Hermosa Restaurant
Cambodian restaurant · Hermosa ·
Sandwiches with Asian flavors and ice cream floats
Sandwiches with Asian flavors and ice cream floats
"Hermosa may look similar to a neighborhood hot dog or beef stand that many Chicagoans grew up with, but chef and owner Ethan Lim, who had a stint as a server at Alinea Group’s Next Restaurant and the Aviary, uses his culinary talent to take Chicago classics to the next level, incorporating Asian flavors to create a Cambodian fried chicken sandwich and an Italian beef banh mi. For those who want a composed meal rather than a fast-casual sandwich, Lim also offers a popular “Family Meal,” essentially a chance to buy out the entire room for dinner with a bespoke tasting menu with communal influences, something Lim says is integral to the Cambodian dining experience. Must-order dish: Hermosa does splendid things with chicken and is known for its fried chicken sandwich, but we love the roast chicken that’s become a fixture at dinner. The herbs and flavors are something we dream about enjoying." - Ashok Selvam
"Ethan Lim wasn’t always about a fancy family dinner at Hermosa, his comfy little restaurant in the neighborhood of the same name. It’s worth a weekday visit to get the Cambodian fried chicken sandwich alone, but Lim always has something fun with a rotating menu and some of the best french fries in town." - Ashok Selvam
"Ethan Lim’s Pan-Asian sandwich shop charms diners by riffing on classics, such as a bulgogi cheesesteak. But the best of the bunch is the fried chicken sandwich that embraces Cambodian flavors with pickled papaya, long beans, Asian herbs, and garlic mayo. Order online here." - Naomi Waxman
"The fantastic Cambodian fried chicken sandwich at Hermosa is a straight-up flavor parade. The thigh is brined with things like lemongrass, garlic, galangal, and turmeric, tossed in fish sauce, and then fried in rice flour. After that, it’s topped with sweet and spicy pickled papaya and put inside a brioche bun. Please go eat this." - adrian kane
"The cross-cultural power of fried chicken in Chicago is arguably best represented by one of the most-discussed submissions in town: chef Ethan Lim’s Cambodian fried chicken, found only at Hermosa, his tiny restaurant on the city’s Northwest Side. An entrancing marriage of Cambodian and American cuisines, Lim’s version — a skin-on, kreung-marinated chicken thigh that’s deep fried and then topped with a fresh herb salad — speaks to a larger philosophy about cooking that he’s dubbed “culinary futurism.”" - Eater Staff