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Restaurants & Bars 2

bbq joints

gigi | Feb 26, 200301:21 PM

i've just begun researching my latest undertaking: try all the real bbq (aka, pulled pork/bbq pork sandwiches) joints in the city. i know some have tried and have been disappointed, but i feel i need to give it a go. anyway, came across this post and wanted to make sure that our fair friend (Mike G., in case the link isn't attached) has had a chance to try fat willie's since posting his inquiry last april. if not--you've got plans this weekend, mike. it's leading the pack in my inchoate endeavor, but have a feeling it will be hard to knock off the top of the heap, so to speak. the juiciest, smokiest pork, served on a soaked white 'baguette' (actually, the flaky bread adds a nice new dimension, however untraditional). the only thing i might add is a bit more tang (i'm partial to NC style bbq), which, by the way, bone daddy's pork has in spades.

bone daddy has a truly fine sandwich, and, in fact, inspired the quest. but a) the brioche is a bit too chi-chi for me, and b) sauce is very thick and granular, almost. and the fries. no good. it does all-right; it's good when i need a quick, close fix. but i'm searching far & wide now (as time permits--aah, the life of a student).

more about willie's: it looks like the real deal, pretty good atmosphere. her mac & cheese is super-mod (4-cheese penne, baked), but a guilty pleasure. fatty-fat steak-cut fries. the cornbread i could leave. i am, however, looking forward to a couple non-menu items. bo (the proprietor) says with 48hrs notice and enough takers, she'll make up a batch of apple bread pudding with rum sauce. and, upon request, would whip up a batch of brunswick stew (sweet-hot pork-based "soup"). i'll report back.

anyway, further suggestions are appreciated. i've read some of your reviews of chuck's, salt creek, o's, etc. and all are on the list. wish me luck.


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