Boston Blackie's - Not bad at all

Our monthly gathering of ex-colleages of my former employer was today, and someone chose Boston Blackie's on Lake-Cook in Deerfield.

Really, pretty good, though a bit pricey for burgers.
They're listed as over 1/2 lb, and I can believe it, they were pretty hefty. But $6.39 and up for a burger without fries (although with Carson's slaw) seems just a tiny bit steep, compared with family restos such as Max and Irma's, Chili's, etc., where about the same price will get you the fries (although the burger is smaller, and without slaw). A bit much for lunch, then, is probably a better way to put it.

They offer a number of combos, I chose the "Greek Boy" - melted feta with grilled or raw onions (grilled, of course). The meat was juicy and beefy, and notably red. I'd nearly forgotten what a good burger should be like! Perhaps it's not the best in town, but it beat the heck out of the family resto ones mentioned above (where bacon, blue cheese, etc. are necessary to present any flavor at all). Maybe I'll take back my steep price complaint all together.

Companions chose a high-stacked patty melt, a decent looking BBQ beef, and chicken sandwiches which were also generously portioned.

The only negatives were that the toppings did not stay on the burger well: the feta and onions did a half-gainer out onto the plate (thankfully I do a better job of eating over my plate than my kids do), and the onion pieces were generally too big for single bites.

This place is owned by Carson's, and they use Carson's slaw and BBQ sauce. Its nearness to the Deerfield Carson's is curious, but it's a different menu, different crowd (although similar-looking wood bar).

See
http://www.bostonblackies.com/locations.html
for locations. Basically, every place that Carson's is listing a 'Carson's to Go' to be coming soon.

I don't think Carsons owns it. I heard that the Carson's guy just loaned the money out but has nothing to do with it.

One of the owners would come into the hamburger restaurant in Hubbard Woods where I used to work while they were building the Hubbard Woods location.

He still kept coming in after his restaurant opened. That has to tell u something.

I believe they are related in some way -- BB's owner is (maybe) the son in law of Carsons' ownership, IIRC.

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I've enjoyed my visits to the Arlington Heights location. The broasted chicken seems like a good deal -- $5.95 for a half chicken with real mashed potatoes and slaw. They also do a good shrimp DeJonghe.

Boston Blackie's downtown (on the west side -- on Monroe) is very near where I work and I often, especially in nasty weather, will wander over there for a burger at lunch. I do love their home fries -- i know i'm getting real potatoes with those lovely crispy or tender slightly greasy slices of potato.

However, for several months now, I've had nothing but trouble getting my burger cooked to the right degree of doneness. Now...it's not as big of an investment as a steak at David Burke's Primehouse (as we know from the thread detailing the issues there) but I think a restaurant that has made its reputation on good burgers should know how to cook a medium rare burger! Or at least a medium burger. Don't you think?
I ventured over there today in hopes of a good juicy burger -- their meat does taste pretty good and the first attempt, delivered about 3 minutes after I ordered it was raw meat that had been seared. Literally. Bleeding. Now...I'm a fan of rare but not raw. And being rather annoyed at this -- I sent it back and asked politely for my burger to be cooked to medium rare. I specifically said..."Please leave it somewhat pink"

Two minutes later -- I get a completely overdone burger -- seared to the point of grayness. I flipped out. The weather? My hormones? Low blood sugar? I don't know...but I just had had it. I basically told the very nice waitress that I was done with Blackie's and would never return, which of course brought our lovely hostess over to try to mitigate the damage by offering to have it done again but I refused. I didn't even want to be cottoned to at this point...i just wanted to eat enough protein to get out of there and never return. I explained that this exact scenario -- first raw, then destroyed, had been played out on my plate at Blackie's perhaps 3 or 4 times over the course of the last half year. And that while I had also gotten very good burgers that the odds seemed to be more pointed toward the bad burger than the good one.

I can be a demanding restaurant patron but I always try to remain friendly and composed and nice. The hostess ended up comping me -- which i fought her on -- but she would not take my money. They were nothing but kind to me and tried very hard to make me happy -- i had three people offer to get me another burger but I just would not be soothed.

Burger places should be able to cook a medium rare burger. It's their stock in trade -- you know? I think an inability to do this is nothing but sloppiness.

I'm wondering if others have this same problem with Blackie's. My service issues are zero and I kinda like the joint to eat in. But if the burger isn't what I want it to be....then enough!

I did promise the hostess I'd try them again one more time -- I'm just not sure when.

I eat at the Deerfield location 2-3 times a month and my medium rare is almost always medium rare.

Hi,

I feel your pain. There is an entire thread on hamburgers delivered to the table not made to order.

I now ask servers if my medium rare burger will be made to my specification or to theirs. I have learned there are restaurants who give lip service to rare or medium rare requests to present a medium or fully cooked burger to the customer. If I can get an admission the burger will not be cooked to my specifications, then I order something else. If they fib, then at least they had fair warning I am likely to send it back.

In Virginia, and possibly other states, you can only obtain a fully cooked burger by state health code. Hope our locals don't adopt that idea.

You have my sympathies.

Regards,

They OUGHT to give you what you order.

I generally try to avoid ordering burgers as the last thing that I need is a 1/2 lb burger. However, a group of us have been slipping up to Bennigans on Wednesdays for their $4.99 special. A nice, juicy, and flavorful burger served on a whole wheat bun. If it was a rye bun, it would be perfect, And the french fries are above average.

At Boston Blackie's, do they play the old radio show?

Have people had the doneness problem at the E. Grand location?

I ask because a friend and I were thisclose to having lunch there the other day, but we ended up at Heaven on Seven on Rush instead. (By the way, I'm no BBQ maven nor do I play one on TV, but the BBQ platter included a helping of brisket that was to die for in the flavor sense and to die from in the fat content sense. Wish they hadn't covered it in so much sauce, but I loved it.) Anyway, I had it in mind that since we didn't get to BB this time, we would hit it soon, but now I'm not so sure.

Like Cathy, I feel your pain, earthlydesire. I'm not sure it matters that it's not as big an investment as David Burke's. As you say, a place that's all about the burgers should be able to make one correctly to order, as should a steak place with steaks. When they can't, it's not just an annoyance; it's a rip in the fabric of the universe.

Here's my theory on why Blackie's sometimes gets it wrong:

(Heisenberg Uncertainty Principle disclosure: The E. Grand location is nearest to us and the one we solely frequent however infrequently, so this is the only BB site where my observations have taken place and may apply)...

Whether this BB is busy or empty, my burger almost always arrives quickly, as in too quickly. This has led me to believe that the cook is sandbagging the patties (a relatively common grill practice with such items as bacon, hot dogs, sometimes burgers, in which the items sit partially cooked on a warm--not hot--part of the grill, and are then "finished" when an order comes in).

The result of sandbagging, as you would expect, is errancy in doneness.

Olde School wrote:Whether this BB is busy or empty, my burger almost always arrives quickly, as in too quickly. This has led me to believe that the cook is sandbagging the patties (a relatively common grill practice with such items as bacon, hot dogs, sometimes burgers, in which the items sit partially cooked on a warm--not hot--part of the grill, and are then "finished" when an order comes in).

I frequently have lunch at the E Grand location and I can say with 99% certainty that this is not the case. You can catch a glimpse of the griddling area in the back. Patties are slapped on the griddle raw seemingly as soon as the waitress comes back with the orders. Ive never seen a stack of precooked burgers around regardless of how busy it is.

I haven't had any doneness issues with the E Grand location. Inconsistencies, yes, but nothing too major.

I too work near (directly across from) the W. Monroe Blackies and while I tend to restrict my giant burger intake, I haven't had any problem getting med. rare from them on the once per month or so that I've ordered one.

I suppose that sandbagging could be the issue. But it seems to me that burgers cook pretty quickly on a hot grill, and in a burger joint, the turnover on the grill would keep things moving along so quickly there would really be no need. As well as the point of pride factor, that if you specialize in grilling fresh juicy burgers, you really don't want to be doing that because the negative effect is so direct and palpable.

I would tend to ascribe the problem to the eternal fluctuation in grill staffing that afflicts any restaurant. Getting and keeping a grillman (in all my years in the biz., I never encountered a grillwoman---great women chefs, yes---grillwomen, no). who can assess doneness across a dozen patties just by psychically seeing inside them, tapping the surface with a divining spatula, or just waving calloused palm over them to measure the heat emanations is tough. Maybe they've had some turnover and they're breaking someone in. Or they're currently stuck with someone who just isn't that good.

At least it sounds like they tried to handle it as best they could. I've always been fond of Blackie's as a small chain that does most things a bit better than one would expect at a very decent price. I love those potatoes too. And their breakfast deal is a total steal. Here's hoping they get back on track. I'm getting a burger jones just thinking about it.

I went to the Naperville location a couple of weeks ago. The place was mobbed, as is usually the case with a fairly new place out here. I didn't have a burger that night, although my wife had the olive burger, which she loves, and it was delivered properly cooked medium.

However, I ordered the ribs, and that was a real mistake. They were awful! I eat ribs a lot at a lot of different places and consider myself somewhat of a rib authority. I've even taken rib eating trips (boy, that looks sad in print). These ribs were just plain terrible. There wasn't much in the way of seasoning on them at all. The flavor was just dead. My recommendation is to stay away from them and stick with burgers.

John Danza wrote:I went to the Naperville location a couple of weeks ago. The place was mobbed, as is usually the case with a fairly new place out here. I didn't have a burger that night, although my wife had the olive burger, which she loves, and it was delivered properly cooked medium.

However, I ordered the ribs, and that was a real mistake. They were awful! I eat ribs a lot at a lot of different places and consider myself somewhat of a rib authority. I've even taken rib eating trips (boy, that looks sad in print). These ribs were just plain terrible. There wasn't much in the way of seasoning on them at all. The flavor was just dead. My recommendation is to stay away from them and stick with burgers.

I'm pretty sure that Blackies' owner is the son in law of Carsons' owner and I believe that the ribs are -- at least partially -- of the Carson's lineage. For me, that's reason enough to avoid them because I'm just not a fan of their ribs.

But, I do like the burgers at Boston Blackies. We usually order delivery from the Deerfield store (occasionally dine in) and I can only remember 1 time when our burgers were not cooked as ordered -- and that was when the manager of the store happened to be on vacation (as I learned when I called to ask about it). We order them medium-rare and they come medium-rare, even on a delivered basis.

Their chip-like fried potatoes do vary but can be fantastic on the right night. I also enjoy their wings, which are respectable, even if they're not legendary. Chicken breast sandwiches are high in quality and generous in portion but they are somewhat unspectacular. I also love their slaw, which is Carsons' slaw; arguably the best thing on Carson's menu. I haven't had much satisfaction when ordering items other than the ones I mentioned here. But, consistency certainly doesn't seem to be an issue at the Deerfield location.

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mrbarolo wrote:...in all my years in the biz., I never encountered a grillwoman---great women chefs, yes---grillwomen, no ...

You really ought to try Patty's Diner.

We had four burgers delivered on Friday night from the Arlington Heights location, two at medium-rare and two at medium, and all four were perfectly cooked to their requested doneness.

For those rare times when I'm not in the mood for a burger, their chicken sandwiches are excellent; my favorite is the honey mustard one. Always a huge breast, still perfectly moist. The chicken philly is very good too.

The only thing that's ever been inconsistent is the broasted chicken. I've ordered it probably 3-5 times and I think one of those times it was a little overcooked.

ronnie_suburban wrote:

John Danza wrote:I went to the Naperville location a couple of weeks ago. The place was mobbed, as is usually the case with a fairly new place out here. I didn't have a burger that night, although my wife had the olive burger, which she loves, and it was delivered properly cooked medium.

However, I ordered the ribs, and that was a real mistake. They were awful! I eat ribs a lot at a lot of different places and consider myself somewhat of a rib authority. I've even taken rib eating trips (boy, that looks sad in print). These ribs were just plain terrible. There wasn't much in the way of seasoning on them at all. The flavor was just dead. My recommendation is to stay away from them and stick with burgers.

I'm pretty sure that Blackies' owner is the son in law of Carsons' owner and I believe that the ribs are -- at least partially -- of the Carson's lineage. For me, that's reason enough to avoid them because I'm just not a fan of their ribs.

But, I do like the burgers at Boston Blackies. We usually order delivery from the Deerfield store (occasionally dine in) and I can only remember 1 time when our burgers were not cooked as ordered -- and that was when the manager of the store happened to be on vacation (as I learned when I called to ask about it). We order them medium-rare and they come medium-rare, even on a delivered basis.

Their chip-like fried potatoes do vary but can be fantastic on the right night. I also enjoy their wings, which are respectable, even if they're not legendary. Chicken breast sandwiches are high in quality and generous in portion but they are somewhat unspectacular. I also love their slaw, which is Carsons' slaw; arguably the best thing on Carson's menu. I haven't had much satisfaction when ordering items other than the ones I mentioned here. But, consistency certainly doesn't seem to be an issue at the Deerfield location.

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I believe in Lincoln park on Halsted they are opening a combo at Boston Blackies and Carsons.

http://chicago.metromix.com/restaurants ... 14/content

Haven't been to Blackie's in a long time. The one at the corner of Clark and Fullerton was my first date with my now-husband, so we hold a warm place for it in our hearts, and were very excited when the Deerfield one opened. Unfortunately, we had such horrible service there every time we've been there that we gradually stopped going. From the shrimp cocktail that took forever and then arrived hot (hello can you shock the shrimp in ice water please?) to the not following easy instructions (no tomatoes for my husband) we just don't like to give them our money. He loved their home fries too.

The Davooda Clan was in town for the Cubs/San Fran day game this week and we were staying in River North. The Davooda boys are very cheeseburger prone young men - God love 'em, so is their Dad - so it was decided that Blackie's on East Grand would be the place. Short walk to and from our hotel and reliably good burgers. We were not disappointed!

I had also checked their website and discovered the "Tuesday Special" which is a regular burger and a beer for $7. Not a great special, but essentially a free beer. So, I took advantage of it. I had forgotten about how freakishly fast the service can be, though.

Mrs. Davooda was the sole non-cheeseburger order. She had the fish -n- chips and declared it edible, but not overly so. I tried to talk her into the pork chop entree which I have enjoyed many times before, but she was not to be swayed.

And the Cubs lost, too.

Boston Blackie's parent files for bankruptcy protection

Mike Hughlett at the Chicago Tribune wrote:The bankruptcy filing for Boston Blackies Management Co. lists $17,000 in assets and $6.4 million in liabilities. The company's biggest creditor is GE Capital Corp., which holds a $5.6 million senior note.

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I received an email today from a restaurant broker that is attempting to sell six of the Boston Blackie's locations on behalf of the Bankruptcy Court.

They appear to be trying to move it as a going concern versus stripping it down and selling the assets.

Apparently, there's a lot more going on at Boston Blackie's than was originally reported . . .

Chicago Tribune wrote:The owner of the Boston Blackie's restaurant chain was arrested on the border near Detroit trying to flee to Canada, Cook County prosecutors said today as they announced charges against him, his son and a restaurant manager in a $1.8 million check-kiting scheme.

Chris Giannis, 38, his father, Nick Giannis, 62, and employee Andy Bakopoulos each face felony theft charges. Chris Giannis also faces charges of being the organizer of a continuing financial crimes enterprise, according to court documents.

The younger and elder Giannis are the owners of Boston Blackie's, based at 801 W. Adams St., according to prosecutors.

Prosecutors: Boston Blackie's owner tried to flee to Canada

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Hi,

Is there an ownership relationship between Boston Blackies and Carson's Ribs? I remember reading Boston Blackie's menu suggesting Carson's if you wanted ribs. I guessed at the time it was mutually owned with a bit of cross advertising.

Regards,

Cathy2 wrote:Is there an ownership relationship between Boston Blackies and Carson's Ribs? I remember reading Boston Blackie's menu suggesting Carson's if you wanted ribs. I guessed at the time it was mutually owned with a bit of cross advertising.

Carson's was founded by the late Chris Carson and is now owned and run by his son, Dean Carson. I do not know whether any of Dean's siblings have any ownership interest in Carson's.

Boston Blackie's is owned by Nick Giannis and his son. Nick Giannis's wife, Donna, is Chris Carson's daughter and Dean Carson's sister.

So that is the family relationship; I do not know whether there is any ownership relationship beyond that.

In addition to the ribs, you can also get Carson's delicious cole slaw at Boston Blackie's locations.

Ow. Kiting using the assets under the control of a US Bankruptcy Trustee can land you some serious jail time. No wonder they were trying to get to Canada.

nsxtasy wrote:Boston Blackie's is owned by Nick Giannis and his son. Nick Giannis's wife, Donna, is Chris Carson's daughter and Dean Carson's sister.

So that is the family relationship; I do not know whether there is any ownership relationship beyond that.

That goes a long way to explaining the handshake on the Blackie's menu.

In addition to the ribs, you can also get Carson's delicious cole slaw at Boston Blackie's locations.

I remember this, though wasn't as certain about it as I was about the ribs mention.

Thanks!

Regards,

YourPalWill wrote:Ow. Kiting using the assets under the control of a US Bankruptcy Trustee can land you some serious jail time. No wonder they were trying to get to Canada.

Ow indeed. Even a yikes.

Not exactly a ringing endorsement but Blackie's in Deerfield is the best delivery option to my house and we get it a few times a month. However, in light of recent developments, it's getting harder feel good and/or confident about ordering from them. Over the past couple months (since the bankruptcy was announced), the food quality has remained good and consistent but we ordered this past Monday and it was a noticeable step down from our last order. Burger was overcooked, fries ordered crispy were not and buffalo wings were entirely devoid of sauce. We'll definitely order at least one more time but if it's not up to the standard they've previously set for themselves, it'll probably be the last time. I'm just wondering how long they can go without these 'other' problems showing up in the food -- or if they're already at that point.

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The Glencoe location closed last night. I go to the Deerfield one for the cole slaw, burgers, and chips. Luckily, if that one closes, I can get the cole slaw at the Deerfield Carson's.

Today had lunch with a client at the Arlington Heights location. A fairly busy lunch business. I overheard a manager speaking to a group at a nearby table that the two guys in the news have nothing to do with the day-to-day operations of the restaurants and that they're working on Chapter 11 reorganization with the lawyers.

More importantly, my BBQ burger was cooked as ordered - medium rare, good fries and cole slaw.