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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Monday, May 23

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« End of Crepes in Andersonville; South Shore Tries to Replace Dominick's Friday Foodpic: Orange and Strawberry Juice »

Review Thu Jan 02 2014

Beer, Bears & Burgers at Fatpour

dsc_2999.jpgWhenever I frequent sport bars, I expect three things: 1) delicious beer and delicious food, 2) hot servers, and 3) 500-inch flat-screens as far as the eye can see. Chicago has no shortage of such places, so naturally I ended up at one on a weekend visit to Wicker Park.

Conceptually, Fatpour is no different than any other beer-centric restaurant. But what differentiates it is its two-story glass keg cooler, a cerulean chamber glowing like an alien-breeding pod in the center of the restaurant. Their extensive booze menu accompanies a respectable selection of burgers, wood-fired pizzas, fried cheese curds and other caloric-but-oh-so-delicious gut bombers. The menu is even color-coded with suggestions for the indecisive.

Although my party and I were immensely satisfied with all the food we ordered off the menu, there was a mutual consensus that the appetizers were the best part of the meal. Because while I very much appreciate cob salads, French dip sandwiches and tilapia tacos, nothing pairs with a malty strong ale like soft pretzels and double layered baked nachos. My favorite dish -- the chicken n' waffle bites (chunks of fried chicken in a waffle fritter, lightly dusted with powder sugar) -- disappeared so quickly, our server forgot whether he'd brought it out in the first place.

dsc_2984.jpg dsc_2993.jpg

Although my dining experiences are largely based on taste bud satisfaction, Fatpour's service merits praise. You see, I can be one terrible Sally when dining out, and something (even if small) always goes awry.

dsc_3004.jpgBut the food was bought out and clearly promptly, my salads had nuts and dressings on the side, the beer flowed endlessly, and the servers didn't hover. The only thing that would've made my meal perfect was if the Bears actually won.

2005 W. Division St.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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