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.
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.
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.
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.
Hub's Gyros follows a simple motto: “Just a family business where quality still counts.” With that sort of humble attitude, you’d never know this restaurant is a star. Since its founding more than 35 years ago, Hub's has seen thousands of satisfied customers walk through its doors, made two appearances on Saturday Night Live, and racked up two Silver Platter awards, as well as a Golden Globe for “Most Delicious Sandwich Tangentially Related to the Plot of a Variety Show Sketch”. The secret to its success is a savory smorgasbord of American and Mediterranean cuisine, which includes hearty baked moussaka and pastichio, grilled gyros and shish kabob, and meaty burgers, deli sandwiches, and barbecue ribs. But while it prefers to focus on delivering quality food and service, Hub’s hasn’t completely shunned the limelight: customers can take home bottles of the restaurants “famous” barbecue sauce, which they may use to top their own ribs and sandwiches or to tie-dye their brand new Hub’s t-shirts and hats.
Though the name implies a limited selection of mostly Greek fare, the chefs at Grecian Kitchen have gone out of their way to furnish their menu with an array of Italian and American barbecue dishes. They draw on the same skills to roast gyro meats and grill Angus burgers, though they spend much of their time baking perennial favorites such as moussaka and spinach pie. Adding to the variety are classic diner desserts such as milk shakes and malts, which wash down house-made rice pudding, sticky-sweet baklava, and accidentally inhaled napkins.