By J.E. Pizarro, Chief Executive Foodie

While in Chicago I had a unique opportunity to visit one of Susie’s favorite restaurants on the planet.  For the last few years every time that seafood was mentioned, she brought up Bob Chinn’s Crab House.

Proof that I was really here!

While I had some extra time on my way to my boarding school reunion, I decided to drive up to Wheeling for lunch.

It reminded of a seafood restaurant that we used to frequent in Puerto Rico as a kid (until it was swept away by a hurricane.)  Right down to the wood paneling and the pictures of past guests on the wall.

I was greeted by a very friendly hostess, who quickly offered me a nice table by the window.  The place was definitely packed.  It’s not the power suit and stilettos crowd of Scottsdale, but a warm, inviting group of people actually enjoying a lunch as opposed to being on their crackberrys and making endless cell calls within earshot of other patrons.

I told my server Lisa that I was a first time visitor to Bob Chinn’s all the way from Scottsdale.  She gave me the grand tour of the menu and the specials of the day.  The menu has so many options it was almost impossible for me to decide!

The restaurant serves possibly the best garlic bread known to man.  The bread rolls are literally covered with an olive oil, garlic and salt mixture that is die for.

The best garlic bread in the USA. We challenge you to find better.

I also tried the New Zealand Mussels.  Aside from Sauvignon Blancs, my exposure to other things New Zealand is quite limited.  The mussels were very vibrant in color with minced garlic and parsley on top.  Very tasty!

New Zealand Mussels--just don't make me drink NZ Sauv with them!

Next, Lisa brought me their signature clam chowder.  I will say that typically clam chowder and I do not get along well, but it was velvety smooth with nice bits of pinkish clams (as opposed to those sad grey ones you find in other restaurants).  I may start eating clam chowder again! Good thing they ship overnight!

The Clam Chowder that changed my mind...

Next on the block, the crab legs.  In most restaurants, ordering crab legs is easy. Basically one simply chooses the portion size and type of crab.  Not here!  There are many different kinds, from Alaskan to Louisiana Blue Crabs – the choices are equally as delicious as the next (so I’m told).  I decided on the Alaskan Red king crab legs (16oz).

I’ve never been one to like to eat with my hands or manipulate food on my plate with any sort of tools.  In this case, I looked forward to getting in there and finally learning how to take the meat out of the shells without making a huge mess on the table.  Lisa gave me a quick demonstration on how to de-shell the crab legs and then stayed with me while I tried it for the first time.

My Crab De-Shelling masterpiece

Two twists and a yank later, the crabmeat slid out without a mess!  I was so impressed with my new skill that I de-shelled all the crab that I had on my plate.  The crabmeat was every bit as tender and savory as Lisa had described. They serve it with clarified butter, however, I particularly enjoyed the mayonnaise, hot mustard and lemon aioli that accompanied it as well.

After my lunch I was introduced to the Director of Operations, Dino.  He took me on a tour of the restaurant.  On the walls, they have GIANT (and I do mean GIANT) crabs and lobsters mounted in glass shadow boxes.   In the middle of the restaurant they have a seafood counter where you can purchase many of the same items that are on their menu.

The crab that ate Chicago.

With Susie back in Scottsdale, I could not leave there without purchasing a few items to take back with me.  To my surprise, Bob Chinn’s publishes a cookbook as well as packages their seasoned salt for people to take home (at a small cost).  I bought a BC polo shirt and some other items as well.

Buy your crabs and take 'em home!

Susie was utterly delighted with my raid on the gift shop. She was however, dismayed to here I did not try Bob Chinn’s signature drink: the Mai Tai. She assured me that the Mai Tais at Bob Chinn’s are by far the best in the entire USA including the one’s she has had in Hawaii. The Mai Tai is served in a fun yellow plastic cup that she has a collection of at her home.

I thoroughly enjoyed my visit, and now understand my business partner’s obsession with this restaurant. Bob Chinn’s is one of the highest grossing, single location restaurants in the USA.

I will definitely return at my next opportunity to try some of the other delicious and savory items!

Do you see what other culinary adventures we’re up to?  Visit us at foodieslikeusblog.com!