TonySpilotro wrote:In my experience many of the best rib places occasionally turn out an average to below average slab. That said, there really is no good excuse for it...the quality should always be there. Maybe with the price of babybacks going up in the past few years places are more hesitant to toss a slab that they know has dried out too much, so instead they slather extra sauce on there and hope the customer won't complain. As far as I know Chris Carson is still running the show...didn't he just put 1mm into both locations? I know that Deerfield looks great inside, and now has a dynamite outdoor patio with a gorgeous fireplace in the center.
JoelF wrote:Yeah, there's got to be a grease pit somewhere beneath those condos they built on the site of the Skokie Carson's. In '86-87 I lived across the street, and the smell of 'cue on a hot summer day changed dinner plans on a semi-regular basis.
riddlemay wrote:There's a sign saying some kind of Carson's/Blackie's hybrid (do they share the same owners?) is going in next door to Gepperth's on the 1900 block of N. Halsted.
stevez wrote:Two Words....Honey 1
Darren72 wrote:To the OP, I've also experienced inconsistency with ribs at nearly every place I've frequented. If you like Carsons, give them another try. If that's also dry, let them know so they can try to avoid problems in the future.
Cathy2 wrote:Hi,
The complimentary cheese spread, what is it? It's been so long since I had any, I don't quite recall what it tastes like. I want to suggest it is a pimento cheese, but I have a feel it's not.
Regards,
jnm123 wrote:And the chopped liver allows me to take some of my entree home for the next day. Geez, looking back, THAT sounds geriatric in itself!
KajmacJohnson wrote:I never actually patronozed Carson's. For ribs we used to do a Let Us Entertain you restaurant called Bones back in the day. This was close to twenty years ago. My husband had them a few times and he said he was never impressed. But tv ads for Carson's used to be mighty abundant and I lived not too far from the Peterson and Ridge location for a long time. Then they just disappeared. Now I see they are down to one location. What happened to the rest?
ronnie_suburban wrote:KajmacJohnson wrote:I never actually patronozed Carson's. For ribs we used to do a Let Us Entertain you restaurant called Bones back in the day. This was close to twenty years ago. My husband had them a few times and he said he was never impressed. But tv ads for Carson's used to be mighty abundant and I lived not too far from the Peterson and Ridge location for a long time. Then they just disappeared. Now I see they are down to one location. What happened to the rest?
Bones is now L. Woods Tap & Pine Lodge. Ribs are still on the menu. I don't know if they're exactly the same as what Bones used to serve but they are close and it's still an LEYE entity.
Carson’s, The Place For Ribs, the family-owned restaurant chain founded 40 years ago in suburban Skokie, is looking to make a big splash in Streeterville. Owner Dean Carson, whose father founded Carson’s in 1977, confirmed that for they’ve taken over the Quay space at the River East Arts Center, 465 E. Illinois St.
After 40 years at the corner of Wells and Ontario streets, Carson’s Ribs (612 N. Wells St.) is about to find a new home. Carson’s Ribs will relocate to the east end of the River East Arts Center (official address 465 E. Illinois St.), aiming to open March 1.