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updated: 5/10/2011 4:44 PM

Images: Inside Bob Chinn's Crab House in Wheeling

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  • The sign outside of Bob Chinn's Crab House says it all with a giant red crab and gold lettering.

       The sign outside of Bob Chinn's Crab House says it all with a giant red crab and gold lettering.
    George LeClaire | Staff Photographer

  • The crab house has 175 employees that work just in the kitchen and 375 total employees.

       The crab house has 175 employees that work just in the kitchen and 375 total employees.
    George LeClaire | Staff Photographer

  • Edwin Figeroa weighs north Pacific oysters in the kitchen prep area at Bob Chinn's Crab House in Wheeling.

       Edwin Figeroa weighs north Pacific oysters in the kitchen prep area at Bob Chinn's Crab House in Wheeling.
    George LeClaire | Staff Photographer

  • Gabriela Arellano, a five-year employee at Bob Chinn's separates shell fish for platters.

       Gabriela Arellano, a five-year employee at Bob Chinn's separates shell fish for platters.
    George LeClaire | Staff Photographer

  • Jorge Flores places a halibut in a tub to be weighed after it is unpacked from boxes early in the morning.

       Jorge Flores places a halibut in a tub to be weighed after it is unpacked from boxes early in the morning.
    George LeClaire | Staff Photographer

  • Adolfo Eloisa scoops a 2 1/4 pound live Maine lobster from a tank in the basement after a customer order one on a Friday night. The crab house serves 3,000 guests daily and uses 100 cases of lemons each month.

       Adolfo Eloisa scoops a 2 1/4 pound live Maine lobster from a tank in the basement after a customer order one on a Friday night. The crab house serves 3,000 guests daily and uses 100 cases of lemons each month.
    George LeClaire | Staff Photographer

  • Ranulfo Teran prepares fried shrimp on a recent Friday night. 1,500 pounds of shrimp are sold each week.

       Ranulfo Teran prepares fried shrimp on a recent Friday night. 1,500 pounds of shrimp are sold each week.
    George LeClaire | Staff Photographer

  • Jose Cardenas cooks king crab legs which are the most popular menu item at Bob Chinn's Crab House. 20,000 pounds of crab are served each month along with 4,000 pounds of butter.

       Jose Cardenas cooks king crab legs which are the most popular menu item at Bob Chinn's Crab House. 20,000 pounds of crab are served each month along with 4,000 pounds of butter.
    George LeClaire | Staff Photographer

  • KIng salmon is placed in containers to be weighed in the kitchen prep area at Bob Chinn's after being delivered from O'Hare. Seafood is picked up from the airport seven days a week.

       KIng salmon is placed in containers to be weighed in the kitchen prep area at Bob Chinn's after being delivered from O'Hare. Seafood is picked up from the airport seven days a week.
    George LeClaire | Staff Photographer

  • Edwin Figeroa places a kIng salmon in a container to be weighed.

       Edwin Figeroa places a kIng salmon in a container to be weighed.
    George LeClaire | Staff Photographer

  • Alex Salgado places a halibut in a tub to be weighed. Each box weighs about 85 pounds contains one to three halibut.

       Alex Salgado places a halibut in a tub to be weighed. Each box weighs about 85 pounds contains one to three halibut.
    George LeClaire | Staff Photographer

  • Jorge Flores carries shell fish from the kitchen prep area in the basement to the kitchen on the first floor on Friday night.

       Jorge Flores carries shell fish from the kitchen prep area in the basement to the kitchen on the first floor on Friday night.
    George LeClaire | Staff Photographer

  • Eliazar Cruz uses a press to make Chinn's famous garlic rolls. 30,000 rolls are baked each week.

       Eliazar Cruz uses a press to make Chinn's famous garlic rolls. 30,000 rolls are baked each week.
    George LeClaire | Staff Photographer

  • Waitress Sheri Gardener of Arlington Heights rushes drinks from the kitchen area out to the dining room.

       Waitress Sheri Gardener of Arlington Heights rushes drinks from the kitchen area out to the dining room.
    George LeClaire | Staff Photographer

  • Adolfo Eloisa pulls an Alaskan dungeness crab from a tank in the basement, headed to a customer's plate.

       Adolfo Eloisa pulls an Alaskan dungeness crab from a tank in the basement, headed to a customer's plate.
    George LeClaire | Staff Photographer

  • David Ordaz cuts fillets from a halibut in the kitchen prep area. Chinn's serves 5,000 pounds of fish a week.

       David Ordaz cuts fillets from a halibut in the kitchen prep area. Chinn's serves 5,000 pounds of fish a week.
    George LeClaire | Staff Photographer

  • Cooks, food servers and waitresses work side-by-side in the kitchen at 5:30 p.m. The crab house has 375 employees and prepares an entree every nine-seconds.

       Cooks, food servers and waitresses work side-by-side in the kitchen at 5:30 p.m. The crab house has 375 employees and prepares an entree every nine-seconds.
    George LeClaire | Staff Photographer

  • A tray of shell fish prepared at Bob Chinn's Crab House in Wheeling.

       A tray of shell fish prepared at Bob Chinn's Crab House in Wheeling.
    George LeClaire | Staff Photographer

  • A small portion of the dining room at Bob Chinn's Crab House which serves 3,000 guests each day and 4,000 on Saturdays.

       A small portion of the dining room at Bob Chinn's Crab House which serves 3,000 guests each day and 4,000 on Saturdays.
    George LeClaire | Staff Photographer

 

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