Baby's Burgers

Showing posts with label Illinois. Show all posts

D&J Cafe

Eating like a local:
Regional food specialties
-Horseshoes for breakfast in Springfield, IL

The 2010 Illinois State Fair is starting later this week down in Springfield and today were going to go to a place you might want to check out for breakfast one morning if your heading downstate for the fair. The D&J Cafe is a Springfield favorite for breakfast and their specialty is the local Springfield favorite, the Horseshoe. On a recent trip to the state capitol I got to stop in at D&J's and try one of their famous breakfast Horseshoes and enjoy a nice spring morning the way the locals do with a newspaper and a home cooked like breakfast from this locals favorite diner that's been around since 1974 and always has a packed parking lot and on most Sundays, a line out the door.

a locals favorite in Springfield, IL

D&J is open until 8p on most days and breakfast is served all day. Its what the people love and one of the best Horseshoes in the area is found here and is most certainly the best one I have had to date. While I have heard that the standard style horseshoe is a very good one and also one of the best around I was here for their breakfast version which comes with two eggs any style, your choice of ham, bacon or sausage served on toast and covered in cheese sauce or sausage gravy and topped with shredded hasbrowns. Sound like alot? it is. These things are no joke and they do have smaller pony sizes available if you don't wanna do it like the locals do. What you don't get alot of here is payment due, this horseshoe is under $8 and can easily feed two.

View from my seat

I opted for my horseshoe with fried eggs, sausage and a half and half combination of cheese and sausage gravy. Here is the BBB (big beautiful breakfast) as it was dropped off by the friendly waitress upon it's being ready for my belly. I liked the sausage gravy side very much and it was a nice homemade version but the cheese was too much for me in the am. I was able to put down most of it and liked everything about the place and it will be in my regular rotation when I'm down in Springfield. If you need a spot for breakfast that is not a corporate below average breakfast spot this is your place. A real mom and pop type stop that every town would love to have. I think Ill get a ham with all sausage gravy next time and would recommend you make a stop here if heading down for the state fair or are ever in town on work, travel or business. For more information about Springfield's famous Horseshoe and other spots of note worth eating the area check out this past report HERE.

Breakfast Horseshoe

D&J Café
915 W Laurel St
Springfield, IL 62704
217-753-1708

Hamburger Dan's

-Got beef?
The Burgers of IL

We continue with our virtual road trip this July, that is taking us to many of the must stop food spots located near popular day and weekend getaways within a short road trip from Chicago. So since the Illinois State Fair is around the corner (8/13-8/22-2010) I wanted to share some of my finds from on a recent trip down to the capitol before it starts and people head there from all over the state. So today I am going to sing my praises to the Sunrise Cafe in Springfield, IL aka Hamburger Dan's aka a locals favorite aka the place that serves one of the best burgers I have ever had and one of my favorite finds on my lifelong roadfood journey. In case you missed my historic report from last year on Springfield, you can CHECK IT OUT HERE and you'll see there's some great burgers in the Illinois capitol. Today's stop might be the best burger you've ever had. Its one of them for me.

a locals favorite in Springfield, IL

I was hanging out with a chef and butler from the Governors mansion all night one night when I was down there and we eventually got to talking about food. I asked where their favorite joints were etc...and then what their favorite burger was in the area. They told me Hamburger Dan's was the spot for Springfield's best burger. They also told me Krekels (seen HERE) was the second best but they loved how at Sunrise Cafe aka Hamburger Dan's they only put grilled onions and pickles on their burgers. It sounded like my type of spot and a place I had to visit. I happened to drive by while cruising around the next day and had to stop on in. Sunrise Cafe seems to be Springfield's main breakfast spots. I spied some police in the parking lot and quite a few people at the counter and at the tables. I placed my order of a double cheeseburger with the super nice waitress and spied the flattop to see how they were done. You can see this procedure in the video below.

Grillman at work smashing balls of beef into burgers

How were they done? to perfection. The grillman took two balls of beef and threw them on and followed it with this slick procedure with his spatula that turned the balls of beef into as thin of patties as possible without piercing thru. He then threw a whole sliced onion on top of each patty and let them cook a couple minutes followed by flipping them over. The cheap bun was put on the flattop for a few minutes and then the pickles and cheese went on and I couldn't wait to see and try this highly rec'd burger. I am all about the smashed super thin patty, old school style of burgers and Hamburger Dan's met these requirements to perfection.

Double Cheeseburger from Sunrise Cafe

I took my burger to go to eat at a table outside and was given a couple packets of mustard (no ketchup, I'm fine by that) and some napkins. I don't really have to explain how good it was after seeing that photo do I? it was the best burger I have had in a while maybe my new favorite ever. It reminded of of a long gone place called Glenn's on Fullerton off Ashland here in Chicago. So simple and so good. Seek this out, I had one for breakfast today on the way out of town the next day. I'm planning on heading back to Springfield when the state fair starts later in August and Dan's will be my first stop upon arriving in town.

Hamburger Dan's perfectly crisped edges

Sunrise Cafe aka Hamburger Dan's
1201 South 2nd Street
Springfield, IL 62704-3008
(217) 753-1311

Rip's Chicken

Eating like a local:
Regional food specialties
-Fried Chicken in Central IL

It's been talked about here on S'C&C countless times, every little county, big city and region in America has a food specialty that's loved by locals and travelers alike. So today were checking one of these food favorites out. If you head south from Chicago down I-55 you'll eventually end up in Lasalle County located in upper Central Illinois which is home to many farmers and some fun little towns such as historic Ottawa, IL. The summer is a great time to head down there because it's also the home to Starved Rock State Park in Utica, IL which is a great place to camp or spend the day exploring the natural beauty of the area. As soon as you enter Starved Rock your covered by large trees and surrounded by waterfalls and trails with rivers for boating and fishing and all other sorts of natural wonders. Its easily one of the best if not thee best state parks in Illinois. Luckily I got you covered when it comes to the good eats of Lasalle County and where to get the best fried chicken, the regions food specialty.

Since 1936 (Ladd, IL)

Pretty much every restaurant and bar in the area does up fresh fried chicken made to order with a special recipe they've been using in the family forever. I am going to explore this area more as the weeks go by but I finally had a chance to try a much talked about and pretty damn well known place called Rip's in Ladd, IL. I had to share my experience right away since its the perfect time to head down to Starved Rock for the day and make sure you get to Rip's which opens at 5p Wed-Sun. I had been tipped on Rip's by my boy Jim and other food loving friends about their amazing fried chicken which is truly their specialty and expertise since it pretty much makes up the entire menu at this popular county tavern that gets packed with people from all over that are there to get some of Rip's world famous fried chicken. How good is it? Well it makes up the menu. You can get order it by a 1/4 half or 1/4 dark and its served on a paper plate with fries and a slice of bread and butter. Rip's almost always has a wait (that's well worth it) and has benches and seats outside and a waiting area inside with a bar that's bigger than the seating area. Also available with your fried chicken are fried mushroom's and the standard appetizer at Rip's which is a basket of drippings and some dill pickles.

Dill pickles and fried slurry pieces are the norm for an app.

When I first saw some foodie friends photos of Rip's chicken it was one of those times I didn't even have to try the food to know how good it was. The skin on the chicken made my mouth drool and I know right then and there it was the real deal and only tasted it with my eyes. It became a place high on my list of places to visit and we finally went after the US blew their chance in the Cup vs. Ghana we took off from Chicago around 7p and we were headed to Rip's for some of their world famous fried chicken and drippings and the 210 mile round trip is well worth the drive. They don't lie when they say "We're worth the drive". I was surprised to see that Rip's has its own sign on the state highway exits listing food, lodging etc...We finally got there about 8:30 and the dining room was still packed with large and small parties and there were even a group of kids in their mid 20's smoking outside who had told one of my friends they drove from over an hour and a half from down south to make their visit. Rip's has been around since 1936 and has regular customers from every Midwest state. People come from all over for the chicken and experience of the place. We decided to just sit at the bar which had a few spots open and order some drinks and eat there.

Pieces of fried slurry droppings from the chicken

We ordered some drinks as we waited for the chicken. Even when people are dining at the tables you order your chicken upon reserving your spot. It comes freshly fried in an expert fashion and you will without a doubt want to order a couple orders of dark or white or a combo of both. We chatted up with some of the charming small town farm girl waitresses and the bartender who's uncle owns the place and his grandmas recipe is what they use, so its all in the family. The couple next to us had ridden a motorcycle up from Peoria and brought an article they ripped out from a magazine that had just featured Rip's to show the owner who was in back frying the chickens with his staff. I had to get a couple orders of dark and got plenty of drippings and pickles which make a great combo when eaten together. A cold can of High Life, some chitter chatter with the other patrons around you and some drippings and pickles is a fine way to spend your evening.

Pickle with drippings

So after a few drinks and some conversation about 20 minutes had passed and then our chicken had arrived. Just upon first glance I got a little more excited than I probably should of been but there isn't a line out the door and around the corner by 6p on Fridays and Saturdays for nothing. The chicken has a slightly oily (in a good way) and deliciously light and very crispy coating. You can expect plenty of napkins to be brought out with your plate. Since it comes out fried fresh its hard to do but you gotta wait a few minutes so you don't burn the roof of your mouth and I did that by having a beer before I dove in. They have hot sauce available and I put some on the side for my fries and grabbed the leg and prepared to devour it. My oh my, the skin was magnificent and the meat cooked to a juicy perfection, as soon as I finished the leg I had to place an order for a 1/4 dark to go. The skin on the chicken I took home for leftovers was almost as crispy the next morning. This place has perfected the art of frying chicken and would be a legend in the south.

1/4 dark fried chicken dinner from Rip's

By the end of the night it started to clear out in the dining room but fill up in the bar with the yocal youngin's all starting the night at Rips for some food and fun. I'd be there every weekend if it was in my neck of the woods. Only thing I forgot was the mushrooms but there will for sure be a next time. I was very, very impressed and didn't mind the fact we weren't back in the city 'til Midnight. It was all worth it. Especially when you consider a dinner is like $3.50 "Everyone comes back" we were told by one of the waitresses and we for sure will be back. Sooner than later. I want some right now. But I'll have to wait for the weekend. Rip's is closed Mon & Tues.

Fried chicken from the high heavens

Rip's Tavern
311 N. Main
Ladd, IL 61329
815-894-3051
Closed Mon. & Tues.
Website

Willie's Homemade Tamales

Eating like a local:
Regional food specialties
-Mississippi Delta Tamales in Central IL

I love the off the beaten paths food stops that exist in every corner and crevice of our country. It was late May in 2007 when I made my first visit to a place that became one of my favorite finds while on the roads and byways of America. I was en route to some hippie fest near Peoria in a town called Chillicothe and was led to a place in nearby Sparland, IL from some people in the know. Back in 2007 Willie's Tamales sat in an abandoned gas station located at the corner of Routes 29 and 17 and cooked BBQ outside during summer. Willie Smith has been known around Peoria for his Mississippi Delta Tamales for some time now. I have since made my much anticipated visit back since my first visit here and came to see that Willie's had come up.

a diamond in central Illinois

Its no longer an old gas station lot with visible ripped out gas pumps, its been built from the ground up and I for one am really impressed. Willie comes to us from the Mississippi Delta region and he originally moved to Peoria only to go back home and not leave until he perfected the art of the tamale. Perfect it he did! I'm a big tamale eater, have been since I tried my first at 7 years old and I would say I have tried as many tamales as anyone my age. the tamale has so many different variations and methods but the Delta style is my favorite. So much so that I hope to make it down to the Mississippi Delta Tamale Trail sometime this Summer or Fall. If your unfamiliar with this popular regional snack check out the Southern Foodways Alliance special on them right HERE. Its a great piece of work put together by the people over there who do a stellar job with everything they do.

a bundle of Willies famous Delta style tamales

When I first found Willie's back in '07 he was manning the grill and was thrilled to chat me up about his story and the story of what are some of the greasiest, tastiest melt in your mouth tamales I have ever tasted. Willy uses 100% corn meal and the spicing is perfect, a lil on the hot side like it should be and there's no way you can eat just one so they come by the bundle and cost $6 for six of them. The tamales are what made Willie a well known name around this area but he does up alot of other real good things down there in Central Illinois. The area down there is lucky to have him around, we have no options here in Chicago for authentic Delta style tamales that I am aware of. So if anyone out there with an old family recipe is reading this, come on thru, we need you. It's a shame I cant get to Willies every weekend.

Delta Tamales are usually made with beef and heavily spiced

Inside of Willies with a bar area and some tables for dining in

Willie has been around for a while, its good to see he's got this Sparland spot

When Willie's first opened they were doing all the cooking outside in the smoker and grill which can be seen in the pic up at the very bottom of this story. But since they now have a building with electricity, some space and all that they also have an aquarium smoker inside and are smokin' year round. They also have a grill inside but no AC and not a great ventilation system and smoking is allowed so it gets really smokey in there from the grill and cigs. I saw a sign saying they will start cooking outside next week. If you should be in the area this is a great summertime lunch stop.

Taking the sideroads and byways of America leads you to places like Willie's

Willie wasn't in when we were there but the two ladies working took our order and got to work. I went with 2 bunches of Tamales, a butterflied pork chop sandwich and the rib tips. On my first visit here we had a slab of ribs that were phenomenal and I left wishing I got that again instead of the tips which were ok just not like those ribs were. Willie uses mainly fruit tree woods like apple wood when smokin' his BBQ. I couldn't eat the tamales fast enough. A bunch goes for $6 and they are small and pretty easy to eat alot of but still worth it for me since I cant get anything like these in the city.

Rib Tips

Greasy Goodness

I had heard that Willie had a few locations in and around Peoria. Willie has always had a food cart located downtown at Adams and Main. Its a very popular lunch stop and aside from the obvious tamales the locals love the butterflied pork chop sandwich. Willie gets the chop from a local butcher and its cut to his liking as you can see in the pic below. It was a great sandwich that had me wanting another as soon as I took my fist bite. It was crisped perfectly and you are able to dress it up with what you want from the condiments bar next to where you order inside.

Butterflied Pork Chop Sandwich

I was so happy to see that Willie's is really rocking these days and is now thee spot to eat around this way. Unless you get off the main interstates and do some exploring you wont come across a place like this which is why I always like to take the byways when traveling on roadtrips. I try to take them as much as time will allow me to and you should too this summer. You never know what you might cruise upon.

What will you find on the roads of America?

Willies Homemade Tamales
194 Railroad Street
Sparland, IL 61565
(309) 469-2222

Willie's Tamale Cart
Located at Adams and Main St
Peoria, IL

Shrimp Daddy Dollar$

-Grubbing in Chicago(land)
Where the locals eat and also all those who know

Please Note this is a repost of one of my favorite stops along the Lake. The original page wasn't loading as I was made aware of by some readers thru an email. Since I get here now and then, especially during warmer months I'm reloading it with a few updates. I have a few more pictures to add into the collection as well as some additional info. Once again thanks for reading.

"Dino should be as much a treasured natural resource as Illinois Beach State Park"-JoelF

"Eat here once and you'll be back again"-Dino himself

"When I get my sail boat, I'm harboring it near Zion so I can eat Porky's big, juicy, succulent, shrimp all day" -The Stanimal

"do these come wrapped in bacon and served between a dixie cream?"-Don Barzinini

"This is the best fried shrimp I have ever had" -KingT

"So this is why Forrest Gump was so crazy for shrimp...huuuh, now I get it" -BStalworth

Capt. Porky's is straight north up Sheridan Rd. from Chicago

I wanna take this time to introduce you to Dino...king of fried shrimp and as we call him over in the Chi--"Shrimp daddy dollars" cause he's reeeal. Dino is also known as Captain Porky and has to be Zion, Illinois and its surrounding areas most popular resident. Captain Porky's is one of the great eating gems in all of America and it rests right along Sheridan road adjacent to Illinois beach state park in Zion along the Lake Michigan Circle Tour. It has no tables inside and it's takeout only but that's ok because you can eat it on the hood of your car, in your car or at the beach, weather permitting of course. In fact this place isn't just frequented by the locals, those who know and aren't from around the way will take the drive on a nice day and love doing so.

Guy Fieri hasn't been here yet...but you know he's coming

When I tell you that everything is good at Porky's, I shit you not, and the fresh fried jumbo gulf shrimp are the best I have ever had and I done eaten fried shrimp at alot of places. Got it? Good. When it comes to fried shrimp you can put it there with hot dog's, pizza, Italian beef, pizza puffs, ribs and other notable Chicago style foods. Unfortunately the fried shrimp shack is a dying breed and of those that are left only a handful do a five star effort. First up on the list is the best, I cant make you wait. The key to ordering your fried shrimp at Porky's is to make sure you order the large jumbo shrimp. The difference here is that you will watch Dino weigh, bread and fry the shrimp all after ordering. The fresh shrimp are large in size and hand breaded to a tempura like crust. My main problem with most of the places around today is that they use a pre-breaded frozen shrimp that has way too much breading...not here.

You get the idea of the size

Notice the thinness of the batter

The moment you walk into Porky's you are greeted by a large refrigerator packed with ice where you can see thru the glass what is available for fresh frying on that day. Aside from the shrimp which are a must order every time, they do everything exceptionally well here. The calamari like everything else is fresh breaded and contains both rings and crispy tentacles and not just a few of the good parts about half and half. This is some of the best 'mari I have had. On any given day they could have crawfish tails, lake perch, wings, alligator, frog legs, soft shell crab, gulf shrimp, fried clams ala New England, walleye and a handful of other seafood available fresh for frying. I have never had anything bad there from the display case. The shrimp, calamari, crawfish and clams are my favorites thus far. But since this is a repost with recent visits added on, it only gets better.

The calamari is better than any fancy sitdown joint's and also half the price

Close-up of the fresh fried crawfish tails

Captain Porky's Perfectly Fried Shrimp

Whats funny is when I made the OP on this place back when this site was first starting, I had that comment about Guy Fieri up above there. Well since then DDD has gone to Dino's other spot that the locals love called-The Shanty. I have not made it over to the Shanty yet but will do so this summer. I wonder if Guy made it over to the other family owned joint featured here? Well in my recent since the OP was made I have had nothing but goodness from the guys over there. Almost all of the fried veggies and cheeses come from Dino's own farm and as mentioned above are fried to perfection to the point where you can still taste the freshness of the veggies when their in season. Whatever is in season is also on the specials page taped to the glass.

Porky's fry's everything to perfection

My favorite battered veggie in the land is the fried zucchini from CP's

Smoked Rib Tips

If you like something in the display case then by all means order it up and watch them hand bread and fry it for you. It will be good. How serious is Dino about his craft? most of the ingredients he uses he also produces. The batter for the fried items, did I mention the fresh fried chicken wings are bomb? come from duck eggs laid by his ducks at his farm. On any given day you may find any variety of mushroom from his farm available for frying. Cheese from his local goats? yep that's fried fresh available to you too. As if all this selection wasn't enough they also have Gumbo, jambalaya, po' boy sandwiches and real smoked BBQ like Ribs, Chicagoland favorite rib tips, chicken etc. It has to be one of the more unique chow spots in the country. I love the dedication they have to be the best at what they do..and they sure do succeed.

Some of the finest fried shrimp anywhere

Captain Porky's
38995 N US Highway 41
Wadsworth, IL 60083
(847) 360-7460

Louie's P & R Deli (Herrin, IL)

Eating like a local:
Regional food specialties
-Salameats down South (IL)

You may remember a post I made back in October when I ate like a Roman King for two long, long days down in the IL, IN, KY Tri-State region. As if appetizers from the West Side Nut Club Fall Fest with a main course of Hog Heaven and a meat buffet for dessert in Owensboro, KY with some loose meats on the side wasn't enough eating for an extended family of 34 we needed more food. On day two it was time for a little change of pace from the BBQ...but not the pork. Louie's P&R deli in Herrin, IL is a local treasure that has been supplying the locals with their one of a kind salameats and other amazing homemade sausages and Italian sandwiches for a very long time.

Since 1968

Back in the 80's there were still a few Italian corner delis left in Chicago but by the late 90's and now in 2009 there are barely any left. From the moment we stepped foot in the deli I knew it was something special, something that has become near extinct in Chicago. The family that runs Louie's has been doing it the same way since day one and its all homemade. To my best knowledge the salameat sausage is an old family recipe that they have been using since before the store even opened. They stuff salami (maybe) and other meats in natural casing creating a very memorable sausage experience. If you look around the internet there is very little information about salameats. If anyone has any information on this amazing local treasure please leave me a comment with your knowledge of it. All I know is that these salameats sandwiches are five star roadfood eats. Got it? Good.

Side of the deli

Fresh sassage

Louie's signature sandwich: salameat served on fresh baked bread with mustard and onions

This sandwich pictured below isn't on the menu but its their famous salameat wrapped in pepperoni and prosciutto covered in homemade red sauce and served with a slice of provolone and peperochinni's on homemade fresh baked bread. You will call it the "Don Barzinini". The town of Herrin had a real Italian presence from the Italian immigrants who came in the early century for mining work and was my favorite little town on the trip. The Italian tradition can be felt pretty heavily in this small town of 12,000. Frank Sinatra was a performer at the city's recreational facility and loved to play bocce ball at the park. There were a couple pizza shacks that looked like they had been around forever, real old school looking with those red and white square table cloths and I just kind of knew they were good and I haven't even been...yet.

Holy Shat! Whats that you ask? The Don Barzinini special

Louie's P & R Deli
120 E Walnut St
Herrin, IL 62948
(618) 942-3394
Herrin Italian Fest

Eating the Land Of Lincoln (Springfield, IL)

Eating like a local:
Regional food specialties
-Route 66, Corn Dogs, Horseshoes & Chili in Springfield, IL

Its only fitting that on the 200th birthday week of one of Americas greatest presidents, Abe Lincoln, we take a look at whats to eat in his old stomping grounds, Springfield Illinois, the capitol of my home state. I got to take a food journey down route 66 and into Springfield last week for some hardcore eating. As far as politics go, other than D.C there isn't a more powerful place than Springfield in the game. It has been at the root of the political world the past year starting with President Obama and then there was former Governor Blagojevich and his auction. The former Mayor Richard J. Daley used to roam the streets of Springfield to gather thoughts as a legislature. Stretching all the way back to when Abraham Lincoln called it home this town has housed some powerful people. Not only did Honest Abe study law here but it was your current 44th president who used to roam these parts when in office as a U.S senator and being the foodie that he is I'm sure he is very familiar with some of Springfield's most famous eateries. First up is a sight tour through the Land of Lincoln.

Happy 200th Birthday President Lincoln

2/12/1809 - 4/15/1865

Route 66 starts in Chicago and rides into Springfield all the way to Cali

Riding into Springfield Pre-Route 66

Palm's Cafe Mural along Route 66 (Atlanta, IL)

The Popular Muffler Men Statues that were found along Route 66

Site of the Once Famous Pig Hip Restaurant in Broadwell, IL

The Pig Hip was a Route 66 staple during the roads heyday

Click the picture to see what it looked like back in the day

The State Capitol building

I bet Rod wishes he could be staying in the Gov. mansion these days

Abe helped mold these parts

Abe Lincolns home in Springfield in the rightly named Lincoln Neighborhood

Neighbors of Abe's houses are still intact and used as Senators offices: President Obamas old office

If you grew up in Illinois then odds are you took a class trip here one day in grade school so I'm not going to give you a history lesson on Lincoln and the rest of Springfield's settlers and how they helped mold the country and make it what it is today. This folks is a field trip for food and Springfield has plenty of attractions that need to be eaten. Did you know that Springfield, IL is the birthplace of the corn dog? thats right it was first put on a stick by a man named Ed Waldmire who began experimenting with the idea of a hot dog on a stick during his time on duty. As time passed Ed and his wife opened up The Cozy Drive In which still sits in Springfield along Route 66. The corn dog became the signature food item at the Illinois state fair which is held in Springfield every August and has now become a symbol of Middle America State Fair food and Carnival treats everywhere.

Illinois Tourism Poster

Still going strong

Get your kicks and corn dogs on a stick on Route 66

Cozy is littered with Route 66 and Cozy Dog memorabilia

along with corn dogs, cozy dog makes a good 30's style burger

The original dog on a stick

The History (click to enlarge)

Cozy Dogs have a tasty homemade batter that surrounds Oscar Meyer style wieners

Like every other place in the country that takes eating seriously, Springfield is the home to a certain fast food item that is loved by gluttons. The Horseshoe sandwich is the definition of food gluttony. The sandwich originated in Springfield, IL at the Leland Hotel in 1928. The open faced sandwich consists of a large piece of Texas style toast that is topped with a meat of choice, popular toppings around town include a buffalo chicken breast, ham, turkey or hamburger patties, which is then covered in French fries and smothered with the secret cheese sauce that makes these atrocity's so unique to Central Illinois. Virtually every bar around town serves Horseshoes but only one goes thru them like the others go thru Coors lights.

Springfield's most popular bar isn't Moe's

D'Arcy's Pint opens at 11am Monday-Saturday and if your not there by 11:15 its a guarantee you'll be waiting to be seated. Despite the fact that the restaurant/bar is huge and can accommodate a ton of people there is always a wait during lunch and dinner hours. Exactly how many Horseshoes this place goes thru a week I have no idea but it has to be in the 1000's. There might be a little weight problem down there because of these things. When you ask any of the locals or any politician where the best Horseshoe in the area is they will all answer, D'Arcy's Pint. If your not feeling up to the level of Kobayashi you can order a pony horseshoe which is half the size of a regular but as George Ryan used to say "Ponies are for Pussy's" Its hard to imagine just how many scams were discussed over a brew and a Horseshoe but if you eat at D'Arcy's and keep your ears open I'm sure you'll hear something being schemed up. This is not food for the lactose intolerant, I would guesstimate that there are at least 2 cups of D'Arcy's signature cheese slop on each sandwich, you would think you were in Wisconsin. This is a sandwich that only Homer Simpson could concoct and further proof that the Simpson's home is in Springfield Illinois.

The most popular Horseshoe is the Buffalo Chix

Hidden underneath the cheese slop and fries is a buffalo chicken breast

Ham Horseshoe

The cheese on a Horseshoe is as abundant and gooey and slimy as the politicians who eat them yet still very tasty

Most people associate chili with the state of Texas and rightfully so. However Texas is not the only spot on the U.S map that features an obsession with chili. It was in 1909 when a man named Dew Brockman decided to open up a chili parlor in Springfield. When Dew quibbled with the man painting his sign over the spelling of the word chili and won after noting that the dictionary spelled it both ways, chili would forever be spelled chilli around Springfield. That was in 1909 and by 1968, Springfield was pumping out 4 million cans of the spicy beef treat usually associated with Texas annually. Both Chilli Man Chilli and Ray’s Chilli, locally produced, were sold in grocery stores around the country. Springfield has its own unique type of chili that they have branded "Tavern chili" Its a mixture of ground beef, beef suet, lots of grease and spices and can usually be offered with or without beans as well as with or without grease and comes in five different heat levels with firebrand being the real deal when it comes to heat.

Dew Chilli Parlor Circa the 1950's (Photo: springfieldrewind.com)

Just like in the big city to the north (Chicago) there is a definite presence of Delta style tamales around Springfield and most chili parlors offer tamales to go with your chili as well as plenty of oyster crackers. During its peak there were numerous chili parlors located throughout Springfield keeping the residents warm in the winter months. As time has passed many of the old time favorites are long gone but a few remain and they are as popular as ever with the locals and politicians who flood them regularly. One of the newer chili spots is also one of the very best. Fred and Donna Cook opened Cook's Spice Rack and Chilli Parlor in June of '99. It was a labor of love that took two years and showed their dedication to the fine craft. They have a full menu featuring not just chilli but also a full line of spices and hot sauces. The menu features five different chillis and allowing new customers to sample each one, Donna, with a little nudge, will bring a tray featuring two ounce sample cups of each for the customer's tasting pleasure. The Cook's Tavern style chili served three way was some of the best restaurant chili I have consumed. Big thumbs up to them for mastering the art.

One of Springfield's newer chili spots

Spice Rack's Terlingua Red is passable...

...but the Springfield "Tavern" style is some of the best I have had

Tavern Style served Three Way with no beans (Cheese, onions and Pasta)

One of Springfield's most popular and longest standing chili parlors goes by the name The Den Chili Parlor and its been around since 1954 when Joe Roger's started offering his chili with five levels spiciness: mild, medium, medium-hot, hot and firebrand. To this day any customer that is able to finish a bowl of firebrand gets their signature on the wall. As time passed Joe Roger's chili became known as the firebrand chili. There have been many locations of Joe Rogers chili parlors that have come and gone in Springfield including one that still sits at 820 S. 9th St. When I rolled into The Den for some chili they had a steady flow of dine-in and take-out with some folks in overalls and others in suits, everyone was there for some chili. I opted for the hot with beans and a tamale. Most other days I would have gone ahead and tried the firebrand but I had already ate a horseshoe and bowl of chili and it was only 2:00 and we had to drive home. I'm glad I didn't get the firebrand. Its a misconception that Springfield chili is a sweeter brew like Cincinnati style, this stuff was hot.

A favorite amongst anyone who's been

Joe Rogers bowl of Red

Tamale covered in chili

People were ordering cups of grease...no meat or beans.

Greasy Goodness

I had no idea of Springfield's obsession with chili until I learned about in a magazine article back in high school. As time passed I kind of forgot about it and was pleasantly surprised by how good both spots were. If anyone has ever been to Chili Mac's in Lakeview and had their spicy red, Springfield Tavern style is exactly what they are trying to be. They don't do a good at succeeding at it so I suggest you take a trip down to Springfield one day to see just how good the chili really is. It's not Cincinnati folks this is real deal chili and they've been doing it the same way since the first parlor opened in 1909. The Senate Joint Resolution No. 89 in the Illinois General Assembly was passed in 1993. This resolution, which was passed unanimously by both houses of the Legislature, proclaimed Illinois as the Chilli Capital of the Civilized World and recognized that the spelling of the delicious comestible is C-H-I-L-L-I. The Governor was further "authorized and requested to issue a proclamation calling upon the people of Illinois to commemorate this designation with appropriate celebrations." Of course this pissed off some Texans but they could care less. If they want I'm sure they can pass a much worse bill that would really piss off the chili loving Texans. Springfield is also the state gateway to Terlingua Texas. If you win the Springfield regional you can participate in the chili super bowl which I plan to do one day.

From the Illinois Times: "Sometimes food, like life, should follow this motto: The simpler, the better. And in the summertime, a grilled hamburger, milkshake, and seat at an outdoor picnic table may be all that's required for a perfect meal. When you can enjoy this simple pleasure for less than $5, so much the better."

There is something abut Springfield foodwise that is just stuck in time. Most of the popular food destinations have been serving the people for decades with food thats been popular for decades and never lost its appeal. Same family's, same signs, same menu, same recipes. Krekel's Burgers & Custard fits the description of a popular Springfield eatery perfectly. Krekel's is carrying on a old school burger joint tradition of grilled burgers and handmade milkshakes. William Krekel opened his first hamburger and custard stand in the 1950s in Decatur IL. Today there are six family-owned locations in central Illinois: four in Decatur and one in both Mount Zion and Springfield. Suzie Sperry, Krekel's granddaughter, and her husband, Dan, own and operate the Springfield location. If your a fan of the 30's style burger than you will love Krekel's. They take balls of beef and flatten them on a griddle when ordered and they are cooked until the edges are crispy and top them with minimalist toppings. If a place is serving a 30's style burger I will always go double with mustard, pickles and onions. One of the best representations of this style of burger in the state.

The famous Illinois burger and custard stand

a locals lunchtime favorite year round

Krekel's 30s style double cheese is an oldie but goodie

I mentioned how Springfield is stuck in time with all of its old school eateries and the two local donut shops are proof of it. In todays day its rare to see a town with two different old school donut shops that the locals pick up breakfast at. Most of them are long gone due to the Starbucks and Dunkin Donuts invasion. Not in Springfield which is exactly how I like it. I didn't get a chance to eat any of the donuts because I was eating Horseshoes and chili for breakfast. I'll be making it back down this way for the state fair and to find more chili and food that hasn't changed a bit over time.