Chef Julius Russell has opened Flavor 180, a restaurant located in Chicago’s South Loop. Flavor 180 will prepare your meal in about 10 minutes. Thus, it is a fast-food establishment, but the menu is undeniably gourmet.
“We use all-natural products, natural salt and natural pepper, and a lot of our items are kosher-certified and organic,” Russell explains. “We spread these items throughout the menu, so even if you do decide to be a little decadent, you’re being decadent with natural products versus bad preservatives.”
At a recent tasting, patrons experienced the Asian Cajun Turkey Burger — fresh, ground turkey mixed with a blend of Asian-style sauces with Cajun seasonings, served on a beautiful, homemade pretzel roll brushed with a sweet, roasted garlic flavor.
“With Flavor 180, everything is quickly served and fast, and we’re incorporating a chef-driven approach to several of the dishes,” the chef states.
Flavor 180 is the solution for the on-the-go foodie who desires a hot, delicious meal, but does not want to make a reservation. It is for the South Loop foodie who wants to pick up a meal without paying for parking. It is for the social media-savvy foodie who wants a Tweet or Facebook status update with the exact location of the Flavor 180 food trucks at any given time.
And, of course, Flavor 180 is for the budget-conscious foodie who wants a taste of the raspberry chipotle salmon with french cut green beans, lemon and truffle oil without being forced to apply for a micro loan first.
The menu prices are refreshingly reasonable, due to the chef’s relationship with vendors and the multiple streams of revenue generated from the food trucks.
As with any new venture, location is key to its success, and the South Loop neighborhood has a lot going for it, Russell adds.
“What we’ve found out from the neighborhood is that we’re filling a void. I never considered the South Loop a food desert, but when you think of the affluence of the South Loop, what they don’t have is enough choices of the things they want, so it is looked upon that way,” he says.
As the restaurant opened, passers-by peered inside the window, and some even applauded.
“That’s the full concept of Flavor 180,”Russell beams. “We are truly changing the idea of fast food.”
Photos: Richard Pack and courtesy of Flavor 180.
