You Gotta Eat started in 1996. It was the brainchild of former News 25 photographer Don "Dubbs" Washburn. Dubbs covered Central Illinois news events for almost 40 years. During his tenure, Dubbs learned all the small town hot spots for a good lunch. News 25’s Eric Shangraw and Dubbs decided to turn the "blue-plate" special information into a once a week segment for News 25. It quickly became a popular station franchise. In fact, over the years, guest diners have included Congressman Ray LaHood, Bradley Men’s Basketball coach Jim Les, & ISU Football Coach Denver Johnson. After Dubbs retirement in 2007, other newsroom photographers now jockey to become Eric's eating partner of the week. Eric brings viewers approximately 50 food reviews a year and names the Favorite Of The Year during the last week of December.
You Gotta Eat airs at 6 and 10 pm on Thursdays; and Friday's during News 25 at Noon. And always on week.com.
A restaurant in Kewanee is steaming along with a successful theme about the rail road.
Eric Shangraw takes you to the "Station House" in this week's You Gotta Eat.
The Station House in downtown Kewanee appropriately sits next door to the Amtrak Depot. The interior decor is wall to wall railroad. Photos of days gone by on the line, advertisements boasting of the new way to travel without getting dusty, and a video loop of historic locomotives in action all add to the eating experience.
"Enjoyable place. I like the railroad. I'm a railroad nut. I like to watch the trains. They put them up on the screens. And you can see all the different types of trains around the United States. Which you can go visit and ride," said customer Richard Huskey.
"It is a clean place. And the food is good," said customer Bette Sawickis.
"Good value for your money. The sausage patties are really big," said customer Mark Sawickis.
On a monthly basis, groups from Galesburg take the train here in the morning, arriving at 8:06. They unload. Eat breakfast. And 90 minutes later take the west bound train back to Galesburg.
"We've been here two years in February. And we've gotten bigger and bigger. Pretty soon we hope to expand into a little bit bigger facility here and enlarge it with maybe a bar area and a banquet room," said waitress Jolene Poole.
Photographer Dave Janssen had tuna salad and a side of mashed potatoes gravy. He thought the tuna was a bit running, like oil on the track.. But still tasty.
My own steam engine was running low. I had Country Fried Steak with gravy. Two eggs over easy. Hash browns. Biscuits and gravy, a side of rye toast and coffee.
It was all fresh as a Spring daisy. A walk back to Galesburg would be good for my cholesterol but impractical. Our bill with drinks, $21.01 plus tip.
The Station House is worthy of a stop by rail or by car.
The Station House is open seven days a week. 7am-9pm. If you're on a train and don't want to get off, call ahead and they'll run your order over to the depot.
Station House 300 W. 3rd St. Kewanee, IL Monday-Sunday 7am-9pm (309)854-RAIL
Budweiser and Southern Comfort may not be the first two drinks that come to mind when you think about breakfast. But they are both menu options at a saloon that serves eggs in the morning. We are at the "Last Chance Bar and Grill" in this week's You Gotta Eat.
Nicknamed the "Alta Tap" the Last Chance Bar and Grill sits right across the street from the head of the Rock Island Trail on Peoria's north end. By night, it is a bar hall and pool room. In the wee hours of the morning, it's still a bar that happens to also serve the first meal of the day. You can toss back a frosty Old Style with your ham omelet.
"I think they do a very good job of transitions between breakfast and lunch to the bar atmosphere. If you come here on the weekends, you will see lots of families. It is more like a restaurant than a bar, said customer Jim Emanuels.
. "I work construction. There is a lot of guys who come here on rain days or before work. They open at six in the morning. They have great biscuits and gravy," said customer Ronnie Hamm while drinking a frosty cold one.
"Do some order beer and bacon?" I asked breakfast bartender Katrina Haynes.
"Sure do. We get a lot of third shift workers from Caterpillar going home. So we get beer and breakfast."
The bar's been here since the 1950's. The Skillet Breakfasts on the menu are top sellers. Photographer Dave Janssen and I each ordered the Country Skillet.
It comes with diced green pepper and onion, sausage, two eggs cooked to order with hash browns or American fries. The assemblage is sent to your seat smothered in homemade stick to your ribs sausage gravy. There is not struggle with decision making: like do I start with the eggs and then eat the sausage, or bite into the hash browns and then lick the gravy?
No brain power needed. Just start excavating from plate to pie hole and you'll taste the potpourri of breakfast flavors.
We pondered doing a shot of Jack Daniels with our toast. But decided against any a-m inebriation. (We still had another five hours on the company clock.) With orange juice and caffeinated drinks, our bill: 17-dollars plus tip. Now I have a new excuse to go the bar before work without getting in trouble. The Last Chance is near the intersection of Allen and Alta Roads. The kitchen is open for breakfast and lunch seven days a week. They stop serving food in the afternoon. The bar is open until two am.
Last Chance Bar and Grill 2713 W.Second St. Peoria (Just west of Alta and Allen Roads) (309)243-5036 Hours: M-F 6am-2am Sunday 7am-2am Sunday 8am-2am
Kitchen closes at 3pm. Serving breakfast and lunch only. (They are trying to secure a beer garden license and may serve fried food later in the day soon.)
The chicken wing is hot in the restaurant industry. In fact, Tobin's Pizza, last week's You Gotta Eat feature, is developing a new wing recipe for the menu.
This week, Eric Shangraw is trying the different flavors at Peoria's "Wing Stop."
The Wing Stop is definitely a place to hit the brakes, if you are a chicken wing connoisseur.
Compared to Buffalo Wild Wings, there's no atmosphere.
Seventy-six percent of the business here is carry out. Each order is cooked fresh. It's a fourteen minute wait if you order bone-in. Nine minutes for boneless. They follow a simple recipe for maximum flavor.
"Always fresh chicken. Never frozen. And truthfully, we consider our self a sauce company not a chicken company. Because the sauces make the chicken," said co-owner Brian Davis.
"I really like the wings. I like the fries. Everything is hot. Tastes great," said customer Ralph Ochs.
"As you must have heard, Indian guys like hot spicy food. So I got one (that's hot) this time. Very nice," said Karey Raman.
Out of the nine advertised sauces, I went with the third ranked spiciest one of the list: Original Hot. I did five wings with Original Hot and another five with Hickory Smoked Barbecue.
My photographer Larry Faulk, went with Smoked Barbecue and Garlic Parmesan. The Garlic Parmesan is not on the menu. He also ordered boneless, so his order took five less minutes to cook.
The seasoning they use on the fries is unique. It's salt, pepper, sugar, maybe some cinnamon. They smother the fries in it. Addictive to some, the seasoning can be over powering to others. Don't hesitate to have them back-off on the seasoning pour if your put out by to much salt on those fresh cut fries.
I added a side order of baked beans. Larry had a creamy potato salad. Each reminded us of a Sunday smorgasbord side dish as opposed to institutionalized side dishes from your junior high cafeteria.
Our bill with drinks, $22.67. If you are on the chicken wing bandwagon, make a pit stop at Wing Stop.
Wing Stop is on West Glen in Peoria. They are looking to open another Peoria area location in the next few months. They are open seven days a week from 11am until midnight. Call ahead for carry out.
Wing Stop 1212 W. Glen Ave. Peoria (309)839-2549 11am-Midnight Daily
In the Twin Cities, there are just a handful of old fashioned Mom-and-Pop restaurants.
One of them is Tobin's Pizza.
Tonight, Eric Shangraw finishes his February pizza tour in this week's You Gotta Eat.
Tobin's Pizza is on Main Street right on the line where Bloomington meets Normal.
It has been in this location since America's Bi-Centennial. When the shag green carpeting on the wall was in fashion. There are thousands of still photos of customers from 30-years ago mixed in with the 70'S decor.
Moe Davis bought the business a few years ago from original owner Big Jim Tobin. Davis says he doesn't want to remodel, because the customers don't want an updated atmosphere. And in the restaurant business, the customers is always right.
"Some people say its' time for the carpet to go. Others say don't take it down because it is what we call home when we go out for pizza. So they argue it both ways," says Davis.
The pizza recipe is the same that's been in use since Tobin's was first established in 1963. It features made from scratch thin crust. A tomato based sauce with a little seasoning, and a generous portion of toppings.
On a busy night, Tobin's will crank out by-hand eight-to-nine hundred pizza's.
"We do the original thin crust. It has a good crunchy texture to it. Lots of cheese. We bake it nice and golden brown," said manager Kevin Scott.
Photographer Warren Brenegar and I ordered a large thin crust with sausage and green peppers.
On each table is a bottle of Tobin's barbecue sauce. Davis says it is not a sauce you can buy retail. A squirt adds a certain unique twist to each slice.
We also had salad and Tobin's garlic bread, guaranteeing a pungent post pizza breath.
With drinks our bill: $23.55 plus tip. You can order a sixteen-inch pizza with two toppings and another ten-incher of the same for a dollar more and feed a family of four for around $25.00.
Tobin's dinning room is like an old friend frozen in time and its' pizza is simply terrific.
Tobin's is at Main and Division in Bloomington. They open seven nights a week starting at 4:30. Call ahead for pick up or delivery in the Twin Cities.
Tobin's Pizza 1513 N. Main Bloomington Sunday-Thursday 4:30-11pm Friday-Saturday 4:30-midnight (309)828-2411
A Peoria restaurant hit gold when it started selling pizza in the 1950's.
Eric Shangraw is trying Agatucci's in this Week's You Gotta Eat.
Agatucci's is a part-time restaurant with generations of full-time success. They're only open 27-hours a week!
The limited time the kitchen oven is running seems to only drive demand.
Jim Agatucci's grandfather opened a grocery store here in 1926. After prohibition, he secured Peoria's 13th liquor license and turned it into a restaurant. And then in 1954, Agatucci's secured its spot in Peoria culinary history.
"World war II Veterans where bringing back that pizza from Italy and it started on the East Coats and it was moving west. We thought we'd get pizza and its been a goldmine ever since," said Jim Agatucci, the former owner who's recently retired.
"It is not a sweat-sauce at all. It is very basic tomato product with a few secret family recipes inside and it's been very popular through the years," said Danny Agatucci.
The biggest change in the last fifty years, came last month, when the latest family generation, cousin's Tony and Danny Agatucci took over, and started taking plastic for payment. Before, it was always been cash-only.
"We decided to take credit cards at the first of January and its been overwhelmingly successful. People are just elated that we are taking credit cards!" said Tony Agatucci.
We invited the retired rural food critic, Don Washburn, along for this pizza pie.
We ordered a large pizza, half sausage, the other side loaded with green pepper and mushroom.
We also had an order of fried chicken. They just use a plain batter, but its outstanding.
The thin crust pizza is impeccable. We also had salad. They leave a bottle of "Tiger Sauce" on the table to dribble on each piece of pizza. It is simply the house-Italian dressing. Apparently a former customer put it on his own pizza and the idea stuck.
The bill for our trio: $33.30 plus tip.
A trip to Agatucci's had us thanking those World War Veterans Veterans all over again for saving the free world, and wanting pizza when they came home.
Agatucci's is open Wednesday through Sunday starting at five o'clock. Call ahead for carry out.
An East Peoria Pizza joint has been cranking out its' own pizza pie since 1948.
Eric Shangraw tries out the menu at Davis Brothers Pizza in this week's You Gotta Eat.
Davis Bros. Pizza offers one of the most unique recipes in Central Illinois. First the crust: It is paper thin. They hardly use any red sauce. And they load up on the toppings. The sausage is spiced with Davis Bros. seasoning. Many customers are lifelong fans.
"We've been coming ever since it was where the Hardee's is at the four-corners. We have just been with it for 50-years." said customer Pat Hagemann.
"I like the thin crust. I'm a diabetic and the thin crust is better for me. And of course it is just loaded with toppings, which I'm just crazy about," said customer Margie Scharter.
"It is not known for a lot of sauce. We still slice our own cheese so it is in strips and doesn't spread all over the pizza like grated cheese," said manager Linda Mullen.
They had me try the newest item on the menu: Pizzamales. It is a combination of Davis Bros. sausage and sauce made into a tamale. It was okay. But 52 years of pizza tradition had me focused on just one thing.
Photographer Doug Smith and I split a 16 inch half and half. Half Supreme. My side included sausage, cheese, mushroom and green pepper. Doug skipped the vegetables and went all meat. Doug found himself folding each slice in half and turning it into a mini-sandwich.
With such a thin-light crust, you can put away a lot of pie. We had no leftovers. -Just stomach aches. We selfishly decided that was a good thing.
With drinks our bill: $30.00 plus tip.
Davis Bros. is on East Washington Street in East Peoria and on North Prospect in Peoria Heights.
This month "You Gotta Eat is featuring some of the best pizza in Central Illinois.
Eric Shangraw starts with lunch at Micheleo's in Uptown Normal.
Micheleo's is on the edge of ISU's campus. It was nourishment to my collegiate soul when I was a Redbird in the 1980's.
Jeff Brown started working here as a driver in 1984. He eventual became manger then bought the restaurant outright. Jeff still uses the original pizza building technique before sliding it into a 500-degree oven.
"It is make fresh daily and we do everything on site. We cut our own cheese, make our own sauce and make our own dough. And it is just a better quality," said Brown.
"I really like the sauce. And the crust. They always have a nice crispy crust," said customer Carol Glennon.
"We typically get the thin crust pizza. But our new favorite now is the stuffed pizza particularly because of the sauce," said customer Michael Glennon.
"Personally, I like it because it has lots of cheese," said customer Rob Goode.
Photographer Doug Smith and I ordered a 16-inch thin crust; ground beef, pepperoni and pineapple pie. We ripped a coupon from the twin city phone book for an additional 9-inch barbecue chicken with pineapple toppings.
I'd rather save the barbecue sauce for chicken on the grill. But Doug was certainly impressed. I remember eating Micheleo's cold for breakfast after all nighters in Milner Library. Okay, maybe I wasn't at the library. But those flavors from a long time ago are still fresh today.
With drinks our bill: &22.17. You can download the coupons from the Micheleo's website if you don't have a Bloomington Normal phone book. Micheleo's is open seven days a week starting at eleven am. They deliver in the twin cities until two in the morning on weekends.
Micheleo's 116 E North St. Normal (309)454-4444 Open Daily starting at 11am www.micheleos.com
A new Italian restaurant is drawing a crowd in North Peoria.
Eric Shangraw has a guest eater along to see what all the fuss is about at PVII in this week's You Gotta Eat.
PVII is the second coming of Ponte Vecchio, the Italian restaurant in Sheridan Village that died last summer. Chef Josh Utech and his wife Amy worked at Ponte Vecchio. After the owner shut it down, they found their own investors and opened their own business with new bold colors but many of the same recipes from before.
" We're glad that they reopened out here. And it's a great place to come for lunch and it is a reasonable lunch," said customer Rich McKone.
The draw for PVII begins and ends in the kitchen. Josh makes each order from start to finish. He calls it a simple secret for success.
"Making everything from scratch. And really taking the time to do it right. As opposed to just tearing open a bag. I think it really makes a difference. A lot of people appreciate taking the time with a dish, it really seems to show through," said Utech.
"We've a lot of people in here from Italy and they are extremely ecstatic about the food. They love it. It is all made fresh. All made to order," said Amy Wand.
Guest eater Diana Hall joined us for lunch. The successful businesswoman ordered the Chicken and Pear salad. It's grilled chicken breast over mixed greens, sliced pears, onion, shaved Parmesan with a pear vinaigrette dressing. She was impressed with Pv2's flexibility when it came to making a custom order.
"It was great. And even as I was talking to her, she said she could modify the dishes or do whatever because they make things from scratch," said Hall.
I had Rollatini. Chicken breast rolled with mozzarella and prosciutto then flash-fried and baked in stout mushroom cream sauce. Sitting in a bed of noodles, it was sumptuous. Not to rich or overly heavy.
Photographer Warren Brinegar had Spaghetti Bolognese: A traditional pasta served under a sauce that's flavored with red wine. He said it was fine.
For dessert, Warren had Tiramisu. I had Tre Leches, which translates to three-milk cake. It's yellow cake soaked in three different milks blended with a brandy liqueur, whipped cream frosting, and drizzled with raspberry sauce. They are both elegant desserts and are made by Chef Josh's mom!
The bill for our trio: 50-dollars plus tip. Like homemade lasagna, PVII seems better the second time around.
PVII 8305 North Allen Road Peoria (309)691-3340 Mon-Fri 11am-2pm Saturday 5pm-10pm
The New Marriott Hotel in Uptown Normal is celebrating its' grand opening this weekend.
Eric Shangraw goes for lunch at the hotel's restaurant, in this week's You Gotta Eat.
Right off the swank lobby of the new Marriott is Jesse's Grille. Named after the founder of Normal, Jesse Fell, who was a friend of Abraham Lincoln, it is now a contender as one of the twin cities finer eateries.
"We are getting some better restaurants in Bloomington-Normal. I've been here several times," said customer Mary Hunt.
The décor feels like a Frank Lloyd Wright collection. But the menu runs the gamut.
"Largely continental cuisine. It is bascially comfort food done well. Things you are going to be familiar with, with some new twists. Pot roast sliders! That kind of stuff," said restaurant manager Joel Roberts.
Three corporate attorney's and an accountant who made a donation to the Special Olympics joined me for lunch.
Kristin ordered a lobster burger. Back in the kitchen: the lobster is poached in butter and served on a Brioche roll with fresh avocado and a Tarragon dressing. It is presented in triplicate on a banana leaf and is simply brilliant.
Jessica the accountant had Hummus which comes with grilled flat bread and celery for dipping. She also had a side of fresh vegetables.
Kelly feasted on Buffalo shrimp with blue cheese and more made in the kitchen flat bread. The shrimp is seasoned in Cajun spices.
And finally Katie, she liked the fresh ingredients used to make her flat bread with mushrooms, goat cheese and arugula. She too was a satisfied customer.
"It was great. I really appreciate that the flat bread was made in house and that the ingrediants were fresh," said Katie Ruder.
"I had the buffalo shrimp flat bread which was great. It was very spicy. The blue cheese was creamy," said Kelly Charnock.
"I liked the Hummus and want to come back to see what new Hummus selections the chef is going to add to the menu," said Jessica Gieson.
"It was good and the price was right, I'll come back," said Kristin Givens.
I also had the exquisite Lobster sliders.
Jesse's has its' own pastry chef. We sampled his work: -Swiss Double Chocolate cheesecake, very rich. -Key-lime pie: not lime-green: a Florida Key's style key-lime. -And Allegro: a mouse-trilogy with fresh berries served in a flying saucer-like plate. They're all delicious.
With drinks our bill for five: 91-dollars plus tip.
For an elegant meal in McLean County: Jesse's Grille is worthy of its multi-million dollar surroundings.
Jesse's Grille is open seven days a week. They close for a couple of hours each afternoon.
Marriott Hotel 201 Broadway Avenue Normal (309)862-9000 Open 7 days a week 6:30am-2pm 5pm-10pm
A little Lebanese Restaurant in East Peoria is still thriving almost 25 years after first opening its' doors.
Eric Shangraw is having lunch at Youssef's Deli in this Week's You Gotta Eat.
Youssef's Deli declares it has good things for you belly.
When we arrived we found owner Bakhos Alwan making a big bowl of his mama's Tabouli salad. It's a traditional Lebanese salad made with chopped parsley, onions, tomato, salt, pepper, mint, lemon juice and olive oil.
You'll find Bakhos here every day and every hour he's open.
"We call our business after my dad. He passed away and never saw his dream. We call it Youssef's. That is his name. American name is St. Joseph," said Alwan.
His shop offers special Lebanese spices and ingredients for sale, as well as all-American hot sandwiches.
But the superior flavors are in the Middle Eastern sandwich category.
Photographer Doug Smith ordered a Gyro. It was a stripped down Gyro; Lamb meat and pita bread. He passed on the cucumber sauce, onions and tomatoes.
I had the Ultimate Sub. It features three different cheeses, five different meats, with a spicy onion dressing under the lid and vinegar and oil dressing in the lettuce and tomato. A six-incher is big enough for two bellies.
I also sampled the Bakhos cheese fries, with Swiss cheese, cabbage rolls. They could be a meal on their own, and the Tabouli salad.
The salad is potent but unique. The cabbage rolls where cold but still interesting. And the sandwich is super.
We also had some Baklava. It is a traditional Lebanese dessert. Our bill: $25.00.
Youssef's Deli 100 E. Washington St. East Peoria (309)699-4976 (309)699-GYRO Monday-Saturday 9am-8pm Sunday 11am-7pm
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