Imagine entering a beautifully restored barn, 100 years, where old Bulls games from Michael Jordan The era of Hammah on the screens, R&B floats in the old school through a hidden dining room, and an octopus deprived on the table next to a cup of wine from a wine factory owned by a looked or a woman. This is not Steak House Or a Luxurious dinner club – that it Barbecue. But high. compassionate. sophisticated. Restaurant 175 seats redefine what Barbeque can be.
This summer, that vision becomes a reality Soul and smokeThe beloved barbecue joint from Ivanston, Illinois expands its main location, as they convert a smoke cottage once in the destination to eat repeated food.
“The current form of smoke was the result of the axis of the epidemic,” says the co -owner and the Somileer Heather Bouby, who runs work with her husband, Chef Dan André Carter. “this [expansion] It is our complete vision of the soul and smoke. “
Their journey did not follow the usual path. They bought the building in February 2020, just weeks before Lockdowns closed the world. What was supposed to be a good food concept to celebrate SeafoodFresh vegetables and meat from the fire turned into a small spot with four picnic tables. But this axis did not prevent them. Soul & Smoke has grown to three brick sites and mortars in ChicagoHe became a key seller in Soldier Field and Northwestern’s Stadium, and he launched a group of spices.
At the head of the chef who met Moto, the pioneer of the kitchen, Michelin. Their experience appears in all the details. Soul & Smoke: Nader Nader, a confused, is imported from Texas, which is a real scarcity in the Middle West. Favorite candidates such as chimney Durok rib tips, pounding sinks, and backed sandwiches with sides of the soul-Mac and cheeseand Corn breadCollar Greens – will remain in the list.
But after darkness, the space turns. The art of chef Carter lights up in dishes like the smoked Harrison Farm Chick Seafood dishes, which are characterized by a distinct smoker octopus that is especially proud of it. There is even the legendary Moto Brisket Cigar – once exclusive to their food list – is now available to the public. Chicago food lovers know the story: Carter teacher, Homaro Canto, who praised him Guardian As the “most creative chef in history”, this iconic dish inspired.
“We were doing [the Moto brisket cigar] “For a long time, keeping Moto’s memory was alive, while keeping Homaro’s memory alive after a tragic end, that this was in Chicago, important to both of us,” says Polic.
BBBLICK arranges an exceptional wine menu that includes Bipoc and Women’s wine factories, adding another layer of studied intention. Dyners choose their own adventure-whether it is self-served through QR symbols or enjoying the vicious guidance of the server-stuck to a flexible and unaware approach that also honors the policy of not moving to Soul & Smoke.
Each option in Soul & Smoke is intended, including where they call the house.
“We are in the fifth historic wing,” says Popolk. “It is previously a red alive in Evanston, who has suffered from an investment. Ivanston was the first city in the United States to launch a compensation program Treating directly the damage that occurred in this neighborhood and was a factor in the reason for our selection. “
Their building has a century-owned by Robinson Bus Company-a deep history. Founded it Lyon J. Robinson JuniorAnd, who started to lead the children initially to school, eventually became the largest black transport company in the country. Poetry to buy the building from the Robinson family as if it was an opportunity to honor and expand the legacy of the service.
“When we looked at the place where we would open this restaurant, it was certain that it was easier, and it was quickly found for the second generation in the center of Ivston or the center of Chicago,” says Bublik. “But it seems that it is very deceptive to pick up and move to another neighborhood when our roots are here. D’A andre has always been really excited to be an example for children in this neighborhood. We want to show them that success can happen here as well.”
Their engine of excellence and ambition to challenge what it means eating high food and barbecue comes with a deep personal motive: their young daughters.
“We are in the field of the soldier, we are in these environments, but we never know how long it will continue,” says Bobick. “Ensure that they are able to come to ride and see the soul and smoke at every stage are really important to us.”
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