(2 forks)
1123 N. California Ave.
773-342-9076
Hours: 7 a.m.-10 p.m. Tues.-Fri.; 8 a.m.-10 p.m. Sat.; 8 a.m.-3 p.m. Sun.
Credit cards: D, DC, M, V
Noise factor: Conversation friendly
First impressions
With a name like Flying Saucer, you would expect an otherworldly experience, but never fear. No dishes are tossed about with abandon. And, other than a few servers with tattoos and piercings, no alien life forms are found here. The corner storefront decor takes its cue from diners past. Red stools cozy up to the Formica counter. Formica also tops the jam-packed tables.
On the plate
The menu covers a gamut of breakfast, lunch and dinner selections. From a tofu scramble to Mexican huevos, egg-type dishes are a mainstay. For the truly hungry, a giant breakfast burrito appeases. Lunch and dinner items gather ingredients from Latino to Central European, with all-American meat loaf thrown in for good measure. Five salads add some green to the selection. Desserts are made on the premises.
At your service
Service is sometimes speedy, sometimes not, but generally friendly and down to earth. All servers seem to chip in to help each other and inquire if customers needed anything more.
Second helpings
Huevos volando mixes two eggs as you like them over corn tortillas with an ancho sauce over all. It is garnished with sour cream, a fresh pico de gallo salsa and delicious black beans. Other than overcooked scrambled eggs during one visit, the dish is filling and good. Pierogis come with a lighter-than-usual dough wrapper with assorted fillings including cheese, potato or a mushroom-sauerkraut mix. The chive-sour cream mixture on the side is thick and tasty. A warm beet and lentil salad comes with slightly mushy lentils but a great flavor, augmented by goat cheese crumbles and a balsamic vinaigrette. A vegetarian special one night teamed two wedges of baked acorn squash with a mound of flavorful rice pilaf and powerful sauteed spinach with garlic. Warm apple pie sports an appealing homemade flavor; chocolate cheesecake has a decadent praline sauce.
Take a pass
Hash browns have a leftover taste and aren’t really hash browns, but rather chunks of boiled, red potatoes fried in a spicy seasoning mix. The meatloaf plate offers huge slices that taste as if they spent time in a salt bath, but the sweet tomato chutney helps, and the leaves of curly kale with a miso sauce make a great side.
Thirst quenchers
It’s a BYOB spot, but you can take your pick from espresso drinks, fresh juices, sodas and hot chocolate.
Extras
Daily specials might include biscuits and gravy, granola, a ribeye steak with potato galette, or herb-roasted chicken with winter vegetables.
Price range
Appetizers, $3.25-$7.25; salad and sandwiches, $3.50-$7.25; main courses, $5.95-$11; side dishes, $1.50-$2; desserts, $3.75; drinks, $1.25-$2.75.
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Reviews are based on anonymous visits by Tribune staff members. All meals are paid for by the Chicago Tribune.
Ratings key: 4 forks, don’t miss it; 3 forks, one of the best; 2 forks, very good; 1 fork, good
