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Da local Boy
Hawaiian
The mochiko fried chicken, made exclusively from dark meat, is a reasonable place to start understanding what this Hawaiian plate lunch spot in Highwood is about. The chef went from feeding co-workers at a carwash to a brick-and-mortar in what feels like about fifteen minutes. Loco moco, huli huli chicken, and grilled pork belly land on your tray with the kind of confidence that got the place onto the New York Times list of top Chicago restaurants.
The awards strongest first
- The New York Times The 25 Best Restaurants in Chicago Right Now
- Eater The Best Places to Eat in Suburban Chicago
One number, weighted & current 77
How we scoreThe dishes from the writeups
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Huli huli chicken
“Domingo began preparing the Hawaiian dishes of his childhood for co-workers — huli huli chicken, loco moco (burger patties with rice, gravy and fried eggs), poke bowls.”
The New York Times -
Loco moco
“Domingo began preparing the Hawaiian dishes of his childhood for co-workers — huli huli chicken, loco moco (burger patties with rice, gravy and fried eggs), poke bowls.”
The New York Times -
Mochiko fried chicken
“Whether it’s beef short ribs, calamansi-ponzu grilled pork belly or the crisp-chewy mochiko fried chicken (they’re strictly a dark meat chicken-operation), the cooking here reliably exceeds expectations.”
The New York Times -
Calamansi-ponzu grilled pork belly
“Whether it’s beef short ribs, calamansi-ponzu grilled pork belly or the crisp-chewy mochiko fried chicken (they’re strictly a dark meat chicken-operation), the cooking here reliably exceeds expectations.”
The New York Times
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