Da Local Boy
Da Local Boy, initially opened on the North Shore by Dianne Antonio and Nate Domingo, has expanded to The Loop. This counter-service restaurant offers Hawaiian platters for commuters seeking an affordable taste of the islands. The smoke from Domingo’s char grill fills the space, cooking dishes reminiscent of Hawaiian mom-and-pop joints.
The Loop location opened in April, replacing Asian-Latin fusion restaurant Saucy Porka. Hawaiian cuisine incorporates Polynesian and immigrant food traditions. Dishes like loco moco and poke nachos are modernized with fusion street food elements.
Try the OG Plate ($19) with huli huli chicken and grilled pork belly, combined with rice, macaroni salad, and umami shoyu marinade. Huli huli chicken, marinated for two days, remains juicy due to frequent basting. The side of creamy macaroni salad is traditional in Hawaiian plate lunches.
A simple yet flavorful tuna poke bowl ($18) features green onion and nori seasoning, with Hawaiian red clay salt for crunch. For drinks, Hawaiian Sun ($4) and a Lava Flow pina colada-style drink ($9) are recommended.
Domingo’s dishes reflect his roots in Lahaina, Hawaii. He shared meals with coworkers at a car wash while following Antonio to the Great Lakes. This led to opening the Highwood location in 2024, drawing regional and national attention.
Named partly for their son, Sky, Da Local Boy also symbolizes cultural roots. Domingo’s Filipino upbringing outside Hawaiian culture inspired the restaurant’s name.
The Greggory
The Greggory in South Barrington impressed with its family-friendly staff. Yanni Reglis, the server, was attentive and accommodating, enhancing the dining experience for families with young children.
Co-founder Gregg Horan emphasizes accessibility for families and regular diners alike. The restaurant combines family and business-friendly aspects.
The halal steaks drew attention, with the 16-ounce wagyu strip recommended for its quality and size. Few steakhouses incorporate halal options adequately, making The Greggory a unique destination.
Chef Jose Sosa’s ingredient-driven, open-fire concept spotlights chefs’ talents, offering a lively dining experience. Despite the large space, the restaurant feels intimate.
Gruyere popover rolls, crabmeat and avocado appetizers, and a piece of steak grilled to preference are recommended. The dessert menu features indulgent options like chocolate praline cake.
The Greggory offers detailed and thoughtful service and atmosphere, setting it apart as a welcoming dining destination.
The Radicle
The Radicle, in the former Daisies location, focuses on seasonality and sustainability. Its cuisine explores the concept of Midwest being akin to Italy’s regions.
The menu includes thin-crust pies, seafood, and locally-focused cocktails and wine. Executive chef Joe Frillman draws inspiration from Italy’s Adriatic coast.
On the patio, diners enjoy dishes like asparagus salad and adventurous fritto misto. The latter features shrimp heads and fish skin, using byproducts creatively.
Pizzas like rhubarb with guanciale and ricotta offer playful flavors. A Supreme pizza appeals to traditional tastes.
The Radicle retains Daisies’ dessert influence with options like chocolate slab pie. Cocktails, priced affordably, use unique methods to craft intriguing drinks.
Scoop of Blue Moon cocktail resembles birthday cake in flavor and presentation. Frillman emphasizes community engagement, with plans for summer menu changes.
A 20% service charge is standard, ensuring transparent interactions. The Radicle invites diners to enjoy its creative, community-centered approach.
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