NOBLE SQUARE — Louisiana-style fried chook Popeyes and burger joint Checkers are anticipated to open quickly on the corner of Division Street and Ashland Avenue.
A spokesperson for Checkers told Eater Monday the eating place will open on July 16. It’s now not recognized when Popeyes will open.
Representatives for Popeyes and Checkers have not spoken back to questions from Block Club.
Architect Hemal Purohit, designing each new adjacent restaurant at 1555 W. Division St., did not respond to a request for comment, either.
Checkers is known for its hamburgers, wings, and “famously seasoned” French fries, while Popeyes gives Cajun-style fried chicken, redfish, beans, and rice, amongst other services.
A building permit issued last September for the previous athletic shop Villa — next to the briefly shuttered evilOlive nightclub — discovered that the assignment requires an indoor tenant build-out of 3,321 rectangular-foot storefronts on the way to residence two restaurants with common or shared restrooms.
Checkers & Rally’s Director of Franchise Development, Bruce Kim, instructed Eater that the restaurants will not have a kitchen or public front but will be linked with an indoor hallway.
While the Checkers chain is frequently recognized in other elements of the USA for its power-via carrier, it does no longer appear that there would be everywhere for motors to tug inside and out of at the already crowded intersection.
Other rapid food options within the on-the-spot region encompass a Burger King, which opened in 2015 on the alternative aspect of the Polish Triangle, at 1215 N. Milwaukee Ave., and a Wendy’s at 1623 W. Division St., just a half of a block west of the Division and Ashland intersection.
Do testimonies like this rely on you? Subscribe to Block Club Chicago. Every dime, we make budget reporting from Chicago’s neighborhoods. McDonald’s commissioned an independent television production company to produce a one-hour special where six random Australians were tasked with investigating the entire food-making process. While McDonald’s funded the project, and their food-making operations were scrutinized, very little was hidden from these independent ‘food critics’. This program showed that McDonald’s food, and probably most major fast-food chain offerings, is relatively healthy – and more hygienic and fresher than we think.
Fast food companies have always gone to great lengths to convince the eating public of the wholesomeness of their food. It’s an incredibly profitable business. But, in a health-conscious age, one of the business risks is having a reputation tainted by the thought that your food is unhealthy or, worse, disgusting.
So, typical fast food – in the main – is safe for consumption and may be moderately healthy. But why do we feel unhealthy having eaten it? Compared to a serving of grandma’s pot roast, where we think sated and fulfilled, fast food tends to leave us feeling unfulfilled spiritually.
I have a food thesis: the only prepared food profitable to us is cooked with love. That is food cooked for a known individual to eat. Food cooked with them in mind. It’s food that has a soul.
FOOD SHOULD BE PREPARED WITH PRIDE
In the healthiest sense, the cook who makes their food to please the Eater is proud. They have a vested interest in everything they do. They want to create tasty, hygienic, and aesthetic on the plate. They care. They cook their food with love. And they want their food eaten with love and respect for the process.
On the other hand, fast food is an unloved child whose parent neither loves the food, their work, nor the receiver of the food. It’s made with no soul or spirit. It may fill our bellies and nourish our bodies, but the experience of eating fast food does nothing to nourish our souls.
We ought to become keen observers of how food makes us feel, and although food doesn’t make us evil, our practices can sometimes make us feel that way. Feeling bloated, dry in the mouth, or queasy are all psychosomatic signs that the experience of eating certain food hasn’t been positive. The food hasn’t served its nourishing purpose.
