The kitchen is helmed by two Chicago veterans, Executive Chef Bob Zrenner of Hubbard Inn and Consulting Pit Master Gary Wiviott, who is also known for his BBQ cookbooks such as Low & Slow: Master the Art of Barbecue in 5 Easy Lessons and as the Co-founder & Pitmaster Emeritus of LTHForum.com. Bob and Gary refer to their menu as hickory smoke barbecue, taking the traditional messy glory of Memphis, Kansas City and Texas-style barbecue and turning it into a full-blown pig picking fest. Say chef Zrenner "We stay focused on brisket, baby back ribs, pulled pork and free range smoked chicken. But, for those that aren't crazy about BBQ we also offer some damn good non- BBQ'd food too."
The menu is sourced from regional farm fresh ingredients and free-range meats, and includes new creations coming out of our smoker like Smoked Pulled Pork Tacos with a Spicy Cabbage Slaw, BBQ Shrimp Taco Chipotle Crème, Pulled Smoked Chicken Cobb Salad and more. Says Chef Zrenner.
The bar is stocked with a great selection of American microbrews on draft and bottles, and a variety of bourbon and rye specialty cocktails.