Kuma's shines brightest when its dishes are executed with even a modicum of restraint- which, rather surprisingly, most of its deep fried output is. And while "restrained" is not your typical deep fried modifier, Kuma's has, and never will be, your typical place.
Serious Eats contributor Daniel Zemans checks in with a piece of intel on the Windy City burger scene. Daniel also blogs about Chicagoland pizza with his friends on the Chicago Pizza Club blog. --The Mgmt. Kuma's Corner 2900 W. Belmont...
Jalapeños are stuffed with cream cheese and chorizo, breaded in Panko, and popped in the fryer until they're nice and crisp. They're served with a pleasantly tart and spicy jalapeño raspberry jam that nicely cuts the richness of the cheese and sausage.
Take a huge ass Hamburger Fatty Melt and add bologna and mustard. The special burger this month at Kuma's Corner in Chicago is called the #@(*&%^ Blagojevich, in honor of the Blagovich scandal, made with a 10-ounce patty, thick sliced...
It's hard to think of another dish as comforting or familiar as macaroni and cheese. But even though it's generally regarded as a simple dish comprised of two components, there are a shocking number of ways to get the job done. No matter your personal preference, there's a macaroni and cheese in Chicago out there for you.
Adding components to a BLT is a tough job. How do you improve something already so perfect? I decided to track down some of the restaurants truly making their mark on the BLT, either by adding an unexpected ingredient or by upping the ridiculousness.
This is one of those rare case in life where you can judge a book by its cover, or, rather, a post by its title. These sandwiches are ridiculous in how big they are and how sated they leave us feeling.
Kuma's Corner is serving a burger this month called The Ghost, which is topped with slow braised goat shoulder, aged white cheddar, ghost chile aioli, red wine reduction, and, oh yeah, a communion wafer. As you can imagine, some people are upset.