At Aloha Wagon we pride ourselves in serving fresh, delicious meals. We serve Local Hawaiian, Mexican, and Filipino food. We also offer catering for all types of events!
"Adrift on the six-corner chaos at Western, Ogden, and 13th Streets (near the Illinois Medical District on the Near West Side), owner Richard Manongdo and spouse Rebecca Romo serve up Hawaiian-plate lunches from a small open kitchen, takeaway counter, and a 10-stool seating area. Served with sides of creamy macaroni salad, mixed greens, and steamed rice, Aloha Wagon serves the cuisines of Hawai’i’s blue-collar immigrants: Filipino staples like chicken adobo and tocino alongside katsu, loco moco, SPAM musubi and grilled fish with wasabi aioli. The Aloha Bar, a pineapple coconut cheesecake on shortbread, will bring you back. Daytime only daily except Sundays; expect a crowd while you wait." - Sarahlynn Pablo, Eater Staff
"Hawaiian-inspired specialties have made their way to Pilsen thanks to food-truck-turned-restaurant Aloha Wagon. Diners can order hearty, traditional plate lunches served with choice of protein plus white rice, potato mac salad, and mixed greens salad. Protein options include Kalua pork, chicken katsu, grilled tofu, chicken adobo, grilled fish, beef patties topped with eggs and gravy, and more. The menu also boasts burgers, tacos, and Spam musubi, a classic island snack." - Ashok Selvam, Eater Staff
"Hawaiian restaurant that has moved to a new permanent location. Known for favorites like loco moco and Spam musubi." - aimee.levitt
"Aloha Wagon, a rare Hawaiian restaurant in Chicago, plans to 'soon' open a permanent location at 2023 S. Western Avenue, according to an Instagram post." - Naomi Waxman
"The poke craze seems to be waning in Chicago, but Aloha Wagon is a welcome reminder that there’s more to Hawaiian-style eating than bowls of raw fish. A sizable selection of “beach buns” like the Kalua pork sandwich and a chicken katsu burger are tempting options, and tropical enthusiasts shouldn’t miss the loco moco plate (two beef patties, two over-easy eggs, brown gravy), a favorite among island locals." - Naomi Waxman, Ashok Selvam
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