When paired with blues chords, the smell of barbecue sauce transcends the normal sensory experience. Housemade dry rubs and sauces sink into smoked brisket, turkey, pulled pork, baby back ribs as the meat smokes slowly over a mix of hickory and applewood chips. Blues Bar masters this ethereal combination of soulful sounds and soul food, coupling weekends of live music with saucy ribs and sides of honey-chipotle corn bread and homemade fries. Inside the lofted dining room, tables look down onto the bar and its 24 HDTV screens that play live sporting events. Also you can find well over 75 plus craft bottled beers and 20 continually rotated draft craft beers. The blues joint’s decor pays tongue-in-cheek tribute to Chicago icons the Blues Brothers with a larger-than-life mural of the smart-suited duo and a full-sized vintage squad car in which John Belushi’s hat was once arrested for armed robbery.
Sweet Baby Ray's slow-smokes and cooks savory barbecue comestibles for lunch and dinner. Stuff your socks with wet-wipes and begin with an appetizer of fried calamari ($8.99), served with fresh lemon and house marinara, or skip ahead to a half slab of oxford-blouse-staining baby-back ribs ($14.99 at dinner, $12.99 at lunch). A pulled-pork plate ($12.99 at dinner, $10.99 at lunch) is seasoned in a house-made rub and smoked for up to 12 hours before being hand-pulled and served up with Sweet Baby Ray's signature barbecue sauce for a stomach-grumble-snuffing meatsperience. If meaty isn't your cup of sports drink, order up a plate of smoked tomato rigatoni ($10.99), penne pasta bathed in house marinara and topped with parmesan cheese.
Hand-carved tikis and 12-foot-tall stone Easter Island moai preside over Tiki Terrace. Seated under swaying palms at hard-carved booths and tables, dinner guests enjoy a regional menu that starts with traditional pupu appetizers, such as taro chips and housemade pineapple salsa, and proceeds to traditional seafood and pork specialties. In the party-friendly tiki tradition, groups of up to four can share the Hawaiian punch bowl, a powerful elixir that arrives in a volcano tiki bowl with a fiery surprise. On Friday and Saturday nights, the dining room's elevated center stage fills with the South Pacific’s dances, music, and ceremonial red-rover matches.
Chicken Charlie's grills and smokes fresh, never-frozen chicken that ABC7's "Hungry Hound" Steve Dolinsky says “arrives tender and juicy, not overcooked.” The eatery's menu abounds with slabs of ribs slathered in barbecue sauce, brisket sandwiches, and baked potatoes stuffed with grilled chicken breast and dressed in cheddar cheese. Catering services supply ample eats for coworkers, birthday partygoers, or hoarders who contend that Y2K has just been biding its time before striking.
At a three-times-weekly gathering at A’s Bar, The Chubby Bullfrog combines fine cheeses and smooth sips of five 6-ounce import and craft beers with sausages provided by Perl’s All American Sausage Company and Chicago mainstay G.I. Joe, The Sausage Man, a traveling meat salesman featured on ABC’s 190 North. Sausages' smoky notes commingle with beers' bitter and sharp accents, sending a wave of flavor crashing over sleeping taste buds and destroying their sandcastles. If the Chicago Bears play during Sunday’s class, students receive free food.