Being a true city, Chicago has plenty of late-night food. On one of my nights there, a buddy took me to The Vig in Old Town after a few beers because it supposedly has an amazing fried chicken sandwich. The trouble is that they don’t have the full menu at night and that limited menu does not include the aforementioned fried chicken sandwich. There was, however, live music to make up for it and a chicken parmesan sandwich that would attempt to quench my hunger for fried fowl.
Despite spending several days in Holland, on our last day we found a part of town that we hadn’t ever seen before. It’s called Washington Square and is probably one of the coolest single block stretches of storefronts in the state of Michigan, if not the world. Within that stretch is a cozy and homey-feeling restaurant called The Biscuit, which may or may not have its own pet blue dragon in the cellar (you’ll have to ask someone who works there). They only serve breakfast and lunch, so we attended for the former.
Custom burritos are boring right? They’re so 2000-something. Enchiladas, though? Maybe their time is now. After all, they’re basically just glorified mini burritos covered in sauce. Gadzooks in Arcadia is banking on that…and soups because why not? Plus, they’ve fancied the concept up by adding ceramic dishes and premium ingredients.
What do you do when the best dumpling place in Chicago’s Chinatown is under construction? Generally, perhaps avoid going to Chinatown at all. But when you’re already there, the situation is a bit different. We made a decision to head to MCCB (Modern Chinese Cook Book) for some Sichuan-style Chinese food. It made the decision a lot easier when I saw the restaurant was mostly full of Asian people.
It may not be the most creative thing to name a restaurant after the street that it’s on. But when that street is 8th Street in the center of Holland, Michigan, it’s not just any street. This street is the beating heart of the town and so 8th Street Grille is a name that carries some clout, as well as a bunch of American food and local beers.
Just when I was tiring of the repetitiveness of Fox restaurants, I happened upon a spot called Blanco Tacos. Sure, Mexican food might be the only restaurant type more prevalent than Fox, but there is still plenty of room for growth. Blanco Tacos takes the mildly upscale and trendy approach to Mexican food and the menu isn’t strictly limited to tacos.
It is easily one of the punniest names out there. Yeah, really creative to combine “eat” and “Italy” to create a restaurant and market name. But there is no doubt that judging the name of a restaurant is like judging a book by its cover. It’s what’s inside that counts and apparently the inside of Eataly has impressed enough people to open up locations in the biggest cities in the US. I paid a quick visit to the Chicago location when I was in need of a snack.
Nearly every restaurant in Holland, Michigan looks amazing. It’s all pretty much made for unvegans like me. Weirdly enough, they all seem to have some sort of Olive Burger and boursin cheese makes appearances all over the place, as well. I can’t explain it, but I can’t complain either. When it came to Beechwood Grill, however, it was another type of beef between bread that called out my name.
The space between fast food burgers and gourmet burgers is a crowded one. Over in Portland a spot called Killer Burger did so well in that space that they decided to set up shop in Scottsdale. Scottsdale is oh so different from Portland, but hell, I’ll take any new burger spot outside of a vegetarian patty specialist.
There are girls. There are goats. Then, there is The Girl and the Goat. It isn’t just some restaurant, but is a restaurant that still requires booking two months in advance even though it’s been around for the better part of a decade. Of course, it also happens to be in Chicago, which has a lot of people who like food. It probably doesn’t hurt that the founder and Executive Chef, Stephanie Izard, won Top Chef, went to the University of Michigan and honed her skills at the Scottsdale Culinary Institute.