Bahama Shack, a new food truck from Bahamian-born Chef Courtney Neil, will launch Sept. 21 at the University of Chicago before expanding service throughout Chicago. The grand opening begins at 11 a.m. at Woodlawn Dining Commons, 1156 E. 60th St. Following the launch, the truck will serve Sept. 22–24 beginning at 11:30 a.m. at Ellis Avenue and 58th Street, across from the University of Chicago Bookstore. Future locations and hours will be shared through Bahama Shack’s social media channels.
Operated in partnership with Chartwells Higher Education, the University of Chicago’s dining services partner, Bahama Shack is a chef-driven mobile concept inspired by Neil’s upbringing in The Bahamas and her family’s cooking traditions. The truck will operate on campus while also appearing at locations and events throughout the city. Catering is available across the Chicago area for corporate gatherings, private events, festivals, neighborhood events and other functions.
"Food is how I stay connected to home," said Chef Neil. "Every dish on this truck carries a piece of my Bahamian roots - recipes passed down through my family and flavors I grew up on. My hope is that when people take a bite, they do not just taste good food, they feel that same warmth and comfort I felt growing up in the islands."
The menu combines Bahamian dishes with street-food staples. Offerings include Conch Fritters, Crack Conch and Pigeon Peas & Rice alongside Smash Burgers, Fried Chicken and Bahamian Mac & Cheese. Dessert includes Guava Duff, made with fresh guava wrapped in sweet dough and finished with a guava rum sauce. Drinks include Bahamas Goombay Punch and Switcha, a freshly squeezed Bahamian limeade, while house sauces include Goombay Sauce and Calypso Sauce.
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Bahama Shack, a new food truck from Bahamian-born Chef Courtney Neil, will launch Sept. 21 at the University of Chicago before expanding service throughout Chicago. The grand opening begins at 11 a.m. at Woodlawn Dining Commons, 1156 E. 60th St. Following the launch, the truck will serve Sept. 22–24 beginning at 11:30 a.m. at Ellis Avenue and 58th Street, across from the University of Chicago Bookstore. Future locations and hours will be shared through Bahama Shack’s social media channels.
Operated in partnership with Chartwells Higher Education, the University of Chicago’s dining services partner, Bahama Shack is a chef-driven mobile concept inspired by Neil’s upbringing in The Bahamas and her family’s cooking traditions. The truck will operate on campus while also appearing at locations and events throughout the city. Catering is available across the Chicago area for corporate gatherings, private events, festivals, neighborhood events and other functions.
"Food is how I stay connected to home," said Chef Neil. "Every dish on this truck carries a piece of my Bahamian roots - recipes passed down through my family and flavors I grew up on. My hope is that when people take a bite, they do not just taste good food, they feel that same warmth and comfort I felt growing up in the islands."
The menu combines Bahamian dishes with street-food staples. Offerings include Conch Fritters, Crack Conch and Pigeon Peas & Rice alongside Smash Burgers, Fried Chicken and Bahamian Mac & Cheese. Dessert includes Guava Duff, made with fresh guava wrapped in sweet dough and finished with a guava rum sauce. Drinks include Bahamas Goombay Punch and Switcha, a freshly squeezed Bahamian limeade, while house sauces include Goombay Sauce and Calypso Sauce.
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