The basics: Fine dining barbecue? You bet your USDA prime beef. Celebrity chef Art Smith is behind this seemingly contradictory Gold Coast destination, a culinary idea so crazy that it just might work—and work it does. We’re talking brisket meatballs, fried green tomatoes, brisket burnt ends, hanger steak burgers, pulled pork shoulder, and more, each bearing the mouthwatering mark of a bonafide high-end chef.
What the experts say: “Since this isn’t a traditional BBQ region, it’s taken some time to educate our consumers that BBQ isn’t just a cheap style of food that everyone can do,” McKenna explains. “We have spent hours and hours working on our fire management, seasoning blends, product quality, and finishing technique. I’ve worked in some of the best restaurants in the world—TRU and Norman’s in Miami—and BBQ is one of the hardest foods to cook.” Sorkin echoes those sentiments, calling Chicago q the first of the fine dining barbecue places. “If you can get used to eating barbecue in an upscale environment, that’s the place to do it. Great bourbon and whiskey choices too.”
How to order: Order take-out online, or get delivery via Uber Eats and Caviar.