...

I went once, it is quite far from me but this thread was a great impetus, and I agree with the last few posters. Good sandwiches (I had the cambodian fried chicken and the mooping) but very slow service and the sandwiches are a bit small. Overall I am glad I tried them and I appreciate someone innovating sandwiches like this, but I don't see myself returning.

G Wiv wrote:

Hombre de Acero wrote:There are- lot's of Food (fast, slow,Fine etc) options to spend one's hard earned sheckles on in Chicagoland- and if- the consumer- has to "play-a-game"- to get said food item- there's something wrong with that picture.

While I agree in principle with Mr. Acero I view Ethan as artist and Hermosa as his studio or, as the #fancylads might say, atelier. Now right off the bat let me say I fully realize I'm biased, I like Ethan, have been out to dinner with my bride, Ethan, his partner and a few others, find him quiet, thoughtful and even a bit shy, pretty much my polar opposite.

While some people think in terms of color, some numbers and other variations Ethan thinks in terms of sandwiches or, how can I sandwich that. Focused obsession coupled with talent is something I greatly admire.

Thus in my outings to Hermosa I've been willing, happily willing I might add, to give the enterprise more rhythm than I might a cookie cutter hot dog/burger joint.

Once again, I agree with Mr. Acero in principle, I just view Hermosa from a different perspective.

YMMV

Hermosa, Chef/Owner Ethan, count me a fan!

So basically you have a friend that's a really good cook, who occasionally sells his food to us? And I apologize, that came across as snotty; and not a faux internet apology. I sincerely mean that.

That said, I am frustrated with that restaurant...and perhaps I am the illogical one. On the one hand, I can rationalize that he hasn't done any to me personally. I suppose if I can't go to the restaurant on his schedule...that's my problem and no one is forcing me to go or patronize his business. His livelihood, his choice.

On the other hand, it is frustrating (or maybe just FOMO?) that so many people talk up this guy's talents: you, Mike Sula, Eater Chicago, etc.; but I can't get it. As noted, I've been multiple times during posted hours and it's closed. I got lucky once and showed up shortly after opening, and the Cambodian fried chicken was sold out. I've now tried calling ahead multiple times (fool me four times???); and no one ever picks up the phone.

And again, I know this is a me-problem. If that's how he wants to operate his business, that's 100% his choice. Maybe I'll get lucky one day and try it, but I'm not going out of my way for it anymore.

Hello LTH Friends,
This is Ethan from Hermosa. I want to take the opportunity to thank everyone for their feedbacks, both positive and opportunities for improvement.

When Hermosa first opened, it was intended as a reprieve from the hyper tech world we live in with a Cheers atmosphere, where everyone knows your name. It is a place to slow down, kick off your shoes, and leave the outside world at the door. That’s been my formula since I opened 5 years ago and my core guests appreciate it.

I do understand that the process requires an evolution and improvement. First with the opening time. It is and will be 11:30am. Prior commitments that delayed punctual time has ended and my focus is at the restaurant. Our piece de resistance, the Cambodian Fried Chicken and Moo Ping, will always be available.

One of my motto is to ‘Cook Up and Serve Feel Good Food and Treats.’ I acknowledge that has fell short. Please direct any feedbacks to [email protected]. Or FB friend me. I welcome open dialogue, or better yet, share a beverage with ya’all.

Best,

Ethan Lim,
Hermosa

Hermosa wrote:Hello LTH Friends,
This is Ethan from Hermosa. I want to take the opportunity to thank everyone for their feedbacks, both positive and opportunities for improvement.

When Hermosa first opened, it was intended as a reprieve from the hyper tech world we live in with a Cheers atmosphere, where everyone knows your name. It is a place to slow down, kick off your shoes, and leave the outside world at the door. That’s been my formula since I opened 5 years ago and my core guests appreciate it.

I do understand that the process requires an evolution and improvement. First with the opening time. It is and will be 11:30am. Prior commitments that delayed punctual time has ended and my focus is at the restaurant. Our piece de resistance, the Cambodian Fried Chicken and Moo Ping, will always be available.

One of my motto is to ‘Cook Up and Serve Feel Good Food and Treats.’ I acknowledge that has fell short. Please direct any feedbacks to [email protected]. Or FB friend me. I welcome open dialogue, or better yet, share a beverage with ya’all.

Best,

Ethan Lim,
Hermosa

Thanks! Looking forward to giving both a try as soon as I can make it in.

From the very beginning, LTH made its bones falling in love with quirky, unconventional, hard-to-pin-down places exactly like Hermosa. In that sense, it's as 'old-skool' as they come. I love it -- and Ethan -- for it.

=R=

Thoroughly enjoyed carryout from Hermosa for lunch today. The Korean spicy pork sandwich (banh mi style), double cheeseburger, and fries all reheated well. We also had a Cobb salad, which was a refreshing splash of green amidst all the comfort foods we've been eating during the COVID-19 shutdown

Hermosa is rolling out a Cambodian Meal Set and the bride and I were fortunate enough to be crash-test-dummies for chef/owner Ethan's friends and family. Four entrees beautifully packaged with sauces, sides, relishes, condiments, accents.

Tip-top quality, delicious window to Cambodia, amazing attention to detail. Clear concise instructions, not complicated, assemble according to instructions. Social distancing has never been so tasty. #countmeafan








Hermosa Meal Set, count me a Fan!

I finally got a chicken sandwich yesterday after many failed attempts. I generally order directly from the restaurant to avoid fees (on either side) but gave up here and used Grubhub, ordering in the morning and getting a 1pm slot. Confirmed quickly after opening, they even reached out with a text to ask about spice levels. Pickup was easy and organized. Loved the sandwich, which is a dry version with a dark spicy crust and a wonderful papaya and minced green bean (or maybe long bean?) slaw. I asked for medium and I would say it was that with a few raw chilies that picked up the spices in the crust.

Here is a screen shot of the Cambodian menu. They indicated they need a day's warning for now. I'd be curious.

Mike Sula wrote a profile of Ethan, Hermosa and Khmer food's past in the area today in the Reader.