Walking through the barn doors of Grange Hall Burger Bar, I felt like I’d stepped out of Chicago and into Small Town, USA. I sat down for dinner at the bar, where I could admire the antique ice cream dishes, cow bells strung over the food window, and country quilts hanging on the wall. The farm theme was carried out in every aspect, including the food, with offerings like grass-fed burgers, free-range turkey burgers, homemade pies and fresh-churned ice cream. The friendly bar tender and homey décor made it easy to settle in and stay awhile.
Since build-your-own burger was the name of the game, I started with a Free-Range Turkey Burger and topped it off with Colby Jack cheese and sautéed mushrooms. My husband ordered his turkey burger with white cheddar, caramelized onions, bacon and jalapenos. Mine was good, but I think he nailed it with the spicy peppers and sweet onions. Of course, we had to try not one, but two sides. The hand-cut Russet potato fries were out of this world! Thick, crispy and seasoned – these are a must order. And then there was the Garlicy Macaroni & Cheese, which was a close second to the fries. The side orders were the perfect size, making them easy to share…or not.
How could I pass up dessert when I spent the entire meal watching the bar tender cut slices of hand-made pie from a dish that looked like it came from my grandma’s kitchen? Although the pie of the month was Banana Cream, there was no passing up a scoop of the house-spun Peanut Butter and Jelly ice cream! The creamy peanut butter and chunky strawberry-laced ice cream was topped with graham cracker crumbs; it was like no other!