The drive may be long to this south-of-Midway suburb, but the taste of the chili will stay with you much longer. One look at the sign of a ravenous cartoon pig wielding a fork and knife will verify that this place is serious about food.

Chuck's bowl of "red" topped with sour cream, chopped cilantro and fresh deep-fried corn tortilla strips is one of the best bowls around. Unlike many chilis brewed with expired spices, the aromatics used in this bowl would have satisfied Marco Polo. The chili's chocolate finish is reminiscent of Frontera Grill's famous moles, which makes sense, since proprietor Chuck Pine once worked with Rick Bayless.

Chili heads will also be satisfied with the serious smoky concoctions like hickory tinged brisket and tender pulled pork. Likewise New Orleans food lovers who get a bite of the crawfish or catfish po-boys will think twice about making trips to the delta to score their Creole-Cajun fix.

Either way, chowing down on your food order in the orange vinyl booths, surrounded by terracotta decorative artifacts and framed chili pepper art will definitely get you in the southern mood.

Centerstage Reviewer: Michael Nagrant