For some, the word "barbecue" brings thoughts of burgers and hot dogs blackening on a backyard grill. But Kostas Antypas and Lukas Pulos?the Greek?born owner and chef, respectively, at
Zagat-reviewed Smoked on Rose?are out to show diners a broader, more delicious world of barbecue. They honor all-American traditions by smoking brisket, ribs, and pork shoulder over fragrant wood chips, creating what one Franklin Park Herald-Journal writer described as "a simple celebration of hickory flavor," and also present the flavors of the Greek Islands in elegant dishes such as roasted suckling pig and tender broiled octopus. At times, Grecian and American flavors come together in harmony; take the pulled-pork pita, for instance, with creamy tzatsiki sauce to balance its smoky notes. Some of the most popular menu items include smoked ribs, brisket, pork, chicken, baby suckling pig, broiled lamb chops, fresh Greek fish sides, and the appetizers. Smoke-inspired art and hardwood floors set a casually refined scene in which to feast, and cocktails from a full bar satisfy the craving for a cold drink.