As the name suggests, nearly every item on the menu at Just Turkey Restaurant is made with turkey, from jalapeno turkey burgers and hot dogs to honey glazed turkey legs. The eatery's signature item—turkey ribs—has garnered attention from such local media sources as 190 North and Time Out Chicago. The inventive dish can be ordered jerk-style or deep-fried. Turkey tacos and spaghetti round out the menu, and diners can accompany their main course with homestyle dishes, such as sweet butter corn and mixed greens—something that is forbidden at a golf course.
Smokin' Hot Smokehouse's roster of slow-cooked ribs, chicken, and pork pleases palates with its complexity of flavors and succulent array of dipping sauces. Chicken wings ($9.99/dozen) saunter to tables solo, wrapped in breading, or wearing a dapper fez, and accessorize with a choice of buffalo, jamaican jerk, or traditional barbecue sauces. Workout incisors with bulky plates of baby back or St. Louis–style ribs, both slathered in signature sauce and paired with corn bread, corn on the cob, and a choice of two Southern-inspired sides ($12.99 half rack; $19.99 full rack). Open-face pork sandwiches arrive mouthside drizzled in pepper vinegar sauce or classic barbecue ($12.99), and paper-thin slices of beef brisket ($8.99) woo mouths with love letters of tenderness and onion rings of savory devotion.
During the holidays, Billy Boy's staff strings hundreds of red, white, and gold ornaments from the ceiling panels. Twinkling string lights score the walls, blanketing the restaurant in warmth. This is to be expected from the restaurant’s proprietors, who are committed to creating a cheerful atmosphere all year round, putting that same warmth into their food for more than 35 years.
That warmth starts in the kitchen, amid rising steam, pork ribs, burgers, and polish sausage dogs slow-cook in the wisps of a flaming grill. South of the border favorites such as plump hot tamales are dressed in Billy's Boy's signature chili. Diners can also choose from more than 30 varieties of sandwich, many or which are categorized by locale, such as the Malibu with pineapple, the Texan with bacon, and the Black Hole sandwich, made from the pages of physics textbooks.
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 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.
A smattering of 20 sauces and seasonings dripping from hand-spun 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 six minutes.