Chefs Confess: Top Restaurateurs Share Fast-Food Favorites

Some of the city’s best dish on the takeout fare they’re not ashamed to love, from strip-mall burritos to hot wings from a dive.

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Craig Baker
The Local Pub & Eatery

Sugar-free butter pecan ice cream from Brics (901 E. 64th St., 317-257-5757): “I have an ice cream problem. I go to Brics like three times a week.”

Martha Hoover
Patachou Inc.

Chili-cheese fries and cheeseburgers from Steak n’ Shake: “After every gala and fundraiser my husband and I attend. You can be guaranteed bad food even at the best cause’s fundraiser.”

Ryan Nelson
Late Harvest Kitchen

Cheese curds from Culver’s: “They are clean and well-run operations. And the curds are delicious.”

Marc Urwand
Taste Cafe & Marketplace

Wings from Keystone Sports Review (5602 N. Keystone Ave., 317-251-9902): “The wings are always big, plump, and juicy. You can tell they are fresh and not a manufactured product that comes frozen.”

Tyler Herald
Patachou Inc.

Pretzels from Pat’s Philly Pretzels: “Love those things … regular and mini. Sometimes I even get a box of the lil’ guys to take home.”

Micah Frank
Black Market

Beans and rice from Chipotle Mexican Grill: “It’s the healthiest and, ironically, the quickest option I crave between shifts or late-night.”

Photos by Tony Valainis

This article appeared in the August 2013 issue.

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