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Cheba Hut is a "toasted" sub concept that has been curing munchies since its start in 1998. Founder Scott Jennings decided to showcase the harmony between great tasting food and ... well, a very specific counter-culture. The menu features over 30 signature sub sandwiches, as well as a variety of Rice Krispy treats, salads and munchies. Most locations also offer craft beer bars that feature local beers from neighborhood breweries. What really sets Cheba Hut apart, though, can only be experienced in our shops. We combine homeg... read more
3412 N Sheffield Ave, Chicago, IL 60657, Chicago, IL, 60657, United States
Get directionsWeekday | Schedule | Status |
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Mon | 10:00 a.m. to 10:00 p.m. | |
Tue | 10:00 a.m. to 10:00 p.m. | |
Wed | 10:00 a.m. to 10:00 p.m. | |
Thu | 10:00 a.m. to 11:00 p.m. | |
Fri | 10:00 a.m. to Midnight | |
Sat | 10:00 a.m. to Midnight | |
Sun | 10:00 a.m. to 10:00 p.m. |
Super
I got the G-13 on garlic herb bread. This is turkey, roast beef, bacon, chipotle mayo, provolone, lettuce, tomato, onion, pickle, and their shake & house dressing. I got the footlong which will easily cover me for 2 meals. The sub was flavorful and packed a punch. It could’ve used more bacon though. This is a good spot if you’re craving a toasted sub. Al’s Beef is also right across the street if you want a beef sandwich instead.
Cheba Hut in Wrigleyville is a laid-back spot with a fun, quirky vibe. I tried the Kali Mist on garlic herb bread—and it was packed with flavor. My friend got the Northern Lights, which had roast beef, turkey, bacon, pepper jack, chipotle mayo, jalapeños, and veggie fixings, and they loved the spicy kick. We also shared a chocolate chip cookie that was phenomenal—definitely worth saving room for. The atmosphere is chill, with cool murals and a weed-themed decor that's not for everyone but adds to the unique experience. We s... read more
Best sandwich in Chicago. Period.
Cheba Hut "Toasted" Subs has a 4.8 star rating with 252 reviews.
Cheba Hut "Toasted" Subs is closed now. It will open at 10:00 a.m.
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