I am virtually certain that Old Jerusalem in Old Town cooks over live coals.

Cool. Sounds like it's worth the trip. Do any of the joints along Kedzie or Devon use real coal?

I am almost certain Khan BBQ at Western and Devon does. Their seekh and boti kabobs are always redolent of natural smoke. I consider this style of kabob to be very different from those of the Middle East or Turkey/Central Asia, but they nonetheless satisfy the craving for good meat cooked over real charcoal.

My only problem with Khan is that they don't do much with lamb. A nice fatty all-lamb kofta kebab would be splendid. When it is cooked over real coal, this kind of kebab is even more heavenly without any of the onions/herbs/spices that are typically thrown into the ground meat mixture. That way the gaminess and fattiness of the lamb really shine, punctuated by smoke.

Jeez, I should just open my own place that grills nothing but good meat over good charcoal and only serves bread, pickled eggplant, salad and tahina on the side. That's what I want.

Habibi wrote:I am almost certain Khan BBQ at Western and Devon does. Their seekh and boti kabobs are always redolent of natural smoke.

Khan uses lump charcoal.

Inside view Khan BBQ Tandor Oven 12.26.08

Hailing from NE Wisconsin, I miss fried cheese curds (mozzerella sticks don't count, just as string cheese is not a cheese curd). There aren't many places that I have found in the city that serve them. On the other hand, a late night trip to the Brat Stop doesn't take as long as a rush hour trip from Logan Square to Andersonville and I can't get Spotted Cow in Andersonville.

msmre wrote:Hailing from NE Wisconsin, I miss fried cheese curds (mozzerella sticks don't count, just as string cheese is not a cheese curd). There aren't many places that I have found in the city that serve them. On the other hand, a late night trip to the Brat Stop doesn't take as long as a rush hour trip from Logan Square to Andersonville and I can't get Spotted Cow in Andersonville.

Have you tried Culvers' version? Both orange and white curds (I'm assuming cheddar and mozz), in a crunchy breading (probably cornmeal). Very addictive.

I'd suggest making them at home, they aren't that tough to do, and the results are worth it.

My guess for Culver's is that the white and orange curds are different only in the addition of food coloring, but I can't prove it. I don't know of anyone else selling fried cheese curds in the area. It seems like the type of thing you might be able to get gus to consider putting on the menu at WaSC, but I'll let you work out that negotiation.

While I miss cheese curds, I don't miss them enough to order them over the fried pickles at WaSC.

There is nostalgia and then there are those pickle chips. There is a big gap in the middle.

Small Bar on Division has good cheese curds. They don't compare to Monk's in The Dells, or anything from Wisconsin for that matter, but they are pretty damn good and always cure my fix. It helps it's in the neighborhood too.


Small Bar
2049 W. Division
Chicago, IL 60622

Krolls also has fried cheese curds.

Mmmm. Deep fried squeaky cheese.

http://www.krolls-chicago.com/menu.aspx

1736 South Michigan Avenue
Chicago, IL 60616
312.235.1400

Is there a "wisconsin" bar in Chicago? If not, there should be.

Will's Northwoods is pretty 'sconny.

There is, Will's Northwoods Inn. I use to drop off my rent there years ago. Don't know how their food is, or if they have it all the time but I saw this on their website.

http://www.willsnorthwoodsinn.com/northwoodsclassic.htm

I think it'd be worth a try.

Will's Northwoods Inn
3030 N. Racine
773.528.4400

the true test will be if they can make a blackberry brandy old fashioned.

Oh, Twisted Spoke on Grand also has deep fried cheese curds. My memory is that they're OK, but not great. Make your own!

Panther in the Den wrote:

jimswside wrote:A good Philly Cheesesteak has eluded me for years since a place in Naperville closed. Ive had Philly's Best, and it didnt do it for me. I have pretty much given up hope of finding one.

In this post ...

BR wrote:

mrefjl wrote:I was always a big fan of PB's until I finally got to Philly. I still like them, but less. Eastern style pizza on Touhy has better cheesesteaks - sometimes - rather inconsistent. PB's does have the tasty cakes in their corner.

Not sure I can agree. I am originally from NJ and have spent the better part of my life devouring cheesesteaks in Philly and I find that Philly's Best (at least the one on Belmont) measures up very well to the Philly versions. Sure the bread is different, but not terribly and PB makes a damn good sandwich. And oh those Tastycakes!

... it was both claimed to be very close to the Philly version but not exactly right on.

What is missing so we can attempt to find one that might be closer?

To me, here are the differences:

• The bread is ass.
• They put some kind of odd seasoning on the meat (oregano?) which gives it an unpleasant taste. Inappropriate!
• Then they fry the meat to within an inch of its life, then fry it some more to make sure it's dead.
• The onions are just disgusting.

Other than that, it's just like you're in South Philly!

cilantro wrote:To me, here are the differences:

I'm unclear which place you are referring to, Philly's Best, Eastern Style or both?

G Wiv wrote:

cilantro wrote:To me, here are the differences:

I'm unclear which place you are referring to, Philly's Best, Eastern Style or both?

Philly's Best and Eastern Style are both owned by the same people, so my guess would be both.

Sorry, I shouldn't have quoted so much. I can only comment on Philly's Best -- specifically the Belmont and Evanston locations. I've never been to Eastern Style. But just to be safe, I hate them too!

Ooh, great post!

Things I miss, growing up on LI & in NYC:

- super rare roast beef sandwiches
- falafel stand (www.mamounsfalafel.com) style
- bagels
- good NYC style pizza (Cafe Luigi & P.I.E. do decent jobs, just lacking the right spice, which is an easy do at home thing.) But there's no variety - tomato & bacon, buffalo chicken, white pizza, etc.
- garlic knots
- (bacon), egg & cheese sandwich on a kaiser roll, or hungryman style on a hero if you're feeling gluttonous. I miss this the most.

Have you tried Al's Deli in Evanston for roast beef?

Stevez's photo stolen from the GNR thread



As for the falafel, what is it that makes Mamoun's special? There are a number of styles of falafel in Chicagoland, some use chickpeas, some favas, some are heavy on the parsley, some are not. I'd bet if you specify, you could find what you were looking for.

Mamoun's is standard NYC street falafel, like was mentioned earlier in the thread. Chickpea, quick, down and dirty walking around messy food. Mamoun's is just one of the best.

Al's looks great, thanks for pointing me in the direction of a place I'd never heard of but now must try based on the GNR thread; just not for roast beef. The rarer than rare roast beef is best illustrated in these 2 beauties off of scanwiches:

and


Apologies for the large images, but that's how they are on the site. If someone tells me how to fix it I will.
You can see them smaller, here: http://scanwiches.com/search/roast+beef

Edited to fix image size: Thanks for the webshots idea. I didn't even think of that!

Since they often slice the roast beef to order at lunchtime, Manny's and (at least a few years ago) Lawry's will cut the beef from the super rare end upon request. At Manny's get it on an onion roll, and you'll be in heaven.

dupreeblue wrote:Mamoun's is standard NYC street falafel, like was mentioned earlier in the thread. Chickpea, quick, down and dirty walking around messy food. Mamoun's is just one of the best.

Al's looks great, thanks for pointing me in the direction of a place I'd never heard of but now must try based on the GNR thread; just not for roast beef. The rarer than rare roast beef is best illustrated in these 2 beauties off of scanwiches:

Apologies for the large images, but that's how they are on the site. If someone tells me how to fix it I will.
You can see them smaller, here: http://scanwiches.com/search/roast+beef

You can upload them to www.Webshots.com (free and 6200 photo capacity) and link to the size required.

dupreeblue wrote: - (bacon), egg & cheese sandwich on a kaiser roll, or hungryman style on a hero if you're feeling gluttonous. I miss this the most.

GNR Winner Patty's Diner can fill that void.

Patty's Diner Breakfast Sandwich on House-made Roll


Patty’s Diner
3358 Main St.
Skokie, IL 60076
(847) 675-4274

I decided to link the google search rather than go through and link all the threads, but there's a wealth of information about falafel here.

stevez wrote:

dupreeblue wrote: - (bacon), egg & cheese sandwich on a kaiser roll, or hungryman style on a hero if you're feeling gluttonous. I miss this the most.

GNR Winner Patty's Diner can fill that void.

Not quite the same thing, NYC egg sandwiches are on hard rolls, and are much sloppier than that.

Like this (from Stop 1 deli on the LES):

It's not a pretty picture, but it's delicious nonetheless.

Mhays wrote:I decided to link the google search rather than go through and link all the threads, but there's a wealth of information about falafel here.

Thanks—I will have to go through that list and try some of those other places. I've had good falafel, but like someone earlier in the thread said, it's more of a sit down experience here as opposed to walking around messy greasy food. My favorite one in the city is from Oasis Cafe. It's quite good and I enjoy it, but just isn't the same. A flickr search for Mamoun's will turn up a slew of accurate images of the chickpea balls, and the sandwiches.

I'll have to try getting Manny's or Lawry's getting me to slice some bloody roast beef up. We'll see how that goes.

Manny's will fill your void for rare roast beef, guaranteed. Perry's in the Loop is another possibility. Salam has better falafel than I've had anywhere, including LA and NY. Not a cart, but no-frills.

I get those egg sandwiches you mention off the carts, but they are pretty nasty. Just had one last week. I like the idea that they are fried up to order, rather than sitting around. The ketchup, especially, is an odd twist. However, I do eat them and can see how one could have a soft spot growing up with the stuff.

Welcome.

JeffB wrote:I get those egg sandwiches you mention off the carts, but they are pretty nasty. Just had one last week. I like the idea that they are fried up to order, rather than sitting around. The ketchup, especially, is an odd twist. However, I do eat them and can see how one could have a soft spot growing up with the stuff.

What carts? Roach-coach lunch carts? I'm not sure what you mean.

Ketchup, salt and pepper is a must on the egg sandwiches. At least for me. There seems to be a direct correlation between messiness and deliciousness in the sandwiches.

I think I might be able to procure something close at Billy Goat. They have the closest-to-perfect rolls that I've seen in the city. I know they serve breakfast, I'll have to get on that at some point this week and check it out. Side note: Anyone know where they get their bread?

JeffB wrote:Welcome.

Thank you! I have lurked and sucked up all your delicious advice for years. Figured I'd chime in a bit now.

Any updates on the Rijsttafel or Indonesian rice table? I've been living in Miami (heading back next month) for the past year it was one of the few ethnic foods available in Miami but not Chicago.

Any joints that have green or red chile? New Mexican style food?