Chicago for Ribs

228 Ave I, Redondo Beach
(424) 390-4501

Recent Reviews

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Noneya Bitness

Out of business... LOL No wonder there is no contact information.

Stewart Hanson

Ghost burger was adequate. Nothing to write home about. Good burgers shouldn't be precut. Potato buns are easily the most annoying buns ever made. Just a mess. Doubt I'd drive 30 min for a burger again. But perhaps the ribs or steak. Those must be better

Ricardo Corral

Happy with service and great food thank you Chicago for Ribs

Gerard Carey

On holidays from Ireland went the Chicago ribs. The food was excellent, the service was excellent, Staff were genuinely nice. And a beautiful, beautiful, restaurant. A gem of a place.

xochitl cuellar

This place is Amazing and the female waitress was amazing. Love the cornbread. It melted on the fork. We tried a little of everything and left the plates empty.

Tawny Still

Had it delivered. Food was amazing! Tri-tip has a nice flavor to it. Garlic mashed potatoes are balanced and well seasoned. Mac and cheese is fantastic and creamy. Only downside is that all the juices spilled out from the tri-tip in the bag, big mess but food still was amazing

April Sanders

Cute clean restaurant. Nice staff cool bar. Great food.

Vicki Callahan

They were a bit off their game this day.

Melanie D. Ross

Early bird special is the best. Great service and delicious food.

Sara Harrison Abdel-Ghaffar

Absolutely love coming here. So glad they opened one closer to home.

B C

Food was passable. Service by John was amazing

Eileen Kramer

Great service and great food

Tori Lee

Excellent ribs! Everything on the menu is outstanding! Awesome location, plenty of parking. A little pricey, but well worth it.

Jeffrey Brody

Good early bird deal (ends at 6:00 pm). Always clean. Good, friendly service. Tasty food. Nice choices, including somewhat healthful choices). Not noisy (at least early evening time).

John Peterson

Have always loved CFR and I'm glad to see them back in Redondo, where it all started. Excellent ribs, great main course salads, and I love the rib sandwich—a half rack of boneless baby back ribs on a brioche roll.

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