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The Region restaurant in Chicago's Roscoe Village neighborhood is seeking to evangelize Northwest Indiana-style burgers — smashed-patty burgers that are griddled so that they're meaty in the middle and crispy on edges that jut out far past the bun.

The large flattened burgers long have been served at vintage restaurants like Schoop's and Miner Dunn, but are little known outside the Region.

The Region restaurant, founded by Northwest Indiana native Curtis Rund, offers a contemporary twist on the Northwest Indiana classic with a mayo-based "Region sauce" and the option of adding bacon or Jalapeno Hot, Habanero Havoc and Insanity diced pepper toppings. The eatery at 2057 W. Roscoe St. has been garnering accolades.

TimeOut Chicago named the single cheese one of the "100 Best Dishes in 2017" with the snarky remark "it’s a messy good time that actually makes us want to visit Indiana." The Chicago Tribune named its "handcrafted hamburgers" one of the "24 Best Things We Ate in 2017." East Chicago named it one of the "Best Burgers of Summer 2017." 

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The crispy-edged burgers at The Region are legit. They're big and beefy and God help anyone who would try to tackle the triple cheese "Annihilation," which sells for $15. It's a straightforward menu with traditional favorites fries, onion rings, shakes and hot dogs. All the ingredients are the highest caliber, and everything is flawlessly executed.

The burgers are served up in a hip but unpretentious 850-square-foot space decorated with a mosaic of old CD covers and chalkboard menus on Roscoe Village's main commercial drag. It's a casual, unfussy place to wolf down a big burger, with paper towels and squirt bottles of ketchup on every table.

For more information, call 773-857-2874 or visit


Business reporter

Joseph S. Pete is a Lisagor Award-winning business reporter who covers steel, industry, unions, the ports, retail, banking and more. The Indiana University grad has been with The Times since 2013 and blogs about craft beer, culture and the military.