Da Local Boy, a Hawaiian street food restaurant in the Loop, was recognized on April 7 by the New York Times as one of the ’25 Best Restaurants in Chicago Right Now.’ The eatery, located at 335 S. Franklin St., is operated by Nate Domingo and his wife Dianne, who also run Da Local Boy Café in Highwood.
The recognition highlights the growing popularity of Hawaiian cuisine in Chicago and places Da Local Boy alongside well-known establishments such as Kasama and Lula Café. Domingo said opening a restaurant was not originally part of his plan when he moved from Hawaii to suburban Lake Villa during the pandemic for his wife’s graduate studies.
Domingo began cooking for coworkers after moving to Illinois and soon started delivering Hawaiian dishes door-to-door before launching a food truck. Within a year, he opened Da Local Boy Café in Highwood and later expanded with the Loop location. “Honestly, it wasn’t meant to be a business,” Domingo said. “It was just to have extra finances to support my son and my wife. Then, we just rode the momentum.”
The menu at Da Local Boy features traditional Hawaiian dishes such as garlic shrimp, short ribs, grilled pork belly marinated with calamansi juice from Hawaii, mochiko chicken coated with sweet rice flour and topped with wasabi aioli, Spam musubi, poke bowls made with carefully selected fish, lumpia, macaroni salad and more. A signature condiment called chili pepper water is available on every table.
Dianne Domingo completed her master’s degree but currently works alongside her husband at both restaurants. The Loop location occupies space previously held by Saucy Porka; its owner Amy Le mentored Domingo during the transition period following an incident involving her chef last year.
A mural painted by artist Kevin Garbacz decorates one wall inside Da Local Boy’s Downtown site as a tribute to Hawaii’s beaches and islands Lanai and Molokai—a reminder of home for Domingo. The restaurant plans to introduce breakfast items blending Hawaiian and Filipino flavors soon.
