TGI Fry-Day

Reviews of fried food in Chicago.


TGI Fry-Day: Gobi Manchurian at Rangoli

TGI Fry-Day Nick Kindelsperger 1 comment

I know it's kind of hard to believe, but the little hunks of fried goodness pictured above are vegetables—not chicken, pork, or any other kind of meat. Not that you'll care much. Though it is completely vegetarian, this is still one greedy appetizer. More

TGI Fry Day: Fried Chicken Wings at Joong Boo

TGI Fry-Day Nick Kindelsperger 5 comments

There's no real reason these chicken wings from Joong Boo are so good, but I crave them like a five year old binging on yesterday's Halloween candy haul. More

TGI Fry-Day: Chicken Thigh Flautas at Belly Shack

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Though you can never quite predict what Belly Shack will next have on its menu (hot dogs, jibaritos, and chicken wings?), I've learned to just accept whatever the special is and order it. But the general excellence of the food here didn't prepare me for the flautas. More

TGI Fri-Day: Crispy Onchoy Salad at Andy's Thai Kitchen

TGI Fry-Day Jamie Feldmar 3 comments

As far as I'm concerned, a salad can only be improved by addition of meat, or, better yet, something fried--anything, really, to remove the notion that I'm eating something vaguely positive for my arteries. So the Crispy Onchoy Salad ($12) at Andy's Thai Kitchen in Lakeview is basically my dream dish. More

TGI Fry-Day: Artichoke Pakoras at Vermilion

TGI Fry-Day Nick Kindelsperger 2 comments

With so many restaurants opening along Hubbard St. in River North, it's understandable to lose track of a few. That's the only excuse I have to explain how I could have possibly forgotten about Vermilion, which has been serving up a fusion of Indian and Latin American food for the past ten years. More

TGI Fry-Day: Tempura Shrimp Bun at Oiistar

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When Oiistar first opened, I assumed the Wicker Park shop was focused solely on ramen. That was fine with me, especially since all the noodles were being made by hand. But a recent visit revealed that the first section of the menu is devoted entirely to buns. More

TGI Fry-Day: Aguacate Tacos at Masa Azul

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Basically, it's like getting your chips and guacamole all in one go: the tempura shatters on contact, while the avocado mixes with the pickled watermelon radish and serrano to make a guac I wouldn't hesitate to serve at a party. More

TGI Fry-Day: Shrimp Taco at La Lagartija

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While I'm fond of most of the taco options, the one that is always impressive is the shrimp taco ($3.50). More

TGI Fry-Day: Barbecue Potato Chips at Chicago Q

TGI Fry-Day Nick Kindelsperger Post a comment

A few other places have barbecue chips on their menu, but no place quite nails them like Chicago Q. There are no soft chips here—each and every chip is crisp and distinct. More

TGI Fry-Day: Salt and Pepper Shrimp at "Little" Three Happiness

TGI Fry-Day Nick Kindelsperger 9 comments

I've tried my fair share of fried shell-on shrimp, but all I ever ended up with were impenetrable pieces of shell lodged in the back of my throat. But if done right, like the version served here, the shells transform into an extra crunchy casing, which shatter dramatically when you bite in. More

TGI Fry-Day: Warm Doughnuts at Old Town Social

TGI Fry-Day Nick Kindelsperger 1 comment

Between the housemade charcuterie and other fried delights, you can't blame me for never sticking around for dessert at Old Town Social. But after trying the warm doughnuts, I'll have to remember to always save a little room. More

TGI Fry-Day: Pastel at Rickshaw Republic

TGI Fry-Day Nick Kindelsperger 2 comments

Like an empanada, a pastel ($6) is a fried pocket of dough that can be stuffed with any number of ingredients. Rickshaw Republic's version goes for pure comfort. More

TGI Fry-Day: Buffalo Style Tofu 'Wings' at Ground Control

TGI Fry-Day Nick Kindelsperger 2 comments

Whenever a dish requires quotation marks, you can safely assume it's probably not that thing. Sure, it may share a similar flavor profile and look, but it usually differs in some monumental way. That's definitely the case the Buffalo style tofu "wings" Ground Control. More

TGI Fry-Day: Churros at Vera

TGI Fry-Day Nick Kindelsperger 1 comment

Like most dishes at Vera, the churros make for incisive and bold bite. Just make sure this is the last one you take before walking out the door. More

TGI Fry-Day: Dill Pickle Wings at The Monarch

TGI Fry-Day Nick Kindelsperger Post a comment

Yes, you read that correctly. You can purchase dill pickle wings ($10) at The Monarch. But are they any good? More

TGI Fry-Day: White Cheddar Chicharrones at Trenchermen

TGI Fry-Day Nick Kindelsperger Post a comment

Is it wrong to compare something favorably to cheesy puffs? That's the position I'm in trying to describe the awesomeness of the white cheddar chicharrones ($5) at Trenchermen. More

TGI Fry-Day: Deep Fried Mai-Tou with Condensed Milk at Sweet Station

TGI Fry-Day Nick Kindelsperger 1 comment

Mai-tou (known mostly as mantou) are fried buns that look and taste an awful lot like doughnut holes. They are served with a side of sweet and syrupy condensed milk, which affixes itself so well to the mai-tou that it almost resembles Elmer's Glue (in a tasty way, of course). More

TGI Fry-Day: Do Nachos Get Much Better than the Machos Nachos at Chicago's Little Goat?

TGI Fry-Day Nick Kindelsperger 3 comments

As all nachos should, the Machos Nachos at Little Goat look like an absolute mess, but there is an underlying method to this madness that separates it from most others. More

TGI Fry-Day: Fish and Chips at Duke of Perth

TGI Fry-Day Nick Kindelsperger 2 comments

Few fried fish dishes in Chicago are as well known as the fish and chips ($10.25) at Duke of Perth in Lakeview, though I'm guessing that the real reason it's so well known is the all-you-can-eat special on Wednesdays and Fridays. More

TGI Fry-Day: Edith's Fried Chicken at The Boarding House

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Even with all the wine being swirled around, I didn't feel the least bit self-conscious setting my silverware aside, grasping a leg of Edith's Fried Chicken ($12), and chowing down like I was at Harold's Chicken Shack. More

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