Etno Village Grill

While we were renovating our current building and preparing for a bigger and better Etno, Chef Cason tested recipes and build a menu to complement the new Etno. And while the new Etno is still a few months away, the time is now to show our fans what all the fuss is about. As always, we will be showcasing premium quality, locally-raised grass fed beef to create burgers that are mentioned as the best in the city. We still take much pride in our work as we make chicken gyro meat in house, blend our own sausage for the Spicy Balkan sandwich, and pickle three types of pickles and peppers. But now there is more…

1. We are curing pork belly to make housemade pancetta, it may take two weeks but the results speak for themselves
2. Salmon is cured with beets and horseradish to create and explosion of flavor, all for a sandwich!
3. Vegetarians delight as we have added a brown rice and mushroom veggie burger to the menu
4. A new and delicious salad has been added featuring haricot verts, housemade pancetta, and a fried egg

It was a rough two weeks without Etno food to fill our bellies, but we are open again for business and ready to showcase the gourmet creations of Chef Cason. Pictures and full desciptions of new menu items to come soon, so be on the lookout! In the meantime, visit us at 2580 N Lincoln Ave or call in a pickup or delivery order, 773-698-8069. We look forward to seeing all of our fans again!

We are excited to get construction underway for a soon-to-come expanded Etno Village Grill. We will be closed until May 4th as the foundation is laid for a bigger and better Etno.

When we reopen on the 4th with normal hours, look for new menu items, more info to come soon…

Our burger of the week may seem simple, aside from the standard fresh-cut-baked-that-day New England burger bun and the grass-fed-local-natural-pastured Q7 Ranch beef, there is lettuce, cheese, and sauce. But they are so much more than that as well. Figs were stewed and mustard was added to create a fig mostarda. Fresh Bibb lettuce is prepared in it’s crunchy and delicious glory. And the cheese, we could never forget about this cheese from the Fayetteville Creamery in Wisconsin. Named “Little Darling,” the cheese is cave aged and shipped to us in wheels, which we break down fresh every day to satisfy your burger of the week fiending. It. Is. Amazing. So come in now while you still can and get your Etno fix!

The inspiration for this burger of the week comes from our prep cook, a man from Mexico City who loves to pile on bacon, cheese, eggs, and as much hot sauce as possible into a single sandwich. I have actually witnessed him eating a full pound of a burger with 3 eggs, 8 slices of bacon, and more cheese than I could count. It was astonishing.

This amazing breakfast burger combines crispy potatoes and onions, Q7 Ranch grass fed beef, bacon, asiago cheese, and a farm fresh sunny side up egg so that anyone who misses their breakfast can get theirs at Etno this week. But wait, there’s more! We also roasted jalapeno peppers and made a spicy pepper sauce to bring it all together. It is incredible and, if possible, even better than it sounds, come get it while you can because we have sold dozens in a mere day and a half…

This one is for the vegetable-lovers out there. While we don’t have the most extensive vegetarian options, we still take a lot of pride to ensure our few options are winners. We have heard time and time again that, while our grilled vegetable sandwich is outstanding, it would be advantageous to feature a veggie burger from time to time, this is one of those times.

Our version of a veggie burger features a brown rice and cremini patty, spicy mayo, goat cheese, scallions, and spring mix. We cooked brown rice like one would when cooking sticky rice. Meanwhile, we sauteed a bunch of veggies, spices, and herbs, finally finishing with hand-sliced thin cremini mushrooms. Everything was mixed in together along with oats, nuts, and some fresh herbs. The chev, or goat cheese, has pepper and citrus folded into it to balance out the sour taste. The mayonnaise was blended with chili sauce, soy sauce, and seasoning. Finally, scallions were sliced on the bias and the brioche bun was toasted.

Vegetarians, come in while you can and show your support for a veggie burger at Etno!

Hear ye, hear ye, fans of the Burger of the Week, my personal favorite and one of the top sellers has returned, with a twist. While we have featured a burger with a jalapeno jam and another with a kumquat marmalade, this week we are featuring one of the most delicious berries in the world, the huckleberry. Our genius Chef Cason created a huckleberry spread and pairs it with peanut butter, scallions, and grass fed Q7 Ranch beef. As if that’s not enough, bacon is piled on top. Come in while you can because this burger will be going quickly!