The spot is deceptively large and more elegant than what one might expect at a BBQ establishment: What looks like a smaller facade opens to a two-story establishment that seats 240 people. Among the features are two working fireplaces, a large mural, striking pine floors, a private dining room and a lounge area on the second floor with a big-screen TV and couches where a group can have a game-watching party.
As for the food, you really can’t go wrong. A sampler plate included Kobe brisket that melts in your mouth, smoked chicken, pulled pork, bruleed macaroni-and-cheese and wonderful dry-rubbed spareribs. (The smoker actually cooks up to half a ton of meat at a time, according to General Manager Lee Lampert.) Sides include baked beans with Kobe brisket; honey-butter cornbread and braised greens. The restaurant sells three different types of sauces (which also accompany “BBq” dishes) : original mild, spicy and Eastern North Carolina Vinegar.
Chef Lee Ann Whippen—a reality-TV veteran who is president and owner of Wood Chick’s BBQ Restaurants & Catering Company (in Chesapeake, Va., from where this writer hails) —talked with Windy City Times about coming to Chicago: “I came here from Chesapeake, where I barbecue, and I have been competing [in various BBQ contests] for 14 years. The owner actually came across my name through the BBQ community, which is pretty tight. He knows that I’m well-educated when it comes to restaurants, and he wants me to continue to compete.”
By the way, Whippen has a tip for those who grill and those who aspire to do so: “Grilling is when you put your meat over direct heat. One of the biggest mistakes I think people make is that they put their sauce on too early. They should put it on during the last half-hour so it doesn’t burn on your meat.”
Customers can also look forward to delivery service, which should start within the next few months.
Chicago q is at 1160 N. Dearborn; call 312-642-1160 or visit www.chicagoqrestaurant.com.
—Andrew Davis