scottsol wrote:

LPython wrote:[updated]We have it on good authority (the proprietor's) that there is a South African barbecue place, Baobab BBQ, opening in the long-shuttered Dorado space on Foster at Oakley in Lincoln Square.

Baobab BBQ
2301 W Foster Ave.
https://www.baobabbbq.com/
https://www.facebook.com/Baobabbbq/

I hope they smoke their meats with more attention to detail than they do their website:

2301 North Foster Avenue
Chicago, IL, 60625
United States

Sadly, they don't. Pellet smoker. Nothing to see here.

=R=

ronnie_suburban wrote:Pellet smoker. Nothing to see here.

I'd venture its the cook not the cooker. I used a pellet cooker, pair of fast eddies by cookshack, at Barn & co to pretty darn good effect. Took me a while to dial it in but settled on pellets from a company in Arkansas and supplemented the smoke with mojobricks. Quality meats, spices, technique and a healthy does of obsession are key.

As an aside, most who use pellet cookers, or most commercial cookers for that matter, just set it and forget it resulting in not so wonderful BBQ. Though, as I'm sure you have experienced, having a wood fired cooker such as an Aquarium does in no way guarantee tasty BBQ.

There are lots of expectations, for example Smoque, which uses Southern Pride cookers, does a wonderful job with BBQ. Quality meat, spices and technique, plus a healthy does of obsession are key.

Once again, its the cook not the cooker.

My 2 pennies on the subject.

G Wiv wrote:

ronnie_suburban wrote:Pellet smoker. Nothing to see here.

I'd venture its the cook not the cooker. I used a pellet cooker, pair of fast eddies by cookshack, at Barn & co to pretty darn good effect. Took me a while to dial it in but settled on pellets from a company in Arkansas and supplemented the smoke with mojobricks. Quality meats, spices, technique and a healthy does of obsession are key.

As an aside, most who use pellet cookers, or most commercial cookers for that matter, just set it and forget it resulting in not so wonderful BBQ. Though, as I'm sure you have experienced, having a wood fired cooker such as an Aquarium does in no way guarantee tasty BBQ.

There are lots of expectations, for example Smoque, which uses Southern Pride cookers, does a wonderful job with BBQ. Quality meat, spices and technique, plus a healthy does of obsession are key.

Once again, its the cook not the cooker.

My 2 pennies on the subject.

Gary,

I think you're the exception that proves the rule when it comes to pellet smokers. It takes someone with your level of expertise to produce desirable results on one. In fact you're the only person I know who's produced appetizing bbq on a true pellet smoker. So yes, it can be done by someone with a mess of skill but that's just not very common. More likely, these rigs are being run by someone who has very little skill or experience, and has chosen one for that very reason. I'd also posit that any experienced cook would produce superior product on just about any other smoker than a pellet smoker, all other factors being equal.

=R=

A year and a half after Three Aces closed on Taylor Street and chef Matt Troost is embarking on a comeback in River North. The chef, who was also behind the rustic pastas at Charlatan in West Town, is opening Good Measure on Thursday inside the former Bistro Voltaire space at 226 W. Chicago Avenue.

https://chicago.eater.com/2018/8/1/1764 ... -charlatan

Allegory will open in former Heaven on Seven location in Naperville. What to do with 3,600 bottles of hot sauce!

http://www.chicagotribune.com/suburbs/naperville-sun/news/ct-nvs-heaven-on-seven-restaurant-st-0608-story.html

janeyb wrote:Heaven on Seven in Naperville, closed as of yesterday...

224 S Main St, Naperville, IL 60540
Phone: (630) 717-0777

I have a family member who worked here and I was talking with GM and staff New Year's Eve.
https://www.facebook.com/heavenonsevenn ... MQ&fref=nf

Jason Paskewitz, who found himself without a chef gig after Pearl Brasserie was sold out from under him, has landed at Marchesa (535 N. Wells St.), where he will be executive chef.

http://www.chicagotribune.com/dining/ct ... story.html

The long-awaited Funkenhausen, by chef Mark Steuer (The Bedford, Carriage House, Mindy’s Hot Chocolate) has an opening date at last. Funkenhausen (1709 W. Chicago Ave.) will open its doors Aug. 10.

http://www.chicagotribune.com/dining/ct ... story.html

Sugar Hills bakery in the Addison/Elston shopping complex is papered over.

Apparently there's some pent-up demand for fast food subs in the area. Cousins opening 40 locations:

http://www.chicagotribune.com/business/ ... story.html

Drover wrote:Sugar Hills bakery in the Addison/Elston shopping complex is papered over.

Noooooo
Dammit!! That was my go-to!! I was just there a couple weekends ago too.

Pie Lady wrote:

Drover wrote:Sugar Hills bakery in the Addison/Elston shopping complex is papered over.

Noooooo
Dammit!! That was my go-to!! I was just there a couple weekends ago too.

Papered over doesn't necessarily mean closed permanently.

=R=

ronnie_suburban wrote:

Pie Lady wrote:

Drover wrote:Sugar Hills bakery in the Addison/Elston shopping complex is papered over.

Noooooo
Dammit!! That was my go-to!! I was just there a couple weekends ago too.

Papered over doesn't necessarily mean closed permanently.

=R=

Mr. Google indicates permanently closed.

ronnie_suburban wrote:

Pie Lady wrote:

Drover wrote:Sugar Hills bakery in the Addison/Elston shopping complex is papered over.

Noooooo
Dammit!! That was my go-to!! I was just there a couple weekends ago too.

Papered over doesn't necessarily mean closed permanently.

Here's more context.
https://blockclubchicago.org/2018/07/31/avondale-bakeries-vanishing-as-third-shop-shutters-it-brings-the-whole-neighborhood-down
TLDR; Avondale is done, ambiguity as to whether their suburban locations were still operating, but if so, they're unaffected.

Drover wrote:https://blockclubchicago.org/2018/07/31/avondale-bakeries-vanishing-as-third-shop-shutters-it-brings-the-whole-neighborhood-down
TLDR; Avondale is done, ambiguity as to whether their suburban locations were still operating, but if so, they're unaffected.

They had such a cute cafe area too. This is depressing.

We liked Sugar Hills cafe area for a quick lunch while shopping. They will be missed.

bweiny wrote:TLDR; Avondale is done, ambiguity as to whether their suburban locations were still operating, but if so, they're unaffected.

As far as I know, both locations are closed. They have taken down all their social media as well.

Murphy's Red Hots is closing on the 18th, per the owner and the big sign out front. The building is going to be replaced with residential units.

1211 West Belmont
Chicago, IL 60657

StevenStern wrote:Murphy's Red Hots is closing on the 18th, per the owner and the big sign out front. The building is going to be replaced with residential units.

1211 West Belmont
Chicago, IL 60657

Another great hot dog stand bites the dust. Sad.

On the way home from O’hare at 3 am, went past a storefront on Lawrence, across-ish from Great Sea, with a sign that read “Great Sea Lollipop Wings”. Didn’t get the address, thought I was hallucinating, but my Lyft driver said he saw a sign, too! I might ride my bike past later today to scope it out/confirm.

pocketcontents wrote:On the way home from O’hare at 3 am, went past a storefront on Lawrence, across-ish from Great Sea, with a sign that read “Great Sea Lollipop Wings”. Didn’t get the address, thought I was hallucinating, but my Lyft driver said he saw a sign, too! I might ride my bike past later today to scope it out/confirm.

Good eye. They're moving across the street. Will be at 3253 W Lawrence on the south side of the street.
http://chicago.eater.com/2018/8/13/17683760/great-sea-chinese-restaurant-lollipop-wings-albany-park-moving-new-location

EddieK wrote:

the far northern suburbs are where good ethnic food goes to die. Sadly, he seemed to be right. I spoke with a person who worked at both the downtown Chicago and Gurnee locations who said the pizzas were "different."

pretty liberal use of "ethnic" describing American + Chicago style pizza. Neither of which is Italian.

Likely more of an issue of being a franchise.

ronnie_suburban wrote:

G Wiv wrote:

ronnie_suburban wrote:Pellet smoker. Nothing to see here.

I'd venture its the cook not the cooker. I used a pellet cooker, pair of fast eddies by cookshack, at Barn & co to pretty darn good effect. Took me a while to dial it in but settled on pellets from a company in Arkansas and supplemented the smoke with mojobricks. Quality meats, spices, technique and a healthy does of obsession are key.

As an aside, most who use pellet cookers, or most commercial cookers for that matter, just set it and forget it resulting in not so wonderful BBQ. Though, as I'm sure you have experienced, having a wood fired cooker such as an Aquarium does in no way guarantee tasty BBQ.

There are lots of expectations, for example Smoque, which uses Southern Pride cookers, does a wonderful job with BBQ. Quality meat, spices and technique, plus a healthy does of obsession are key.

Once again, its the cook not the cooker.

My 2 pennies on the subject.

Gary,

I think you're the exception that proves the rule when it comes to pellet smokers. It takes someone with your level of expertise to produce desirable results on one. In fact you're the only person I know who's produced appetizing bbq on a true pellet smoker. So yes, it can be done by someone with a mess of skill but that's just not very common. More likely, these rigs are being run by someone who has very little skill or experience, and has chosen one for that very reason. I'd also posit that any experienced cook would produce superior product on just about any other smoker than a pellet smoker, all other factors being equal.

=R=

I also have no issues with pellet smoking. Pellets are wood. Unless it's bad wood, you're still getting the good flavor and color, same as anything else. It's less work, for sure, to keep it the perfect temperature and amount of smoke.

Chitown B wrote:I also have no issues with pellet smoking. Pellets are wood. Unless it's bad wood, you're still getting the good flavor and color, same as anything else. It's less work, for sure, to keep it the perfect temperature and amount of smoke.

I believe Real Urban BBQ in Highland Park uses pellets. Their BBQ does not have any wood smoke flavor. It's where the sauce is boss, because that's where the flavor may be.

It is entirely possible they have perfected their craft and it has improved. I just haven't checked in years.

Regards,
Cathy2

I finally gave up on RUB so I don’t know from experience, but I hear it still very popular with the people who liked it in the first place.
One thing to keep in mind about all this is that while G Wiv used a pellet smoker at Barn and Company, he was hired after all the equipment was installed. I suspect things would have been different if he had been there from the start.

RUB is popular, no question.

Barn and Company lucked out having an obsessive guy like Gary who would move mountains to get the BBQ right with the pellet burner. He could - and probably does - teach others how to make it happen.

Honey 1 had lots of problems with neighbors complaining about the smoke odor. They spent a lot of money for an air scrubber. I will fathom a guess using the pellet smoker may offer benefits related to keeping the odor down (or perhaps cheaper to control)?

Rehashing history ...

Regards,
Cathy2

scottsol wrote:One thing to keep in mind about all this is that while G Wiv used a pellet smoker at Barn and Company, he was hired after all the equipment was installed. I suspect things would have been different if he had been there from the start.

This is true, though its a poor carpenter that blames the hammer. It took a while but by switching my source of pellets, adding Mojobricks to the firebox and working on timing I arrived at a respectable product. Though anyone who wants to be good at something is always tweaking, dialing in, striving to be better.

Cathy2 wrote:I believe Real Urban BBQ in Highland Park uses pellets. Their BBQ does not have any wood smoke flavor. It's where the sauce is boss, because that's where the flavor may be.

It is entirely possible they have perfected their craft and it has improved. I just haven't checked in years.

Regards,
Cathy2

Correct on everything you said. I have no idea if they got any better as I haven't set foot in any of them in years. I did like some of their sauces and sides, but if you have to rely on sauce because your meat doesn't have much flavor, that can be a problem. I want to smell smoked meat when I walk in a BBQ joint.

Cathy2 wrote:Honey 1 had lots of problems with neighbors complaining about the smoke odor. They spent a lot of money for an air scrubber. I will fathom a guess using the pellet smoker may offer benefits related to keeping the odor down (or perhaps cheaper to control)?

Can confirm, I live practically in Baobab BBQ's back yard (try saying that 10 times fast) and mostly what I smell from them is regular restaurant cooking smells. On the other hand, my neighbor is an amateur BBQist and when he smokes meat, it's a keep-all-the-windows-closed-so-the-house-doesn't-smell-like-a-campfire experience.

LPython wrote:

Cathy2 wrote:Honey 1 had lots of problems with neighbors complaining about the smoke odor. They spent a lot of money for an air scrubber. I will fathom a guess using the pellet smoker may offer benefits related to keeping the odor down (or perhaps cheaper to control)?

Can confirm, I live practically in Baobab BBQ's back yard (try saying that 10 times fast) and mostly what I smell from them is regular restaurant cooking smells. On the other hand, my neighbor is an amateur BBQist and when he smokes meat, it's a keep-all-the-windows-closed-so-the-house-doesn't-smell-like-a-campfire experience.

That's my own favorite kind of neighbor. Hardwood combustion wears well as a domestic scent, as long as it's not being generated by the active conflagration of the domus.

That Little Mexican Café II on Bryn Mawr in Edgewater has closed. From their Facebook page:

We would like to inform the general public that unfortunately, our Bryn Mawr location will NOT re-open. We truly apologize for any inconvenience this may cause and would like to thank from the bottom of our hearts all our customers, staff and friends for being part of That Little Mexican Café II for more than 10 years in the Edgewater community.

This has also been reported on Edgeville Buzz.

They direct patrons to the Evanston location at 1010 Church Street. This is unfortunate for the neighborhood. Decent food, good margs.