Da Local Boy: Hawaiian Flavors in The Loop

Da Local Boy presents authentic Hawaiian platters in The Loop, bridging island flavors with an urban setting. The restaurant opened in April, offering hearty dishes like pork belly, huli huli chicken, and pulehu short ribs. These dishes fill the space with rich, smoky aromas from the char grill.

The menu merges traditional Hawaiian cuisine with modern street food influences, featuring items like loco moco and lumpia, inspired by a variety of food traditions.

The OG Plate ($19) offers huli huli chicken, grilled pork belly, rice, and macaroni salad. The chicken is marinated for two days, ensuring moistness through constant basting.

The poke bowl ($18) highlights the simplicity of raw tuna, seasoned with salt from Hawaii’s red clay, adding flavor depth and texture.

Refreshment options include the Hawaiian Sun juice ($4), a popular island drink, and at the Highwood location, the Lava Flow drink ($9), reminiscent of resort offerings.

Domingo’s culinary journey started with cooking for coworkers at a car wash, capturing the attention of food writers along the way. The couple’s son, Sky, inspired the restaurant name.

The Greggory: Family-Friendly Dining in South Barrington

The Greggory in South Barrington emphasizes family-friendly dining amidst its expansive space, accommodating both regular diners and special occasions. Halal steaks are a highlight, like the 16-ounce stone axe wagyu strip.

The restaurant aims to welcome families, offering accessibility without compromising on the steakhouse experience.

“It’s got to be for people who are here on a regular weeknight, people with kids and bigger families,” partner Gregg Horan says.

Chef José Sosa, associated with acclaimed Chicago restaurants, collaborates with partners Horan and Veremis, creating an ingredient-focused, open-fire concept.

Starters include Gruyere popover rolls and a crabmeat and avocado appetizer. The main dishes are highlighted by the wagyu steaks, complemented by side dishes like the truffle double-baked potato.

Finishing with signature desserts, the dining experience balances a well-oiled machine with a human touch.

The Radicle: Seasonal and Sustainable Cuisine in Logan Square

The Radicle, replacing Daisies, continues the tradition of seasonal and sustainable cooking. It explores what Midwestern Italian cuisine might encompass, offering thin-crust pizzas and seafood options.

Executive chef Joe Frillman draws inspiration from Italy’s Adriatic coast, aiming for a lively neighborhood atmosphere.

The fritto misto ($18) is adventurous, enticing seafood lovers with shrimp heads and crispy fish skin.

Frillman uses less-desirable cuts to create compelling dishes, keeping prices manageable while encouraging culinary exploration.

Pizzas like the rhubarb option ($26) provide playful contrasts, while more traditional pizzas offer comfort.

The Radicle carries desserts from its sister restaurant, Daisies, like the chocolate slab pie, creating a rich conclusion to meals.

Cocktails, priced affordably, often incorporate non-prime produce and are designed to intrigue without relying on costly ingredients.

A 20% service charge is included in dine-in checks, fostering transparency in billing processes.