Porkchop Chicago – Classic BBQ Gets a Twist with Mixology and House-Made Sauces

Spring is practically here, and Summer isn’t far behind! We’ve already been smelling backyard BBQs and neighbors firing up their charcoal grills. How could we not get a serious hankering for BBQ? Our trip to Porkchop Chicago was exactly what we needed. Many would be likely to pass by the building, if it weren’t for the light-studded sign protruding from the exterior and the food truck parked out front. Perhaps what’s more enticing is the wafting scent of smoked meats beckoning passersby to come in.

We chose a seat along the back wall of the restaurant. For drinks, we ordered the Basil Gimlet, which was served with a large Basil Leaf Garnish, and the Backyard Tea, which was served in a mason jar. The mixology at Porkchop Chicago is very excellent. No drink we had felt too strong, but all the flavors, including the alcohols, blended very well and left a great taste in our mouths. The Backyard Tea was our favorite because it had a very comforting Cinnamon flavor.

We skimmed over the menu, and noticed that Porkchop offered really anything you’d look for in a BBQ joint. They covered all their bases: chicken, beef, pork and seafood (there are a couple vegetarian-friendly options, too). The menu is very easy to sort through too; it avoids lengthy descriptions or frilly names because not much is needed to explain the BBQ classics.

For appetizers, we ordered the Chicken Wings and Mac and Cheese, which actually turned out to be our favorite parts of our meal! The Chicken Wings were smoked, not fried, and were very tender. Their sauce had a vinegary taste, but didn’t sport the tabasco taste many expect to accompany it. The wings were sticky and sweet. Our Mac and Cheese arrived totally drowning in cheese– no complaints from us! With additional cheese melted on top, we dug in and ate every last bite.

For entrees, I ordered the ½ Rack of Pork Ribs with Collard Greens. My ribs were cooked with a Dry Rub, and had a Crispy Skin with Flaky Meat that pulled off the bone cleanly. My Collard Greens performed as they should: a classic comfort food side. My date ordered the Brisket Sandwich. The Shaved Brisket was tender and drenched in BBQ Sauce. It was piled onto thick, buttery Toast and came with nicely seasoned French Fries. What’s really important to recognize about Porkchop Chicago is their four House-made Sauces: Damn Good, Chicago, Texas, and Chipotle Bourbon. It’s really essential to utilize the sauces, and they especially came in handy for my ribs! Each sauce varies a little, and just like the menu, the names more or less exude what flavors you can expect (if you know your barbeque). To highlight on the Chicago sauce: it’s infused with flavors of Rosemary, Olive and Absolut. I highly suggest you try all four sauces and use as many as you like to customize your experience!

We noticed the Adult Root Beer Float for dessert on the menu, and we couldn’t just pass that up! No regrets. Almost as thick as a milkshake, our Boozy Dessert was topped with Vanilla Ice Cream. We slurped that baby down like two kids at a burger shack in the 1950’s.

Good News! Porkchop Chicago’s sister restaurant, Chop, is hosting an Easter Brunch! Brunch will be served on March 27^th from 9 a.m.-3p.m. with a Prix Fixe Menu and Bloody Mary or Mimosa for $24. Each guest also gets a plastic egg with a surprise inside! You can make reservations online at www.chopchicago.com or by calling 312-461-9333. Chop is located in Chicago’s South Loop at 1017 South Delano Court.

Porkchop Chicago has three locations. You can follow the restaurant and its food truck on Facebook and Twitter.

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