Restaurant: American» Recommended
Once a month or so, I call in a lunch order at Evanston Chicken Shack. They offer fried chicken, fried fish, rib tips, and hot links, but I usually opt for five wings with salt and pepper, hot sauce on the side. After I drive it back to the office my old Hyundai smells of chicken fat and grease for a full week; crumbs have taken up permanent residence in the cracks of my hot-sauce-specked desk chair. Nestled among mounds of crinkle-cut fries, the wings are steaming hot even after a 15-minute car ride, thanks to careful packaging in a red-and-white cardboard box with the look of late 70s design. On the side is a tiny plastic container of terrible coleslaw. Apart from that my only complaint is with the hot sauce: more, more, I want more. —Seth Zurer
CLOSED. Skokie diner serving old-school comfort food done right.
Contemporary American restaurant in the former Trio space; the chef is Andy Motto (Le Lan, Old Town Brasserie, Les Nomades, Le Francais, Tru, Charlie Trotter's, the French Laundry).
In a city blessed with so many Vienna Beef hot dog stands, Wiener and Still Champion stands out, both for its attention to detail and its creativity. The fresh burgers and Chicago hot dogs are among the best of their kind, but it's the more unique offerings that make the trip to this unprepossessing storefront truly worthwhile. The signature item is the Dippin' Dog, a corn dog handmade to order. A large number of dipping sauces—including Argentine herb, garlic aioli, and curry ketchup, among others—go well with the Dippin' Dogs, as well as the hand-cut, double-fried, skin-on fries. And don't tell your cardiologist, but Wiener and Still Champion also offers some of the best country-fried bacon you'll find anywhere. If the owner, Gus, is in the house (as is usually the case) ask him about any off-menu items he may be working on—you're likely to be pleasantly, greasily surprised. Cash only. —Tom Keith
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