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.
In business for 25 years and renowned for its slow-cooked barbecue ribs, the family-owned Nick's Barbecue maintains a culinary stable of more than 100 equally tempting items on its menu. Fall-off-the-bone barbecue baby back ribs cover fingers in a sweet signature sauce, dinner’s perfect complement to stylish sauce-colored outfits ($10.99). The barbecue pulled pork ($7.59) and half-chicken dinner ($7.45) team up tender white meats with three down-home sides, including mac ‘n’ cheese, potato wedges, barbecue baked beans, or mixed veggies. Two items that are as authentically Chicago as a silver bean riding the L train—the italian beef sandwich ($4.69) and the vienna all-beef hot dog ($2.15)—do their city proud as they tame the windiest of appetites.
Bon a Pit’s menu takes a multipronged approach to appetites, prepping meticulously selected meats smoked in wood-burning ovens alongside fresh seafood and other barbecue fare. Like a staring contest with George Clooney, slabs of barbecued baby back ribs ($13.95 for half, $19.90 for full) smolder slowly in applewood seasonings, and the roasted veggie panini melt ($8.95) finds fresh veggies snuggling atop ciabatta bread beneath blankets of goat and provolone cheese. An inferno of flavorful flames licks the fresh dill atlantic salmon ($15.95), smothered with extra-virgin olive oil and homemade dill sauce beside an island of rice and toasty vegetables. Live musicians serve up blazing ballads alongside the delectable eats, which are enjoyed in a bright orange brick building.
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.
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.
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.