I am now accepting BITCOIN and LITECOIN donations so I can order pizza from lou malnatis for myself and my dog! I’m going to figure out a way to integrate such payments into my store someday. stay tuned. Cryptocurrency is the future!
ONUINU… this dude is dope. My friend Samantha told me about this guy because her friend directed all of his music videos…. and i’ve been a big fan for years now. ONUINU makes fun, interesting vibey indie beats. hoping for new shit from ONU…. it’s been a minute since he dropped anything.
JDP… my homie. we work together a lot, JDP is a dope rapper but he also has an incredible talent for pop songwriting. I didn’t know JDP rapped until I found his Soundcloud page a few months ago and there are a dozen or so raps and I was blown away… JDP is also one of the members in SWIM TEAM… Keep up the good work dude!
Congrats to my homies Spencer Barnett, Dino Zisis, Matthew Richert, Paul Blair, Jamie Miller, Johnathan Pratt (JDP), and Anthony Pavel for collaborating on “Cherry Lips”. I remember when Jamie & JDP wrote a fire hook that ended up being this song. So cool to see the birth and the final product of a song! Spencer is a dope dude from San Fran; I look forward to the future! Cheers!
CHO is a non-Grammy nominated artist, a music producer & songwriter who once owned a popular Korean barbecue restaurant in Chicago but sold his business to make music full time. It could have been the worst decision of his life, however CHO is thrilled to craft pop songs in his mom’s basement. CHO is best known for pitching music to My Little Ponies soundtrack and being rejected. In a different period of CHO‘s life, he has played Lollapalooza, selected for Coachella (via Global Inheritence), North Coast Music Festival, and toured across the U.S.
-The least and the most hipster person ever… at the same time… according to Downey.
-Robbie says I need to chill out more… Working on it.
-Winner of Dell® Lounge Remix Competition 2009 (Passion Pit “The Reeling”)
-Past history of managing DJ’s and bands that have played major music festivals
-DJed with Skrillex, Mix Master Mike, Dillon Francis, Alvin Risk, MSTRKRFT, Krewella, LA Riots, Le Castle Vania, & many more
-On hiatus from DJing since 2012 cuz I really suck at it…
BEAST MACHINE II: Western Digital Caviar Black.
I need an upgrade.
BEAST MACHINE MOBILE: Samsung 950 Pro
lots of joy…
JUNO106 + Moog Voyager = Love Sounds
FOUNDER of GOGI KOREAN BARBECUE
GOGI is Chicago’s Korean Barbecue. Chosen as one of 2014’s “Best New Restaurants” by Chicago Magazine; here, barbecue aficionados and culinary thrill-seekers become acquainted with the very finest meats and flavors. Picture the glow of burning charcoal right at your table, the sounds and aromas of sizzling juices all adding to the anticipation of what is about to hit your taste buds. This is the magic of GOGI, a truly beautiful and unique cultural experience!
Chicago’s Best New Restaurants
[May 2014 Issue] “One year, 317 meals, 61 contenders—and a final list of 17 new places making Chicago a world-class dining city.
Anyone who’s into Korean barbecue will likely remain loyal to his go- to place. But Gogi, the brainchild of a former rock promoter named Pete Cho and his mother, Stella, entered the debate with a friendly, modern approach that eclipses the usual surly grease traps.
Whether you stick to top-notch fried mandoo (dumplings) and a flavorful homemade kimchi jjigae (fermented cabbage, tofu, and pork stew)—or seek adventures involving spicy pork spine, Gogi brings its A-game. And the caramelized galbi (marinated short ribs) cooked on a tabletop charcoal pit, run circles around the stuff at San Soo Gab San or any other K-barbecue spot to which you stubbornly cling.
Perfect for: Packs of ravenous carnivores” READ MORE
-Carly Boers, Penny Pollack, Jeff Ruby, and Carrie Schedler at Chicago Magazine
These 15 Chicago Restaurants Will Blow the Taste Buds Out of Your Mouth
“It’s pretty hard to find something wrong with Gogi. The service, food, atmosphere—everything is a home run. It’s pretty safe to say it’s the best Korean barbecue joint in town, which is actually quite a statement considering Gogi has only been around about a year.
The pork belly will have you wondering why you don’t just eat barbecue all day, every day. And you’ll never run out of banchan dishes, because the friendly waiters will keep it coming. And at the end of the meal when the check comes you won’t feel like you’ve been robbed just to get a good meal. See? Basically nothing wrong with this place.” READ MORE
– Pierre Roustan, Movoto
Gogi firing up Korean barbeque
“Unless you grew up with it, or have friends who know what they’re doing, Korean barbeque can be a little daunting. That’s why the second generation owners behind Gogi, in West Rogers Park, are trying to demystify it.” READ MORE
-Steve Dolinsky, ABC-7 Chicago
My Favorite New Korean BBQ in Chicago
“When the kalbi arrived, rolled into three perfectly aligned balls, each topped with a single daikon radish sprout, we noticed how they preferred to do all of the work for us, unfurling the kalbi strips as one piece over the grill.” READ MORE
Gogi Korean barbecue reignites the fire
“… the most satisfying Korean barbecue experience in the city.” READ MORE
137 tasty things from 2013
“(109) samgyeopsal, (110) yukhoe, (111) kimchijeon” READ MORE
–Mike Sula, Reader / Chicago Sun-Times
Coal for Real – Gogi is Chicago’s finest new Korean barbecue joint
“Our first thought upon seeing the platter loaded with a double order of marinated galbi at Gogi in West Rogers Park: There is no way that three people can finish that. Oh, how wrong we were. We’re already fantasizing about a return trip…” READ MORE
–Heather Sperling, Tasting Table
The 100 best things we ate and drank this year
“SAENG SAMGYEOPSAL – We usually like to leave the cooking to the pros when we dine out-unless that cooking involves thick-cut saeng samgyeopsal, pork belly that crisps up on the grill. It’s spicy and sweet when eaten with grilled bean sprouts and kimchi.” READ MORE
– Amy Cavanaugh & Julia Kramer, TimeOut Chicago
Best New Chicago Restaurants of 2013
“I knew from the moment the thinly sliced and beautifully marbled short rib was unfurled onto the charcoal grill that Gogi put just a bit more effort into everything it served than the average Korean barbecue restaurant. The care extended to all parts of the meal, including the varied collection of banchan brought out at the beginning of the meal.” READ MORE – Nick Kindelsperger, Serious Eats
Best Chicago Restaurant for a Large Group?
“My favorite type of place to dine in a big group, hands-down, is Korean barbecue. You know, the kind where you cook your own meat over a grill in the center of the table. You’ll inevitably smell like smoky grilled meat for 24 hours straight, even if you shower with a fire hose right afterwards (I like to call the resulting smell Eau de Dennis). My current favorite Korean barbecue restaurant is Gogi in Rogers Park—the quality of meat is very high, and the plentiful banchan (the wee sides in the tiny dishes) are freshly made by experienced hands. Korean food is built to share by default, and if you’re doing it like you’re supposed to, someone is always going out of their way to put some grilled meat on your plate for you. Even the ladies that work at the restaurant will hover by you to make sure your group is getting enough food. If you’re doing it right, everyone will be talking loudly, insisting you try this or that, there’ll be a lot of laughing, you’ll have eaten at least 12 different items, and everyone will leave uncomfortably full with a smile on their face.” READ MORE
– Dennis Lee, Serious Eats
20 Korean Dishes We Love in Chicago
“GALBI – It was clear from the start of my first meal at Gogi that just about everything was a step above every other Korean barbecue joint in town. That’s no slam on the rest, just an honest observation on the care and dedication Gogi lavishes on its dishes. That includes all of the banchan and even the salad, but if you want to experience Gogi in all its glory, you must order the galbi. The thinly sliced sheets of short rib are still connected to the bone at one end, and it’s mostly the waiter’s job to unwrap the meat and cook it on the charcoal grill in front of you. This allows you to focus and take it all in. Breathe in the in the mix of beef fat and charcoal. Dig into the browned meat, with its mix of crisp meat and juicy fat. Gnaw on the heavily caramelized scraps clinging to the bone.” READ MORE
–Serious Eats Chicago Team, Serious Eats
FEATURED: DISH WEEKLY DINING GUIDE – GOGI
“Gogi offers a mouth-watering smorgasbord of raw meats for grilling…” READ MORE
– Meghan Streit, Windy City Media
CHO|MY|GOD! – Pop, Urban, Dance, Indie
DIRTY HIPSTER PANTS – Indie, Alt, Rock, Urban, Dance, Folk
UNCORK THE WINE – Jazz