Alex Jewell of @bestfoodalex Gives Us His Expert Recommendations
Alex Jewell
Instagram: @bestfoodalex
Facebook: www.facebook.com/alexjewellalex
Chicago is a foodie’s ultimate dream. Although with so many options, it can be tough to decide where to go. That’s why INFI is reaching out to some of the city’s foodie experts for what restaurants pass their taste test.
Favorite boba tea spots: Tsaocaa, Elitea, Bingo Tea
Fried chicken recommendations: Depends on style. My favorite Nashville hot is Fry the Coop. Another favorite spot is Do Rite. CJ’s Chicken is amazing. I love Chicken Pollo Shack. Roister is great for elevated chicken. Haisous has my favorite Vietnamese fried chicken. BBQ Chicken inside of Tsaocaa has the best Korean style chicken. And Big Boss is also one of my favorites.
Where do you go for noodles: Oh man! Another rich one. Slurp Slurp in Chinatown is excellent. I love the noodles with pork and pickled tuber from Szechwan JMC. Four Season Noodles in the Richland food court in Chinatown is good. Lao Peng You is good outside of Chinatown. Vietnamese pho: Pho 777 off of Argyle or pho from Phodega. Thai: curry noodles from Ghin Khao Eat Rice or from Immm Rice & Beyond. Japanese udon: Cocoro.
What’s the most exotic food you have had?: This is a tough one, I don’t know if I think in terms of exotic. I’ve had central Asian/Russian food from EuroAsia and Jibek Jolu. I like African food from Yassa. I get calf brain toast from Cafe Marie Jeanne. I’ve had kangaroo skewers from Union Sushi.
Do you have any guilty pleasures?: Oreos. I’ll tear through packages. Spam – I love the stuff. Taco Bell. McDonald’s.
Now, just tell us your go-to favorites: Do I just pick any favorite? My favorite burgers are from The Loyalist, Little Bad Wolf, Mott St, in that order.
Related Posts
Modernize Your Guest Experience Without Losing the Human Touch
Some operators worry that adding a kiosk means losing the soul of their restaurant. They think a glowing screen replaces...
The Art Of The Digital Upsell: Increasing Average Order Value Without Sounding Robotic
“Do you want fries with that?” The gold standard upsell question of the food industry was so good, it became the...
Beyond the Screen: Why Successful Kiosk Launches Require a Partner, Not Just a Provider
There is a massive difference between buying hardware and paying for a result. Many restaurant operators buy kiosks, plug them...
The Modern Order: Why the Best Self-Ordering Systems Focus on Hospitality First
Restaurant technology used to be a cost-cutting play. For years, the pitch was simple: replace labor, move faster, and expand. But...
Unpopular Opinion: Kiosk + Employee = Better Customer Experience
For years, the conversation around self-service kiosks has been framed as kiosks versus employees. Either you automate and lose the...
Case Study: Sophie’s Cuban Cuisine Drives Revenue Growth with Advanced Self-Order Kiosk Technology
Client: Sophie’s Cuban Cuisine Industry: Fast Casual Dining Locations: 11 Point of Sale: Toast Key Stakeholder: George J. Cestero, COO & IT/Digital Marketing Director...
6 QSR Trends That Are Changing the Restaurant Industry
Today, QSR establishments continue to see ongoing changes in response to social and technological developments. We’ve compiled six of the...
The Revolution is Here: How Self-Ordering Kiosks are Reshaping the QSR Landscape
One particular innovation has started to significantly reshape the QSR industry landscape—self-ordering kiosks.
Maximizing Efficiency During Restaurant Slow Periods: A Digital Approach
This blog post explores how to navigate these slow periods effectively, focusing on digital investments and smart strategies to enhance...