A smattering of 20 sauces and seasonings dripping from handspun wings coats patrons' fingers as they cheer on their favorite professional sports teams broadcast on Buffalo Wild Wings' TVs. Eyes are torn between watching teams dribble a ball, shoot a puck, and land a grand jeté, and plates of plentiful wings, burgers, wraps, salads, and ribs. For more entertainment, trivia games exercise brains, and the Blazin' Challenge offers recognition for those brave enough to down a dozen wings slathered in the eatery's hottest sauce in 6 minutes.
Since 1941, the Dickey family has been churning out Texas-style barbecue and tasty family style sandwiches, sides, salads, and baked taters. Dickey’s lets customers choose from a menu of USDA Prime meats—all cooked slowly to smoky perfection over a hot hickory fire pit every night—including southern pulled pork, tender turkey breast, and Virginia-style ham. Start with some sliced beef brisket on the big barbecue sandwich ($5) served with pickles, onions, and Dickey's famous sweet-and-spicy barbecue sauce, which took three years, two fist fights, and one small kitchen fire to develop. Or go with the quarter plate, a quarter pound of your favorite meat served with two sides and a roll ($7). Sides include waffle-iron fries, barbecue beans, original potato salad, and baked-potato casserole ($1.50 each when purchased separately). Diners with more than one mouth to feed can play hot potato with a giant stuffed baker ($4) before stuffing their head's two other mouths with the picnic pack, which includes a pound of meat, two pintsize sides, four rolls, and barbecue sauce ($20).
When the first Carson's opened its doors in 1977, it was far from the only barbecue joint in the Chicagoland area. Yet the quality of its tasty, smoky barbecue is proven by the fact that it’s still gaining accolades from the press more than 30 years later.
At the Carson's in Milwaukee, the menu, remains as it has always been—offering tender cuts of barbecued meat. Churning out everything from baby-back ribs and barbecued shrimp to grilled prime new york strip or prime rib, Carson's grills and smokers never stop working. In fact, the barbecued-beef sandwiches boast brisket that simmers in flavorful smoke for a whole 24 hours.
In a space reminiscent of an eclectic country roadhouse, Porkchop's chefs grill pork chops and veggies, smoke chicken, and pour shots of bourbon into iced drinks for a menu of gourmet comfort food. The barbecue masters grill their classic pork chops over charcoal embedded with whiskey barrels and smoke wings in special spices before frying and grilling them. Personal ice buckets filled with discarded ice sculptures accompany more than 40 whiskeys, served neat, to the tables inside the dining room or out on the patio during warmer weather. The chefs work amid quirky décor, such as a hanging lantern made from mason jars, a dangling row of saws, and a portrait of Paul Bunyan's first rack of ribs.
Located in Chicago's historic Old Town neighborhood, The Fireplace Inn has been known for serving the best barbecue in the city since 1969. Steaks, Seafood, Ribs, Gourmet Burgers and Vegetarian dishes line our new menu bringing a remarkable array of flavors to one of Chicago's favorite restaurants.
Even today, one can easily imagine Ford Model Ts rumbling across the narrow streets and cobblestone alleys of Chicago’s Old Town neighborhood. That’s why it makes perfect sense Twin Anchors seems to be frozen in time. A Chicago landmark, Twin Anchors opened in its current incarnation in 1932, but the establishment was previously known as Tante Lee Soft Drinks during the Prohibition. Back then, in-the-know patrons knew they could tie up their hot-air balloons outside and drink in peace due to the covered-up windows, side-door entrance, and an escape hatch that to this day remains hidden in the southwest corner of the establishment. Today, visitors still chatter about how the lustrous wooden bar was built all the way back in 1918 and how Twin Anchors was a favorite hangout of celebrities, including Old Blue Eyes himself. Yet all that talk comes to a grinding halt once the smells of tasty barbecue come wafting out of the kitchen. Twin Anchors doesn’t take any reservations, so it’s usually filled with customers enjoying a drink at the bar and admiring the gleaming wood paneling and maritime décor, which has been depicted in such films as Return to Me and The Dark Knight. Once seated, one can sample succulent giant grilled shrimp, prime filet mignon, or the famous baby-back ribs slathered in Prohibition sauce.
Since the late '90s, Tomato Head Pizza Kitchen has sated visitors at its Lincoln Park and West Loop locations with thin-crust pizzas, hearty calzones, and a lengthy list of burgers and sandwiches. Known for their pizza's crisp, cornmeal crust, Tomato Head's chefs create circular gastronomic masterworks with an array of meats and veggies, adorning each disk with traditional and eclectic toppings, including zucchini. Adding a touch of local flavor to their fare, Evanston's own Hecky's Barbecue barbecue sauce tops pizzas and slathers burgers and sandwiches, available for washing down meals in pint form on request.