 This simple, comfortable storefront has all the anticipated accoutrements a barbecue joint should----wagon wheel-type décor, a rough-hewn feel, plenty ’o wood---but it’s anything but run of the mill, starting with its pedigree. Michael Schimmel and Steven Ford, along with chef Jason Heiman (Tizi Melloul), have crafted a menu of hickory, apple wood and oak-smoked meats from local farms, including pulled pork, brisket and quick-smoked, sliced flank steak by the quarter or half pound. Among sides, go for the beans flavored with burnt ends.
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Pork Shoppe Restaurant is one of our 2012
| Top 10 Chicago Barbecue Restaurants
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