Renovations complete at local Chinese restaurant MingHin

By Stephanie Racine | Staff Writer

November 15, 2017

Renovations transformed the interior of MingHin’s Grant Park restaurant, 333 E. Benton Pl. with updated blue and gold decor and an addition of an exterior door. MingHin has been a staple in New Eastside since 2015, drawing customers from all over the Loop with consistently delicious Chinese cuisine.

“The remodel includes new chairs and new tables. We will continue to get more new chairs and tables in a month,” said manager Leo Ho. The newly added tables and chairs are of a contemporary, but classic style, using both dark and light wood. New blue leather booths are paired with works of red and gold wall art that were commissioned from Chinese artists. Complementing the blue seating are fresh light fixtures adorned with classic blue Chinese drawings.

New MingHin updates include gold sculptur-al frames and blue leather booths. Photo by Stephanie Racine

“The remodel was completely for style,” Ho adds. “We designed the paintings here ourselves, but they were made in China.” Ho said. The artwork includes a vivid painting of red Koi fish set against a silver background that is hung in the main dining room. There are also geometric works made of a golden metal throughout the newly decorated dining room, in both framed paintings and structural designs.

As part of the renovations, a new revolving door on the south side of the restaurant was added, and glass barriers surrounding the exterior of the restaurant were opened to allow better access to customers.

New paintings, tables, chairs and artwork adorn the renovated MingHin. Photo by Stephanie Racine.


333 E. Benton Pl.

Suite #300

Open daily 11 a.m.–10 p.m.

Food trucks of New Eastside

Residents of New Eastside have a lot of choices when it comes to food. There are plenty of restaurants and markets, but there is also an underrated op- tion—food trucks. Here we profile two of our favorites that can be found on weekdays in New Eastside.

La Cocinita

A truck serving Venezuelan cuisine and famous for its arepas parks on Upper Columbus Dr. across the street from the Park Millennium (222 N.Co- lumbus Dr.). “We are the only food truck in the city that serves arepas,” says La Cocinita Food Truck Manager, Victor Reyna. La Cocinita’s delicious arepas consist of cornmeal patties

that have meat inside, along with pico de gallo and cheese. They also have vegetarian and vegan arepa options, along with plenty of other Venezuelan delights. La Cocinita’s food truck visits New Eastside twice a week—either Monday or Tuesday and Wednesday or Thursday. They also have a brick- and-mortar location in Evanston, two blocks away from Northwestern’s cam- pus and will be serving arepas at this year’s Taste of Chicago. To learn more about La Cocinita, visit their website,, or visit their Twitter or Facebook pages.


One of the founders, Shawn Podgurski, describes their cuisine as “German street food, inspired by Turkish immi- grants and British soldiers post-World

War II.” Podgurski and some of his fellow founders were in a rock band and often traveled around Europe and saw how popular döner kebabs were, so they decided to start a food truck that sold them with other culinary options, such as currywurst. In fact, they recently added a poutine to their menu; their version includes cheddar curds and chicken gravy. There is also a brand-new brick-and-mortar location at California and Belmont, called DMen Tap. To learn more about DönerMen, visit their website at www., or visit their Twitter or Facebook pages to check the truck’s serving locations.

If you’re in the mood for a different cuisine, be on the lookout for The Ca- jun Connoisseur, which serves classic Cajun dishes like jambalaya and po boys. There is also 5411 Empanadas, which serves empanadas with modern twists—including one with Nutella. Bop Bar is also a great choice for Ko- rean cuisine, including kimchi dump- lings. And last but not least, try The Fat Shallot for gourmet sandwiches, like the truffle BLT.

The Cajun Connoisseur:

5411 Empanadas:

Bop Bar:

The Fat Shallot:

— Stephanie Racine, Community Contributor

Fresh salad vending machines thrive in New Eastside

Sitting at the base of the 111 E. Wacker Pedway escalator, a teal-colored nook holds a culinary surprise: A five-foot-wide box dispensing recyclable jars filled with salad.

“It’s very transparent what’s in the actual salad,” said Paul Williams, who, like many Farmer’s Fridge fans, visits the wood-pan- eled vending machine multiple times a month. The kiosk, installed in 2016, was the first of two to open in the area. A second opened in Lake Point Tower (505 N. Lake Shore Dr.) earlier this year.

“These machines have been solid for us to date,” says Farmer’s Fridge Marketing VP Nadine Rich. “People have been receptive and happy to have wholesome [meals] conveniently located nearby.”

After spending months on the road as a traveling salesman, Farmer’s Fridge CEO

Luke Saunders longed for healthy, fresh food at his fingertips. He founded Farmer’s Fridge in 2013, with the philosophy that “eating well shouldn’t be hard.”

“It’s easy, [and] it’s cheap,” says Herbert Wennink, who stumbled upon the 111 E. Wacker machine a year ago. Wennink was especially impressed the machine gave him credit when a salad slot was empty.

Salads are made fresh each morning at a Fulton Market facility and are distributed to more than 60 kiosks across the region. At the end of the day, each fridge sends a produce order to the kitchen, over a cloud-based wireless network.

“Our menu is dynamic, day-to-day,” says Rich. Salads include fresh-cut vegetables like carrots, avocado and asparagus, which are stacked underneath layers of greens and a carton of dressing. Customers punch in orders on an extra-wide touchscreen, and pay by cash or credit card. A vigorous shake is all it takes to combine the ingredients in the jar. According to Rich, a typical transac- tion takes between 30 and 45 seconds.

The menu includes a selection of about seven salads, ranging from about $8 to $12, along with snacks, a handful of breakfast items and LaCroix water. The 111 E. Wacker kiosk offers bags, plates, napkins, forks and spoons, though supplies can run low at lunchtime.

According to Rich, the future for more Farmer’s Fridges in New Eastside looks bright.

“We are constantly looking to expand our locations,” says Rich.

— Tricia Parker, Staff Writer

Little truck, big dreams

Big World’s Tortas joins growing Aon food truck scene

His truck may be tiny — the smallest in the lunchtime brigade — but that doesn’t stop AJ Castillo, 26, from having Aon-sized ambition.


Big World boss AJ Castillo (photo: Patton)

“I envision having my own restaurant, with a patio area and a food truck outside,” says Castillo, owner of Big World’s Tortas, which began serving up Mexican specialties outside the Aon Center in August. Big World’s is the latest addition to a burgeoning number of food trucks on an otherwise culinary barren strip of Columbus, from Randolph Street to the CVS.

Growing up near Midway Airport, Castillo says he was inspired by his father, who was both a police officer and Laundromat owner. Castillo’s space galaxy-themed truck, with its painted-on stars and picture of the Chicago skyline, represents what he calls the “in between” state.

“I’m somewhere in between Mexican and what’s around me — American society,” says Castillo, who claims he’s “100 percent Mexican” but was born in the US. “‘Big World’ was my nickname growing up — I liked to eat a lot, and was chubby.”

Two to three times a week — Castillo can’t always predict which days — Big World’s wedges itself in between bigger competitors like Bop Bar and Tamale Spaceship, where it dishes up five kinds of torta sandwiches. His number-one seller is the $9 steak sandwich, which smothers steak, sautéed onions, and tomatoes in between fresh bolillo bread from Nuevo Leon bakery in Pilsen.

Castillo admits it’s a “little messy,” but that sandwiches on Mexican-style French bread are a fun departure from typical desk-to-Pedway fare.

“I’ve never been an office guy, but I can imagine being stuck in the office,” he says. “Here, you aren’t going to get the same thing everyone’s used to. There’s always something new opening up.”

img_2837bTo Castillo and the city’s 54 other licensed food truck vendors, Columbus Drive represents new daytime opportunities — and challenges.

“The Aon Center isn’t a super developed truck stop yet,” says Castillo. “We want to start going there more often and building a customer base.”

“A lot of the businesses don’t know that the food trucks are down here,” added Deanna Liberty, manager of The Cajun Connoisseur, as she glanced upwards toward the Aon building at the end of a recent lunch hour.

According to CDOT spokesperson Susan Hofer, the city will put increasing pressure on the Loop’s major food truck zone to move elsewhere this fall, which could mean even brighter possibilities for local truckavores.

“A large dining space containing more than a dozen restaurant options opened on the west side of the block,” she said, referring to the 100 block of S. Clark. “We are working with the City Council to introduce an ordinance this fall to relocate the zone.”

— Tricia Parker, Community Contributor

Blackwood BBQ heats up Pedway

Have I been transported to Alabama? Or perhaps Kansas City? No, I’m still in the Windy City, but it sure doesn’t feel like it. That’s because I’m at the newly opened Pedway location of Blackwood BBQ, which features slow cooked barbecue from around the U.S. in one convenient stop. Blackwood BBQ is located in the Illinois Center (233 N. Michigan Ave) and replaces a shuttered Great Steak & Potato eatery. It is the Chicago mini-chain’s fourth location and joins other outposts in the Loop, West Loop, and Lakeview.

black001aThe 14-seat restaurant in the Illinois Center is open Monday-Friday from 7 a.m. to 4 p.m. for breakfast and lunch and serves the BBQ joint’s signature smoked meats, according to Stephanie Simpson, a Blackwood partner. The Illinois Center location’s meat is smoked at a separate facility Downtown and trucked in multiple times per day, Simpson explained.

In terms of ambiance, Blackwood BBQ blends industrial and rural influences, with a mix of painted black and white woods adorning the walls; metal and exposed air ducts; as well as lighting wires above, overlaid with a sleek, big city shine.

The ordering system falls into the “fast-casual” assembly line style of food, popularized by Chipotle, with a focus on fresh ingredients that gives diners the ability to choose what they want as their food moves down the line. Speaking of lines …the ones at Blackwood can seem daunting during the lunch rush with guests often out the door. This was the case on my recent Friday visit; however, I was pleasantly surprised that it took only a few minutes to get through the ordering line and from there only about a minute to the cashier.

A key factor that ensures the line moves like a well-oiled machine is that Blackwood BBQ keeps it simple. Diners can choose from three meats: pulled pork, pulled chicken, or beef brisket. The brisket can be sliced lean, with fat, or in-between. The meat can be ordered as a platter (which includes one side), on a sandwich, or as a salad. The next step is to choose a sauce. These are regionally-influenced and include a signature Chicago style (a blend simmered with Old Style lager); a tomato-based Memphis style; North and South Carolina styles (vinegar- and mustard-based, respectively), and a spicy Kansas City style sauce, which I overheard one worker tell a customer is the spiciest of the sauces. Lastly, diners can add on pickles, some housemade sides, a drink (lemonade, sweet tea, or unsweetened tea), or a bottle of craft soda.

During my visit, I sampled the pulled pork sandwich ($7.49) with the Chicago style sauce. The pork has been hand rubbed and mustard brined, raised without antibiotics or hormones. The meat is very tender and has an authentic, smoky flavor that transported me from the heart of Chicago to a barbecue shack in the south. Unlike a lot of pulled pork sandwiches, this one wasn’t too messy. There was a good amount of sauce, although those who prefer their barbecue saucy might want to ask for extra when ordering.

The side dishes are served in cups, rather than slopped on the side, which makes to-go orders tidy. Corn bread fans will enjoy the freshly-baked honey cheddar corn bread ($1.29) studded with kernels of sweet corn. The three-cheese mac ($1.79) features a mix of aged gruyere and two cheddars, topped with a crunchy breadcrumb crust. The signature apple coleslaw added a refreshing touch to my plate. Other sides include smokehouse beans and an Elote corn salad.

Breakfast is another option at Blackwood BBQ. Served from 7:30 a.m. to 10:30 a.m., breakfast items include a brisket, egg and cheese wrap; buttermilk biscuit sandwich; and briskets and gravy-a riff on the traditional biscuits and gravy. Catering is also available, with a minimum 30 minute call ahead required.

All in all, I was impressed with Blackwood BBQ’s focus on fresh ingredients, slow cooking, and straightforward approach to tasty, affordable barbecue. The aroma of smoking meat wafting in its storefront space can soothe even the longest lunchtime wait, and the convenience makes it a must for barbecue loving New Eastsiders.

Hours: 7:00 a.m. to 4:00 p.m., Mon-Fri; 233 N. Michigan Avenue;
(312) 487-4802,

Dining out for Thanksgiving

Don’t want to cook the turkey this Thanksgiving?

Let the chefs of the New Eastside do it for you


img_7752i-copyThanksgiving is all about traditions, and first among them is the custom of gathering around the dinner table with family and friends for a delicious feast. You could spend the week leading up to November 24 preparing the big meal, or you could let someone else do the cooking ­— and the cleaning up afterward.

Several New Eastside restaurants have special menus planned for Thanksgiving so you won’t have to travel far for a holiday meal. Even better, you’ll be back home in time for that other hallowed tradition — non-stop football on TV.

Stetson’s menu includes French onion or cream of mushroom & chestnut soup and two salad choices, the Plainville Farm all-natural turkey with Stetson’s mashed potatoes and gravy, chestnut herb stuffing, roasted Brussels sprouts and cranberry relish. Dessert is a choice of pumpkin pie, Chantilly cream or cranberry compote.

151 E. Upper Wacker Dr. · (312) 239-4491

Hoyt’s Chicago will be open and serving a traditional Thanksgiving meal during dinner hours. Call for details.

71 E. Wacker Drive · 312-346-9870

McCormick & Schmick’s Seafood & Steaks traditional holiday feast includes a variety of side dishes, desserts and plenty of TVs at the bar, all of which are likely to be airing football.

$26.50 – adults; $9.99 – children · 11 a.m. to 10 p.m. · Reservations recommended.
1 E. Upper Wacker Drive · 312-923-7226

Morton’s the Steakhouse will be the place for diners who prefer beef. The full menu, as well as a nearby TV, will also be available.

1 to 9 p.m. · regular menu · Reservations recommended.

65 E. Wacker Pl. · 312-201-0410

img_5256i-copyMing Hin Cuisine will serve their famous dim sum on Thanksgiving.  Regular Happy Hour discount will be suspended for the day, but the signature Asian cocktails flow until closing.

11 a.m. to 10 p.m. · regular menu · Reservations recommended.
344 E. Benton Place · 312-228-1333

The Palm at the Swissotel will present a three-course Thanksgiving dinner from 4 to 9 p.m. It begins with lobster bisque, roasted butternut squash bisque or a baby kale. It ends with New York cheesecake or pumpkin pie. Along the way, there are salads, sides and, of course, slow-roasted hand-carved turkey with dressing and giblet gravy.

$55 per adult; $24 per child under 12 · 4 to 9 p.m. Reservations recommended.
323 E. Upper Wacker Dr. · 312-616-1000

Thanksgiving to go

If you want to dine at home but spend time with your guests instead of in the kitchen, you can get your Thanksgiving feast to go from two neighborhood favorites:

The Fairmont Chicago is preparing a Thanksgiving at Home that will be ready for pickup at 10 a.m. on Thanksgiving Day. The roasted turkey meal with brioche stuffing will serve eight. Roast garlic and herb mashed potatoes, caramelized Brussels sprouts and your choice of old pie are just a few of the additional courses and sides.

Call 312-565-7973 or email by noon on Monday, November 21 to place an order.

10 a.m. and 2 p.m. · $260 · pick up on level B-2 Thanksgiving Day. 200 N. Columbus Drive  · 312-565-6665

Mariano’s is offering a freshly roasted whole turkey or a fully cooked spiral-sliced ham, along with a number of side dishes and dessert for $65. Each dinner serves six to eight guests. Orders should be placed at least 72 hours in advance. 312-228-1349

Crazy for Krishna Lunches

$5 Karma-free meals come to New Eastside


It’s the middle of a Wednesday workday, but K.C. Brown is all smiles.

“It’s a gorgeous day … and I like that I don’t have to think,” said the Cision manager, sitting on a waist-high pillar outside the Blue Cross Blue Shield building. “It’s great.”

As he squinted toward Randolph Street, a crowd built behind him — a pair of female coworkers, then bigger clusters of South Asian men.

img_0685awebSuddenly “it” arrived —the white Krishna Lunch van, carrying twenty-plus lunches, coordinator Rasika Manjari Dasi, and a monk named Navina Krisna Das. Delayed by a few minutes, Dasi jumped out of the van, her sea-green sari catching the sun.

“Hey, K.C.!” she called as Brown waved back, a sizable line snaking behind him. In an instant smiles appeared and the wait was forgotten — just the kind of positive atmosphere the $5 “karma-free” lunches aim to promote.

Started four years ago at area college campuses, Krishna Lunch expanded to the New Eastside this summer. As Dasi explains, the vegetarian lunches, offered as service of ISKCON (International Society for Krishna Consciousness), present an opportunity to put your karma back in the black.

“When you make [the lunches] karma-free, you’re not collecting [karma] for reincarnation,” she said.

The meals are “Sattvic,” meaning prepared with love and offered with gratitude to the deity Krishnam a satisfying concept for discerning diners.

“We are all crazy about it,” said Jenish Shah, a contractor with Blue Cross Blue Shield who admits he’s fussy about “micro-organisms not being in cheese.” According to Shah, the “tasty” meals “take care of a balanced diet.”

The boxed lunches are prepared each weekday at the ISKCON temple in Rogers Park and are served outside 300 E. Randolph Street for a brief but busy ten minutes from 12–12:10 p.m. The meals include generous helpings of rice, a vegetable, and a main dish. Menus are posted at, and meals can be ordered up to 10 a.m. the day of (though Dasi advises ordering as soon as possible, since the van’s maximimum capacity is 100 meals).

For the lucky diner who’s low on cash—as well as “good” karma—Krishna Lunch occasionally offers excess meals to stragglers.

“People are so happy to get the box,” said Tinu Puthenveetil, who eats Krishna Lunches about twice a week.

So far, ISKCON, which is celebrating its 50th anniversary this year, has provided more than 3.8 billion vegetarian meals worldwide through its Food for Life program. Proceeds from the Chicago Krishna Lunch program go toward area homeless shelters.

For information, visit or call (773) 973-0900.

— Tricia Parker

Tiny Hatt on the Riverwalk

Tiny Hatt bar and restaurant may be the first real neighborhood joint on downtown Chicago’s Riverwalk. The product of a budding union between Tiny Lounge and Big Hatt Gourmet, two of Lincoln Square’s most beloved establishments, it brings an upscale vibe and a friendly menu to an umbrella-lined stretch of the south bank between Clark and Dearborn Streets.

The venue’s Barrel Aged Cocktail list is a testament to the mixological finesse of Colleen Flaherty and Mark Johnson — two of the three partners — who began making specialty drinks at the Tiny Lounge long before the practice became a trendy staple.

“We were one of the first cocktail bars in the city, jumping into that sort of scene in the early 2000s,” says Ms. Flaherty.

At their new establishment, the most popular selection is probably the Subourban, a slightly dry and sweet blend of Jim Beam, Italian citrus liqueur Averna Amoro, Solerno Lemon, and Ginger Beer with a pinch of sugar.

The flavor and color compliment dusk on the river, when Ms. Flaherty most enjoys her job. “There’s nothing better than being able to serve people when they are ready to relax and their day is over,” she says. “They’re at their best.”

Beers include Rosa Hibiscus Ale from Logan Square’s Revolution Brewing, a pink-hued warm weather delight with a touch of the flower that gives it the name. The 5.8% alcohol content ranks in the middle of the potency scale, but that’s not the point, according to Mr. Johnson.

“It’s summertime,” he says. “We’re not trying to hit people over the head.”

It also reflects his customers’ tastes, which have changed significantly since he got into the trade at the Gingerman back when PBR was a thing in the 90s.

“It’s amazing to see how sophisticated the consumer has become,” he says. “They will think nothing of paying $12 for a beer. They might only have one of them, but they really appreciate the quality.”

IMG_7893webThe food at Tiny Hatt is exquisite, thoughtful, and easy to pronounce. The menu was created by Chef Craig Bell, a native Tennessean who started cooking in a small barbecue shop during high school.

Chef Bell studied at Chicago’s Cordon Bleu and worked in Spain’s Michelin-rated Zuberoa restaurant before launching Big Hatt Gourmet in 2009. He helped develop the Tiny Hatt concept with his future partners during a conversation in the Tiny Lounge.

IMG_7887webThe Tri-Tip Sliders feature thinly sliced brisket with pickled red onion, arugula, and basil Aioli on a pretzel bun. At two for $12, they’re tough to beat, but the Yardbird comes pretty close. A roasted chicken sandwich with Michigan black cherries, stone ground mustard, shallots, and arugula, it goes for $10. Other favorites include the Pulled Pork Sandwich and the Dr. Claw, a lobster roll with peppers, scallion, and lemon aioli.

All the beef and pork served at the restaurant is lightly smoked with apple and oak charcoal at Chef Bell’s kitchen facility on the north side. The process may take a bit longer, but that’s okay with the Tiny Hatt.

“Where I grew up,” he says, “barbecue and taking your time to eat and enjoying company was a social event.”

Cyrano’s Café in the River Walk

Every dish at Cyrano’s Café on the River Walk is inspired by a recipe that Chef Didier Durand learned as a child in France. From authentic quiche Lorraine to good old-fashioned hamburgers, each item hints at a flavor that dominated his mother’s kitchen.

“Great food makes people happy,” he says.

During an interview at the restaurant on a recent sunny afternoon, he brought this philosophy to life.


Chef Didier Durand. (photo: Daniel Patton.)

“Look what I’m having for lunch,” he exclaimed. “That’s a veal bratwurst with some caramelized onion, some sauerkraut — I love sauerkraut — and German mustard. It has a little sweetness and the bun is loaded with also caramelized onions on the top and the fries are, you know, hand cut. It’s beautiful. I’m going to bite into it.”

The bratwurst is one of many Midwestern favorites on the menu. Others include the roast beef sandwich and the mushroom Swiss burger. Although Chef Didier admits the items are “not what I had in France,” they do reflect his pioneering spirit.

Before opening Cyrano’s on the River Walk in 1999, one of the first venues in the area, he founded Cyrano’s on Wells in River North. Prior to that, he spent more than a decade cooking for some of the most popular French restaurants in Greater Chicago — including La Boehme and Yvette Wintergarden — as well as the world-renowned Michelle Garar restaurant in Southwestern France.

Chef Didier came to America in 1986 to pursue a sous-chef position at Carlos in Highland Park, but was also motivated by the Hollywood Westerns he watched as a kid. “The movies inspired me,” he says.

“I was taken to a different world,” he continues. “The country was so big, and the buildings… I love it at first sight and my love is still growing.”

At the time, American diners were expanding their pallets with a “gourmet mood” that he found “quite exciting.” When Chicago banned foie gras in 2006, he remained “a big promoter” of the item and even suggested to Mayor Daley that the town be painted pink in celebration the ban’s repeal two years later.

Today, his kitchen accommodates those with a taste for French cuisine by offering Salad Nicoise, traditional escargots and a trio of goat cheeses with herbs.

In addition to the multicultural culinary enthusiasm, Chef Didier was also taken by the American work ethic. “If you want to work a little, you make a little,” he says. “You want to work a lot, hopefully you make a lot.”


The garden at Cyrano’s on The River Walk. (photo: Daniel Patton.)

In keeping with that truism, he has fashioned Cyrano’s riverbank dining section to extend from a cluster of shade trees into a tent surrounded by flowers trained to grow like those in Clade Monet’s legendary garden.

“That’s an English breed from the 1860s,” he says, pointing at a pink climbing rose. “He’s going to take over this space.”

The ambience has helped make Cyrano’s one of the most popular locations along the river. It is also a source of pride for Chef Didier, who insists that, “I’ve paid my dues.” But it is not the only reason that he has remained in the area for so long.

“I find my love,” he says. “I got married in 1990 to a nice Jewish girl from Highland Park.”

Chef Didier’s wife, Jamey, is a sommelier who handles Cyrano’s wine selection. “She has great taste,” he says. “We have about six rosés by the glass and wine in the bottle from all over the world: some from Spain and New Zealand, and some from Australia.”

She has also helped expand Cyrano’s workforce.

“We have a daughter called Simone,” says the chef. “She’s actually helping me with the business here.”

Simone is not only an excellent addition to the business, he explains, but also a natural-born Franco foodie.

“She loves rack of lamb. She loves oysters,” he says. “My God, she is not vegetarian.”

His mother would be proud. She taught Chef Didier the first recipe he ever cooked, an apple tart baked with a secret ingredient. “In the dough,” he says, “she was putting a little duck fat.”

Daniel Patton | Staff Writer

Lunchtime cookout in the New Eastside

Conveniently located in the heart of the New Eastside at the courtyard just outside Mariano’s second floor, the Summer Patio Grill has become a popular lunchtime destination.

If the wind is blowing in the right direction, you can enjoy the wonderful barbecue aroma from many blocks away. It is quickly becoming an event for locals and business folks who gather for lunch.

The atmosphere is alive and fun. Despite the restaurant’s popularity, the lines are never long because the grill specialist keeps things moving. Truth be told, waiting in line a little bit is not so bad, because you see your food cooking on the grill and you can smell that delicious aroma.

IMG_7600webThe grilling usually starts around 11:00a.m. and continues till 1:30p.m. every weekday (weather permitting).

To keep things interesting, the menu rotates throughout the week. Monday is cheeseburger day, Tuesday is grilled chicken, Wednesday is the steak sandwich, Thursday is Italian sausage, and Friday marks a return to burgers.

Condiments and trimmings are available and all sandwiches come with chips and drink included.

The patio seating is ample and loaded with lovely views of New Eastside greenery and people. Takeout is available for those on the go.

So next lunchtime when you are hungry, just follow your nose to Mariano’s Summer Patio Grill.

Jon Cohn | Community Contributor

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