Had a wonderful second meal at Edzo's last week. This time, I was a bit more moderate in my ordering - going for the single 4 ounce burger and old fries. I actually think the single patty works better than the double in that you get more of an integrated burger taste. The old fries were completely incredible. Eddie has taken what is normally the few perfect crispy fries in the bunch and made a whole basket out of them. Spectacular!! I can't wait to try a mix-up of the old fries with the garlic butter stuff. I was comfortably full, but couldn't resist the perfect Nutella shake and so ordered one to go. This time, Eddie gave me the silver malt mixing cup that he used to make the shake and with an appropriately long spoon, I went to town.

This place continues to provide really exceptional burgers, fries and shakes. I am already looking forward to my next trip!

Veeral

After reading all these positive comments about Edzo's, I feel like I belong to a very tiny separatist minority.
Why, because my only visit to that new "trendy" (?) burger spot was a big disappointment to me.
I arrived for a late lunch on a Wednesday at around 1:45 PM. Very few customers there, one already eating, and two had just ordered. I just ordered one single griddle with grilled onions, ketchup and mustard, and no cheese, and one small fries.
I was sitting close to the cooking station so that I could observe the whole situation.
It took forever to get my hamburger,once cooked it stayed on the counter for at least 4 or 5 minutes, while another staff member was frying ( I should say "refrying") the potatoes.
When finally the order was brought to my table, i found out that the fries had more skin that potato flesh, sported a very unappealing brownish color, and tasted like they had been reheated in an oil that was not that fresh anymore. Totally unpleasant feeling since some of them were soggy.
The burger, too crisp at the edges and presenting a very odd shape, was very dry, overcooked, without any juice left in it. The presence of ketchup and mustard was ultra-shy, and the onions were unsuficiently grilled and almost cold.

Why, Oh why, so many people wait in line for so long to eat one of those things is behind my capacity to understand.
When I want to eat a good griddle hamburger, I will return to my favorite place in the Midwest since I found it in 1968: Kewpee in Racine, Wisconsin.

It took forever to get my hamburger,once cooked it stayed on the counter for at least 4 or 5 minutes, while another staff member was frying ( I should say "refrying") the potatoes.
When finally the order was brought to my table, i found out that the fries had more skin that potato flesh, sported a very unappealing brownish color, and tasted like they had been reheated in an oil that was not that fresh anymore. Totally unpleasant feeling since some of them were soggy.

In talking to Eddie on Friday, he was discussing some peoples dislike of skin on fries, it may be a taste thing for you, and as for the "refrying" I believe that double frying is the accepted method for cooking fries and getting them to their crispiest. When I worked in restaurants that did their own fries that's always how they did them. As for the timing, I know he's working on it I hope you give them another chance.

I guess I never posted on my meal on saturday. I had the double smash, he had a char, we got old fries and truffle fries and each got a shake (nutella for him, oreo malt for me). The highlights for me were the fries and shakes. My burger didn't have the crispy outside or lacy edges I'm looking for, although the beef was clearly fresh and tasted great. I didn't get to taste the char burger.

The truffle fries were very nice (the asiago truffle potato skins at primehouse remain my gold standard, though), but the old fries were a real revelation. It's a truly unique menu item, and I hope other restaurants start ripping it off -- they deserve national distribution.

gleam wrote:but the old fries were a real revelation. It's a truly unique menu item, and I hope other restaurants start ripping it off -- they deserve national distribution.

Eddie can correct me if I am wrong, but I believe the Old Fries are a nod to Patty's Diner.

G Wiv wrote:

gleam wrote:but the old fries were a real revelation. It's a truly unique menu item, and I hope other restaurants start ripping it off -- they deserve national distribution.

Eddie can correct me if I am wrong, but I believe the Old Fries are a nod to Patty's Diner.

He is on record with the homage in Mike's video linked above.

G Wiv wrote:

gleam wrote:but the old fries were a real revelation. It's a truly unique menu item, and I hope other restaurants start ripping it off -- they deserve national distribution.

Eddie can correct me if I am wrong, but I believe the Old Fries are a nod to Patty's Diner.

No, I know, but they're still very different from the old potatoes at Patty's, and I'd say it's still pretty unique. You could compare it to boneless buffalo "wings", I guess, except delicious

Fried and then “aged” overnight outside the cooler

David, I was pulling your leg. We don't keep them outside the cooler overnight. That would not be good. Sorry...just having a little fun with you.

elakin wrote:David, I was pulling your leg. We don't keep them outside the cooler overnight. That would not be good. Sorry...just having a little fun with you.

LTHForum really needs a Pocket Rimshot icon.

alain40 wrote:After reading all these positive comments about Edzo's, I feel like I belong to a very tiny separatist minority.
Why, because my only visit to that new "trendy" (?) burger spot was a big disappointment to me.
I arrived for a late lunch on a Wednesday at around 1:45 PM. Very few customers there, one already eating, and two had just ordered. I just ordered one single griddle with grilled onions, ketchup and mustard, and no cheese, and one small fries.
I was sitting close to the cooking station so that I could observe the whole situation.
It took forever to get my hamburger,once cooked it stayed on the counter for at least 4 or 5 minutes, while another staff member was frying ( I should say "refrying") the potatoes.
When finally the order was brought to my table, i found out that the fries had more skin that potato flesh, sported a very unappealing brownish color, and tasted like they had been reheated in an oil that was not that fresh anymore. Totally unpleasant feeling since some of them were soggy.
The burger, too crisp at the edges and presenting a very odd shape, was very dry, overcooked, without any juice left in it. The presence of ketchup and mustard was ultra-shy, and the onions were unsuficiently grilled and almost cold.

Why, Oh why, so many people wait in line for so long to eat one of those things is behind my capacity to understand.
When I want to eat a good griddle hamburger, I will return to my favorite place in the Midwest since I found it in 1968: Kewpee in Racine, Wisconsin.

It's beyond your capacity to understand because you had ONE bad experience. I have had the double griddled burger when it was dripping with juice (and grease!) and it was easily at the top of my burger experiences. A couple of times it was a tad dry, but still great. I definitely let Eddie know if something is not right. He will try and make it right for the customer (if it's a reasonable request/concern). As for a griddled burger, I will not order a mere single, it's not beefy enough. I'm with you on the timing of having a burger sit while the fries cook. I hate seeing my burger sit at all waiting for the other food anywhere, anytime. I want it right off the griddle. Eddie's working the kinks out. Give his place another chance. They've only been open a short time. Seriously, it's really good when they cook everything right. But you should consider at least a double griddle burger! By the way, I went to Kewpie Burger recently and it was closed for a private party. I was looking forward to trying it.

Ram4

You convinced me. I should have not had such negative impression after just one meal and based on a single griddle patty .
Therefore I will go to Edzo's a second time for a double. And I will make sure to get there long before 2:00 PM .
But as far as the fries are concerned, being of Belgian origin and a firm believer in the 2 separate frying stages, I still dislike those brownish looking, a bit soggy things with skin all over the place, that serve at Edzo's. Of course I will easily accept the rationale that it is purely a matter of taste. ( if you have an interest for the real story behind so-called "french" fries, you can spend a few minutes and read my piece on that subject on my blog, French Virtual Cafe).
I'm so sorry that Kewpee in Racine was closed he day you intended to go there. Their fries (curly) are frozen, but they fry them perfectly, the oil bath is always fresh, and their texture and hue are always pleasing. And they also grind their meat fresh every day

Hi guys,

This is my first post. I'm happy to have found a home of such like minded individuals!

I'll keep my opinions on Edzo's brief. I think it's an awesome burger that's accentuated by a very well-thought out menu. I am hesitant to put it in the same category as Five Guys, Meatheads, etc. as I feel it's not in that same fast casual sector, but nonetheless I thought it was great and creative. Only fault, my own that is, was the single patty didn't leave me very full.

I really want to touch on another issue and am very curious as to how others feel on this topic. While dining at Edzo's recently, I watched as, despite there being a decent sized line and many people at tables still waiting to be served, Edzo turned away more than half a dozen people who came in because it was 4pm (his closing time.) My dining party quickly broke into a discussion on whether this was an okay and justified action. Personally, I couldn't believe that rather than instantaneously create a happy customer who will in turn tell friends what a great and accommodating place it was, he sent them away disappointed. And this is on top of a newly opened place that has very unusual hours (I for one don't want a burger for lunch.)

And more significantly, I think this touches on a major issue that is affecting many of the more popular "haute-low" (eateries around Chicago like Hot Doug's, Xoco, and Kuma's. These are places I would eat at often, but it becomes such a production that I usually change my mind. Could and should these places be more accommodating? Why can't Doug add a second cashier to double capacity? Why doesn't Great Lake add another pizza oven or begin taking order over the phone?

I understand the quality that these places maintain by not over expanding, but in these scenarios it seems like the loyal/repeat customers lose.

Sorry for the rant!

BarronVP wrote: (eateries around Chicago like Hot Doug's, Xoco, and Kuma's. These are places I would eat at often, but it becomes such a production that I usually change my mind. Could and should these places be more accommodating? Why can't Doug add a second cashier to double capacity? Why doesn't Great Lake add another pizza oven or begin taking order over the phone?

I understand the quality that these places maintain by not over expanding, but in these scenarios it seems like the loyal/repeat customers lose.

Sorry for the rant!

Welcome, and thank you for posting. There are differing reasons at each of the places you cite (no two restaurants or proprietorships are the same), but an overarching theme is the right of a business owner to run the place the way he or she wants to. Having seen many out of control startups - food industry and beyond - there is much to be said for directing your own balance of work and family, and of quality for market size. I'm cynimistic on this - while realizing most successful places do eventually expand, I'm thankful and more hopful for those that take the time to grow thoughtfully.

BarronVP, welcome. I suspect that at some of the places you mentioned, it isn't quite so simple. Adding a second cashier at Doug's might not matter if the issue is that they only have so much prep space. Taking phone orders at Great Lake might simply mean that fewer people can dine in because the oven is already at full capacity.

I should let Eddie speak for himself, but I suspect that if he stays open later he obligates staff to stay later. Is it better to potentially piss off a staff member to accommodate a customer? Maybe there are other constraints also. Finally, I don't think you want a reputation that you close at 4pm, or whenever customers stop coming. It may seem easy to accommodate one person, but there is a larger issue.

alain40 wrote:Ram4

You convinced me. I should have not had such negative impression after just one meal and based on a single griddle patty .
Therefore I will go to Edzo's a second time for a double. And I will make sure to get there long before 2:00 PM .
But as far as the fries are concerned, being of Belgian origin and a firm believer in the 2 separate frying stages, I still dislike those brownish looking, a bit soggy things with skin all over the place, that serve at Edzo's. Of course I will easily accept the rationale that it is purely a matter of taste. ( if you have an interest for the real story behind so-called "french" fries, you can spend a few minutes and read my piece on that subject on my blog, French Virtual Cafe).
I'm so sorry that Kewpee in Racine was closed he day you intended to go there. Their fries (curly) are frozen, but they fry them perfectly, the oil bath is always fresh, and their texture and hue are always pleasing. And they also grind their meat fresh every day

Alain, I'm going to go out on a limb here and suggest that you try the larger, grilled Edzo burger next time instead of the griddled burger. They will cook it to order, and I personally think it's an even better showcase for the freshly ground beef Eddie is putting into his burgers. The griddled versus grilled burger thing is a long-standing debate, I grew up in NW Indiana and thus with the flat griddled version and am personally pretty bored with it. But, give me a big hunk of medium rare, freshly ground beef and I'm a very happy girl.

I also like the skin-on version of Edzo's french fries, so I suppose that's also a matter of taste, perhaps you also need to simply give them another chance.

I should let Eddie speak for himself, but I suspect that if he stays open later he obligates staff to stay later. Is it better to potentially piss off a staff member to accommodate a customer? Maybe there are other constraints also. Finally, I don't think you want a reputation that you close at 4pm, or whenever customers stop coming. It may seem easy to accommodate one person, but there is a larger issue.

I was under the impression that Edzo's closes at the time it does in order for both the proprietor and his staff to better manage that work life balance thing. I know Eddie has a spouse and two young children at home, and I can't fault him for wanting to get home at a decent hour every nght for that reason alone. YMMV.

Yes, I understand Edzo's reasons for closing early, but why not hire a general manager to be there when he can't be? And speaking specifically to Hot Doug's and Kuma's, Doug has had a consistent line around the block for the past two years. Why not expand? Or buy the Midway space across the street (just joking)?

It just seems the customer is the one being pushed farther and farther away as owners choose their own priorities over those that benefit their customers. And I know this touches on the question of selling out or sacrificing some soft of allure, but frankly I think loyal customers should be rewarded with the ease of dining. Joy Yee's noodles in Evanston comes to mind as a restaurant who was successful in modifying their business to better accommodate their popularity.

It's certainly a new breed/type of owner, one who puts their terms and wants before that of their customer, and I guess in the long run, it's a good trend. Maybe I'm just being selfish in my desire for good eats instantly and missing the big picture.

SMT wrote:

I should let Eddie speak for himself, but I suspect that if he stays open later he obligates staff to stay later. Is it better to potentially piss off a staff member to accommodate a customer? Maybe there are other constraints also. Finally, I don't think you want a reputation that you close at 4pm, or whenever customers stop coming. It may seem easy to accommodate one person, but there is a larger issue.

I was under the impression that Edzo's closes at the time it does in order for both the proprietor and his staff to better manage that work life balance thing. I know Eddie has a spouse and two young children at home, and I can't fault him for wanting to get home at a decent hour every nght for that reason alone. YMMV.

You are talking about why he doesn't stay open later every night. My quote above that you referenced was specifically referring to why he doesn't stay open an extra few minutes past his closing time to accommodate last minute customers.

BarronVP wrote:Yes, I understand Edzo's reasons for closing early, but why not hire a general manager to be there when he can't be? And speaking specifically to Hot Doug's and Kuma's, Doug has had a consistent line around the block for the past two years. Why not expand? Or buy the Midway space across the street (just joking)?

It just seems the customer is the one being pushed farther and farther away as owners choose their own priorities over those that benefit their customers. And I know this touches on the question of selling out or sacrificing some soft of allure, but frankly I think loyal customers should be rewarded with the ease of dining. Joy Yee's noodles in Evanston comes to mind as a restaurant who was successful in modifying their business to better accommodate their popularity.

It's certainly a new breed/type of owner, one who puts their terms and wants before that of their customer, and I guess in the long run, it's a good trend. Maybe I'm just being selfish in my desire for good eats instantly and missing the big picture.

You seem to assume that these decisions are about the priorities of the owner. They may be (and they certainly are in some cases). But they may also reflect that these owners know more about what is profitable, and what level of financial risk they want to accept, than you do.

BarronVP wrote:It just seems the customer is the one being pushed farther and farther away

BarronVP wrote:Doug has had a consistent line around the block for the past two years.

BarronVP wrote: Joy Yee's noodles in Evanston comes to mind as a restaurant who was successful in modifying their business to better accommodate their popularity.
picture.

god I hope Kuma's, and Hot Dougs dont go the way of Joy Yee's. I feel sad using them in the same sentence.

Good for Kuma's and Hot Dougs for sticking to their winning formula, and still trying to have lives outside of work. When I go to either I just plan ahead and enjoy the experience.

If Edzos is following a similar model good for their owner.

I have always viewed adhering to the posted regular hours as a courtesy, both to customers and employees.

How pissed would you be if you were racing to get to a favorite restaurant before their closing time, you arrived five minutes prior to close, and the doors were locked? And if, when asked what was going on, you were told that they were slow, so they decided to close early?

This is why I don't close up at 3:30 when we're slow, even though my employees often lobby for me to do it.

Conversely, how pissed would you be if you got your kids all bundled up, and drove to your husband's workplace to pick him up at his scheduled off time, only to have to sit and wait for an hour because the boss decided to stay open later because it was busy?

Darren72 wrote:You are talking about why he doesn't stay open later every night. My quote above that you referenced was specifically referring to why he doesn't stay open an extra few minutes past his closing time to accommodate last minute customers.

Well, obviously Eddie has addressed this himself already, but I think it's really splitting hairs to try and differentiate between staying open "later" and staying open "a few minutes" later to accomodate last minute patrons.

I mean seriously, think about it, the employees and manager/owner don't get to just knock off and leave the second all the patrons have exited for the evening. They have to clean up, balance out the register, wait for said straggler patrons to finish up and leave, and then clean up after them as well (and I'm sure there are other things that need to be addressed before leaving for the night that I, as a non-business owner, am not able to contemplate.) I can easily see how that could and likely would add an easy extra 30 minutes to an hour to the work day for all of them. Thus meaning that the gameplan for everyone to be home at a reasonable hour at the end of the day will quickly go out the window.

Just my $.02

I also think Eddie should add 1/4 square foot to the bathroom space, turn the heat up 0.25 degree, put coupons in the local paper, wear a black chef's coat instead of a white one, and move so that his family lives closer to the restaurant.

And I know this touches on the question of selling out or sacrificing some soft of allure, but frankly I think loyal customers should be rewarded with the ease of dining

As a loyal customer, I'd like to be rewarded with the best possible product. My guess is that these "new breed" of owners agree. Expanding, hiring managers, etc. often comes at the cost of quality control, especially for small businesses as deeply personal as some of the restaurants you've named.

It's certainly a new breed/type of owner, one who puts their terms and wants before that of their customer

These restaurants are open during typical business hours. I'm not trying to be an ass, but what more can you ask for? It's not like they're carrying their wares around in a truck and tweeting a new location every hour. So a restaurateur wants to turn away some stragglers so he can go home to see his wife, kids, or do whatever. I could never fault someone for that ... especially when the countervailing "wants" of the customer is a hamburger.

SMT wrote:

Darren72 wrote:You are talking about why he doesn't stay open later every night. My quote above that you referenced was specifically referring to why he doesn't stay open an extra few minutes past his closing time to accommodate last minute customers.

Well, obviously Eddie has addressed this himself already, but I think it's really splitting hairs to try and differentiate between staying open "later" and staying open "a few minutes" later to accomodate last minute patrons.

I mean seriously, think about it, the employees and manager/owner don't get to just knock off and leave the second all the patrons have exited for the evening. They have to clean up, balance out the register, wait for said straggler patrons to finish up and leave, and then clean up after them as well (and I'm sure there are other things that need to be addressed before leaving for the night that I, as a non-business owner, am not able to contemplate.) I can easily see how that could and likely would add an easy extra 30 minutes to an hour to the work day for all of them. Thus meaning that the gameplan for everyone to be home at a reasonable hour at the end of the day will quickly go out the window.

Just my $.02

I think we are saying the same thing. I wasn't "splitting hairs". I thought you were talking about why his regular closing hour is 4pm instead of, say, 9pm. I was talking about why he doesn't re-open to serve customers that show up just after closing time (the question someone asked upthread). These are two separate issue.

My quote above that you referenced was specifically referring to why he doesn't stay open an extra few minutes past his closing time to accommodate last minute customers.

So he stays open till 4:10. Locks the door. At 4:15, there are some people knocking on the window. He lets them in. They start to eat about 4:30. Some people walk by then-- hey, it looks open after all. He sees them and lets them in. It's getting to be almost 5:00 and now he starts getting dinner traffic, if he let those other people in, he can't turn them away. At what point should he leave some people outside, if not the hours posted? There will always be one last minute customer...

Darren72 wrote:
I think we are saying the same thing. I wasn't "splitting hairs". I thought you were talking about why his regular closing hour is 4pm instead of, say, 9pm. I was talking about why he doesn't re-open to serve customers that show up just after closing time (the question someone asked upthread). These are two separate issue.

Where's that head scratching emoticon when you need it?

I still disagree that they are two separate issues. If a business makes a habit of reopening after the posted closing time in order to stay open later that seems awfully similar if not the same as extending the actual hours of operation. If closed at 4pm doesn't really mean closed at 4pm, then you get into the kind of scenario Mike G described above. Which, at the end of the day, still means not being closed at 4pm like the sign says.

Oh, and I think it would be much better if Edzo's moved closer to Eddie's home if he's open to taking suggestions. That way I wouldn't have to schlep all the way out to Evanston to get my burger and milkshake fix.

There seems to be a bias in the forum, so this will be my last post on the subject.

It was 3:50pm. There were still 40 people in there eating. The kitchen was still in full force. Yes, the advanced operators of this forum know he closes at 4 (and no, to the poster above, these are not "normal" business hours.) But when a Northwestern student happens to walk by and decides to try a new place, I don't think it makes sense to turn them away when there is still literally a line waiting to order.

If it could result in a happy customer who could evangelize and tell friends her how great of a place it is, seems well worth it to me. Especially for a new business.

And to answer your question, shortly after she left, no one else came in.

BarronVP wrote:There seems to be a bias in the forum, so this will be my last post on the subject.

It was 3:50pm. There were still 40 people in there eating. The kitchen was still in full force. Yes, the advanced operators of this forum know he closes at 4 (and no, to the poster above, these are not "normal" business hours.) But when a Northwestern student happens to walk by and decides to try a new place, I don't think it makes sense to turn them away when there is still literally a line waiting to order.

If it could result in a happy customer who could evangelize and tell friends her how great of a place it is, seems well worth it to me. Especially for a new business.

And to answer your question, shortly after she left, no one else came in.

Yes, there is a bias in the forum. Once you learn to accept it, things are much easier.

It is clear that you have identified an untapped profit-making opportunity. I urge you to exploit it.

BarronVP wrote:There seems to be a bias in the forum, so this will be my last post on the subject.

First, welcome to the forum and please do not let this thread discourage you from continuing to read other threads or post in the future.

If you haven't learned already, this can be a harsh forum for new visitors especially if your opinion is not that of the collective and even more so when your supporting viewpoints/ideas/philosophies are not deemed acceptable by the other members.

On top of that, you walked into a storm by criticizing a restaurant that is coincidentally owned and operated by a fellow LTHer (someone commented earlier on how this may be the first LTH designed restaurant). So, yeah, there is some bias here. You'll see above that "alain40's" comments were also shot down as an anomaly, a mistake in ordering a "single" (rather than a "double") or a "matter of taste" (fries) rather than accepting that someone didn't like their meal. Alain40 is gracious enough to give it another shot, perhaps deservedly so as Edzo's is a newer place and it takes a while to work out the kinks.

Don't get me wrong, I'm a fan of the ole' LTH Forum and think it's easily the best source of food information in Chicago but you can't walk in here swinging, especially at this place.

As for your critique that the restaurant should have stayed open later or that Hot Doug's (etc.) should have more accommodating hours/expand to a bigger place, I will say this. Each independently operated restaurant can run it as they see fit. Not all places strive to become franchises and not all places that have "gone bigger" have retained their quality. Sometimes, work/life balance trumps a few extra bucks during the dinner hours and if the food is good enough, the customers will wait in line for an hour at lunch time. If not, well, there's a lot of those places that have come and gone.

As a disclaimer, I have not been to Edzo's yet as I don't make it to Evanston that often. You can be sure that if I'm ever in that neck of the woods, I'll be seeking it out (and ordering a double). So BarronVP, don't take it too personally and please continue to post. Cheers.