Singled Out: Sgt. Pepper
At Yats, Joe Vuskovich marvels at the popularity of his chili cheese étouffée, a Big Easy classic he makes with a Cheddar-y Wisconsin twist.
By Becca Milfeld
 |
Earlier in life, Joe Vuskovich tried to be a horse-breeding polo player; in the end, he set his sights on crayfish, chicken, shrimp, and sausage. The folks in Indiana, where Yats has five locations, celebrate his career choice daily with hearty helpings of Cajun/Creole jambalaya and gumbo. Vuskovich marvels at the popularity of his chili cheese étouffée, a Big Easy classic he makes with a Cheddar-y Wisconsin twist. Plates come in three sizes, each ringing up at $8 or less: It's a price-to-portion ratio that leaves stomachs—and wallets—full. 955 W. Randolph St.; 312-829-7930.
Photography: Tyllie Barbosa
This article appears in the September 2008 issue of Chicago Magazine.
Did you like what you read here? Subscribe to Chicago Magazine »
Comments are moderated. We review them in an effort to remove offensive language, commercial messages, and irrelevancies.