headcase wrote:It was cool following the blog about what it took to get it going, I only wish that the spot by the Blue line had worked out since I'll probably not get up to Evanston to try it out.
Good luck.
SSDD
gleam wrote:headcase wrote:It was cool following the blog about what it took to get it going, I only wish that the spot by the Blue line had worked out since I'll probably not get up to Evanston to try it out.
Good luck.
SSDD
It's about a block from the Davis Purple Line stop. You can do it.
headcase wrote:It was cool following the blog about what it took to get it going
Now the fun begins.
G Wiv wrote:LTH,
Edzo's Burger Shop, a burger and shake shop by LTHer Elakin/Eddie Lakin, is open for business. I attended a tasty shake out test run a few weeks ago and can't wait to try the full-on open version, in particular the American-style croque monsieur with its hoop skirt of crispy cheese.
Congratulations Eddie!
Edzo's Burger Shop
1571 Sherman Ave
Evanston, IL
elakin wrote:Now the fun begins.
Exactly, Gus. We've been really challenged and have had some long lines during the lunchtime rush. Thanks, everyone for your patience if you have to wait.
Mhays wrote:Steve, those are Edzo's "buffalo fries" with buffalo wing sauce and blue cheese (last time I got a little celery garnish) which are right up there as my fave:
Mike G wrote:I think Eddie is on the Hot Doug Plan of actually having a life and seeing his kids while they're still young (as the article linked above suggests).
inter4alia wrote:I understand that a griddled burger is going to be more juicy/greasy than a grilled burger, but the juice/grease from mine just obliterated that beautiful bun before I was even a quarter finished with the burger.
Then there are those burgers. A culinary school grad (who spent time on the line at Tru and Nacional 27) is behind the place, grinding the fresh chuck every morning. You can pick either a cooked-to-order flame-charred half-pounder or the flatter quarter-pounder pressed—smashed, really—into the griddle, thereby sealing in its juices.
Darren72 wrote:From the Time Out article:Then there are those burgers. A culinary school grad (who spent time on the line at Tru and Nacional 27) is behind the place, grinding the fresh chuck every morning. You can pick either a cooked-to-order flame-charred half-pounder or the flatter quarter-pounder pressed—smashed, really—into the griddle, thereby sealing in its juices.
inter4alia wrote:... but the juice/grease from mine just obliterated that beautiful bun before I was even a quarter finished with the burger...