Chicago Foodies

Fat Willy's vs. Smoque Round 2

Okay, there really wasn't a round one... I have however made blanket statements about Smoque having the best pulled pork in Chicago and Fat Willy's brisket being the best. This time around it was different. I didn't eat any brisket at Willy's - they were out of it (a good sign). But I ate sausage at both. I'd like to say that one was better than the other and wile I had a preference for certain items, they both had their own successes and - oh my - disappointments.

Laschet's Inn: German Comfort Food

German food seems to have very slowly fallen out of favor, and every once in a while there will be news that a German restaurant or pub is closing.   Maybe I'm wrong, or maybe I don't see a trend in the opposite direction, and to be fair there have been a few German-themed bars, such as Prost, in Lincoln Park, opening.  But for the most part the German places around town generally tend to be older.  One of these is Laschet's Inn, which until very recently was run by Germans.  The current owners have vowed not to change anything, except add tables in front during the summer and a biergarten in back.   

Al-Khaymeih Restaurant

On Kedzie, just south of Lawrence is the Lebanese restaurant Al-Khaymeih. Just down the street is Semiramis another Lebanese restaurant but one at a time.

Shawarma was the reason for going and well worth it. You can choose either chicken or beef and you can take your time as you watch the meat on the spit. Monday evening I went back for more Tacos Al Pastor from Taqueria Uptown and thought about how similar regional foods are even when geographically they're literally a world apart. Of course you have to mention gyros and there you have it... beef, chicken, pork, and lamb. All we need is a slowly rotating giant spit of fish fillets. Hmmm. I think I'm on to something.

The one dissenting order was for a kefta-kebab type thing that I would order next time. The tahini sauce does wonders with charred meat. In addition to the sandwiches we really enjoyed the hummus and the very smokey babaganoush. Their tabbouleh salad was heavy on the veggies and light on the bulger. A friend explained the regional differences. When you're closer to the veggies - you get more veggies. The kibbeh was also terrific – deep fried spheres of bulger wheat filled with ground meat. Complimentery olives pickled with lemons and salty picked turnips were nice additions.