UBBA Bar and Restaurant--The Old Crawford Inn
Founded in 1939 by Richard Diesterheft and named Ubar for its U-shaped bar, UBBA is a favorite for diners who find comfort in an old roadhouse setting.
Known for their delicious burgers and daily specials, UBBA, also known as The Old Crawford Inn, had originally been a tavern. Forced to change its name after a local ordinance prohibited the word “bar” in signage, the owner chose UBAA, aiming for the way an East-Coaster would say “baa for bar” utilizing the most of the short “a” sound.
Specializing in home cooking and simple fare, patron favorites include any and all of the burgers, including the Rueben burger served on rye with sauerkraut, cheese and Russian dressing. The menu reads like a comfort-food log; Macaroni and cheese, brats, chicken, chicken fingers, meatloaf and fried fish.
Upon entering you’ll be met by a chalkboard listing the daily special—always a wise choice.
What patrons love about this place are the beamed and stucco walls, the old wooden booths and vinyl table clothes. There’s no pretention, the wait staff and bartenders are incredibly friendly and chances are the owner’s daughter, Marilee, will be carrying food to your table. The cook rings a bell when an order is ready and on busy nights the ding is non-stop.
UBAA is divided into two parts—the U bar being in a separate room. If you’re just heading out for a beer and perhaps a ballgame, UBAA attracts a good crowd on game nights.
This throwback dining spot can be packed on weekends with regulars who come from all over the North Side. To beat the crowds, get to UBAA by 6 p.m. and be sure to grab one of the cozy wooden booths.
Dollar-wise, UBAA is easy on the wallet. Burgers start around $5 and dinners can top at $10 plus for salmon. Portion sizes are ample and they offer a kid’s menu. Beers start at $3.
UBBA has its own parking lot—and like the restaurant, it is simple and paved with gravel. This is the place to go when you’re looking for comfort—both in your surroundings and in your stomach. UBBA is the second best thing to the family kitchen.
Posted on May 13, 2011 by Lori Rotenberk
