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Hi, Chicago,
Welcome to Block Club Eats, our weekly food (and drink) newsletter!
Block Club reporters and freelancers have an appetite — and I mean that literally and figuratively. They’re out and about every day, pursuing leads, meeting with sources and answering your burning questions. What’s the deal with that eyesore of a vacant lot in Englewood? Why are neighbors raising alarms over the South Works quantum campus? How long will the Lincoln Square Brown Line construction last?
Our crew also covers dining news that matters to you: that new bakery everyone’s talking about, the closure of a beloved Italian spot, the restaurateur getting creative after a
break-in and more. Along the way, they keep notes on their own culinary finds out in the field.
Starting today, we’re bringing this goodness to you every Monday in this newsletter, as well as on our Block Club Eats page. Look out for dining news, trends, profiles — and every week, a food-related question for you, readers and eaters.
Today’s lead story by Linze Rice goes big in a very Chicago way. Say what you will about the appropriateness of a burrito the size of a newborn, the fact remains: The 7-pound Big Baby Burrito exists. Linze has the details on this Bridgeport specialty and five other supersized foods below.
Have you tried them or know of other comically giant foods around town? Email us at food@blockclubchi.org. We’re all ears for stories you think we should cover and hidden gems in your neighborhood.
Thanks for your interest in Block Club Eats and, as always, for supporting local news.
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Janet Rausa Fuller
Managing Editor
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These mind-blowing mega-foods aren’t for the faint of heart — or stomach. |
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These ads don't impact our coverage. Click here to learn more about our sponsorship policy.
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Italian beef isn’t on the menu, but a Polish sausage and egg sandwich and chocolate cake doughnut are. The chain is testing breakfast this summer at five area locations. |
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Three restaurants have opened within walking distance of Lincoln Square’s Giddings Plaza, while Irene’s Finer Diner’s spring reopening has been delayed. |
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Kicking off #TodaysReportingLunch series, Director of Photography Colin Boyle and Englewood reporter Atavia Reed made a quick brunch detour between assignments to Taquería El Pastor in West Lawn for the hearty huevos a la Mexicana — a steal at $8 — and the tried-and-true carne asada.
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News Editor Joe Ward recently dined at Mariscos San Pedro, the Mexican seafood restaurant in Pilsen's Thalia Hall building. It's a tough weekend reservation for good reason, he learned. Order as many tacos as you can.
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Far Northwest Side reporter Molly DeVore checked out Rica Arepa's newest location in Dunning. This might be her four years of living in Wisconsin talking, but the pastry-wrapped tequeños reminded her of a giant, deep-fried cheese curd. If there's one way to make cheese curds better, it's by making them giant.
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Senior Editor Kelly Bauer snagged a hot dog from Jr’s Red Hots in Bucktown to help her get over a recent sickness. Jr's has all of your hot dog stand staples — pizza puffs, Italian beef, shakes and more — and nothing's better for the immune system than encased meats, right?
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Lincoln Square reporter Alex V. Hernandez smoked a 5-pound brisket from Costco for a dinner party. He slathered the meat in a black pepper, garlic and mustard rub and
let it marinate for two hours. Into his charcoal barrel smoker it went — fat side up, water pan below — for about seven hours, until the internal temp reached 200 degrees. After a three-hour rest, Alex and friends dug in.
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The menu features traditional cocktails like palomas and creative tequila- and mezcal-based drinks with housemade syrups, as well as tacos, birria and more. |
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The owners have moved their craft liquor store to a larger, modernized location on North Avenue, where they plan to hold more tastings and events. They’ll now sell ice, soda and other items, too. |
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Elisa Veal brought her signature baked goods to London for the third season of the show, streaming on The Roku Channel. |
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Let's Dish |
For our first reader question, we want to know: What’s the longest you’ve waited in line at a food spot?
Reply to this email and let us know. Please include your name and your neighborhood — we may feature your reply in next week's edition!
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