Exploring New Culinary Scenes in Chicagoland
As we move past the halfway mark of the year, let’s explore three recently opened restaurants in the Chicagoland area. These unstarred reviews cover Da Local Boy locations in The Loop and Highwood, The Greggory in South Barrington, and The Radicle in Logan Square.
Da Local Boy
After establishing Da Local Boy on the North Shore two years ago, Dianne Antonio and Nate Domingo extend their Hawaiian cuisine to the Loop. Their aim is to provide commuters with affordable island-inspired platters. The location opened in April, previously home to Saucy Porka. Da Local Boy offers dishes like pork belly, huli huli chicken, and pulehu short ribs, cooked on Domingo’s char grill.
The restaurant serves traditional Hawaiian plates such as loco moco and lumpia with a modern twist. Domingo mentions, “We kind of modernize it with our fusion mixed street foods.” One notable dish is the OG Plate, priced at $19, featuring a generous helping of huli huli chicken, pork belly, rice, and macaroni salad, seasoned with an umami shoyu marinade.
A must-try is the tuna poke bowl ($18), known for its simple but rich flavors, including green onion and nori seasoning. Domingo explains, “It’s from Hawaii’s red clay salt; it adds a little texture crunch.” Beverages like the Hawaiian Sun drink ($4) offer a blend of passion fruit, orange, and guava juice. The Highwood location also offers a pina colada-style “Lava flow” drink for $9.
The restaurant is named after their son, Sky, and signifies their journey from Hawaii. “We do this all for him,” Antonio says, illustrating their personal connection to the island’s roots. Domingo highlights the importance of remembering one’s cultural history in creating a true local dining experience.
The Greggory
The Greggory in South Barrington embraces a family-friendly atmosphere. Yanni Reglis, a server, made dining welcoming for a mother and her toddler. Such hospitality is part of their charm, says partner Gregg Horan, who emphasizes the restaurant caters to both families and professionals.
The menu features halal steak options, a rarity among traditional steakhouses. Their ingredient-focused concept showcases dishes like the 16-ounce stone axe wagyu strip. The restaurant aims to be more than just a steakhouse; it’s an award-winner for suburban dining.
Chef José Sosa, with his rich culinary background, partners with Horan and Veremis to bring a unique dining experience. Highlights include Gruyere popover rolls and caramelized crabmeat appetizers. The culinary journey continues with delectable desserts like chocolate praline cake, among others.
This detail-oriented establishment combines size and intimacy, making it a well-run dining destination.
The Radicle
Located in Logan Square, The Radicle occupies the former Daisies space, maintaining a focus on seasonality and sustainability. Their menu draws inspiration from Italy’s Adriatic coast, with highlights like thin-crust pizzas and raw bar offerings.
Chef Joe Frillman leads with a creative approach, offering dishes like fritto misto and rhubarb pizza, the latter combining unexpected flavors such as guanciale with ricotta. The restaurant’s pizzas range from adventurous to traditional, suiting various preferences.
The Radicle’s cocktail menu is both affordable and flavorful, featuring creations like the Scoop of Blue Moon, designed to intrigue and delight. Frillman describes the venue as a community space, offering a kids menu for families and emphasizing a welcoming environment for all guests.
The restaurant includes a transparent 20% service charge policy, ensuring patrons understand the billing process.