Media/Reviews

View the video!  Watch Ed grind the meat!

Edzo’s Burger Shop by Michael Gebert on Vimeo.

““DMK Burger Bar, the Bad Apple, M Burger, J. Wellington’s—there’s no lack of contenders in this category. But I’ve gotta give the crown to Evanston’s Edzo’s. Chef Eddie Lakin spent months perfecting the formula for his hamburger meat, USDA choice that’s ground fresh daily…”

Best New Burger–Char Burger at Edzo’s Burger Shop by Kate Schmidt

Time Out Chicago Eat Out Awards 2010

““…when Lakin introduced a Dietzler Farms’ beef option a couple of months ago, it was a game changer. Now we can eat at Edzo’s without all those industrially raised cows on our conscience. And that other kind of guilt—the kind that comes with indulging in burgers in the first place? We’ll deal with it.”

Best Guilt-Free Burger, by David Tamarkin

“What he pulls off is more remarkable than it appears: He has re-created a fond juicy-sweetness of youth, and recognized that those meals were never as good as you remember, without lapsing into pretense.”

Review; Get the Fries at Edzo’s Burger Shop By Christopher Borrelli | January 27, 2010

“I didn’t try the truffle fries, evidence of what seems to me to be citywide fascination with truffling things, but can attest that the Taylor Street Fries, doused in oregano-inflected Italian beef gravy and strewn with the spicy oil pickle called giardiniera, are a hot mess of Chicago goodness.”

Grass Fed | Edzo’s Burger Shop, Illinois By Peter Meehan | October 27, 2009, 4:17 pm

Steve Dolinsky, “The Hungry Hound” report:  A better ‘burger shop’ in Evanston

“…the most crucial, highfalutin thing Lakin does—grinding his own meat and hand-cutting the potatoes for his fries—infects almost every dish. These details are impossible not to notice. The burgers actually taste beefy, and the fries…are textbook examples in frying.”

Restaurant review      Edzo’s Burger Shop     A high-end spin on the Vienna Beef joint. By David Tamarkin

NUTELLA SHAKE | Edzo’s Burger Shop
The shakes at Edzo’s are incomparably rich even when there’s nothing added to them. So just imagine what happens when you add a few spoonfuls of thick, nutty Nutella.

photo by Eric Futran

Lakin’s genius is in going back to the basics. His hamburger, ground daily and unmistakably fresh, is available in two forms: a thin griddled patty or a nice, fat charburger. The former’s best in the form of a double; the latter’s irresistible cooked medium rare.

Food Chain  /  Food & Drink The Great Fried Hope Posted by Michael Gebert on Mon, Nov 9, 2009 at 11:10 AM

(Edzo’s segment starts around the 10 minute mark)

In general, people are happy if a burger joint puts out a well-executed burger. Edzo’s does two different styles of burger very well, offers them made from two different levels of beef quality, and even takes the time to make sure the bun is the appropriate choice for the style of burger. That is more than enough to put the place in the upper echelon of the burger scene. But the kicker is that the burgers weren’t the best things I had on my visit.   –Daniel Zemans,  A Hamburger Today

A Rare Combination of Variety and Quality at Edzo’s Burger Shop in Evanston, Illinois

Though there is a burger or hot dog stand on seemingly every corner in Chicagoland, Lakin’s competitive edge will come through subtle attention to quality. Edzo’s will feature freshly ground burgers

Stairway to (Hamburger) Heaven:  Edzo’s brings a seventies show to Evanston By Michael Nagrant

That ’70s Burger; A Burger Worth Driving to Evanston For

Digesting 2009   A guide to this year’s best new restaurants. By Peter Gianopulos

The Making of A Good Burger Joint

Centerstage Chicago

LTH forum

Urban Spoon

Yelp

Zagat

Edzo’s Twitter Feed