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Restaurants & Bars 5

New Culver's in Bridgeview review and follow-up question (long)

Evan B. Druce | May 18, 200401:27 AM

First of all, don't try to go to this place by PACE bus 381. Miss your stop and you have to walk 1/2 mile over two active freeway interchanges and then up the 95th St. West/Harlem Ave. North onramp. And it's a longer walk back to 95th St. than you think, because the blasted 294 tollway cuts diagonally right through the surrounding neighborhood, dead-ending all the streets.

The 386 is a better bet, if you can time it right.
But hell, this is the southwest suburbs, I'm crazy to even attempt getting here from Hyde Park without a car.

Nevertheless, the spirit of novelty (and positive recs from the board) brought this curious former New Yorker to Culver's in Bridgeview. Good burger, good fries, awesome shake (though I still prefer Steak 'n Shake on all three, and the Evanston location is easier to get to than Mars, er, I mean Bridgeview). Extremely reasonably priced as well, though I'll pay the extra $2 per meal to eat on real china and get table service at SnS.

However, there's one thing on the menu that's going to make me come back. Culver's being a Wisconsin chain, cheese curds are prominently displayed on the menu board. The fries are thick-cut and hot. And there are dishes on the menu that include gravy. Anyone who has been to Canada knows that those three ingredients add up to only one thing: POUTINE. Trying to explain the concept to the cashier, however, only left him dumbfounded. However, I am detemined to go back and create for myself une Poutine Bridgeviewienne.

So how would I go about explaining to the cashier what I want, in order that with my Butterburger I will receive this Canuck concoction of fries, curds, and gravy that, but for the Culver's-branded tableware, looks like it walked out of a greasy spoon off Route 138 in Québec?

Or is there a place closer-in where I would have a better chance of recreating this heart attack in a Styrofoam bowl?

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