LTH Home

Culver's

Culver's
  • Forum HomePost Reply BackTop
    Page 3 of 6
  • Post #61 - May 12th, 2010, 9:18 pm
    Post #61 - May 12th, 2010, 9:18 pm Post #61 - May 12th, 2010, 9:18 pm
    Hi,

    I was at Culver's in Kenosha this evening. No walleye was on the menu, but I asked anyway and received it. I was told it is off menu, but since they still have some in stock it is available upon request. It doesn't hurt to ask.

    Presently, they have a buy one get one free on their concretes. That was a big selling point on stopping there for dinner tonight. I had a raspberry hot fudge and Mom1 had butterscotch hot fudge.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #62 - May 13th, 2010, 2:48 pm
    Post #62 - May 13th, 2010, 2:48 pm Post #62 - May 13th, 2010, 2:48 pm
    After travelling to LA and Arizona and eating my share of In N Out burgers, in conjunction with other burger joints in Chitown, I have come to the conclusion that Culvers double deluxe is the best burger from a chain. My top 3

    Culver's
    Portillo's
    5 Guys
  • Post #63 - May 13th, 2010, 2:56 pm
    Post #63 - May 13th, 2010, 2:56 pm Post #63 - May 13th, 2010, 2:56 pm
    Ghazi wrote:After travelling to LA and Arizona and eating my share of In N Out burgers, in conjunction with other burger joints in Chitown, I have come to the conclusion that Culvers double deluxe is the best burger from a chain. My top 3

    Culver's
    Portillo's
    5 Guys


    interesting, i am an In N Out fanatic, but you are usually right on in your recommendations... i'll give it a try!
  • Post #64 - May 13th, 2010, 4:02 pm
    Post #64 - May 13th, 2010, 4:02 pm Post #64 - May 13th, 2010, 4:02 pm
    Had a SUPER grim, nasty breaded tenderloin sammy at the Matteson location Tues. night late.
    It was very thin and tasted like nothing! Was all breading, crunchy and greased out, upset my stomach for awhile...whew, just got over that meal now! Yuck! And shame on me....there was a White Castle near by right down the street, what was I thinking. :lol:

    Culver's
    20716 Cicero Ave.
    Matteson, 60443
    708-748-7048
  • Post #65 - May 13th, 2010, 4:30 pm
    Post #65 - May 13th, 2010, 4:30 pm Post #65 - May 13th, 2010, 4:30 pm
    Ghazi wrote:After travelling to LA and Arizona and eating my share of In N Out burgers, in conjunction with other burger joints in Chitown, I have come to the conclusion that Culvers double deluxe is the best burger from a chain. My top 3

    Culver's
    Portillo's
    5 Guys


    Don't disagree that these 3 are in the upper echelon of fast food burgers. InO is still up there. Fat Burger is dead to me, even the original locations in LA. But, have you had a Schoop's Mickey?
  • Post #66 - May 13th, 2010, 6:45 pm
    Post #66 - May 13th, 2010, 6:45 pm Post #66 - May 13th, 2010, 6:45 pm
    MBK wrote:
    Ghazi wrote:After travelling to LA and Arizona and eating my share of In N Out burgers, in conjunction with other burger joints in Chitown, I have come to the conclusion that Culvers double deluxe is the best burger from a chain. My top 3

    Culver's
    Portillo's
    5 Guys


    interesting, i am an In N Out fanatic, but you are usually right on in your recommendations... i'll give it a try!


    MBK, I hated to take InO outta the top 3 but after two trips out west in the past year I can't get over the fact that the beefy flavor is just not as strong as it is with my top choices. I still love her, but she is no longer my soulmate. :mrgreen:

    JeffB - Schoops is on my list. They just opened a Sonic near Melrose Park I hear, which i need to try (expectations not too high).
  • Post #67 - May 13th, 2010, 6:54 pm
    Post #67 - May 13th, 2010, 6:54 pm Post #67 - May 13th, 2010, 6:54 pm
    sonic food is meh, however their drinks are good. when i want to 'splurge' i get a strawberry-lime fruit slush with extra strawberries and extra fresh lime
  • Post #68 - May 14th, 2010, 9:09 am
    Post #68 - May 14th, 2010, 9:09 am Post #68 - May 14th, 2010, 9:09 am
    Cbot wrote:Had a SUPER grim, nasty breaded tenderloin sammy at the Matteson location Tues. night late.
    It was very thin and tasted like nothing! Was all breading, crunchy and greased out, ...


    Even when it isn't thin, all breading, or greasy, it still tastes like nothing. I wanted to like it, and have had it a few times, but stopped because it's so flavorless. I used to have them put mustard and grilled onions on it, but that didn't help. Still in search of a good pork tenderloin sandwich in the north and northwest suburbs.
  • Post #69 - May 14th, 2010, 5:46 pm
    Post #69 - May 14th, 2010, 5:46 pm Post #69 - May 14th, 2010, 5:46 pm
    MBK wrote:sonic food is meh, however their drinks are good. when i want to 'splurge' i get a strawberry-lime fruit slush with extra strawberries and extra fresh lime

    Yup. I made my first foray into Sonic land this week to try one of these touted drinks, and it was quite good. I would stop by again for a drink, but the food was basically utility grade. The corn dog was good, and quite a good deal for only a buck, but it seemed to be the shortest hotdog ever sighted outside of a cocktail weenie trough. Also, they dispense their mustard in those slippery plastic packets that are very difficult to open without a knife, scissors, etc. I hate them.

    Getting back on topic, I had a double strawberry custard and some tasty potato-bacon soup today at the Culver's in Franklin Park.
    What if the Hokey Pokey really IS what it's all about?
  • Post #70 - May 15th, 2010, 11:11 pm
    Post #70 - May 15th, 2010, 11:11 pm Post #70 - May 15th, 2010, 11:11 pm
    c8w wrote:(For the record, when I am in Milwaukee I *never* eat at Culver's - its only the poor man's Kopps, after all. But it does an as good or better frozen custard than anyplace in Chicago that Ive tried - as good IMHO, and a better value, than the overhyped LTH-loved non-chain Scooter's; and their burgers are better, too ;-)

    I agree that Kopp's can't be topped when it comes to custard, but when it comes to cooked foods, I prefer Culver's. Kopp's burger is not their strong point.

    Culver's may not be the best burger around, but combined with all of the other food offered -- even their fried chicken is decent -- and very good frozen custard, Culver's is at the top of fast-food chains. As for it being a "carpetbagger" company, well that seems kind of meaningless when you're talking about a chain. It's not as if any of our homegrown fast-food chains are any better.
  • Post #71 - May 15th, 2010, 11:13 pm
    Post #71 - May 15th, 2010, 11:13 pm Post #71 - May 15th, 2010, 11:13 pm
    imsscott wrote:Still in search of a good pork tenderloin sandwich in the north and northwest suburbs.

    I doubt it will satisfy the craving, somehow, but I just saw billboard in which Burger King was promoting a tenderloin sandwich.
  • Post #72 - May 15th, 2010, 11:31 pm
    Post #72 - May 15th, 2010, 11:31 pm Post #72 - May 15th, 2010, 11:31 pm
    LAZ wrote:
    imsscott wrote:Still in search of a good pork tenderloin sandwich in the north and northwest suburbs.

    I doubt it will satisfy the craving, somehow, but I just saw billboard in which Burger King was promoting a tenderloin sandwich.


    I have heard the radio ads for the BK tenderloin sammy, but just listening to it makes me feel a little queasy and I change the channel.
    trpt2345
  • Post #73 - May 16th, 2010, 10:17 am
    Post #73 - May 16th, 2010, 10:17 am Post #73 - May 16th, 2010, 10:17 am
    Has anybody out there tried the BK pork samich? How was it?????
  • Post #74 - May 17th, 2010, 1:31 pm
    Post #74 - May 17th, 2010, 1:31 pm Post #74 - May 17th, 2010, 1:31 pm
    local597 wrote:Has anybody out there tried the BK pork samich? How was it?????


    Im having it right now.

    Its breaded pork on a whopper bun, with ketchup, mustard, onions, and pickles.

    The taste?? Just what you would expect for a thin prefrozen patty, thrown in a deep fryer.

    And at $3.50 a sandwich, I would rather have a Whopper.
    Dirty Duck Inn - feeding the villagers of the Bristol Ren Faire since 1574
    If making Chilaquiles with fried chicken skins is wrong, then I dont want to be right!!
  • Post #75 - May 20th, 2010, 10:38 am
    Post #75 - May 20th, 2010, 10:38 am Post #75 - May 20th, 2010, 10:38 am
    I admit I am no aficionado of Iowa-style pork tenderloin, but Burger King's version was better than I expected -- the pork seemed to be a thin, pounded out piece of tenderloin, rather than a patty made from pressed and ground meat. It makes a change from the chicken sandwich, anyway.
  • Post #76 - May 20th, 2010, 1:02 pm
    Post #76 - May 20th, 2010, 1:02 pm Post #76 - May 20th, 2010, 1:02 pm
    In the advertising for the BK pork sandwich they actually call it a "fritter" which I believe refers to a formed product.
  • Post #77 - May 20th, 2010, 1:26 pm
    Post #77 - May 20th, 2010, 1:26 pm Post #77 - May 20th, 2010, 1:26 pm
    In the advertising for the BK pork sandwich they actually call it a "fritter"


    I think they got the first two letters wrong.
    Watch Sky Full of Bacon, the Chicago food HD podcast!
    New episode: Soil, Corn, Cows and Cheese
    Watch the Reader's James Beard Award-winning Key Ingredient here.
  • Post #78 - May 20th, 2010, 1:30 pm
    Post #78 - May 20th, 2010, 1:30 pm Post #78 - May 20th, 2010, 1:30 pm
    It appears that there is robust discussion of the BK pork sandwich in both the Culvers thread and the pork tenderloin thread. I'm afraid that the comments might get diluted, so here's hoping someone sees fit to start a thread just about this intriguing new item.
    ...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

    Fuckerberg on Food
  • Post #79 - May 20th, 2010, 1:37 pm
    Post #79 - May 20th, 2010, 1:37 pm Post #79 - May 20th, 2010, 1:37 pm
    Kennyz wrote:It appears that there is robust discussion of the BK pork sandwich in both the Culvers thread and the pork tenderloin thread. I'm afraid that the comments might get diluted, so here's hoping someone sees fit to start a thread just about this intriguing new item.


    I'm surprised that you didn't suggest that a new thread be started quarterly.
    -Josh

    I've started blogging about the Stuff I Eat
  • Post #80 - May 20th, 2010, 1:40 pm
    Post #80 - May 20th, 2010, 1:40 pm Post #80 - May 20th, 2010, 1:40 pm
    Kennyz wrote:It appears that there is robust discussion of the BK pork sandwich in both the Culvers thread and the pork tenderloin thread. I'm afraid that the comments might get diluted, so here's hoping someone sees fit to start a thread just about this intriguing new item.


    Or perhaps a thread that allows folks to praise both the BK pork fritter, and their recently launched BK fire grilled "ribs". :shock:
  • Post #81 - May 20th, 2010, 3:42 pm
    Post #81 - May 20th, 2010, 3:42 pm Post #81 - May 20th, 2010, 3:42 pm
    Ummmmm WTF! :? :oops:

    http://www.burgerbeast.com/2009/03/burg ... -ribs.html

    Image
    Hot Dogs, Hamburgers, Spaghetti and Meatballs! (Beauregard Burnside III)
  • Post #82 - May 20th, 2010, 4:14 pm
    Post #82 - May 20th, 2010, 4:14 pm Post #82 - May 20th, 2010, 4:14 pm


    I saw a sign for these yesterday at a BK in the South suburbs.
  • Post #83 - May 20th, 2010, 4:27 pm
    Post #83 - May 20th, 2010, 4:27 pm Post #83 - May 20th, 2010, 4:27 pm

    burgerbeast wrote:I was pleasantly surprised at how good they tasted. They were very moist and came right off of the bone. It might have been nice to have some sort of sauce to dip them in. I didn't find them very filling but I'd definitely add a 3 piece to my next Whopper meal.
    "Make Lunch, Not War" ~ Anon
  • Post #84 - May 21st, 2010, 9:45 pm
    Post #84 - May 21st, 2010, 9:45 pm Post #84 - May 21st, 2010, 9:45 pm
    scanz wrote:In the advertising for the BK pork sandwich they actually call it a "fritter" which I believe refers to a formed product.

    The texture reminded me of cube steak. I suppose it could have been formed, but if so they are using some serious meat glue.

    I don't think this sandwich will satisfy any aficionado's craving for pork tenderloin sandwiches, but it's by no means the worst thing you can get from a drive-thru.
  • Post #85 - May 22nd, 2010, 7:45 am
    Post #85 - May 22nd, 2010, 7:45 am Post #85 - May 22nd, 2010, 7:45 am
    jimswside wrote:
    eatchicago wrote:The one thing that I don't understand about Culver's is how they can do such a nice job with burgers on a large scale but such a crappy job with fries.



    thats why I sub the cheese curds for the fries when I go. :D


    Have you tried the onion rings? Definately a great substitution for the fries, although a bit on the greasy side. But hey, who doesn't like a big old greasy onion ring?
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #86 - May 22nd, 2010, 7:53 am
    Post #86 - May 22nd, 2010, 7:53 am Post #86 - May 22nd, 2010, 7:53 am
    cccpr wrote:I've never understood the vitriol leveled by many here at upscale fast food. There are many restaurants and types of cuisine discussed that I have no interest in, so I stay out of those threads. Simple. Some of you should try it.


    Well said.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #87 - May 22nd, 2010, 8:05 am
    Post #87 - May 22nd, 2010, 8:05 am Post #87 - May 22nd, 2010, 8:05 am
    Yes, that is undoubtedly the issue. Too few people trying fast food!
    Watch Sky Full of Bacon, the Chicago food HD podcast!
    New episode: Soil, Corn, Cows and Cheese
    Watch the Reader's James Beard Award-winning Key Ingredient here.
  • Post #88 - May 22nd, 2010, 8:16 am
    Post #88 - May 22nd, 2010, 8:16 am Post #88 - May 22nd, 2010, 8:16 am
    Ms. Ingie wrote:
    Have you tried the onion rings? Definately a great substitution for the fries, although a bit on the greasy side. But hey, who doesn't like a big old greasy onion ring?



    I have not, as much as I love onions, I am not a big onion ring eater. I may give them a try sometime, we usually only eat Culvers maybe 4 or 5 times a year.
  • Post #89 - May 22nd, 2010, 8:53 am
    Post #89 - May 22nd, 2010, 8:53 am Post #89 - May 22nd, 2010, 8:53 am
    Mike G wrote:Yes, that is undoubtedly the issue. Too few people trying fast food!

    That's not what cccpr said at all. And I specs you knows it.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #90 - May 22nd, 2010, 7:43 pm
    Post #90 - May 22nd, 2010, 7:43 pm Post #90 - May 22nd, 2010, 7:43 pm
    cccpr wrote:I've never understood the vitriol leveled by many here at upscale fast food. There are many restaurants and types of cuisine discussed that I have no interest in, so I stay out of those threads. Simple. Some of you should try it.

    But then they wouldn't be able to feel so superior to the rest of us.

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more