About 12 years ago I was introduced to Bob Chinn's. Bob Chinn's is located in Wheeling Illinois about 20 minutes north of O'hare airport. It's a huge place that seems to go on forever. When you arrive, you are placed in one of three lines. Parties of 4 or less, 5-8 people, 8 or more. From there you are escorted to about a 1/3 of the way into the seating area where you are met by yet another hostess who then seats you at your table.
Years ago when I was first introduced, the menu was hand written on both sides everyday. All fresh fish was flown in every day and posted on the top of the menu. Obviously the main feature was crab. All sorts were to be had there. King, Dungeness, Jonah, Snow and even blue.
Today, similar handwritten typeset is on one side of the menu only but it does change everyday. Insuring that all the items on the menu were delivered fresh that day.
I'm a sucker for Dungeness Crab because it's pretty much native to the waters of the San Francisco Bay area. Its getting more and more popular and you see it more on menus so if you do see it, get it. Aside from King Crab, it's real easy to eat. Big meaty knuckles allow large chunks of flesh to come out easily. So when I saw that on the menu this time, I knew what I'd be having that night, But what to start with .
I saw they had Gumbo on the menu so I started with a cup of the soup. It was very good with large chunks of green pepper and Okra. It had a little spice to it which was nice but not too spicy for those who are sensitive to it.
I also had some Oysters on the 1/2 shell which were real nice. Only argument was the fact that they really weren't shucked well. the oyster was still connected to the shell so if you were to just try to scoop it into your mouth, you would rip the mollusk in 1/2. Since this happens more times than not, I always get into a habit of checking this first before I don them with horseradish and cocktail sauce.
One of the great things that I forgot about Bob Chinn's are the rolls. Ordinary rolls are served in a basket topped with a garlic parsley oil mixture. You see people licking their fingers all over the dining room eating these. I broke my rule and took a photo:
Now for my main dish of Dungeness Crab, I had the choice of having them served cold, steamed, with garlic and oil or Ginger and onion. The ginger and onion sounded good but in reality, I should have gone with one of the other three. One large crab was cooked and covered in a syrupy sauce that I guess had ginger flavoring. It lacked the flavor.
But when you got through the sauce, the meat was tender and delicious. The only negative with a meal like this is that it is work. You can't just dive in with silverware and eat. you have to crack, and poke and scoop to get the meat out. You do risk a slight cut when handle the crabs but that is a risk I just love to take.
When you eat like this, you are bound to get a bit dirty. At many places, you get a nice little wet nap. At Bob Chinn's, you can go to any sink that is strategically located throughout the restaurant. They are shaped like old wooden barrels and they are constantly being used.
So if your in the Chicago area and are close to O'hare airport, give Bob Chinn's a try. Everyone knows the place there and you'll have a great meal.
For more information about Bob Chinn's Crabhouse, go to:http://bobchinns.com/
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