A cozy hangout for smashing Indiana-style burgers dripping with secret sauce, paired with crunchy fries and nostalgic milkshakes that'll keep you coming back.
"There’s nothing attractive about the ground during Fake Spring, since it’s spent months waterlogged under all the melty snow and ice. And the Indiana-style smashed burgers at The Region in Roscoe Village aren’t the prettiest things either. But they’re delicious, and the caramelized edges they get from being pressed flat on the grill make them worth any and all aesthetic compromises. Plus, this counter-service spot feels like the kind of place you’d stop in during the summer after a day at the pool." - adrian kane, john ringor, nick allen
"Inspired by the smash burgers found in Northwest Indiana, the Region is an exemplar of the style. The beef is pressed onto a hot grill until it’s extra thin and the sides are scraped down in order to produce crispy, lacey edges with maximum caramelization. Diners can order single, double, or triple patties; each includes cheese, relish, onions, and a mayo-based Region sauce. Online ordering is available here." - Eater Staff, Ashok Selvam, Naomi Waxman
"Smashburgers are popular in northwest Indiana, a.k.a. The Region, which is how this counter-service spot in Roscoe Village got its name. And we’re leading with The Region because the smashburger here is our platonic ideal. This thing is smashed so thin that the flattened patties extend far past the edges of the bun, and to be honest, it’s a little...unsightly. But it’s those lacey edges that make the burgers here so special. Because they’re pressed so thin the meat has maximum possible caramelization, but also somehow stays juicy. Get the Diggity Do, with two 7oz patties and two slices of cheese." - adrian kane
"This isn’t a beauty contest, it’s a best burger guide. Good thing, because the burgers at The Region are kind of ugly. This is due to their rather unsightly flattened patties that extend past the edges of the bun. But it’s those edges that make the burgers here so special. They’re pressed really thin on a flat top grill (this style of burger is popular in northwest Indiana, a.k.a. The Region), so the meat has maximum possible caramelization, but also somehow stays juicy. Get the Diggity Do, with two 7oz patties and two slices of cheese. Consider taking this thing home and eating it in the dark." - adrian kane, john ringor, veda kilaru
"No place in Chicago does smashburgers like The Region. And that becomes apparent when your order shows up and the large, lacey edges of their pressed patties are peeking out from the buns like Saturn’s rings. They’re crispy, have a juicy center, and taste great whether you get a standard cheeseburger or the 21oz, triple-decker behemoth appropriately named The Annihilation. The Region only has a handful of tables both indoors and on their small patio, so you’ll have to take it to-go if it’s packed—which might be best if you don’t want anyone to see the messy process of taking on The Annihilation." - john ringor
