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Da Local Boy
Hawaiian
The mochiko fried chicken, made with dark meat only, has apparently non-negotiable opinions about itself. This Hawaiian plate lunch spot grew from pandemic-era pop-up dinners to a downtown Chicago address, serving huli huli chicken, loco moco, and grilled pork belly to a city where 60 degrees is not, in fact, considered freezing. The New York Times named it one of Chicago's 25 best restaurants right now.
The awards strongest first
- The New York Times The 25 Best Restaurants in Chicago Right Now
- The Infatuation The 14 Best Restaurants In The Loop
One number, weighted & current 77
How we scoreThe dishes from the writeups
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Braddah Paul's Plate
“But our go-to is the Braddah Paul’s Plate—a surf and turf trifecta of pork belly, mochiko chicken, and shoyu tuna poke that we like to wash down with a can of POG.”
The Infatuation -
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 -
Soy-marinated short ribs
“Each comes with dishes like soy-marinated short ribs, garlicky shrimp, or charred beef patties showered in gravy.”
The Infatuation
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- 82 Kimbap Korean Eat · 60
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