scooter Dog was brought to life in this version. The Vienna dog is split at the ends and slitted down the middle on each side making the first and last bites the best. This cutting method is how I always do my grilled hot dogs. The bacon needs to be well done and crispy and then the onions are sauteed to perfection in the same pan that the bacon was cooked in. Last and by no means least is the cheese. Merkt's cheddar spread is a very popular cheese used at many of Chicago's best dog and burger joints. On top of making the best cheese topping for cheese fries it is also very popular with char grilled burgers. The cheese pairs perfectly with the char grilled taste of the meat. It also happens to work great with a grilled hot dog.

_____________________________________________________

chibbqking's Char-Grilled Bacon Cheddar Dog with Grilled Onions
(Serves one)

1 Vienna beef hot dog (split at the ends and slitted in the middle)
1 hot dog bun
1 piece of crispy bacon
a couple spoonfuls of Merkt's cheddar spread
grilled onions

~Grill dog until done and place in bun and top with cheese, piece of bacon and onions.

~Enjoy.


Jenny Craig beware, this isn't for your people


That's exactly what I said...wow

Scooter's

12610 Rockland Rd
Lake Bluff, IL 60044

(847) 295-7797‎
Website

KingT's Grill in the backyard
**** w. *******
Chicago, IL *****
(312) ***-****
Website

Scatchell's Beef

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

Scatchell's beef and pizza is a tiny little shack located right along the border of Chicago and Cicero on Cermak and is technically in the Village of Cicero. It's a place that I had been to once or twice in my time at a younger age and for whatever reason never got back to it. The fact that its not too far from Midway airport makes it one of the best if not the best beef available upon your arrival into Chicago should you land at Midway. Scatchell's has been a fixture of Cicero since 1953 when Stubby and Eddie Scatchell opened its doors. When driving down Cermak it is very easy to recognize at night the sign with flashing lights. It was around 1995 that the owners of Scatchell's decided to let the people of Cicero get a days worth of work done in one swoop when they opened a car wash and laundromat in the same strip mall as the restaurant.


Since 1953

The idea was that maybe if the current owners who bought the store from the original owners brought people into the lot to wash their cars or do laundry they would pick up a quick bite to eat from the dog stand. Scatchell's is a classic Chicago dog stand, there's no where to sit but you can eat at the counter along the walls, take outside or take it to go. The menu is features all the usual suspects. Along with the Italian Beefs they offer up all the others like Italian sausage, Polish Sausage, Vienna Hot Dogs and slices of pizza which were introduced in the 90's and is about the only thing that's changed since it got its start over 50 years ago. I'm glad I finally made it back to Scatchell's because they really do a good job with everything including this Italian sausage. It had me thinking that maybe there's another combo out there worthy of a shot at Johnnie's crown.


Scatchell's sausage with hot peppers is a very nice version

The star of the show on this menu is the beef and its not hard to taste why. The beef is sliced thin and tastes great in the spiced gravy and is loaded into the sandwich and topped off with some of my favorite housemade giardineria. They go thru alot of beef in a days work so the bread is always fresh and the price is right as far as a great lunch and one of the better beefs in Chicagoland. It was on my last visit that I realized that Scatchell's is one of the best Italian beefs in the only city to get one of them. Anyone traveling into the city thru Midway airport might want to check this place out if you already aren't. Its no secret that Scatchell's is a player in the beef game.


Scatchell's beef with hot

Rating Scale 5/5

beef: 4
bread: 4
gravy: 4
hot peppers: 5

Score: 17/20

Scatchell's Beef & Pizza
4700 W Cermak Rd
Cicero, IL 60804
(708) 656-0911

Quick Note: beef with hot is back to its monthly updates. You can expect a few beef shack scores a month.

Buffalo Joe's

-KingT's Wing Fling

Anybody that was born and raised in Chicago or Evanston knows about the wings at Buffalo Joe's. If your a transplanted local or graduated from Northwestern then you know about Buffalo Joe's. As long as you don't spend your time in a 10 mile radius you never leave within downtown then you should know about Buffalo Joe's. It was during the late 90's maybe early 2000's when buffalo wings and chicken wings in general really took off and became a national dish. You can go anywhere in the country and find a place that serves wings in some fashion nowadays. Including here in Chicago where every damn bar has some sort of special wing night and or wings on the menu. Before it became a national dish wings were big in Buffalo, NY and right here in Chicago. Thanks to Buffalo Joe's. Is there anything better than wings on a gameday? they go best with football but work well with everything and can be eaten on any given day or every day.


Buff Joe wangs and Jay Cutler coming soon to a party near you

Buffalo Joe's was serving the people of Evanston with their signature wings way before Buffalo wings became the thing to eat. They currently have three locations including one in Chicago on Howard st. just across the city border from Evanston and another on Clark st. in Evanston near the Northwestern campus and a location on Green Bay rd. also in Evanston. All three locations feature the wings but a few other things vary as far as menu. The most popular location located on Clark. st. is almost always packed and serves beer along with fresh cut waffle fries and char grilled dogs and sausage. Its usually packed with students from Northwestern and has a big screen TV with whatever game is on. However due to the high volume of traffic at the Clark st location the wings are made batch by batch in high volumes, whereas they are made to order at the Howard location and I think come out better. There isn't any time for them to sit so they come hot and crispy.


Suicide wings from Buffalo Joe's on Howard

Some people have been eating at Buff Joe's so long that they remember a different product but most people, myself included think they have been pretty consistent. The sauce has remained the same. The suicide is just the buffalo wings with pickled jalapeno slices added on top giving it more flavor than heat. Other complain that the wings at Joe's are too tiny and I disagree with that too. I actually prefer a small to medium sized wing over the jumbo wings on 'roids. Once a wing gets past it certain size it becomes a little rubbery and doesn't fall off the bone quite as easily. There is a reason they've been doing it this long and it isn't because there the only place in town that serves wings. Check them out.

Buffalo Joe's Howard Street
1849 W Howard St
Chicago, IL 60626
(773) 764-7300
Website

Chicago's First Family of Shrimp: The Troha's

-The Shrimp Shacks of Chi

Everyone knows about Chicago's legendary hot dog stands, pizza shacks, Italian Beef's, basketball god's and football coaches but not too many know about the fried shrimp shacks. Although the amount of shacks serving up fried shrimp and other fried seafood and chicken has gone down over the years there are a number that remain. There are two things that all the shrimp shacks around town have in common. They are almost always family owned and the ones that remain in business have been around for a while. Its a trend that was started by the Troha's when they opened up shop at the current location back in 1920 over on 26th st. The sign on the exterior read "A stein of beer and a bowl of chili for 5 cents" So how did they go from a chili parlor that served beer to fried shrimp shack?


a familiar sign in Chicago's Little Village

It was during the great depression when chili meat became scarce that Troha's had to resort to selling fresh and smoked fish instead. It was 15 years after first opening its doors in 1920 that Mr. Troha took a trip to New Orleans. It was on this trip that he and the family fell in love with fried shrimp and decided to scratch chili and beer from the menu and become Chicago's first fried shrimp shack. It started a trend that became big and soon after many others started popping up around town. Then during the 40's and 50's these smoked and fried seafood shacks thrived and continued to do so leading up to the 80's. However just like any other city experiencing growth and real estate boom many of the neighborhood shacks are no more and its becasue of this that the ones that remain all have a lengthy history. But none as old as Troha's.


So you know its good


Troha's is strictly carry-out so its best to order ahead

You don't stay in business for 89 years and not perfect the art of golden deep frying. The menu at Troha's is pretty much a "if its good fried then we got it" type thing. Along with various forms of seafood that include shrimp, scallops, catfish, perch, whitefish, smelt you got stuff like fried chicken, frog legs and pork tenderloin. Just in case you need something that didn't come from a deep fryer they also have various salads such as crab, potato and macaroni along with cole-slaw available in different sizes. As the years passed by Troha's remained, and still does, the same. A few changed were made here and there like adding fried chicken to the menu circa 1959. The chicken is still fried to the exact same recipe as the original and the secret ingredient remains a mystery to this day. Some of the best fried chicken in Chicago can be found at Troha's.


The Seal of Approval


a perfectly fried wing...


...which the same can be said for the leg


chix-dinner gets you a breast, thigh, leg, wing with fries, slaw and a pickle for under $10

Like everyplace else that becomes legendary over time you need a signature dish to gain popularity and help you stay afloat and that item is the shrimp. I don't know what the people of New Orleans told the founding father of Troha's about perfecting the art of fried shrimp but the told him everything he needed to know. The shrimp comes out perfectly fried to a golden exterior with just the right amount breading (very light) mixed with secret spices. The size is right and the price is too. With a dinner order you get about 8-10 scrimp with fries and slaw and its also available by the 1/4, 1/2 lb etc... They offer two dipping sauces for your fried seafood along with tarter sauce and I prefer the hot which is a mixture of cocktail sauce and hot sauce. This my friends is the best fried shrimp in Chicago.


Hot Sauce for some dippin'


Smelt in season are always good for me


fried shrimp perfection

Despite a massive change to the neighborhood, nothing else has changed at Troha's. Unlike so many other family businesses it has been able to survive past the 2nd generation with no ruffles over ownership and is now run by 3rd and 4th generation family members. The neighborhood of Little Village has evolved into the largest community of Mexican people outside of Mexico and is a food destination in its own right. So when your sitting around bored one day this summer with nothing to do-take a ride down 26th St. You get to check out out one of Chicago's premiere food strips with a heavy emphasis on Mexican street eats and then get some Chicago style fried shrimp at one of the city's most historic food stops. Its a great 1-2 punch.

Troha's Shrimp & Fish House
4151 W 26th St
Chicago, IL 60623
(773) 521-7847
Menu

Before there was McDonald's: A Special 2 for 1 Hamburger Special

-Eating like a local: Regional food specialties

The burgers of the Midwest
(where the burger was born)

Let's face it you cant go more than 15 miles around the country without passing by a McDonald's, Burger King, Wendy's or all three. There are more than 33,000 Mickey D's worldwide and they are all pretty much the same crap at every location. But believe it or not there was a time when the chains of the word were actually good for the people and their communities and not just corporate conglomerates. It is with great comfort that I bring you two of the original burger shacks that once thrived with 100's of locations throughout the Midwest and now barely survive. Get at them if you ever have the chance.

-Got beef?
The Burgers of Wisconsin

Kewpee Burgers

Kewpee Hamburgers is the 2nd known chain of fast food restaurants and was founded in 1923 in Flint, Michigan. In case your wondering White Castle is the first, founded in 1921. It was founded under the name "Kewpee Hotel Hamburgs" and is named after the Kewpie doll which has to be one of the creepiest little dolls I've ever seen. During its peak which came Pre-World-War II there were more than 400 Kewpee's in operation with more than half closing during the great depression. Today there are just five left with three locations in Lima, OH and one location in both Lansing, MI and Racine, WI. They once had over 200 restaurants east of the Mississippi river before 1938. That's 25-30 years before the first McDonald's even served a hamburger or shake to a single person.


Kewpee Hamburgers (Racine, WI)

I have had the pleasure of being able to eat at the Kewpee location in Racine, Wisconsin (right up the lake from Chicago) numerous times. This particular location was founded in the 1920's and aside from the building which has changed three times not much else has changed at this five star burger shack. The current location was built in 1997 but retains the classic art deco look of the building built in 1939. You definitely feel like your stepping back in time upon entering. Your greeted by beaming tiled floor, countertop with stools and a whole bunch of those creepy dolls. It has the feel of a classic burger joint. You pretty much know its the real deal even before your first bite.


That old School burger feel that the chains cant replicate

The burgers at Kewpee start off as little balls of meat that are thrown onto the flattop after getting seared the grillman gives the ball a few slaps and flattens it into a patty. You have the option for a single or a double and they come with ketchup, mustard, onions and pickles. It is said that Samuel Blair the chains founder also created the "deluxe Hamburger".The place is so old school that if you order a hamburger it comes wrapped in paper whether your eating it in or taking out. Cheeseburgers that are consumed dining in always come on a plate because that's the way they've always done it. The fries are a frozen crinkle cut variety and just ok but they do fry them up perfectly making them a little better than average. What would a classic Midwest style burger joint be without homemade root beer? make sure to get a cold mug of their top notch homemade root beer with your meal.


crinkle cut fries at Kewpee

Kewpee's has been one of my favorite burgers since my first trip there a few years back. It has to be one of the better burger joints in the country for both ambiance and flavor. It also might be one of the most eerie. Those dolls are weird and the only thing I cant recommend at Kewpee's is sitting next to the large case displaying 100's of Kewpee dolls staring at you while you eat. I love the history behind the place and the fact that it is one of a few left of a once thriving chain. Its one of those burger joints where you can taste the history. As far as the burger goes you cant find a better deal then a double cheese for $3 tax included. Kewpee is so much a part of hamburger history that without it you wouldn't even have Wendy's. The founder of Wendy's Dave Thomas grew up as a kid near a Kewpee's in Kalamazoo, Michigan and loved eating at the restaurant so much that it inspired him to get into the business. This burger is right up there for best in Wisconsin and one of the tastiest old school style burgers anywhere. It tasted like...fresh meat.


Kewpee double cheese with mustard, onions and pickles
________________________________________

-Got beef?
The Burgers of Michigan

Henry's Hamburgers

Hey, aren't you hungry for a Henry's? Its a slogan that was once well known throughout the Midwest and the Henry's burger was a part of every family's diet that lived near one. Henry's Hamburgers was formed when the Bressler Ice Cream company decided to get into the drive in business. The chain was started right here in Chicago which isn't too far from where another corporation is said to have gotten its start in Des Plaines, Illinois in 1955 when Ray Kroc opened up a burger joint. By the 1960's there were over 200 Henry's locations from coast to coast with the operation headquarters in Chicago. It's not hard to believe that this place could of been McDonald's if fate went there way. Instead we are left with an outlet of Henry's located in Benton Harbor, Michigan which is also up the lake from Chicago.


Classic old school drive in sign at Henry's (Benton Harbor, MI)

The website of Henry's Benton Harbor location tells its story like this. "Don Bishop and Harold Shook opened the Benton Harbor Henry’s in April of 1959, in the new Fairplain Plaza Shopping Center. They established a reputation for service and value, listening to their customers instead of the franchiser, which enabled them to remain in business after the Henry’s chain ceased to be a player in the 1970’s. This was strictly a carryout business until the addition of drive thru service in 1988, which now accounts for over 70% of sales." Its no coincidence that both Henry's and Kewpee's are well documented over at LTHforum.com. You'll be hard pressed to find a classic joint that isn't.


a locals favorite for drive thru burgers

When I first read the description of a Henry's Hamburger made by poster JeffB over at LTHforum I got a nice kick out if it but thought it was oh so true and I cant explain it any better myself so here it is. "If you ever wondered what would happen if a White Castle mated with a McDonalds cheeseburger, wonder no more. Thin, onion-steamed patties on very nice buns in the regular (i.e., non-slider) format. A double or triple is required given the slight patties, cheese under and between each layer of meat." I've been going to Henry's since I found it back when I was in high school. I'm lucky enough to get to spend a few weeks every summer in Michigan not far away and we've been chowing down on these burgers since I first found it. Which came right around the time I got my license. I will also point out just like JeffB that Henry's it isn't too far from one of the country's best beaches, the shoreline of St. Joseph, Michigan. Check out the Henry's website and this nice little page from Michigandriveins.com for more about the history of Henry's. Its one of the better little greasy fast food drive thru burgers I have had. I always go double with mustard, onions and pickles.


Henry's double cheese is everything McDonald's wants to be
________________________________________

If your taking a trip along Lake Michigan or anywhere near either of these wonderful classic burger joints for a summer road trip then I would highly recommend you get to one of them because they don't disappoint.

Kewpee Sandwich Shop
520 Wisconsin Ave
Racine, WI 53403
(262) 634-9601
Closed Sunday's
Website



Henry's Hamburgers
1832 M 139
Benton Harbor, MI 49022
(269) 926-6757
Website