A few years back I tweeted the above.
It occurred to me a while after living in Chicago that “Chicken Vesuvio” didn’t exist everywhere.
It was a local delicacy that originated and is perfected here.
I also requested some that weren’t on my radar- but should be.
The result was a list of places and suggestions so good, that one week boiled over into two.
That’s Chicken Vesuvio.
Before setting foot in this magnificent city, I had never heard of this culinary masterpiece.
Most people from here don’t realize how distinctly Chicago it is.
I was hesitant to try it at first, not going to lie.
Pretty much every Italian joint in the city you visit has their version of it on their menu.
Truth be told, as a rookie, they all seemed very basic to me.
I’m head over heels, and I’m here to spread the love.
Imagine tender, juicy chicken, (either boneless or bone in), perfectly roasted to golden perfection.
And don’t even get me started on the peas.
You might ask yourself, “why would they ruin a perfectly good sounding dish with those little vegetables?
“, but if you know you know.
(Fun Fact - there are two theories as to how the dish got its name.
The second is that the entree was invented in the 1930s at a Chicago restaurant called Vesuvio.
But this has never been substantiated.
If anybody knows the real deal, yo let me know.)
His chicken eating habits earned him the nickname “Chicken Man”.
He even wrote his own cookbook with his favorite chicken recipes in it titledFowl Tips.)
Ask anybody in Chicago about La Scarola and they’ll tell you it’s the real deal.
it’s possible for you to say it’s almost what they’re known for to a point.
So it was the perfect spot to kick things off.
La Scarola Score Card
Chicken - Thighs, On The BoneSauce - Heavy.
With each bite, I was transported.
The flavors, the textures, the sheer joy of it all.
It was more than a meal; it was an experience.
I fucking love good food so indulge me as I hyperbolize this thing.
Harry Caray’s Score Card
Chicken - Half a Bird, On The BoneSauce - Dry.
The place has a great atmosphere, and a sensational chicken Vesuvio.
Mart Anthony’s Score Card
Chicken - Boneless BreastsSauce - Heavy.
Or a Twitter follower.
I’ve eaten at Viaggio a dozen times but I had never ordered the Vesuvio.
Nor had I ever met the owner.
This visit I enjoyed both.
Dave, who owns the place, couldn’t be nicer.
And you know how good the food is.
Viaggio’s Score Card
Chicken - Boneless Breasts OR Bone in Half ChickenSauce - Heavy.
First up was one of my Chicago-bucket-list recommendations, and always trustworthy, dependable spots - Ricobene’s.
Those who’ve read my stuff for a while know I am a yuuuuuuuge fan of this place.
I think they are home to the best sandwich in America- their famousbreaded steak.
I didn’t visit there for that this trip though.
I was there for something else they do an amazing job with.
They actually do a “Chicken Vesuvio sub” at Ricobene’s, and it isextremely, extremelyunderrated.
For starters, it is fucking massive.
Ricobene’s Score Card
Chicken - Breaded cutlets on a sub rollSauce - Very light.
And their menu, ambiance, and service are right up to par with their excellent food.
(I’m a huge eggplant guy.
Pause)
Their staff is awesome and they’ve become a neighborhood go-to over the years.
Their chicken vesuvio looked like a work of art.
Italian owner- Benny is off the boat from Sardinia.
So is 75% of his staff.
Including his executive chef.
All their sauces are from scratch.
Their rotating specials are always out of this world.
(If you’re there and they have the osso bucco available you HAVE to try it.)
The place is always jam-packed.
7 days and nights a week.
Regulars eating there 3-4 nights a week, and tourists alike.
It’s a loud, boisterous restaurant with lots of laughing, yelling, and energy off the charts.
If you’re looking for a quiet spot, go to a library.
They also let you order off the menu.
Now, having said ALL of that.
In the nearly 20 years I’ve been coming to Volare, I had never had their chicken vesuvio.
To be honest, I couldn’t even remember ever seeing it on the menu.
I was surprised, yet I wasn’t.
Have them ready to go.
