Restaurants have been forced to add sodium in dishes like crab cakes and chicken-and-waffles to make them tastier and healthier.
But some of the restaurants that were originally sold with a salt-free version of the dish have been left with a salty alternative.
The Huffington Times sat down with two Chicago restaurants and asked them about the dish, which is still widely enjoyed in the city.
The first is the famous Chicken and Waffles, located in the Loop and located at 632 N. Clark St. in the Little Village neighborhood.
“The chicken is not really cooked in a sauce like we normally do,” said co-owner, Chef Mark Bongiovanni.
Instead, the chef has used a combination of salt, garlic and herbs to make it the most flavorful of all the dishes on the menu.
“It’s not a salty dish, but it’s not salt-less either,” Bongovanni said.
He added that it is made with all the ingredients listed in the recipe for the dish.
Bongivanni added that the menu changes regularly, and it will likely stay that way for a while longer.
“I have a long-term plan, but I just don’t know yet,” Bondi said.
“But I would hope for the best.
You just never know.”
Bongovi is a longtime friend of Bongiorno’s who has cooked with him for 20 years, and Bongvanni said he is always eager to make new dishes.
“We are really good friends and we are really great cooks,” he said.
In the summertime, Bongviorno plans to serve up fried chicken and rice, which Bonganiorno said are a favorite among his fans.
“There’s a lot of love for fried chicken,” BONGIVANNI said.
But Bonglli says the chicken-based version is much more common.
“They are a little more expensive, but you know, it is so much better,” he added.
The dish was created in 2003 when Bong and his wife, the owner of the popular restaurant, the Ritz-Carlton in Austin, Texas, decided to add salt to the dish after having a family fight over the amount of salt added.
“My wife said, ‘Why don’t you put in the salt and let it sit in there until the chicken is done,'” Bongini said.
The Bong-Binis had been eating their usual menu of seafood, chicken, shrimp and vegetables for years when they were approached by Chef Mark, who had been cooking in the kitchens of the R-C-C restaurant in Austin and the Waffle House in Nashville.
BONGOVIANS’ RECIPES Bongoliorno, the co-founder of Ritz and a chef at the Roxy, said he was initially hesitant to use a salt substitute when he first started working at the restaurant.
“When I first started at Ritz, I just had a lot more confidence in the food and in myself,” he recalled.
“In my first couple of years, I really struggled with the salt.
I really just didn’t like it.
The salt had a bad impact on the taste of the food. “
And I think I did it because I was trying to figure out how to make my food taste better.
The salt had a bad impact on the taste of the food.
And I think that’s why I decided to start using a salt.
It just made everything taste better.”
When Bongis first came to Chicago to start his own restaurant, he was not happy with the menu of food he was served.
“Most of the dishes we had there were bland, and I couldn’t really understand why,” he recalls.
He tried to fix it, but after the first year of his restaurant, Bongs customers complained.
“After the first two years, we started to see more and more complaints, and after two years of that, I was really concerned,” he says.
Bongs’ restaurant has since added more and better food items, including shrimp and pork belly.
“Now that I’m doing the cooking, I feel like it is a lot better,” Bongs said.
Bondibon’s is a restaurant that specializes in seafood and is a favorite of his customers.
“That’s why it’s a good place to be,” he explained.
The restaurant has also added a variety of salads, which are made with whole grains, fruits and vegetables.
BONDIBON’S RECIPE “The fish is the star here, because it’s the only ingredient that has the whole grain in it,” he continued.
“You can’t have fish without a whole grain.”
“They have a salad that is very rich, with the kale and the zucchini, and the eggplant and the sweet potato,” Bonding said.