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Edzo's Burger Shop - Open!

Edzo's Burger Shop - Open!
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  • Edzo's Burger Shop - Open!

    Post #1 - October 15th, 2009, 5:16 pm
    Post #1 - October 15th, 2009, 5:16 pm Post #1 - October 15th, 2009, 5:16 pm
    LTH,

    Edzo's Burger Shop, a burger and shake shop by LTHer Elakin/Eddie Lakin, is open for business. I attended a tasty shake out test run a few weeks ago and can't wait to try the full-on open version, in particular the American-style croque monsieur with its hoop skirt of crispy cheese.

    Congratulations Eddie!

    Edzo's Burger Shop
    1571 Sherman Ave
    Evanston, IL
    847-864-3396
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #2 - October 15th, 2009, 7:40 pm
    Post #2 - October 15th, 2009, 7:40 pm Post #2 - October 15th, 2009, 7:40 pm
    Congrats, Edzo!
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #3 - October 16th, 2009, 8:52 am
    Post #3 - October 16th, 2009, 8:52 am Post #3 - October 16th, 2009, 8:52 am
    Been following the blog about the opening and now I can't wait to finally taste the results.
  • Post #4 - October 16th, 2009, 10:31 am
    Post #4 - October 16th, 2009, 10:31 am Post #4 - October 16th, 2009, 10:31 am
    Cool... never even knew about this place opening, definitely giving it a try soon!
  • Post #5 - October 16th, 2009, 10:44 am
    Post #5 - October 16th, 2009, 10:44 am Post #5 - October 16th, 2009, 10:44 am
    It was cool following the blog about what it took to get it going, I only wish that the spot by the Blue line had worked out since I'll probably not get up to Evanston to try it out.

    Good luck.
    SSDD
    He was constantly reminded of how startlingly different a place the world was when viewed from a point only three feet to the left.

    Deepdish Pizza = Casserole
  • Post #6 - October 16th, 2009, 11:01 am
    Post #6 - October 16th, 2009, 11:01 am Post #6 - October 16th, 2009, 11:01 am
    headcase wrote:It was cool following the blog about what it took to get it going, I only wish that the spot by the Blue line had worked out since I'll probably not get up to Evanston to try it out.

    Good luck.
    SSDD


    It's about a block from the Davis Purple Line stop. You can do it.
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #7 - October 16th, 2009, 11:34 am
    Post #7 - October 16th, 2009, 11:34 am Post #7 - October 16th, 2009, 11:34 am
    gleam wrote:
    headcase wrote:It was cool following the blog about what it took to get it going, I only wish that the spot by the Blue line had worked out since I'll probably not get up to Evanston to try it out.

    Good luck.
    SSDD


    It's about a block from the Davis Purple Line stop. You can do it.


    Well it is not so much about CTA access, I was aware it was near the Purple line, as it is pure distance. Approx 15 miles vs 1 mile.

    SSDD
    He was constantly reminded of how startlingly different a place the world was when viewed from a point only three feet to the left.

    Deepdish Pizza = Casserole
  • Post #8 - October 16th, 2009, 11:41 am
    Post #8 - October 16th, 2009, 11:41 am Post #8 - October 16th, 2009, 11:41 am
    headcase wrote:It was cool following the blog about what it took to get it going


    Yes. Most have no idea what it takes to open up a place. Inspections, codes, change this, do that. Esp in Evanston.

    Congrats Eddie. Now the fun begins.
  • Post #9 - October 16th, 2009, 1:55 pm
    Post #9 - October 16th, 2009, 1:55 pm Post #9 - October 16th, 2009, 1:55 pm
    Walked by the other night [monday?], saw the paper on the window, thought it wasn't open yet, so I went to Uberburger around the corner instead [which was okay, nothing great]. Can't wait to check this place out.
  • Post #10 - October 16th, 2009, 7:06 pm
    Post #10 - October 16th, 2009, 7:06 pm Post #10 - October 16th, 2009, 7:06 pm
    Now the fun begins.


    Exactly, Gus. We've been really challenged and have had some long lines during the lunchtime rush. Thanks, everyone for your patience if you have to wait.
    http://edzos.com/
    Edzo's Evanston on Facebook or Twitter.

    Edzo's Lincoln Park on Facebook or Twitter.
  • Post #11 - October 16th, 2009, 10:03 pm
    Post #11 - October 16th, 2009, 10:03 pm Post #11 - October 16th, 2009, 10:03 pm
    "Phone first!" That's the advice we've heard so many times when listening to telephone directory publishers, and telephone company advertising. I wish I'd telephoned Edzo's before making a special trip to the restaurant on the way home from Downtown after work tonight (7 p.m.), only to find the door locked and hours posted on the door advising the restaurant closes at 4 p.m. Maybe the 10:30 a.m. to 4 p.m. hours have been mentioned here before, and I overlooked it. I was looking forward to tasting the fresh hamburgers and fries - but given the hours the restaurant is open, I think it'll be a while before I can get there. Downtown Evanston was "hoppin" tonight, though . . . with many places full to the brim. Best wishes for a successful venture.
  • Post #12 - October 18th, 2009, 5:47 pm
    Post #12 - October 18th, 2009, 5:47 pm Post #12 - October 18th, 2009, 5:47 pm
    I look forward to trying your place Eddie. Good luck!
  • Post #13 - October 18th, 2009, 9:11 pm
    Post #13 - October 18th, 2009, 9:11 pm Post #13 - October 18th, 2009, 9:11 pm
    G Wiv wrote:LTH,

    Edzo's Burger Shop, a burger and shake shop by LTHer Elakin/Eddie Lakin, is open for business. I attended a tasty shake out test run a few weeks ago and can't wait to try the full-on open version, in particular the American-style croque monsieur with its hoop skirt of crispy cheese.

    Congratulations Eddie!

    Edzo's Burger Shop
    1571 Sherman Ave
    Evanston, IL

    Have seen it across the street when coming out of Pivot Point...will have to give it a try.
    "There comes a time in every woman's life when the only thing that helps is a glass of champagne."
    Bette Davis in Old Acquaintance
  • Post #14 - October 18th, 2009, 9:12 pm
    Post #14 - October 18th, 2009, 9:12 pm Post #14 - October 18th, 2009, 9:12 pm
    elakin wrote:
    Now the fun begins.


    Exactly, Gus. We've been really challenged and have had some long lines during the lunchtime rush. Thanks, everyone for your patience if you have to wait.

    What are the hours? Weekend hours?
    "There comes a time in every woman's life when the only thing that helps is a glass of champagne."
    Bette Davis in Old Acquaintance
  • Post #15 - October 18th, 2009, 11:18 pm
    Post #15 - October 18th, 2009, 11:18 pm Post #15 - October 18th, 2009, 11:18 pm
    The hours on the door say 10:30-4, tuesday through sunday, which tripped me up when i came for dinner on Friday, though I was back for lunch the next day. I loved the burger I got, the crust on it was perfect in the way you can only get on a griddle (I've never been a fan of char-burgers, or the burgers I've found in Chicago in general), I found it perfectly seasoned though some might find it overly salty, and there was plenty of juice to go around. The fries were definitely above par, but the contrast between the crunchy outside and creamy inside wasn't there, and was a little over-salted for my tastes. Still, a fantastic addition to a neighborhood filled with far too many trendy overpriced chain food, and one of the better burgers I've had in Chicago. I might have lost the menu, but if I find it I could put up scans.
  • Post #16 - October 19th, 2009, 12:33 pm
    Post #16 - October 19th, 2009, 12:33 pm Post #16 - October 19th, 2009, 12:33 pm
    Can we get a description of the type of pattys being served? thick or think? Ever frozen? House ground or ordered? Are these gourmet type burgers or greasy spoon diner burgers?

    Best of luck and hope to see you soon!
  • Post #17 - October 19th, 2009, 12:41 pm
    Post #17 - October 19th, 2009, 12:41 pm Post #17 - October 19th, 2009, 12:41 pm
    They're fresh-ground in-house. The 8 oz. burger is pretty thick; toppings aren't that unusual, but if you mix and match, you might be able to get something vaguely approaching Kuma's. But the style isn't really gourmet burger - just a high quality basic burger.
  • Post #18 - October 19th, 2009, 12:45 pm
    Post #18 - October 19th, 2009, 12:45 pm Post #18 - October 19th, 2009, 12:45 pm
    Image

    Although there's an 8 oz. char burger on the menu, for me the action is in the 4 oz. fresh-ground patties which are griddled to a crispy lace edge a la Schoop's and other Northwest Indiana burger temples. If you want 8 oz. of meat, get a double. Nobody's really doing that style anywhere near the north side/suburbs that I know of (okay, you could argue that Steak and Shake is in that style, but just barely, nowhere near the crunchy-crisp edge Edzo's has).

    Here's a nice piece from a local Evanston publication, this lady was there for the same test lunch as several LTHers.
    Watch Sky Full of Bacon, the Chicago food HD podcast!
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  • Post #19 - October 19th, 2009, 1:00 pm
    Post #19 - October 19th, 2009, 1:00 pm Post #19 - October 19th, 2009, 1:00 pm
    Here is an Edzo's pictorial. Please note that a significant omission is the thinner 30's style burgers that Mike G mentioned above, which I hope to add to the gallery soon.

    Edzo's 8oz Burgers on the Char Grill
    Image

    Edzo's 8oz Burger with Swiss, Pickle and a Fried Egg
    Image

    Edzo's Grilled Cheese
    Image

    Edzo's Polish
    Image

    Edzo's Hand Cut Fries
    Image

    Edzo's Buffalo Fries
    Image

    Edzo's Angry Fries
    Image

    Edited to fix the name of Buffalo Fries
    Last edited by stevez on October 19th, 2009, 2:21 pm, edited 1 time in total.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #20 - October 19th, 2009, 1:23 pm
    Post #20 - October 19th, 2009, 1:23 pm Post #20 - October 19th, 2009, 1:23 pm
    Steve, those are Edzo's "buffalo fries" with buffalo wing sauce and blue cheese (last time I got a little celery garnish) which are right up there as my fave: I also tried the "loaded:" sour cream, cheese, bacon and chive, and straight-up with blue cheese, both very good (and improved since that lunch!)

    I agree with Mike, the griddled burger is a real treat with all kinds of crispy bits throughout. I've managed to make it several times while elakin was experimenting, and have really enjoyed it - the shakes are also going to be a real treat, I had a taste of several (though haven't yet had the Nutella, which I want to try next)

    Sparky is really irritated that we've been without him, but it's difficult to get there after school before it closes: we'll have to wait for an early dismissal day...
  • Post #21 - October 19th, 2009, 1:30 pm
    Post #21 - October 19th, 2009, 1:30 pm Post #21 - October 19th, 2009, 1:30 pm
    Anyone know if the hours will be expanding?
  • Post #22 - October 19th, 2009, 1:32 pm
    Post #22 - October 19th, 2009, 1:32 pm Post #22 - October 19th, 2009, 1:32 pm
    I think Eddie is on the Hot Doug Plan of actually having a life and seeing his kids while they're still young (as the article linked above suggests).
    Watch Sky Full of Bacon, the Chicago food HD podcast!
    New episode: Soil, Corn, Cows and Cheese
    Watch the Reader's James Beard Award-winning Key Ingredient here.
  • Post #23 - October 19th, 2009, 2:21 pm
    Post #23 - October 19th, 2009, 2:21 pm Post #23 - October 19th, 2009, 2:21 pm
    Mhays wrote:Steve, those are Edzo's "buffalo fries" with buffalo wing sauce and blue cheese (last time I got a little celery garnish) which are right up there as my fave:


    Thanks. I've edited my original post to correct the name.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #24 - October 19th, 2009, 3:41 pm
    Post #24 - October 19th, 2009, 3:41 pm Post #24 - October 19th, 2009, 3:41 pm
    Mike G wrote:I think Eddie is on the Hot Doug Plan of actually having a life and seeing his kids while they're still young (as the article linked above suggests).


    Hard to argue with that.
  • Post #25 - October 19th, 2009, 5:27 pm
    Post #25 - October 19th, 2009, 5:27 pm Post #25 - October 19th, 2009, 5:27 pm
    I went on Sunday and fell in love with the garlic fries. Great garlic flavor with perfectly fried fresh fries.

    Had a double griddled burger and enjoyed it -- but it did come with one con. First, the pros: the thick (yet soft and light) bun was fantastic; beef obviously freshly ground and had great beefy flavor; all toppings nice and fresh. Fresh was certainly the theme of the day -- and a welcome one compared to many other burger/dog/fries joints around town. The one con with the burger was it was not cooked quite as much as the one pictured above with the nice crispy edges so it still held a little too much juice/grease. I understand that a griddled burger is going to be more juicy/greasy than a grilled burger, but the juice/grease from mine just obliterated that beautiful bun before I was even a quarter finished with the burger. One other con, the vent system might have been on the fritz because it was crazy smokey inside -- I'm guessing that will be (or already has been) fixed.

    Looking forward to a return visit for the garlic fries and another shot at the griddled burger!
  • Post #26 - October 19th, 2009, 5:39 pm
    Post #26 - October 19th, 2009, 5:39 pm Post #26 - October 19th, 2009, 5:39 pm
    inter4alia wrote:I understand that a griddled burger is going to be more juicy/greasy than a grilled burger, but the juice/grease from mine just obliterated that beautiful bun before I was even a quarter finished with the burger.

    At least a couple of times thus far in this discussion reference is made to the burgers being fried on a griddle, yet we see a photo posted of burgers being cooked over a (rock) charbroiler. Which is it? Or, does the restaurant satisfy whichever preference is expressed by the customer? If the burgers are only fried on a griddle, I'm not interested in trying them (and doubly so if there's that much grease). If they're off the charbroiler, as pictured above, then I'll stop by at some point. Thanks.
  • Post #27 - October 19th, 2009, 5:52 pm
    Post #27 - October 19th, 2009, 5:52 pm Post #27 - October 19th, 2009, 5:52 pm
    From the Time Out article:

    Then there are those burgers. A culinary school grad (who spent time on the line at Tru and Nacional 27) is behind the place, grinding the fresh chuck every morning. You can pick either a cooked-to-order flame-charred half-pounder or the flatter quarter-pounder pressed—smashed, really—into the griddle, thereby sealing in its juices.
  • Post #28 - October 19th, 2009, 5:55 pm
    Post #28 - October 19th, 2009, 5:55 pm Post #28 - October 19th, 2009, 5:55 pm
    Thanks for the quick clarification, Darren72.
  • Post #29 - October 19th, 2009, 6:35 pm
    Post #29 - October 19th, 2009, 6:35 pm Post #29 - October 19th, 2009, 6:35 pm
    Darren72 wrote:From the Time Out article:

    Then there are those burgers. A culinary school grad (who spent time on the line at Tru and Nacional 27) is behind the place, grinding the fresh chuck every morning. You can pick either a cooked-to-order flame-charred half-pounder or the flatter quarter-pounder pressed—smashed, really—into the griddle, thereby sealing in its juices.


    This alone is worth the price of admission. I've long fantasized about a burger joint that would offer both worhty styles of burger.
  • Post #30 - October 19th, 2009, 7:22 pm
    Post #30 - October 19th, 2009, 7:22 pm Post #30 - October 19th, 2009, 7:22 pm
    inter4alia wrote:... but the juice/grease from mine just obliterated that beautiful bun before I was even a quarter finished with the burger...

    This is an issue that a lot of places have solved. I am sure it will be worked on. :)

    How does the single griddled burger bun hold up?
    "Make Lunch, Not War" ~ Anon

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