Da Local Boy Hawaiian Eatery Joins New York Times Best Chicago Restaurants List

Nate Domingo's Da Local Boy joins the New York Times list of best Chicago restaurants, bringing authentic Hawaiian street food to the Downtown Loop.

By: AXL Media

Published: Apr 16, 2026, 9:52 AM EDT

Source: Information for this report was sourced from Block Club Chicago

A Rapid Rise From Pandemic Hardship

The culinary journey of Nate Domingo began unexpectedly when he relocated from Hawaii to Lake Villa during the pandemic to support his wife, Dianne, in her graduate studies. Initially working at a car wash, Domingo began sharing Hawaiian dishes with colleagues to earn extra money for his young son. This small endeavor evolved from door to door deliveries into a food truck operation and eventually led to the opening of Da Local Boy in Highwood. In April 2026, the success of his second location in the Loop was solidified when it was featured in the New York Times list of the 25 best restaurants in Chicago.

Inheriting a Space with Community Ties

The Downtown location at 335 S. Franklin St. occupies a 1,200 square foot storefront previously held by Saucy Porka. The transition occurred after the former owner, Amy Le, decided to close the branch following a violent incident involving her chef late last year. Le mentored Domingo during the process and encouraged the takeover, which allowed Domingo to retain much of the original staff. The interior now features a beach mural by artist Kevin Garbacz, designed to provide a summer atmosphere regardless of Chicago's seasonal weather.

Culinary Fusion of the Pacific Islands

According to Domingo, Hawaiian food serves as a melting pot of various Asian influences, which he combines with his Filipino heritage. The menu highlights this fusion through dishes like grilled pork belly marinated in calamansi juice and Filipino soy sauce. Other offerings include pulehu short ribs tenderized with kiwi juice and glazed in a Hawaiian soy sauce. The restaurant also serves traditional roadside staples such as huli huli chicken and mochiko fried chicken, the latter featuring a soft, crunchy texture from sweet rice flour.