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  • Post #391 - July 12th, 2019, 7:48 pm
    Post #391 - July 12th, 2019, 7:48 pm Post #391 - July 12th, 2019, 7:48 pm
    At the intersection of Indianapolis Boulevard and 119th St. in Whiting sits Keith's Restaurant, our favorite restaurant in Whiting, and beats many in the entire Chicago area, IMHO. I don't know why this place hasn't been mentioned (or if it has, my apologies)...
    Here are my two pork chops which were perfectly seasoned and juicy.
    IMG_20190712_181815.jpg Two pork chops fit for Fred Flintstone

    and the 10 oz. lobster tail
    lobster tail.jpg 10 oz. lobster tail fit for a Queen

    which was sweet and tender. Each comes with choice of soup du jour, house salad, or Caesar salad, potato and vegetable. Assorted bread and butter comes first, and dinner on Friday and Saturday also comes with baked garlic and olive oil. Our total with tax and tip came to $90.00.
    1872 Indianapolis Blvd, Whiting, IN 46394
    Phone: (219)659-4444
    Hours: Mon.-Fri.11:00am-2:00pm, Fri. & Sat. 5:00pm-10:00pm
    It’s more fun to talk with someone who doesn’t use
    long, difficult words but rather short, easy words like
    “What about lunch?”
    —Winnie The Pooh
    "... a good dinner is of great importance to good talk. One cannot think well, love well, sleep well, if one has not dined well."
    Virginia Woolf : A Room of One's Own
  • Post #392 - December 1st, 2019, 9:55 pm
    Post #392 - December 1st, 2019, 9:55 pm Post #392 - December 1st, 2019, 9:55 pm
    Da Beef wrote:
    dbrick59 wrote:I have not had a real deep fried taco in over a decade. I used to live on the East Side and there was a place on the corner of Ewing & 106th st. that made them.Long gone. Thanks for the heads up on Adrians Lounge , its actually not that far from me. I can continue my burrito quest and get some 'real taco's' at the same time.


    Taco Trader

    Dyer, IN

    Fans of the now shuttered shuttered Mexican Inn on the Eastside rejoice! Taco Trader was opened by a family member from the folks who ran the Mexican Inn at 95th and Ewing. The menu is pretty simple and two favorites remain. Their signature deep fried tacos are available (with your choice of filling) as are their soft cheese tacos. I think the deep fried guys here were even better than they were there. Or maybe I was just a little too happy to have finally found a worthy one. Just $5 for three. I'm glad this place isnt closer to me. Not sure I'd be here in five years if it were.

    Deep Fried Taco Box

    Soft Cheese Tacos from Mexican Inn (RIP) now available at Taco Trader
    NWI Business Ins and Outs: The Taco Dive revives Mexican Inn tradition
    Fans of Taco Trader in Dyer and the legendary Mexican Inn at East 95th Street and South Ewing Avenue on Chicago’s southeast side may want to stop by The Taco Dive in Whiting.

    The recently opened Mexican eatery at 1452 119th St. has brought back the old family recipes for crispy beef and soft cheese tacos that built the Mexican Inn’s reputation as a South Side landmark near Calumet Park and the Calumet River, not far from the state line.

    Mario Cornejo Sr. started the Mexican Inn in 1961 and ran it until he died in 2010, two years before it closed.

    “It was written up in the Sun-Times,” Taco Dive owner David Jimenez said. “It was widely known for delicious food.”

    Jiminez, a Whiting resident, ran Taco Trader on U.S. 30 in Dyer between 2013 and 2016 but ultimately decided it wasn’t a good fit, though it was often bustling. He ended up running pop-up restaurants in Whiting in the Indy Perk Cafe and the American Legion, the latter of which was featured in a Chicago magazine article.
  • Post #393 - December 6th, 2019, 2:23 pm
    Post #393 - December 6th, 2019, 2:23 pm Post #393 - December 6th, 2019, 2:23 pm
    Whiting Schoop's serving up its last burger
    The 1950s-style burger chain Schoop's is one of Northwest Indiana's best known restaurant brands and it's won heaps of acclaim over the years, including being named the best fast food in Indiana by Food and Wine magazine and one of the best burgers in greater Chicagoland, according to the Chicago Tribune.

    But after 32 years, the Whiting Schoop's at 1449 Indianapolis Boulevard served its last burger Thursday.

    Owners Tom Markovich, a retired Hammond firefighter, and Mary Beth Markovich are retiring and looking to spend more time in Florida. They will continue to remain part owners of the St. John Schoop's, where another couple actively manages the restaurant.

    "Today's the last day," Mary Beth Markovich said Thursday. "It's been bittersweet. Many regulars came in for one last burger. They're all great people."
  • Post #394 - January 1st, 2020, 10:10 am
    Post #394 - January 1st, 2020, 10:10 am Post #394 - January 1st, 2020, 10:10 am
    Mexican Inn' tacos are back at The Taco Dive
    Diners who still hunger for the fare once served at the famed Mexican Inn restaurant on Chicago's Southeast Side will be delighted to know those tacos are back on the scene.

    The Taco Dive, which features some of the former Mexican Inn favorites, debuted on Whiting's 119th Street in the fall. The eatery is owned by David Jimenez, whose late uncle Mario Cornejo Sr. operated Mexican Inn.

    Jimenez also formerly owned Taco Trader in Dyer, which is now closed. He vowed he'd be back to offering his family's Mexican fare when Taco Trader closed in 2016.

    "We opened in October and it's been going like gangbusters," Jimenez said. He added word is spreading that the eatery has opened and those who missed and loved Mexican Inn's crunchy and soft cheese tacos as well as other Mexican restaurant fans have been visiting the eatery for their fix.

    The Taco Dive
    1452 119th St., Whiting,In
    219-614-6289 or visit
  • Post #395 - January 6th, 2020, 10:05 am
  • Post #396 - July 27th, 2020, 6:29 am
    Post #396 - July 27th, 2020, 6:29 am Post #396 - July 27th, 2020, 6:29 am
    Artie wrote:The Wurst, a full animal butcher shop in downtown Griffith, has opened its retail operation to the public . . .

    Sula had a couple of interesting pieces about The Wurst back at the beginning of the month . . .

    The Wurst has the best meats

    Cheap meat is not The Wurst

    The Wurst
    130 N Broad St
    Griffith, Indiana 46319
  • Post #397 - July 29th, 2020, 12:34 pm
    Post #397 - July 29th, 2020, 12:34 pm Post #397 - July 29th, 2020, 12:34 pm
    NWI Business Ins and Outs: Fluid Coffeebar opens third location, Wurst Meats opens in Griffith, Cafe 306 opens in Valpo
    The Wurst, a full animal butcher shop in downtown Griffith, has opened its retail operation to the public.

    Highland native Ricky Hanft, a former fourth-generation Region ironworker who went on to supply meats to acclaimed restaurants like Alice Waters’ Chez Panisse and has done butchering demonstrations for Provecho Latin Provisions in Crown Point, opened the butcher shop in the former C&R Stationery Store storefront last fall. Initially, it focused on processing deer for hunters.

    But now it has the retail operation up and running, offering the public pasture-raised, antibiotic-free and hormone-free animals from local small family farms, including Howe Farms in Crown Point, Third Day Farm in Walkerton, Meadow Oaks Angus in Morocco, Rootspun Farm in Hebron and Gunthorp Farms in LaGrange.

    "Our philosophy is simple: support local farmers who take the health of their animals, their customers and the environment as serious as we do," Wurst says on its website. "Because we only source whole animals, we may not always have the cut you're looking for. For example, there is only one hanger steak per animal. On the flip side, this allows us to offer a wide variety of cuts that would otherwise be unavailable."

    The Wurst sells beef, pork, chicken, duck and lamb, as well as a rotating selection of sausages, including ethnic and European varieties.

    The butcher shop is currently open from 11 a.m. to 7 p.m. Tuesday through Sunday.

    For more information, visit or find the business on Facebook.
  • Post #398 - Yesterday, 10:22 am
    Post #398 - Yesterday, 10:22 am Post #398 - Yesterday, 10:22 am
    Pandemic cuts in restaurant work brings cooks back to butchering

    While Ricky Hanft fillets, chops, grinds, cuts and does what butchers do, it’s up to Jeremy Dobson and Evan Meyer to decide what to do with the pounds and pounds of leftover bones.

    Recently, the former Three Floyds sous chef and Provecho chef de partie whipped up the obvious — bone broth — in the relatively small kitchen at The Wurst, 130 N. Broad St. in Griffith.

    On Monday, the two conspired to use them in something else between taking turns cleaning off the equipment they’d used at the wash tubs.

    Recently, the two worked on head cheese — or a meat jelly comprised of meat from an animal’s head — and decided adding blueberries might be fun. It sold out within a day, Hanft, the owner of The Wurst, said.
  • Post #399 - Yesterday, 3:07 pm
    Post #399 - Yesterday, 3:07 pm Post #399 - Yesterday, 3:07 pm
    Do you know if he (or another butcher in NWI) make the Bolshevik, or Spanish Chorizo to the recipe use by Piatak's (closed in 2017)?

    Their Spanish Chorizo was once a church fundraiser recipe, then they gave it Piatak's.



    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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