. I'm just not about to put up with a lot of waitstaff/ bartender/seater condescending BS attitude when I am paying big bucks for a cheeseburger. After Kuma's took over the failed Rycroft's space, they made the effort to make the place a destination restaurant. It worked, it was fun, ate well, and was worth the effort. The last time I was there, about three weeks ago, the experience was not good. I was just one of many, many tourists waiting for a seat and having to deal with the unending server indifference/attitude that has been known to make even successful places like Kuma's lose the once faithful patrons. Sorry to see a once fun place shoot themselves in the foot.

Maybe I'm just lucky but in the 10 times I've gone I've only had to wait 5 minutes once, the rest is "grab a open seat at the bar" .

I've always had a Kuma's Burger (Cheddar, bacon, fried egg) which is always tasty, even when not always cooked to what I ordered. Twice I ordered Medium rate but they come out medium or medium well. Now I just stick with rare and never have an issue. No matter how it's come out it's still juicy and tastes great. This was the first time I ever got a burger with an egg on it, now it's almost a requirement with me.

I went in today to get the bad burger taste left over from Butcher & The Burger out of my mouth. They were pretty busy as usual (only one table and bar seat open). I tried a Cherry Soda (a premium soda at $4 a bottle (I don't drink) which was good (and I hate Coke and Pepsi).

I ordered a Led Zeppelin today as a change of taste (Cheddar, Bacon, Pulled Pork, and Pickles ontop of a 10oz burger.) Ordered Rare with fries on the side. Burger arrived Blue which was a first for me (been curious about it) and other than having a definite texture difference it was delicious. The pulled pork was excellent, tender and flavorful, and the sauce they used on it had just the right amount to not overpower the flavor of the other toppings / burger. Bacon was great (but really, any bacon (except B&B's) is next to god in my book). I'm ashamed to admit that I ate the entire burger it was that good. Usually I can only do about 3/4 of a Kuma burger before having to undo my belt a little (or feel sick). Nope, Polished off the entire burger much to the surprise of the managers sitting next to me, and the bartender (who I normally get. I guess I'm close to a regular these days). I even walked the 2 miles home instead of taking the CTA.

All in all, $18.66 before tip, Not bad at all.

Edit: Also, Kuma's is one of the very few places where I don't feel that Ketchup and mustard is required on a burger)

JimInLoganSquare wrote:

TCK wrote:Tourists.

You wouldn't believe how many people from out of town want to go to Kuma's. No longer do people want deep dish pizza or a chicago hot dog or italian beef or whatever other type of food Chicago is known for. People want to go to Kuma's.

That's my personal experience at least

Well, then. If tourists are keeping Kuma's afloat, then presumably they do not need repeat business. Riddlemay, sorry to say it, but your otherwise cogent analysis seems to be based on the perhaps false premise that Kuma's reputation with its customers might be important to its bottom line. Maybe not so much. Just a couple of dozen $112 tips each week could totally keep them in the black.

It's the hotel restaurant principle. If they don't depend on repeat business, they can do whatever they like.

OTOH, Hot Doug's is heavily touristed as well, and Doug has somehow managed to turn out great dogs and maintain a personable manner.

matada wrote:Maybe I'm just lucky but in the 10 times I've gone I've only had to wait 5 minutes once, the rest is "grab a open seat at the bar."

I've never gone to Kuma's alone, but if I did, I would definitely eat at the bar which is really fast in and out. The last time I was there my brother and I ate at the bar. Seated right away, food came really fast, service was great. No problem.

matada wrote:I ordered a Led Zeppelin today as a change of taste (Cheddar, Bacon, Pulled Pork, and Pickles ontop of a 10oz burger.) Ordered Rare with fries on the side. Burger arrived Blue which was a first for me (been curious about it) and other than having a definite texture difference it was delicious. The pulled pork was excellent, tender and flavorful, and the sauce they used on it had just the right amount to not overpower the flavor of the other toppings / burger. Bacon was great (but really, any bacon (except B&B's) is next to god in my book).

The first two burgers I had at Kumas were decent, but it was the third one, the Led Zeppelin, that blew me away. I already had a Pig Destroyer, so I knew how incredible the pulled pork was and I was about to just order that one night, but I decided to try the Zeppelin and it was awesome. It really is a mountain of a sandwich. I've had that burger around 5 times now and it's always great. I also love the fresh cut fries, I am sooooo glad they ditched those bland waffle fries. I do prefer crispy fries and Kumas doesn't really do it that way, but they taste great and you get a lot.

matada wrote:I'm ashamed to admit that I ate the entire burger it was that good. Usually I can only do about 3/4 of a Kuma burger before having to undo my belt a little (or feel sick).

Why are you ashamed? I've finished every single burger I've had at Kuma's as have every single guy I've gone there with (haven't gone with any ladies yet). We even sometimes get the mini Pig Destroyers for an app.

I have never had anything but wonderful service at Kuma's every single time I've been there. I've probably been there a dozen times so far (always ate inside, 2 times at the bar). It's defintely one of my favorite burgers even if I have to wait for a table, don't really care for the music, or I don't blend in with the crowd.

Lol, I'm not a huge metal fan, but it's not bad. I've even threw a few metal CD's into my rotation in Winamp.. Oh well.. All I know is I want another Kumas burger already...

Some new menu items, a couple of which make me actually want to stop in again (been MANY moons...highlights are mine)

Appetizers:
Texas Chili - All meat chili garnished with minced red onion, minced cilantro, lime juice
Hot Sausage Grit Fritters - Hot italian sausage, scallions, monterey jack, cheddar, parmesan, roasted red pepper puree

Burgers:
King Bong - Garlic Pork, Mustard Braised Sweet Onion, White Cheddar, Deep Fried Prosciutto
Howl - Caramelized Onion, Braised Skirt Steak, Merkts Cheddar, Fried Potato
Weekend Nachos - Bacon, Merkts Cheddar, Jalapeno, Pico De Gallo, Pickled Red Onion, Tortilla Strips, Minced Cilantro
Goatsnake - Herbed Goatcheese, Poblano corn salsa, Lemon Cholula Vinaigrette, Buttermilk Battered Fried Red Onion

Sandwiches:
APMD - 10oz. applewood smoked bacon, sriracha aioli, tomato, lettuce
Tora - Garlic pork, bacon, cheddar, two fried eggs

Salads:
Large house salad - our house salad... but large
Summer Strawberry - Spinach, Balsamic Vinaigrette, Shaved Pecorino, Strawberry, Honeydew, Fried Potato
Signature - Spring mix, Sundried tomato vinaigrette, Pancetta lardon, cherry tomato, red onion, sunny side up egg

boudreaulicious wrote:Some new menu items, a couple of which make me actually want to stop in again (been MANY moons...highlights are mine)

Appetizers:
Texas Chili - All meat chili garnished with minced red onion, minced cilantro, lime juice
Hot Sausage Grit Fritters - Hot italian sausage, scallions, monterey jack, cheddar, parmesan, roasted red pepper puree

Burgers:
King Bong - Garlic Pork, Mustard Braised Sweet Onion, White Cheddar, Deep Fried Prosciutto
Howl - Caramelized Onion, Braised Skirt Steak, Merkts Cheddar, Fried Potato
Weekend Nachos - Bacon, Merkts Cheddar, Jalapeno, Pico De Gallo, Pickled Red Onion, Tortilla Strips, Minced Cilantro
Goatsnake - Herbed Goatcheese, Poblano corn salsa, Lemon Cholula Vinaigrette, Buttermilk Battered Fried Red Onion

Sandwiches:
APMD - 10oz. applewood smoked bacon, sriracha aioli, tomato, lettuce
Tora - Garlic pork, bacon, cheddar, two fried eggs

Salads:
Large house salad - our house salad... but large
Summer Strawberry - Spinach, Balsamic Vinaigrette, Shaved Pecorino, Strawberry, Honeydew, Fried Potato
Signature - Spring mix, Sundried tomato vinaigrette, Pancetta lardon, cherry tomato, red onion, sunny side up egg

Where'd you find this? I didn't see it on their website.

It's been a very very long time for me, too, but I might have to try the Howl. And both the appetizers... hmm...

fropones wrote:Where'd you find this? I didn't see it on their website.

Via facebook.

Rob Levitt interviewed the chef at Kuma's recently. It seems like he's been working hard to improve the overall quality of the food and, as with some others here, got me thinking about how and when I can return.
http://jettisonquarterly.com/currentIss ... -hamburger

I've been avoiding Kuma's since the masses started lining up for hour long waits, but decided to check back in with my old beloved metal bar. 5:45, Friday night.... walked right in and grabbed a bar seat. Bar seats actually remained open during most of my stay (about 1.5 hours) - perhaps the outdoor seating has lightened the load of folks here or people aren't flocking like they used to. In any case, I had the Black Oak Arkansas which was fine. I wasn't particularly fond of the red wine BBQ sauce, and will order something else next time.

rmtraut wrote:I had the Black Oak Arkansas which was fine. I wasn't particularly fond of the red wine BBQ sauce, and will order something else next time.

Yeah, didn't like that one either. Plain old BBQ sauce for me! Isn't that one just a fancied up version of the Metallica or something?

I ate a Kuma’s burger on Saturday for the first time. Now I am no burger purist or snob, I enjoy em all from thin well-done diner-style to gargantuan-thick rare pub style. But in my book there is only one unforgivable go-to-hell burger sin and that is serving a cold or stale bun. Any burger bun worth eating has to be griddled or steamed, hell even microwaved will do in a pinch. But the Kuma bun came out on the plate at fridge temperature. Seriously picking this thing up felt like lifting a cinder block outdoors in January. Not to mention the pretzel bun at this place suffers more than most from being cold because it’s already so dense. One bite and the fillings squirted out the back of the burger and all over the plate.

Speaking of which I don’t know how it’s possible to pile two kinds of cheese, mushrooms, onions, and horseradish on a burger and still end up with an underflavored sandwich. Everything mixed together into a flavorless mush and the patty itself, although nicely charred outside and pink inside, was extremely undersalted.

Hand cut fries were good but there are tons of hot dog stands that do this style of fry better and they don’t cost you $16 after tax and tip. I think this place is all scene, no substance which is fine if you are into that kind of thing but for your typical burger-loving fatso (like me) the value just is not there. Sorry Kuma’s I really wanted to like you

I think we agree on all counts. I just had a burger at a bar in Wisconsin, and although I was expecting nothing great the burger was okay except for a stale and cold bun. I think a fresh one would have been tastier than average by the look of it.

The last time I was at Kuma's was indeed my last ever. I waited in line forever and this, my third burger, second with chorizo hash, was surprisingly low on flavor, the patty especially. I had a burger down the street at Square, and even though their concoctions aren't nearly as unusual, it was a great burger with no wait. Life's too short, and somebody somewhere I'm sure puts chorizo on a burger, or has chorizo hash on the menu and can put the two together. (If anyone here knows a place that serves chorizo hash, please let me know so I can try this out.)

Thankfully there is someone else out there that likes the fries. I'm apparently in the minority of people who think they're delicious.

eating while walking wrote:I ate a Kuma’s burger on Saturday for the first time. Now I am no burger purist or snob, I enjoy em all from thin well-done diner-style to gargantuan-thick rare pub style. But in my book there is only one unforgivable go-to-hell burger sin and that is serving a cold or stale bun. Any burger bun worth eating has to be griddled or steamed, hell even microwaved will do in a pinch. But the Kuma bun came out on the plate at fridge temperature. Seriously picking this thing up felt like lifting a cinder block outdoors in January. Not to mention the pretzel bun at this place suffers more than most from being cold because it’s already so dense. One bite and the fillings squirted out the back of the burger and all over the plate.

Speaking of which I don’t know how it’s possible to pile two kinds of cheese, mushrooms, onions, and horseradish on a burger and still end up with an underflavored sandwich. Everything mixed together into a flavorless mush and the patty itself, although nicely charred outside and pink inside, was extremely undersalted.

Hand cut fries were good but there are tons of hot dog stands that do this style of fry better and they don’t cost you $16 after tax and tip. I think this place is all scene, no substance which is fine if you are into that kind of thing but for your typical burger-loving fatso (like me) the value just is not there. Sorry Kuma’s I really wanted to like you

Did you at least ask for another bun? My first two experiences at Kuma's were decent, but nothing special. In fact, I thought the best thing was the pulled pork sandwich. On my third visit (two strike count) I decided to get the Led Zeppelin since it had that awesome pulled pork w/BBQ sauce on the burger. It was a home run and it got better when they ditched those lousy waffle fries a while back.

Ram4 wrote: Did you at least ask for another bun? My first two experiences at Kuma's were decent, but nothing special. In fact, I thought the best thing was the pulled pork sandwich. On my third visit (two strike count) I decided to get the Led Zeppelin since it had that awesome pulled pork w/BBQ sauce on the burger. It was a home run and it got better when they ditched those lousy waffle fries a while back.

The placed was slammed and the wait staff was eager to turn over the bar seats to new customers so no, I didn't ask for another bun. But even with a proper warm bun I would still have a problem with the underseasoned patty. My theory is that Kuma's cooks undersalt the meat thinking that all the toppings will make the burger salty enough. Well hold up hoss! That's like leaving salt out of your dry rub because your BBQ sauce is "salty enough"! Completely wrong in other words. The burger meat needs that direct salting to develop a flavorful crust.

Let me clarify that the burger was not terrible, it was inoffensive and just barely good enough for me to eat the whole thing. If I ordered and received that burger at TGI Friday's or someplace like that I would have happily eaten it and shut up but a celebrated place like this should not be putting out this kind of mediocrity. I would be willing to give it another try if it was cheaper and/or easier to eat there, but at that price and level of hassle I can't see myself going back.

Pie Lady wrote: Life's too short, and somebody somewhere I'm sure puts chorizo on a burger, or has chorizo hash on the menu and can put the two together.

DMK has the "Guac-aioli" with Chorizo, guacamole, Sonoma jack cheese, chipotle aioli, cilantro, onions. It's delicious with an excellent bun.

I enjoy my food seasoned with a heavy hand, and have not noticed any issues with Kuma's patties in recent visits (3-4 times this summer). I long ago gave up trying to eat their burgers with my hands, and usually toss the top half of the bun for easier knife and fork work.

Pie Lady wrote:The last time I was at Kuma's was indeed my last ever. I waited in line forever and this, my third burger, second with chorizo hash, was surprisingly low on flavor, the patty especially. I had a burger down the street at Square, and even though their concoctions aren't nearly as unusual, it was a great burger with no wait. Life's too short, and somebody somewhere I'm sure puts chorizo on a burger, or has chorizo hash on the menu and can put the two together. (If anyone here knows a place that serves chorizo hash, please let me know so I can try this out.)

Papas con chorizo shouldn't be hard to find at Mexican restaurants. It's the standard filling for pambazos, is commonly stuffed into gorditas, and even sometimes finds it way into tacos and burritos. Problem is, a place authentic enough to serve pambazos and gorditas might be authentic enough to not serve hamburgers. But I guess they're fast becoming as Mexican as perros calientes. The tough part might be convincing them that you really mean to order papas con chorizo on your hamburguesa.

Here's a place that definitely serves pambazos (filled with papas con chorizo; not bad, not great) and hamburgers (never tried).



Juanita's also features rarely-seen-in-these-parts salchipulpos (octodogs!). How about a burger with little sausage octopi on top? That's something you won't find at Kuma's.

Juanita's
"La Casa del Pambazo"
2955 W 59th St
Chicago
773-776-7551

Was nearby yesterday around 1:30 and haven't been in years. Called to see how long the wait was. "We don't give out the wait times over the phone. I can see from here doesn't look like a line. If there is, it is nice out you can wait outside."

When I questioned that we may be seated with a short wait the response was "you should always be prepared for a 1.5 to 2 hour wait."

Like an idiot, we stopped anyway, MAYBE 5 minutes after I called. An hour and a half wait.

If you aren't going to take reservations, you can't have the common courtesy to give your customers and approximate wait time? You have such disrespect for customers that you force them to drive or walk over, and if driving, find a parking spot, to find out you have to wait 2 hours for a HAMBURGER?

Never again.

Drove a few minutes east to DMK Burger Bar and was seated at the bar in 15 minutes and the staff was extremely friendly. Not great burgers, but very good and great fries.

For what its worth, many first come first serve establishments, such as avec, don't quote wait times over the phone. From an operator standpoint you don't want to deter people from coming in and spending money by scaring them with long wait times over the phone.

matada wrote:Burger arrived Blue which was a first for me (been curious about it) and other than having a definite texture difference it was delicious.

I realize this is pretty old, and I haven't (yet) been to Kuma's, but what does this mean (blue)?

mdpilam wrote:

matada wrote:Burger arrived Blue which was a first for me (been curious about it) and other than having a definite texture difference it was delicious.

I realize this is pretty old, and I haven't (yet) been to Kuma's, but what does this mean (blue)?

"Blue" generally means "extra rare; actually still cold (and more or less raw) in the middle." That, or the burger tells dick jokes.

Al Ehrhardt wrote:Was nearby yesterday around 1:30 and haven't been in years. Called to see how long the wait was. "We don't give out the wait times over the phone. I can see from here doesn't look like a line. If there is, it is nice out you can wait outside."

When I questioned that we may be seated with a short wait the response was "you should always be prepared for a 1.5 to 2 hour wait."

Like an idiot, we stopped anyway, MAYBE 5 minutes after I called. An hour and a half wait.

If you aren't going to take reservations, you can't have the common courtesy to give your customers and approximate wait time? You have such disrespect for customers that you force them to drive or walk over, and if driving, find a parking spot, to find out you have to wait 2 hours for a HAMBURGER?

Never again.

I disagree with you. You are basically calling this just a hamburger but it's so much more. I would gladly wait that long for a burger here over a steak or some fancy place. As far as the ownership having the courtesy, it's their call. If you don't like it, don't eat there. Besides, they tell people 1.5 to 2 hours to TEST them a lot of times. The regulars will wait, and people that don't want to wait will leave, and the regulars will get seated quicker in the end. I have been quoted an hour or longer there and have been seated in 15 minutes. Plus, people stand and drink while they wait. I drive all the way from Highland Park, but I don't worry about it. If it really seems over the top crowded, there are so many other options like Bad Apple or Lockdown for similar burgers or the myriad of other Chicago food choices. Also if you go when the patio is open, their amount of seating doubles. And you will get seated very quickly at the bar.

Al Ehrhardt wrote:If you aren't going to take reservations, you can't have the common courtesy to give your customers and approximate wait time?

Think this through. Even if they wanted to give you an exact wait time it's not like that gets etched in stone. They don't know if you're 10 minutes or two hours away (and depending on the traffic, maybe both). So the last thing they want is to have people bitch about how the actual wait is so much longer than what was quoted (10, 30 or 90 minutes earlier when you called).

They can get around that easily, though. They can say that the wait is 10 minutes right now, but that can change quickly, there are no guarantees how long it will stay that way, etc. There's a huge difference between 5 minutes and 2 hours.

Pie Lady wrote:They can get around that easily, though. They can say that the wait is 10 minutes right now, but that can change quickly, there are no guarantees how long it will stay that way, etc. There's a huge difference between 5 minutes and 2 hours.

Which is pretty much of no use to anyone, really. They can have 4 or 5 tables ready to turn over in 10 minutes when you call and then get back to a 90 minute wait in no time. It's useless information without additional detail which no restaurant wants to take responsibility for. They aren't in the business of turning away customers so if they aren't doing something then they've decided there's no upside to it.

spinynorman99 wrote:

Pie Lady wrote:They can get around that easily, though. They can say that the wait is 10 minutes right now, but that can change quickly, there are no guarantees how long it will stay that way, etc. There's a huge difference between 5 minutes and 2 hours.

Which is pretty much of no use to anyone, really. They can have 4 or 5 tables ready to turn over in 10 minutes when you call and then get back to a 90 minute wait in no time. It's useless information without additional detail which no restaurant wants to take responsibility for. They aren't in the business of turning away customers so if they aren't doing something then they've decided there's no upside to it.

You're right on the money. What I DO appreciate there is that they NEVER rush the people that are seated and once you are seated you can stay all night.

Ram4 wrote: What I DO appreciate there is that they NEVER rush the people that are seated and once you are seated you can stay all night.

Which is another reason that a place like Kuma's would have an even more difficult time judging wait times. They could turn the table in 45 minutes (folks checking it out because of the hype who, once there, don't care for the heavy metal, etc.) or 3 hours (folks who come to drink, as much as or more than, to eat). And, don't forget, that it's completely part of their schtick to not be too "accommodating." Doesn't go well with those rough edges...

I am all for a free market society. Everyone can run their business as they see fit. If a restaurant succeeds without accepting reservations, good for them. Personally, I rarely go to a restaurant that will not take reservations if I have to wait a couple of hours, unless there is a need to dine early or late and avoid the long wait. My choice. No harm no foul for either side.

They also have the option to not tell me what the CURRENT wait time is over the phone, but again, now I know the rules and I will not return. I just do not see why they could not tell me what the current wait time is when I called, like they told me after I parked and walked up to the front of the restaurant. Just me, but a pretty douchey move. While they don't want to discourage folks from coming in, IF someone calls because they don't want to wait 1.5 to 2 hours and they come in to hear that, don't see how that is good for business either. I understand wait times may change, but she felt confidant to tell me in person, so not sure why that couldn't be done over the phone.

Again, their business, their rules, that's fine. As a I person who spent a good portion of my life having a relationship with customers, not how I would run a business, but they are extremely successful, so they must be doing something right.

Sorry, if I offended any Kuma's fans.

Kuma's Corner is not the same restaurant I originally posted on in this thread eight years ago. At that time, they were a small, local restaurant and bar with a neat vibe and some interesting menu ideas, but then they latched onto the Heavy Metal Hamburger theme, and evolution was over for them. They have settled, post-evolution, into a well-positioned, well-regulated theme restaurant that appeals to a specific demographic, which largely includes tourists and out-of-towners who are there for a special occasion and do not mind the wait. Imagine calling a bar or restaurant on Bourbon Street and asking their wait time; you would not, right? Or calling a trendy dance club and asking precisely when they plan to lift the velvet rope for a group of three? Kuma's now falls more in these categories than in that of a traditional restaurant; Kuma's Corner is a "scene," and all need to decide whether they want to be part of that scene before going to that scene.

Based on more recent posts here, I conclude Kuma's Corner has lots of regulars who view it more as a drinking establishment with music and (pretty good) food to keep them there for three hours or more enjoying the scene. These are the folks who make the place crowded, and if it were only food (burger)-loving people going there for the food, then they would turn over all the tables in an hour, not three. Consider what Kuma's Corner now is and don't expect it to be something other than that, and I suppose your expectations will be well met; do the opposite, and I suppose they will not, and you will be disappointed and bitterness and resentment may result. My decision has been not to go to Kuma's for, oh, maybe the last four or five years, now, and I have thereby avoided bitterness and resentment. My last visit was crammed at the bar alone and not at all enoyable; compare that to my early posts and conclude for yourself why I would not keep going back. Those who like Kuma's Corner will continue to go because they like it, and that is that; the rest of us will not, and that, also, is that.