Favorite Cole Slaw in Chicagoland?

A comment on this thread prompted me to start this one. As far as store-bought or restaurant-made go, my favorite is from Carson's. In fact, I can't remember having one I like more than theirs -- and it's my favorite item they offer. It's creamy but not heavily so and seems to contain some onion (and maybe even some horseradish?). It's chopped, not shredded. I like that I can pick-up a pint at their carry-out shop, too.

So, what's your favorite slaw?

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ronnie_suburban wrote:what's your favorite slaw?

Same as yours - Carson's all the way. Whatever's in second place isn't even close, at least not among ones I've tried.

The absolute worst cole slaw I've had in Chicagoland is at Smoque. It's like pieces of cabbage soaking in dishwater. Ew.

ronnie_suburban wrote:I like that I can pick-up a pint at their carry-out shop, too.

I guess I'm not the only one who occasionally stops in for a carry-out order of cole slaw!

ronnie_suburban wrote:A comment on this thread prompted me to start this one. As far as store-bought or restaurant-made go, my favorite is from Carson's. In fact, I can't remember having one I like more than theirs -- and it's my favorite item they offer. It's creamy but not heavily so and seems to contain some onion (and maybe even some horseradish?). It's chopped, not shredded. I like that I can pick-up a pint at their carry-out shop, too.

So, what's your favorite slaw?

=R=

The slaw at Myron & Phil's was very similar. I really miss it. Hopefully, when Mark Freeman's place eventually opens, that will be one of the items carried over to the new venue.

C.W. Napkin had my favorite cole slaw ever. I've never had one I liked as much, though I'm sure it was of realitivly low quality, like everything else I had from there.

ronnie_suburban wrote:A comment on this thread prompted me to start this one. As far as store-bought or restaurant-made go, my favorite is from Carson's. In fact, I can't remember having one I like more than theirs -- and it's my favorite item they offer. It's creamy but not heavily so and seems to contain some onion (and maybe even some horseradish?). It's chopped, not shredded. I like that I can pick-up a pint at their carry-out shop, too.

So, what's your favorite slaw?

=R=

No no no, you're doing it all wrong. If you're going to start a spoof topic like this you need to make it obvious you're kidding. More like this:

"... and just a hint of ambergris. So for anyone who thinks bourbon-barrel-aged cole slaw is just a gimmick, let me assure ..."

See?

I've always liked Hackney's, it'd be nice if the sandwiches were served with more than a 2-tbs portion (which I suspect started as an intended condiment but that got lost somewhere).

20 years ago I'd have said Brown's Chicken, but somewhere they stopped serving the orange colored version - we always thought it was like Kraft French Dressing.

JoelF wrote:20 years ago I'd have said Brown's Chicken, but somewhere they stopped serving the orange colored version - we always thought it was like Kraft French Dressing.

Yeah, I used to love that version when I was a kid.

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Carsons is my favorite w/fresh ground black pepper of course

While I've never enjoyed Carson's cole slaw, by far my favorite slaw in the city is at Bavettes. This comes from a guy who grew up with cole slaw on the staples list at home, along with milk, turkey, munster cheese, and OJ.

Cole slaw and a cocktail- do it!

Chico

Love the slaw at Charlie Beinlich's in Northbrook. Nothing flashy, creamy, crunchy and darn near perfect with a little sprinkle of celery salt from the condiment bin. Norton's in Highland Park serves a good slaw, as well. I haven't had it in a while, but I love the slaw from KFC.

You guys hit my top two.
1. Carsons
1 A. Beinlichs

I pick up pints from both places all the time.

Back in the day, Town and Country restaurant used to have a cole slaw that was just like Carson's. I wonder if they are related?

I was addicted to the slaw at Nookies on Wells and would order multiple takeout servings but the last time I had it, it seemed the recipe has changed from their creamy but with a bit of tang flavors. I was so disappointed, I haven't tried it again but maybe I will as a taste test for this thread.

When I was much much younger and worked at an office in New York, there was a department store restaurant at Bergdorf's (I think) that did a wonderful cole slaw with a tiny touch of pineapple that I still dream of and have never managed to replicate.

This thread reminds me of something overheard at a family party some twenty years ago. Brother to brother-in-law: "I never thought I'd say this to another man, but this is the best cole slaw I've ever tasted." And it was, and BIL told me how he made it.

Hmmm, have a potluck coming up and now I want to make my favorite coleslaw. It includes a vinegar syrup! http://cooking.nytimes.com/recipes/10712-cole-slaw

I will probably make my own mayonnaise. I don't tend to buy it anymore.

My favorite coleslaw in Chicago can be found at Red Apple Polish Buffet on Milwaukee Ave. They have a cold salad section which has 5-7 rotating salads, including very tasty creamy and vinegar coleslaws. They also have other good stuff like potato salad with dill pickle, beet salad, corn salad, etc.

Smoque BBQ also has a good coleslaw, but I prefer a bit more vinegar than they put in.

When I make it myself, I prefer a modified vinaigrette dressing. Hand slice green cabbage and red onion very thinly, then salt and drain in a colander overnight. Rinse out excess salt, and then toss in the vinaigrette: 3 parts rice vinegar, one part oil, one egg yolk, garlic, parsley, red chile, black pepper to taste.

Iwans

nsxtasy wrote:The absolute worst cole slaw I've had in Chicagoland is at Smoque. It's like pieces of cabbage soaking in dishwater. Ew.

Smoque is my absolute favorite. De gustibus and all that. It depends on what you're looking for. I like their fresh-tasting, crisp coleslaw. But I'm not into the creamy, mayonaisse-y type coleslaws.

Binko wrote:

nsxtasy wrote:The absolute worst cole slaw I've had in Chicagoland is at Smoque. It's like pieces of cabbage soaking in dishwater. Ew.

Smoque is my absolute favorite. De gustibus and all that. It depends on what you're looking for. I like their fresh-tasting, crisp coleslaw. But I'm not into the creamy, mayonaisse-y type coleslaws.

Yeah, I like Smoque's version a lot because it's a perfect fit for their food. I think the vinegar is a great foil for the unctuous, fatty meats they serve.

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I'll agree with the votes for Carsons & Beinlichs but my all time favorite was the vinegary slaw they served at Phil Johnson's.

Tobermory wrote:I'll agree with the votes for Carsons & Beinlichs but my all time favorite was the vinegary slaw they served at Phil Johnson's.

There is a similar version still being served at White Fence Farm.

I thought Bub City had a phenomenal creamy coleslaw. I wonder if I can buy it to go by itself.

I usually don't care for cole slaw, but Rub BBQ's giardiniera cole slaw is the only one I like.