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my weekend: lem's, cocoro, and assorted questions


Restaurants & Bars 22

my weekend: lem's, cocoro, and assorted questions

david de berkeley | Nov 26, 2002 08:37 PM

so i take the advice of chowhound and go to lem's for some good ribs. when i walk in, i realize this is why i love chowhound. i would have never found this place, ever, and the ribs were outstanding. with meat towering almost two inches over the bone (this could be hyperbole), these were some seriously meaty ribs, penetrated with a deep smoke flavor. full slab and some cole slaw for 18 bucks is the best deal i've seen. next time: big ol bucket of rib tips. only qualm: i like my hot sauce HOT, and this was on the tamer side.

two questions: first, is there a rib joint that has a thicker sauce? i know some people prefer the more vinegar based deal, but a little bit of sweet and thick doesn't hurt once in a while. second, is there any texas style que around here? some smoked brisket would also hit the spot (along with a big chunk of onion, avocado, and some crackers)

it was my friend's birthday, and a life-long chicagoan suggests we go to cocoro (now called east somthing or other). first good sign, all of the clientelle is japanese. i order the usual suspects (not too much of a special offering going on) and everything is slightly off. sake is too lean, toro is a little meally, suzuki too chewy (you get the picture). ikura was great. when we left, the entire place was jam packed with japanese guests. does this place have a strong reputation in the community? i don't really know why this place is so popular... anyone have the shabu shabu here?

question: i am looking to cultivate a sushi relationship somewhere in the city, but i don't know where to start. i really miss having a regular place where i don't have to order anything, it just finds its way in front of me. i am looking for something intimate so i can actually get to know the chef and get the inside scoop. any help would be greatly appreciated. the closer to public trans., the better.

on a so-so note: three of my friends were in town, and their concierge recommended smith and wollensky's. this is the most thoroughly average steakhouse you will go to, although you will pay the same as anywhere else. the porterhouse was poorly trimmed, but otherwise okay. my friend approved of the rib steak. a plus: fried zuchinni as a side, and a whole lot of it. a pear and cranberry cobbler was the best part of the meal (when the dessert is the best thing at a steakhouse, one has to wonder...)

5914 s. state st

668 n. wells

smith and wollensky's
318 n. state

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