{"id":10743,"date":"2014-01-12T15:59:29","date_gmt":"2014-01-12T23:59:29","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=10743"},"modified":"2014-01-12T15:59:29","modified_gmt":"2014-01-12T23:59:29","slug":"wadsworth-il-captain-porkys-seafood-bbq-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=10743","title":{"rendered":"Wadsworth, IL – Captain Porkys Seafood and BBQ Review"},"content":{"rendered":"

Within spitting distance of the Wisconsin border, on US 41 north of Chicago, Captain Porky’s<\/a> is one of those delightful gems one hopes to discover but doesn’t run into all that often. A combination restaurant and seafood market, the three Kallianis siblings started the restaurant in 1984, having settled in the suburban Chicago area after immigrating from Greece.<\/p>\n

The restaurant part (order at the counter, sit at large wood picnic tables inside) features cooked to order seafood, sandwiches, and bbq specialties, like ribs and chicken.<\/p>\n

The market part offers a fresh seafood counter, order like at a butcher shop, by the pound, or in the case of some fish, they will slice off ‘sized to order’ steaks. \u00a0In a small deli counter are house-made fresh salads and a few Greek baked goods. \u00a0A variety of micro brews are\u00a0available by the bottle for those dining in.<\/p>\n

They serve their sandwiches New Orleans “po boy” style, on French rolls dressed with tomato, lettuce, and mayo. \u00a0They also offer a couple of New Orleans specialties like gumbo and jambalaya. \u00a0Note that for another day.<\/p>\n

Sandwiches and meals are served ala carte or with a slight upgrade, with sides. \u00a0Steak fries are available, as are a host of other fried delicacies, like rings, okra, zucchini, hush puppies, eggplant, as well as several southern vegetables.<\/p>\n

I went outside the norm, and had a walleye po boy. \u00a0Walleye is a tender flesh, mild fish indigenenous to the upper Midwest, Canada, and Alaska. \u00a0I asked for a little side of remoulade sauce, a very traditional New Orleans condiment that originated in France. \u00a0Call it tartar sauce with a kick, which can come from adding capers or curry powder. \u00a0If you feel inclined to make it at home, here’s Emeril’s recipe<\/a>.<\/p>\n

I knew the fish would be fresh from seeing it in the counter (pic below). \u00a0It was cooked perfectly, with a light breading, and was ample sized, a good value for the money. \u00a0Steak fries were great, as well, especially when I used the remoulade as a fry dipping sauce.<\/p>\n

If you live in the Chicago area, particularly the NW burgs, or in SE Wisconsin, it’s worth a trip, if you haven’t been. \u00a0Excellent job, folks. Time to consider bringing your chow to the rest of the country!<\/p>\n

The family owns an another restaurant next door, The Shanty<\/a>, which features seafood, steaks, pasta as well as a Friday fish fry, and breakfast on Sundays.<\/p>\n

\"Captain<\/a>
Exterior<\/figcaption><\/figure>\n
\"Captain<\/a>
Fish and Seafood Counter<\/figcaption><\/figure>\n

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\"Captain<\/a>
Walleye Po Boy<\/figcaption><\/figure>\n

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Restaurant and catering menu<\/a>.<\/p>\n

\"Captain<\/a><\/p>\n

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