The food was
delicious as always, and this time Chuck himself even stopped by our table to
see if everything was satisfactory, that was nice. :)
-Open Table Diner (01/19/2013)
and I love Chuck's. Our most recent dinner there was even better than usual. Both
of us ordered daily specials. He devoured his stuffed peppers, and my seafood
enchiladas were phenomenal.
-Open Table Diner (01/02/2013)
I've reviewed Chuck's Fest but never
Chuck's; how did that even happen?!? Chuck's is easily one of my favorite
restaurants in the south burbs.
My favorite dish is
definitely the fish tacos which are, regrettably, only available on Mondays.
The BBQ nachos are fantastic. Truly, I don't think there's anything
here that isn't delicious.
The beer is list
out of this world - over 120 options to choose from! And there's a
prize if you managed to drink all 120 (not in one night of course.
The only prize for that much beer is probably death by alcohol poisoning.)
Beyond the awesome
food and vast array of beers, I love the fact that Chuck's has also started
producing some of their own produce. During the cooking demo at Chuck's
Fest this year, I learned that they bought land in Hickory Hills and started
farming, and if I remember correctly the goal is to make the farm self
sustaining. Be still my tree-hugging heart!
In the sea of chain
restaurants and greasy spoon diners that make up the eateries of the south
suburbs, Chuck's rises above as an absolute star.
-Stina N. Oak Lawn, Il (12/07/2012)
Chuck's is a gem from a
local guy. Chuck Pine schooled under Rick Bayless. Great cajon, Mexican, and
BAR-B-Q. Menu specials everyday and a great bar area, The Voodo Lounge. Soups are
amazing. The poblamo corn chowder is like a bowl of heaven. And Chuck's
Homemade BAR-B-Q sauce is so good you could put it on corn flakes
-DodgeBoy1947 Burbank, Il (12/11/2012)
Finally got to try this place as my GF
and I were in the area at a mechanic getting her car fixed.
The menu is rather
huge which can be intimidating as you may feel that the kitchen might lose
focus for some or all of their dishes. Yet none of them disappoint.
We went the EXACT
opposite in our menu choices... I with their BBQ platter and she with their
The BBQ platter was
ginormous for about $15!! It came with a side of fries and cajun style green
beans. Both were quite tasty, but they certainly know how to smoke some quality
BBQ cuts of meat. My half slab of ribs and pile of brisket were oh so tender
with pink smoke rings bursting with flavor!
The GF's vegetarian
enchiladas were topped with a green mole sauce that was out of this world. My
taste buds usually reject any mole sauce that touches them, but for some reason
the taste just made them sing non-stop "Allelujah".
Chuck has been
quoted that he takes pride in adequately seasoning his kitchen creations and I
couldn't agree anymore. Even though the tables are stocked with plenty of BBQ
sauce, ketchup, salt and pepper dispensers, not once did I ever had to reach
out for anyone of them!
120 Beers on hand
in their Voodoo Lounge??? This place is amazing, I'm in love!
-Steve H. Chicago, Il (10/31/12)