In Chicagoland, Stuffed and Crabby

Mar 27th, 2008 by Marilyn

Still visiting the parents, and it’s snowing. I grew up in these parts, but I’d forgotten that Chicago winter has a serious mean streak. Here, Old Man Winter will dump snow on robin’s nests. And then kick the nest.

On the plus side, the retiree overlord let us leave the condo for lunch. Werker Werker encourages dining out, you know - it helps the residents fulfill their container quota, which states that each fridge must contain at least three kinds of leftovers in styrofoam. It’s in the bylaws.

We drove over to Bob Chinn’s, a seafood paradise right here in the Midwest.

I love this place - but the name “Chinns” makes me twitch.

Everyone has a worrisome body part in mind, and mine is my chin. Most people fret about hips; I worry about the day I start sporting my great-great-grandmother’s Lithuanian chin.

Bob’s unique brand: Suburban Feng Shui meets Fisherman’s Wharf.

Why are Midwesterners so crazy about seafood? Because we do not have a sea.

Like every great joint at “the shore,” Bob’s has a daily paper menu. It offers about four thousand ways to eat crab and other sea-dwellers, and I like every single one.

Bob’s is not for the subtle eater or faint of heart. Upon being seated, your server will ask, “you want the garlic rolls?”

Um…who wouldn’t? Wait, hold on a second…

…that’s better. I wanted to give them the full TV treatment. Where’s the squeeze of lemon?

My mom orders Shrimp Vermicelli, but it’s really fantastic pad thai in disguise.

Below, my Coconut Shrimp gets served with cocktail sauce and Pork Fried Rice.

I have a weakness for coconut shrimp. Just call it the Double Lithuanian Chinn plate.

Bob Chinn’s is enormous, one of the top-grossing restaurants in the nation, and has framed stuff all over the walls to prove it.

Displaying this industry figure left me a little cold. Bob, is that all I am to you? Served No. 755,393?

I forgive you, Bob, because everything coming out of your bizarre Mid-wasian kitchen is so delicious, and the massive place has enough energy for five restaurants.

It’s delightful. But…what’s with these diners?