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Hermosa, Hot Dog Stand W/ Asian Influence

Hermosa, Hot Dog Stand W/ Asian Influence
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  • Post #31 - February 20th, 2020, 4:47 pm
    Post #31 - February 20th, 2020, 4:47 pm Post #31 - February 20th, 2020, 4:47 pm
    ...
    Last edited by Hermosa on February 20th, 2020, 6:53 pm, edited 1 time in total.
  • Post #32 - February 20th, 2020, 4:48 pm
    Post #32 - February 20th, 2020, 4:48 pm Post #32 - February 20th, 2020, 4:48 pm
    I went once, it is quite far from me but this thread was a great impetus, and I agree with the last few posters. Good sandwiches (I had the cambodian fried chicken and the mooping) but very slow service and the sandwiches are a bit small. Overall I am glad I tried them and I appreciate someone innovating sandwiches like this, but I don't see myself returning.
  • Post #33 - February 20th, 2020, 5:48 pm
    Post #33 - February 20th, 2020, 5:48 pm Post #33 - February 20th, 2020, 5:48 pm
    G Wiv wrote:
    Hombre de Acero wrote:There are- lot's of Food (fast, slow,Fine etc) options to spend one's hard earned sheckles on in Chicagoland- and if- the consumer- has to "play-a-game"- to get said food item- there's something wrong with that picture.

    While I agree in principle with Mr. Acero I view Ethan as artist and Hermosa as his studio or, as the #fancylads might say, atelier. Now right off the bat let me say I fully realize I'm biased, I like Ethan, have been out to dinner with my bride, Ethan, his partner and a few others, find him quiet, thoughtful and even a bit shy, pretty much my polar opposite. :)

    While some people think in terms of color, some numbers and other variations Ethan thinks in terms of sandwiches or, how can I sandwich that. Focused obsession coupled with talent is something I greatly admire.

    Thus in my outings to Hermosa I've been willing, happily willing I might add, to give the enterprise more rhythm than I might a cookie cutter hot dog/burger joint.

    Once again, I agree with Mr. Acero in principle, I just view Hermosa from a different perspective.

    YMMV

    Hermosa, Chef/Owner Ethan, count me a fan!


    So basically you have a friend that's a really good cook, who occasionally sells his food to us? And I apologize, that came across as snotty; and not a faux internet apology. I sincerely mean that.

    That said, I am frustrated with that restaurant...and perhaps I am the illogical one. On the one hand, I can rationalize that he hasn't done any to me personally. I suppose if I can't go to the restaurant on his schedule...that's my problem and no one is forcing me to go or patronize his business. His livelihood, his choice.

    On the other hand, it is frustrating (or maybe just FOMO?) that so many people talk up this guy's talents: you, Mike Sula, Eater Chicago, etc.; but I can't get it. As noted, I've been multiple times during posted hours and it's closed. I got lucky once and showed up shortly after opening, and the Cambodian fried chicken was sold out. I've now tried calling ahead multiple times (fool me four times???); and no one ever picks up the phone.

    And again, I know this is a me-problem. If that's how he wants to operate his business, that's 100% his choice. Maybe I'll get lucky one day and try it, but I'm not going out of my way for it anymore.
  • Post #34 - February 20th, 2020, 6:15 pm
    Post #34 - February 20th, 2020, 6:15 pm Post #34 - February 20th, 2020, 6:15 pm
    Hello LTH Friends,
    This is Ethan from Hermosa. I want to take the opportunity to thank everyone for their feedbacks, both positive and opportunities for improvement.

    When Hermosa first opened, it was intended as a reprieve from the hyper tech world we live in with a Cheers atmosphere, where everyone knows your name. It is a place to slow down, kick off your shoes, and leave the outside world at the door. That’s been my formula since I opened 5 years ago and my core guests appreciate it.

    I do understand that the process requires an evolution and improvement. First with the opening time. It is and will be 11:30am. Prior commitments that delayed punctual time has ended and my focus is at the restaurant. Our piece de resistance, the Cambodian Fried Chicken and Moo Ping, will always be available.

    One of my motto is to ‘Cook Up and Serve Feel Good Food and Treats.’ I acknowledge that has fell short. Please direct any feedbacks to ethanlim81@gmail.com. Or FB friend me. I welcome open dialogue, or better yet, share a beverage with ya’all.

    Best,

    Ethan Lim,
    Hermosa
  • Post #35 - February 20th, 2020, 7:10 pm
    Post #35 - February 20th, 2020, 7:10 pm Post #35 - February 20th, 2020, 7:10 pm
    Hermosa wrote:Hello LTH Friends,
    This is Ethan from Hermosa. I want to take the opportunity to thank everyone for their feedbacks, both positive and opportunities for improvement.

    When Hermosa first opened, it was intended as a reprieve from the hyper tech world we live in with a Cheers atmosphere, where everyone knows your name. It is a place to slow down, kick off your shoes, and leave the outside world at the door. That’s been my formula since I opened 5 years ago and my core guests appreciate it.

    I do understand that the process requires an evolution and improvement. First with the opening time. It is and will be 11:30am. Prior commitments that delayed punctual time has ended and my focus is at the restaurant. Our piece de resistance, the Cambodian Fried Chicken and Moo Ping, will always be available.

    One of my motto is to ‘Cook Up and Serve Feel Good Food and Treats.’ I acknowledge that has fell short. Please direct any feedbacks to ethanlim81@gmail.com. Or FB friend me. I welcome open dialogue, or better yet, share a beverage with ya’all.

    Best,

    Ethan Lim,
    Hermosa


    Thanks! Looking forward to giving both a try as soon as I can make it in.
  • Post #36 - February 20th, 2020, 7:19 pm
    Post #36 - February 20th, 2020, 7:19 pm Post #36 - February 20th, 2020, 7:19 pm
    From the very beginning, LTH made its bones falling in love with quirky, unconventional, hard-to-pin-down places exactly like Hermosa. In that sense, it's as 'old-skool' as they come. I love it -- and Ethan -- for it. :)

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #37 - April 11th, 2020, 7:31 pm
    Post #37 - April 11th, 2020, 7:31 pm Post #37 - April 11th, 2020, 7:31 pm
    Thoroughly enjoyed carryout from Hermosa for lunch today. The Korean spicy pork sandwich (banh mi style), double cheeseburger, and fries all reheated well. We also had a Cobb salad, which was a refreshing splash of green amidst all the comfort foods we've been eating during the COVID-19 shutdown
  • Post #38 - May 22nd, 2020, 5:45 pm
    Post #38 - May 22nd, 2020, 5:45 pm Post #38 - May 22nd, 2020, 5:45 pm
    Hermosa is rolling out a Cambodian Meal Set and the bride and I were fortunate enough to be crash-test-dummies for chef/owner Ethan's friends and family. Four entrees beautifully packaged with sauces, sides, relishes, condiments, accents.

    Tip-top quality, delicious window to Cambodia, amazing attention to detail. Clear concise instructions, not complicated, assemble according to instructions. Social distancing has never been so tasty. #countmeafan

    HermosaP88.jpg Mee Kula

    HermosaP1414.jpg Grilled Shrimp Salad

    HermosaP1515.jpg Cambodian Steak Frites

    HermosaP33.jpg Congee

    HermosaP1.jpg Menu

    HermosaP2.jpg Ellen, Ethan


    Hermosa Meal Set, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #39 - May 24th, 2020, 8:52 am
    Post #39 - May 24th, 2020, 8:52 am Post #39 - May 24th, 2020, 8:52 am
    I finally got a chicken sandwich yesterday after many failed attempts. I generally order directly from the restaurant to avoid fees (on either side) but gave up here and used Grubhub, ordering in the morning and getting a 1pm slot. Confirmed quickly after opening, they even reached out with a text to ask about spice levels. Pickup was easy and organized. Loved the sandwich, which is a dry version with a dark spicy crust and a wonderful papaya and minced green bean (or maybe long bean?) slaw. I asked for medium and I would say it was that with a few raw chilies that picked up the spices in the crust.

    Here is a screen shot of the Cambodian menu. They indicated they need a day's warning for now. I'd be curious.
    IMG_2770.jpg
  • Post #40 - May 26th, 2020, 5:28 pm
    Post #40 - May 26th, 2020, 5:28 pm Post #40 - May 26th, 2020, 5:28 pm
    Mike Sula wrote a profile of Ethan, Hermosa and Khmer food's past in the area today in the Reader.
  • Post #41 - June 28th, 2020, 8:59 pm
    Post #41 - June 28th, 2020, 8:59 pm Post #41 - June 28th, 2020, 8:59 pm
    We were honored to be the inaugural "tourists" for the Tour of Cambodia, a nine course tasting menu to go (a 7-course option is also available). Per the introduction on the emailed menu and serving instructions, "I look forward to transporting you and your guests on a trip to a place when traveling at this moment is limited." We were indeed transported, and delighted! I highly recommend this menu!
  • Post #42 - August 3rd, 2020, 10:13 am
    Post #42 - August 3rd, 2020, 10:13 am Post #42 - August 3rd, 2020, 10:13 am
    Curious about this but can't find any information on it. Where did you find out and how to order? Thanks!

    Smassey wrote:We were honored to be the inaugural "tourists" for the Tour of Cambodia, a nine course tasting menu to go (a 7-course option is also available). Per the introduction on the emailed menu and serving instructions, "I look forward to transporting you and your guests on a trip to a place when traveling at this moment is limited." We were indeed transported, and delighted! I highly recommend this menu!
  • Post #43 - August 3rd, 2020, 9:19 pm
    Post #43 - August 3rd, 2020, 9:19 pm Post #43 - August 3rd, 2020, 9:19 pm
    For info and to order, email Ethan Eang Lim at hermosachicago1@gmail.com. If you are on Instagram, you might also want to follow Hermosachicago
    CjenChicago wrote:Curious about this but can't find any information on it. Where did you find out and how to order? Thanks!

    Smassey wrote:We were honored to be the inaugural "tourists" for the Tour of Cambodia, a nine course tasting menu to go (a 7-course option is also available). Per the introduction on the emailed menu and serving instructions, "I look forward to transporting you and your guests on a trip to a place when traveling at this moment is limited." We were indeed transported, and delighted! I highly recommend this menu!
  • Post #44 - February 21st, 2021, 12:55 pm
    Post #44 - February 21st, 2021, 12:55 pm Post #44 - February 21st, 2021, 12:55 pm
    We picked up dinner from Hermosa last night. You can now place an order online (or text in an order if more than 3 items). We ordered in the am for late afternoon pick-up and it worked out great.
    We ordered:
    Cambodian fried chicken: everything everyone has said above is true. Awesome sandwich (held up well in a 25 minute car ride).
    Korean pork sandwich: loved this though definitely would give a nod to the chicken.
    Green curry eggplant: nice flavor with Thai eggplants
    Cambodian steak frites (from the 'Cambodia to go' menu--requires 24 hour advance notice): My favorite dish of the night--the green chili dip put it over the top.
    Prawn and pomelo (also from the Cambodia to go menu). Excellent flavors. The shrimp texture suffered a bit, likely from the travel (and we waited a bit to eat this).
    We also ordered the chicken congee but haven't tried it yet (we were so full from everything else).
    We will definitely be picking up from here again. The food is delicious and Ethan is so friendly and welcoming. I'd like to work my way through the rest of the Cambodia to go menu.
  • Post #45 - February 21st, 2021, 11:40 pm
    Post #45 - February 21st, 2021, 11:40 pm Post #45 - February 21st, 2021, 11:40 pm
    I was definitely impressed with the congee from an order a few weeks ago (and I almost didn't order it since I'm not always a congee fan). Holds up well as leftovers, too. I'd definitely recommend you to add a nom tok for your next order. It was jam-packed with flavor. I might have liked it even better than the curry (which was also really good).

    That was a through-line in everything I tasted - flavor. Some things held up better than others for takeout, but every bite really popped with heat, acid, and herbs. I appreciated that everything was packaged very thoughtfully (there are a lot of garnishes and some needed to be crispy and Ethan took care of all of that).

    I ordered off of the regular menu, but I also look forward to returning and trying most of the items on the Cambodia-to-go menu as well.
  • Post #46 - March 28th, 2021, 3:41 pm
    Post #46 - March 28th, 2021, 3:41 pm Post #46 - March 28th, 2021, 3:41 pm
    Having kinda forgotten about Passover (yikes), we had a little vaccine-bubble feast of Hermosa faves last night. No pics, because it was a lot of food to prep and plate but most of the dishes were similar or the same as those others have written about earlier.

    It was also one of my favorite meals in a very, very long time.

    We all loved everything—even my notoriously unadventurous hubs who ate ground pork with sardine dip and loves every bite (mostly cuz someone might’ve told him it was Asian bolognese :p).

    My faves were a braised pork belly stew (not even a tiny bit sweet—and the most glorious use of dried shiitakes ever), the aforementioned pork belly and sardine dip, Cambodian roasted chicken, the black pepper beef sandwich and mushroom Nam tok. Even the fries, rewarmed 7 hours later were terrific.

    Everything was perfectly packed and tastes pretty much exactly like I think it would’ve if we’d eaten at the restaurant, even though we picked it up at 12:30 and ate (most of) it at 8:00 pm. Needless to say, that’s not easy to pull off and it speaks to how thoughtful and meticulous Ethan is —not to mention being a wonderful chef.

    Can’t wait to do this again!!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington

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