The Sooners’ Choice for Great Food
Open for Lunch
Monday - Friday 11-2
5512 W. Randolph St., Suite 204
Chicago, IL 60063
PREGAME OLD STANDARDS
Why not start your meal off right with an ap- All of the items you’ll see here have been here
petizer? Our Wishbones and Beefies have been since the original restaurant opened its doors in
favorites ever since we opened! 1923. These old favorites will bring back every-
thing you loved about home cooking!
Our famous chicken wings — beer-battered, seasoned BEVO BURGER 7.49
just right, then flash-fried in canola oil. Available in Our huge 10 oz. burger plate — topped with mayo, let-
four flavors: Stoops’ Favorite, Sooner BBQ, Buffalo, or tuce, tomato, onion, and pickles sliced the long way,
Sooner Fire. Served with carrot and celery sticks, and served with our seasoned fries or potato chips and a
bleu cheese or ranch dressing. house salad.
RED RIVER FRIES 3.49 THE BACKS 6.59
Our own take on the Red River Shootout: Seasoned Nothin’ like our famous smokehouse pork ribs! A
french fries, served half-covered in a rich chili and quarter-rack of tender, bone-in pork ribs, rubbed
half-covered in cheese. down with our own special seasoning blend, then
slow-cooked in a mesquite smoker for a minimum of
3 hours. For a half-rack, add $2.00. For a full rack,
CHICKENS IN A PIG BLANKET 4.59 add $4.00.
Little bites of all-white-meat chicken, seasoned, mari-
nated in a tasty Teryaki sauce, wrapped in bacon, and
served up sizzling on a hot cast-iron skillet. Available THE “O” CLUB 5.09
with five dipping sauces: Sooner BBQ, Buffalo, Ranch, Our variation on the triple-decker club sandwich:
Bleu Cheese, Honey Mustard, and Marinara sauce. Your choice of mayonnaise or 1000 Island dressing,
topped with lettuce, tomato, bacon, and a combina-
tion of sliced ham, turkey, and roast beef, topped with
BEVO BITES (?) 4.99 a melted slice of Pepperjack of Cheddar cheese. Served
A perennial favorite of the OU football team! Mari- with fries or chips, and a cup of soup or a salad.
nated beef bites fried over a bed of onions and pep-
pers, then served up on a plate with six dipping sauces:
Queso, Hickory BBQ, Teriyaki, Sooner Fire, Honey FUGITIVE FROM BARRY’S SERVES 2! 13.49
Mustard, and Ranch. Originally named “Coach Benny’s Chicken Dinner,”
(after Coach Benny Owen, 1905-1926) this is a whole
spring chicken, marinated in Italian dressing, lightly
POTATO SKINS 4.39 breaded, baked, and served split in half. With a double
Potato skins, baked to crispy goodness with cheese, portion of fries. Please allow extra time for this
bacon bits, and your choice of chicken chunks or beef item, we have to catch the chicken first!
chunk in each one.
TOP DAWG’S CHILI 3.59
OPTION PLATTER 6.99 One of our finds as we researched the old restaurant
A little of everything! Smaller orders of our Wish- was this award-winning recipe for a hearty chili. Served
bones, Cheese Fries, Chickens in Pig Blankets, and as either 2-alarm, 3-alarm, 4-alarm, or Napalm, along
Beefies, served up with your choice of dipping sauces: with crackers. Cheese or onion available on request,
Queso, Hickory BBQ, Teriyaki, Sooner Fire, Honey ask your server.
Mustard, Ranch, and Stoops’ Favorite.
SOONER GUMBO 5.09
THE BOZ 3.49 Chunks of tasty andouille sausage, cooked in a tomato
Our version of the Onion Blossom — a huge Vidalia and chicken broth with cajun spices and vegetables.
onion, sliced into strips and served blooming, with a Served in a huge bowl over rice. Also served with a
spicy, creamy dipping sauce. salad and potato chips.
The old menu we found before we rebuilt the
Norman restaurant had some of these items on
it, and they sounded pretty good to us. All items
are served with choice of soup or salad and fries
IDENTITY CRISIS (HAM ‘N CHEESE) 5.49
It’s a sandwich with a complex! Thin-sliced Black For-
est smoked ham, served on warm baguette bread with
a slice of Swiss or Cheddar cheese... then we put some
1000 Island dressing on it to liven it up a bit, and top
it with sliced tomatoes and pickles. A hefty sandwich
guaranteed to please!
IMMERSION DU FRANÇAIS 6.29
Yeah, we know. French dip. Har har. A full half pound of
Sooner QB Nate Hybl (1999-2003) fork-tender beef, slow cooked, served on a soft sub roll,
with a cup of au jus.
THE ITALIAN 5.79
Inspiration from a restaurant in Ohio came to one
of the founders and he brought this sandwich over.
Genoa and cotto salami, cappicola ham, and bologna,
piled high on a white or wheat toasted sub roll, topped
with mayo, lettuce, tomato, onion, Italian dressing,
and hot peppers. Pickles or olives available by request,
ask your server.
MIKE’S CHEESESTEAK 7.49
8 ounces of thin-sliced ribeye steak, green peppers,
onions, and cheddar cheese sauce, dusted with cajun
seasoning and served on an open sub roll. With bacon
bits, add 65¢.
MAX’S MUFFALETTA 6.59
A New Orleans classic! Sliced genoa salami, prosciutto
ham, sliced olives, peppers, and Mortadella and Provo-
lone cheese piled high with a simple vinaigrette dress-
ing on a 7-inch roll!
CHICKEN AUDIBLE 6.09
A 7 oz. whole breast of chicken, served one of four
ways: grilled, blackened, Southwest style (with a pep-
per sauce), or Homestyle (chicken-fried) on a fresh
Kaiser roll, with mayo, lettuce, and tomato, with a
fresh, crisp, dill pickle.
Pride of Oklahoma Drum Major Clint Williams
Home-cooked meals. That’s how Papa Bear’s got
its start, and that’s how we continue today. Try
one of these and taste a little of home again. All
entrees served with dinner rolls.
GRANDMA HELEN’S POT ROAST 8.49
9 ounces of solid beef roast, cooked a minimum of five
hours to make it tender and juicy, served over warm
thick bread with plenty of gravy. Served with country
vegetables, choice of soup or salad, and choice of po-
tato. Down-home cooking at its best!
PAPA BEAR’S CHICKEN NOODLES 7.49
So thick, it’s served on a plate! Handmade noodles,
simmered in a rich chicken stock for a minimum of Sooner WR Mark Clayton (2000- )
two hours, served with corn on the cob with mashed
potatoes and a house salad.
SEED SOWER’S SPAGHETTI 6.39
One of the founder’s own recipes: a full plate of pasta
tossed with extra virgin olive oil, and drenched in a
spicy, rich marinara sauce. Served with garlic bread
and a cæsar salad. Want meatballs with it too? Add
MAMA BEAR’S CREAMED CHICKEN 8.09
Two boneless chicken breasts, cooked in a rich cream
sauce with garlic and onions, served piping hot with
plenty of sauce. Served with wild rice, choice of veg-
etable, and a salad.
Looking for a fun place to hold your
next watch party? Give us a call! We can
host parties from ten to a hundred!
Remember, always call us ahead to book
a reservation if you have a gameday
party you want scheduled with us.
Sooner RB Renaldo Works (1999- )
Have a seat and feast on one of these — these
are the definitions of a main course in Sooner
Country! Served with choice of soup or salad and
choice of potato.
THE PRIDE OF “THE PRIDE” 13.49
A band-member’s feast! A 12-ounce cut of juicy prime
rib, cooked to perfection and served with au jus, and
plenty of dinner rolls.
MR. BRITT’S FAVORITE 14.79
When Brian Britt, director of the Pride of Oklahoma,
called wanting barbecue on the menu, we could only
oblige. A full pound of slow-cooked barbecue: Pulled
pork, barbecued chicken, beef ribs, and polish sausage,
served with four kinds of barbecue sauce. Served with
dinner rolls. You’ll want your napkin for these!
BUD’S BEEF STEW 8.09
Here’s the one that the Wilkinson family gave us: A
big bowl of rich, slow-simmered beef stew, made from
tender, choice chunks of beef, sliced potatoes, carrots,
Sooner DB Antonio Perkins (2000- ) celery, and spices, served piping hot over thick bread
with a gravy boat.
DRINKS SWITZER’S FILET 15.59
Coach Switzer called us with this suggestion. A big,
juicy, 7-ounce filet of Prime Black Angus beef ten-
derloin, wrapped in bacon and cooked to your liking.
SOFT DRINKS (free refills) 1.35 Served with Yorkshire Pudding.
Coke, Diet Coke, Pepsi, Diet Pepsi, Mountain Dew,
Sprite, Barq’s Root Beer. STOOPS’ CHICKEN BEAST 10.49
Stoops loves his chicken, and when he told us chicken
JUICES 1.09 beast, he meant it! It’s the only way to describe this
Orange, Apple, Cranberry, and Grape monster! A 12-ounce boneless chicken breast, pan-
seared with a spicy-sweet glaze, served on a bed of wild
rice, covered in a spicy tomato ragout and served with
MILK (white or chocolate) 0.85 a side of vegetables.
COFFEE (free refills) 0.65
SAMPSON’S TURKEY [DINNER] 10.79
Kelvin Sampson gave us this number: Sliced turkey
BEER (see specialty drink card for full list) breast, covered in a rich turkey gravy, served up with
Bud, Bud Light, Killian’s, Beck’s, Sam Adams, Rolling choices of potato and vegetables.
Rock, Heineken, and others.
Papa Bear’s Origins
Papa Bear’s got its start in 1928 in Norman, Oklahoma, when four enterprising students
at the University of Oklahoma began a little restaurant on the corners of Asp Avenue and
Lindsey Street just south of campus. The idea was great food that would remind them of
home, and this contributed greatly to the wide variety of meals available at the original
Papa Bear’s Restaurant.
Our founders, Edward Cates, Jonathan Rolmeau, Katharine Phillips, and Tony Larsen
all brought their regional flavors to Papa Bear’s when they built the restaurant, bringing
Southwestern, Cajun, traditional American, and Italian flavors to the menu.
The restaurant in Oklahoma was privately owned for 22 years before burning down in
1950 as a result of a gas-line fire. The OU community saw this as a great loss to their
community, and put together a campaign to rebuild the restaurant better than before. A
newly-built Papa Bear’s reopened only six months after the original burned down, and
business continued as usual.
In 1966, the University needed to expand its borders and asked the owners of Papa Bear’s
to get in on the act. Papa Bear’s was integrated into the OU meal plan system being
devised at the time for residents of the Cate and Cross dormitories. Unfortunately, the
merger didn’t last long; Papa Bear’s was forced to close in 1970 due to a lack of available
funds to keep the place running.
The building where Papa Bear’s once stood in Norman had since been demolished, and
the restaurant all but forgotten with the exception of a few tearful alumni. Enter Matthew
Balmer, Kathy Ullman, Sarah Jandersson, and Tyler Pullman. During the renovations of
Holmberg Hall in 2003, as the walls to the concert hall were being torn down, Matthew
found a copy of an old Papa Bear’s menu nearly intact that had been tacked to the wall
of an office that was previously sealed for structural reasons. Two years, a lot of research
and recipe-building, and 80-something overjoyed alumni later, Papa Bear’s reopened in
its new home on White Street on historic Campus Corner in Norman.
The restaurant was so popular that Matthew took the idea to Chicago to see if it would fly
there, and shopped his idea to anyone that would listen. Some prominent Cubs and Bears
fans listened, and Papa Bear’s of Chicago got started the same way Papa Bear’s of Norman
did. Kathy now owns the Norman restaurant, Matthew owns the Chicago restaurant.
While the Chicago restaurant is a haven for Cubs, Bears, Blackhawks, Bulls, White Sox,
and Illini fans alike, OU Club of Greater Chicago members flock to the restaurant every
year for the annual OU-Texas watch party.
Papa Bear’s has always been about food to remind you of home, and always will. The
menu items that were on the original Papa Bear’s menu haven’t changed much. We’ve
added a few things to try and keep current, but by and large, not a lot has changed from
what made Papa Bear’s famous. We truly hope you enjoy your meal here and hope you
come back soon!
Elements that need put in the menu