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Chubby Bullfrog brings West Dundee man home

The Chubby Bullfrog bar grill 1959 Huntley Road West Dundee.  January 4 2013  | Michael Smart~Sun-Times Media

The Chubby Bullfrog bar and grill at 1959 Huntley Road in West Dundee. January 4, 2013 | Michael Smart~Sun-Times Media

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The Chubby Bullfrog, 1959 Huntley Road, West Dundee

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Updated: February 9, 2013 6:06AM

WEST DUNDEE — After living away from the area for several years, a Fox Valley native has come back home to put down his business roots.

Mike Morrison, a 1988 Dundee-Crown High School graduate, recently opened The Chubby Bullfrog Bar & Grill at 1959 Huntley Road in West Dundee.

“I grew up less than a mile from the venue,” Morrison said. “Then I moved to Chicago for many years and pursued a career. When I came back, I didn’t realize how much I enjoyed slowing down. I’m definitely a local boy.”

He is no stranger to the food industry. He worked at the Hilton Chicago as the food and beverage manager, and for the Illinois Restaurant Association, as well as many bars and restaurants.

“I’ve been doing it for most of my working life,” he said.

What can patrons expect to find on the menu at The Chubby Bullfrog? Well, frog legs, for one.

“That’s not something you’re going to find in a lot of places,” Morrison said.

Other fare includes appetizers, entrees, sandwiches and the 11-ounce Chubby Burger, which comes with sauteed mushrooms, onions and Swiss cheese on a pretzel roll. Beers on tap include Sam Adams Seasonal, Blue Moon and Hobgoblin, as well as Miller Lite.

The bar’s signature drink is the Red Bullfrog, which consists of equal parts Skyy Cherry Vodka and Midori melon liqueur, and finished off with Red Bull.

“That’s really popular,” Morrison said.

Morrison is enjoying serving the Fox Valley area.

“We’re looking to provide a nice neighborhood atmosphere and family-friendly bar for the people in our community,” he said.

He also wants the menu to stand out, and to that end has hired a Robert Morris Culinary School graduate as a chef.

“It’s important to me that we’ve got great food and a great environment,” he said. “We want to find a niche in the community.”

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