Annual Black Friday Food Crawl - 2011 Edition

So, I guess it's become a genuine tradition. This was the 4th consecutive year that the family and I headed out in search of "anything but turkey" on Black Friday. This time around, we managed to visit a half-dozen places, none of which any of us had visited before . . .

Stop #1

Los Gallos #2 - 4252 S Archer Ave, Chicago
Can anyone guess what we ordered here?



House-Made Chili Oil
This toasty and spicy condiment was a great addition to the main attraction . . .



Carne En Su Jugo
This was my first-ever bowl of this delicious soup and I have Pigmon to thank for his ultra-informative missive on this delicacy. I knew exactly where to go and what to order, and I really appreciated it. The rest was easy -- just sip this super savory, meaty-but-not-salty, smokey bowl of rich soup.


Stop #2

Delicias Mexicanas Restaurant - 4148 W 26th St, Chicago



2 Table Salsas
Both salsas were very tasty and both delivered some nice heat.



Mexican Hot Dog
This item was the reason we decided to make this stop. I've been reading about this hot dog for a couple of years (including here at LTH), and have had some variants, but I really wanted to try this version. The toppings were fun and I enjoyed it overall but there was nothing particularly transcendent about it.



Torta Asada
Just to mix it up a bit, we also ordered this torta, which was really tasty.


Stop #3

Troha's Chicken & Shrimp House - 4151 W 26th St, Chicago
As iconic as it is, I'd never been to Troha's. With it located directly across the street from Delicias Mexicanas, it was a perfect addition to our tour.



Fried Shrimp
This is the back end of the half-pound we ordered to share. I cannot remember having better fried shrimp in Chicago. These were dead solid perfect, with a light, almost-flaky coating surrounding bouncy, plump shrimp.


Stop #4

Villa Nova Pizza - 6821 Pershing Rd, Stickney
There's a been quite a bit of chatter about this place here at LTH and after my first visit, I agree that in the tavern-style category, it belongs in the heart of the conversation.



14" (large) Pizza
We ordered this one with sausage on the whole pizza and pepperoni and giardiniera on half but for whatever crazy reason, the pepperoni and giardiniera were only on 1/4 of the pizza. Realizing the screw-up, which couldn't have mattered less to us, they took a few bucks off our bill.



Do you say 'za or pie?
Nice, crispy edge.


Stop #5

SP Kebab - 6808 N Sheridan Rd, Chicago
This spot is relatively new but after first reading about it here at LTH a few weeks ago, I knew I had to check it out. Having just come back from a doner-intensive trip to Koln, Germany, I've been jonesing for doner and the fare here came pretty close. It wasn't lamb but the meats were seasoned in a way that immediately evoked memories of the doner we ate in Germany.



Spits in Motion
Chicken on the left, pork on the right. Even after our 4 previous stops, the char on these meats was irresistable.



Combination Plate
Pork and chicken, plus accoutrements.



Kebab in Lahmacun Wrap
This wrap was filled with pork and it was, by request, really spicy. Even though this was our 5th meal of the day, it was hard to stop eating this one. I appreciated that the flatbread was heated on a panini press-like device before the wrap was assembled.



Kebab in Bread
This sandwich, referred to as 'kebab in bread' on the menu board, most closely approximated the doner we'd been eating in Germany. The bread was similar to but not an exact match for the stuff we had there. The french fries on the sandwich was not something we encountered in Germany. I thought they were ok but being coated, they were the only weak link in the mix and I'm glad I didn't order them on my wrap, where they would have been much harder to remove.



Wait, what?
A sandwich as big as your head.


Stop #6

Siunik Armenian Grill - 1707 Chestnut, Glenview
This new spot, open since October, occupies the former fRedhot's space on Chestnut just west of Waukegan Rd in Glenview. I learned about it here, in a post on the Openings & Closings thread.



Freshly-baked Bread
It was a very good sign to see this bread coming out of the oven shortly after we arrived. We didn't get to try this batch but the bread we were served was also fresh and very tasty.



Lula Kabob
This ground kabob is 90% beef, 5% chicken and 5% pork. It was perfectly cooked, nicely seasoned and quite juicy. Kabobs are available on plates or in wraps. This plate included a green salad, roasted potatoes and some vermicelli rice pilaf. There are 4 sauces available -- mild and hot lolik, yogurt and an intoxicatingly garlicky garmiruk. They are all made in-house, even the yogurt.



Steak Kabob
This steak kabob was also well-cooked and nicely seasoned. The cracked wheat-mushroom-onion pilaf was sensational. The plate also included tasty versions of cabbage salad, hummus (not Armenian but added to the menu due to customer demand) and beans. We were pretty darned full by this point but these were so good we had stop ourselves from finishing them off. The owner, Levon, is bursting with pride. He's a real charmer and I could tell he's going to pour his heart and soul into his place.

It's not too often our moody teenager willingly and enthusiastically hops in the car to spend the day with his lame-ass parents. For whatever reason, the annual Black Friday Food Crawl is one of those occasions and there's never even a moment of grousing. He did give me some shit for playing Christmas music in the car all day but since that was his (and his mother's) only complaint, I can live with it.

=R=

Los Gallos #2
4252 South Archer Avenue
Chicago
(773) 254-2081

Delicias Mexicanas Restaurant
4148 W 26th St
Chicago, IL 60623
(773) 522-5009

Troha's Chicken & Shrimp House
4151 West 26th Street
Chicago, IL 60623
(773) 521-7847

Villa Nova Pizza
6821 Pershing Road
Stickney, IL 60402-3960
(708) 788-2944

SP Kebab
6808 North Sheridan Road
Chicago, IL 60626-3812
(773) 856-3755

Siunik Armenian Grill
1707 Chestnut
Glenview, IL 60025
(847) 724-7800

Seriously,

Anytime you can make meat look fantastic and mouth-watering to this non-animal eater you've got a winning post on your hand.

Do you know the hours of the shrimp joint? Thinking Alistair may like that place a lot, goddess only knows what I would eat, but I always seem to manage.

PS Can I get some photography lessons from you?

pairs4life wrote:Seriously,

Anytime you can make meat look fantastic and mouth-watering to this non-animal eater you've got a winning post on your hand.

Do you know the hours of the shrimp joint? Thinking Alistair may like that place a lot, goddess only knows what I would eat, but I always seem to manage.

PS Can I get some photography lessons from you?

Thank you, for kind comments. I think great food really just shoots itself, so to speak.

According to their business card, Troha's hours are:

Sunday-Thursday 10 am - 10 pm
Friday - Saturday 10 am - 11 pm

=R=

ronnie, I've been looking forward to this annual post.

About the Sonoran dog at Delicias: my experience has been that they're better at night when the wieners have been cooking in bacon grease for a while (just as they were when Blanca cooked them up streetside).

Very cool that you checked out Siunik, which I believe is only the second Armenian place in the Chicagoland area (Sayat Nova having been for many years the only Armenian place in the area -- if that's incorrect, I'd love to be set straight).

David Hammond wrote:Very cool that you checked out Siunik, which I believe is only the second Armenian place in the Chicagoland area (Sayat Nova having been for many years the only Armenian place in the area -- if that's incorrect, I'd love to be set straight).

The Skokie branch of Siunik is scheduled to open next month on Oakton St.

David Hammond wrote:ronnie, I've been looking forward to this annual post.

About the Sonoran dog at Delicias: my experience has been that they're better at night when the wieners have been cooking in bacon grease for a while (just as they were when Blanca cooked them up streetside).

Very cool that you checked out Siunik, which I believe is only the second Armenian place in the Chicagoland area (Sayat Nova having been for many years the only Armenian place in the area -- if that's incorrect, I'd love to be set straight).

My only knowledge of any Armenian food in Chicago is via Sarkis' Cafe in Evanston, where "disaster" sausage is served. Back in the day, Sarkis made it very well-known that this spicy, well-seasoned sausage was -- like himself -- of Armenian origin. Even though Sarkis sold the place long ago, disasters are still served there. Levon, who owns Siunik, told me that he knows Sarkis very well and that Sarkis visits Siunik fairly regularly. I jokingly suggested that Levon should serve disasters at his place, too.

=R=

Too much of a good thing is wonderful.
- Mae West (1892-1980)

David Hammond wrote:Very cool that you checked out Siunik, which I believe is only the second Armenian place in the Chicagoland area (Sayat Nova having been for many years the only Armenian place in the area -- if that's incorrect, I'd love to be set straight).

Even though Naha falls squarely into the contemporary American genre, I'm sure there are some ways in which the cuisine reflects Carrie Nahabedian's Armenian heritage. I know, it's probably a bit of a stretch, but...

nsxtasy wrote:

David Hammond wrote:Very cool that you checked out Siunik, which I believe is only the second Armenian place in the Chicagoland area (Sayat Nova having been for many years the only Armenian place in the area -- if that's incorrect, I'd love to be set straight).

Even though Naha falls squarely into the contemporary American genre, I'm sure there are some ways in which the cuisine reflects Carrie Nahabedian's Armenian heritage. I know, it's probably a bit of a stretch, but...

No, probably not a stretch at all. I'm guessing that there's some Armenian influence in the cuisine at NaHa. It's been a couple years since I was last there, so I have no current data to provide.

=R=

I'm going in a couple of weeks. If she's around, I'll ask her.

David Hammond wrote:Very cool that you checked out Siunik, which I believe is only the second Armenian place in the Chicagoland area (Sayat Nova having been for many years the only Armenian place in the area -- if that's incorrect, I'd love to be set straight).

I don't know much about it but Ararat has been serving Armenian food in the northwest suburbs for a little over five years.

Ararat Shish-Kebab House
"Mediterranean and Armenian Cuisine"
364 Townline Rd
Mundelein IL
847-566-9755
http://www.restaurantararat.com/

Edited to add: there's a thread on Ararat!

HI,

It appears your experience at SP Kebab was better than my recent visit. I was dickering about ordering the falafel to our Kebab in Lahmacun Wrap, when I asked, "When was the falafel made?" "Yesterday." Not sure I heard him right, I asked to repeat the answer.

Business appears to be very slow there, the guy said if they had more activity they might fry them daily. I remarked that sometimes decision on where to go on Kedzie at Lawrence is related to the falafel freshness. He did not disagree with me. I think it is a strategic mistake.

We really liked the Lahmacun bread and our choice of meat pork kebab. We skipped heat, though we had the garlic and Tzatziki sauces. It was a substantial sandwich shared by two women.

The kebab in bread might bring me back. My niece lived in Vienna for a while. She has wanted to try it since I linked an earlier report. Where she lived there was a kebab stand that remained opened until all the meat was sold. She said this could be early evening or until the next morning. I'll recommend to have the fries on the side.

Sounds like a fun un-turkey kind of day enjoyed by your family and you.

Regards,

Cathy2 wrote:It appears your experience at SP Kebab was better than my recent visit. I was dickering about ordering the falafel to our Kebab in Lahmacun Wrap, when I asked, "When was the falafel made?" "Yesterday." Not sure I heard him right, I asked to repeat the answer.

Business appears to be very slow there, the guy said if they had more activity they might fry them daily. I remarked that sometimes decision on where to go on Kedzie at Lawrence is related to the falafel freshness. He did not disagree with me. I think it is a strategic mistake.

Since we were in search of doner-like fare -- and were on meal #5 -- we didn't ask about the falafel but fwiw, the fries were piping hot. It was fairly slow when we were there (one other table occupied and another 2-top coming in as we left) but I assumed it was because it was ~4:30 pm and that Loyola was closed for Thanksgiving break.

And yes, as you and others have posted, the wraps -- and the portions in general -- are substantial.

=R=

I don't know where to put the credit to you-driving around so much on Black Friday, eating so much variety or providing such a fun report.
Your son has very handsome eyebrows-can't see much more beyond the sandwich!
Thanks for the gastronomical road trip!

Siunik has a Facebook page, can't find a website for them though. Would love to see the full menu. The bread looks awesome!

https://www.facebook.com/pages/Siunik-A ... 2238687508

edb60035 wrote:Siunik has a Facebook page, can't find a website for them though. Would love to see the full menu. The bread looks awesome!

https://www.facebook.com/pages/Siunik-A ... 2238687508

Ask and you shall receive . . .


Siunik Armenian Grill Take-Out Menu - 11.1125

=R=

I love the simplicity of Siunik's offerings (I understand they're just starting out). Onion with sumac? Oh yeah!

Pork is kind of unusual, because I don't believe it's "traditional" to Armenia (the first country to declare Christianity to be the state religion -- and early Christians had a problem with pork). Still, pigmeat is on the Sayat Nova menu, too.

Like the looks of this place.

David Hammond wrote:Pork is kind of unusual, because I don't believe it's "traditional" to Armenia (the first country to declare Christianity to be the state religion -- and early Christians had a problem with pork). Still, pigmeat is on the Sayat Nova menu, too.

Levon told me that while planning Siunik, he was considering opening a Kosher place. A friend of his -- the one whose lula recipe Levon ended up using at Siunik -- told Levon that if he took the pork out of the recipe, he should make sure to not use his name, either.

=R=

My understanding is that pork is pretty much okay in Armenia now. I made a delicious (mulefoot) pork in pomegranate sauce from the The Silk Road Gourmet:



Odd, isn't it, that pork is such a beast of contention, avoided at some stage by all the Abrahamic religions?

Not trying to start a religion discussion here (of course! ), but is there something about monotheisim that hates piggies? Perhaps because their delicious meat competes with our love of the single divine thing? Okay. Enough.

ronnie_suburban wrote:So, I guess it's become a genuine tradition. This was the 4th consecutive year that the family and I headed out in search of "anything but turkey" on Black Friday. This time around, we managed to visit a half-dozen places, none of which any of us had visited before . . .

Any tips as to how one can go about becoming a member of your family?

and early Christians had a problem with pork

Possibly because they were Jewish.

MarlaCollins'Husband wrote:

ronnie_suburban wrote:So, I guess it's become a genuine tradition. This was the 4th consecutive year that the family and I headed out in search of "anything but turkey" on Black Friday. This time around, we managed to visit a half-dozen places, none of which any of us had visited before . . .

Any tips as to how one can go about becoming a member of your family?

Seconded!

As usual, Ronnie_S photos have sparked a craving. Gotta go get somma that carne en su jugo now. Great pics as always. Impressive post indeed.

NeroW wrote:

MarlaCollins'Husband wrote:

ronnie_suburban wrote:So, I guess it's become a genuine tradition. This was the 4th consecutive year that the family and I headed out in search of "anything but turkey" on Black Friday. This time around, we managed to visit a half-dozen places, none of which any of us had visited before . . .

Any tips as to how one can go about becoming a member of your family?

Seconded!

I think I'm still waiting for my application to be reviewed from last year

What a great tradition! Excellent report-too bad LTH does not have taste o vision! Julie and Ron-please adopt us!

What a great tradition!

There is a fine tradition of trying to get adopted by Ronnie. I put my name on the list after seeing his report on cold-smoked salmon.

I grew up in an Armenian neighborhood (Watertown, Mass). Since both my parents worked (a rarity in the 60's), I spent a great deal of time at my Armenian friends' home, where there was ALWAYS food cooking. The nanas all loved me because I could not get enough of their food. Rose Baboian, who was the author of the first Armenian cookbook (that I know of), was my best friends' nana, so I got to know and love the cuisine with a passion. Another close friend's grandparents owned a small but crowded Armenian food store, and had their own smoke house out back (more like an open smoke pen). For years Sayat Nova has been the only Armenian option around town, with the exception of several church fests. It is good , and I have become casual friends with the third generation of owners, but I am so excited to see more Armenian options opening up. On another note, yes pork is an acceptable meat among Armenians. I think it is more prevalent among newer immigrants, who want to set themselves apart from their Muslim neighbors (much like the Serbs putting pork in everything). When I was growing up, though, I remember very little pork (if any) being served in Armenian households. Everything was lamb and beef (and occasionally goat) . That is where I developed my great love of lamb. Lula kebabs were always ground lamb and beef. I can't ever remember pork as an ingredient. Then again, I was pretty young so I might not remember right. Anyhow, I can't wait to try these two new restaurants. I would love to find a place that makes Chee Kufte (raw lamb and bulghur). I know a church in Palos Park used to make a beef version of this dish, (Kehmya) once a month, but I think they stopped.

d4v3 wrote:Lula kebabs were always ground lamb and beef. I can't ever remember pork as an ingredient. Then again, I was pretty young so I might not remember right.

I visited Siunik the other day. I thought it was decent, but the lula kebabs were more chicken than anything else. Personally, I would have preferred a version that was more lamb/beef heavy, but that won't stop me from ordering the lula kebab again once the Skokie location opens up.