Sheffield's BBQ

I've been following the posts on BBQ around Chicago for some time; I am a huge BBQ fan, partial to Fat Willy's over Smoque and some of the other more highly hyped places. I have a new favorite. Sheffield's added a BBQ menu some time last year and, after a few missteps it's, well it's smokin'.

Chicagoric wrote:I've been following the posts on BBQ around Chicago for some time; I am a huge BBQ fan, partial to Fat Willy's over Smoque and some of the other more highly hyped places.

Smoque lives up to the hype IMO

Just can't agree. It's good, and their brisket is consistently outstanding, but I've had average to sub-par ribs and pulled pork there also. And the cafeteria, institutional dining room leaves me cold.

I can't argue that Sheffield's has a great beer selection, but I was not crazy about their BBQ. I had the rib and brisket combo and found the brisket to be very dried out. The ribs seemed as if they had been sitting out for awhile and didn't have much meat to them. The selection of sauces was fair and the sides weren't too bad but the meat of meal (pun intended) didn't do it for me. Maybe I was there on an offnight, and perhaps I should try them again when I can sit outside and enjoy some nice weather....... yes I believe we may again have nice weather.

Chicagoric wrote:Just can't agree. It's good, and their brisket is consistently outstanding, but I've had average to sub-par ribs and pulled pork there also. And the cafeteria, institutional dining room leaves me cold.

i really enjoyed their pulled pork (not in sandwich form)... i think i enjoyed it more so than the brisket also there were complaints i was reading about their mayo-less slaw, and i thought that was great too

Chicagoric wrote:Just can't agree. It's good, and their brisket is consistently outstanding, but I've had average to sub-par ribs and pulled pork there also. And the cafeteria, institutional dining room leaves me cold.

Funny, I never thought of Smoque's decor as either "cafeteria" (a word I associate with a long line of many stations, where you can pick up food from each of them before paying and taking it to your table) or "institutional" (a word I associate with large rooms with depressingly bland decor, rather than a small room with rough-hewn, funky decor). To me the decor at Smoque is basic but functional, not upscale but you know that going in and you go for the food. The lines to wait for food are a necessity resulting from the demand for their food, and the process of getting seated after you have waited for, received, and paid for your food seems to be about the best way to manage that demand. While it's not as nice and pleasant as being seated and having a server take your order and bring you your food, their system is (hopefully) something you know about and accept before deciding to go there (or to go elsewhere).

By comparison, can you tell us what Sheffield's is like, in terms of decor, seating/service, style, etc? I haven't been there.

Where is this place?
Is it new?

It's at the corner of Sheffield and School, it's been there about 20 plus years but they just put in a kitchen last summer. It's a bar, with a big beer garden and a lot of small brewery beers, but there's lots of seating with waitress service - think booths and high tops. There's also a big beer garden that gets pretty crowded in the summer.

Sheffields has long been one of my favorite post-game destinations. I think that the addition of food is a big plus and have found their pulled pork to be quite satisfactory. The beer selection is indeed among the best in the Wrigleyville neighborhood. (I'm hoping that they will be able to get Gumballhead on tap again this year. It was missing from their selection last year due to distribution challenges at Three Floyds).

I haven't been to Smoque yet, but would based upon reputation would have to believe it or Fat Willy's to be a superior destination if you are specifically in search of the best BBQ on the north side. The food I've had at Sheffields is not in the same league as the other top rated spots, such as Honey1.

Haven't been since last fall, but it's a safe bet I'll start stumbling in again with baseball season right around the corner.

Chicagoric wrote:Just can't agree. It's good, and their brisket is consistently outstanding, but I've had average to sub-par ribs and pulled pork there also. And the cafeteria, institutional dining room leaves me cold.

If you think is Smoque looks institutional, you must never have been to a "real" Barbecue joint anywhere in the South. Perhaps Gale Street or Carsons are more to your liking.

Actually I grew up in Memphis. The difference is that places like the Rendezvous or Blues City BBQ, in that city, have an acquired character; Smoque, which I am not bashing, is sterile and not at all like any of the "BBQ joints in the south". It's not a bad room, there's just nothing special about it. The food is generally good, and, of course, that's the main point but it's often average. And the room is loud, especially when crowded, and it hasn't been worn enough to feel comfortable. You get a number and sit at a small, cramped table, and eat. Fat Willy's, which I mention only for contrast, is an interesting interior space, with a lot of varied visual distractions to distinguish it. Lem's is a joint that has character. Smoke Daddy is full of visual hooks to keep the diner's attention. These are examples of spaces where the decor compliments the menu by taking vastly different approaches, but all add to the experience, rather than taking a negative or neutral stance on interior design. And a good debate does not stoop to personal attack with derogatory remarks made to bolster a weak argument. This is not personal, it's an observation.

Welcome, Chicagoric. As a native southerner, I find it interesting that you like Fat Willie's. I've always found the pork products there absent of any hint of smokiness which to me, as your fellow southern native, is the hallmark of how good barbeque is judged. On the other hand, the barbequed chicken they serve has always been more than adequately smoked when I ordered it.

I like Smoque pretty well. But, being from the southeast, I tend to prefer pork to beef. Have you tried Honey1? If so, what is your opinion of it? I find their ribs and tips to be spectacular.

That said, I wasn't a big fan of the Rendevous and found Corky's to be nothing short of horrific slop. Since joining this forum, I have learned that on my next vist to your fair city, I must hit Interstate Barbeque.

You've piqued my curiosity with regard to Sheffields, a place known to me only as a fine drinking establishment. I didn't even know they served 'que. I'll definitely be giving it a taste in the near future.

I've got to try Fat Willy's again. I've had food there twice, and was completely underwhelmed on both occasions. As far as North Side BBQ goes, the tips and links at Honey 1 and the brisket at Smoque are the best in the city (or North of Madison Avenue at least). I was at Smoque last Saturday around 5 pm and they were sold out of brisket (probably partially because I was catering my wife's Birthday party and had 2 trayfulls of it). There were some "I drove all the way from Deeerfield" protests, but not a soul stepped out of the line which wound outside the door onto Pulaski! My Brother and his friends have been regulars at Sheffields for years, but I've never heard comments about the food. Maybe I'll go next time to have the ribs....

nsxtasy wrote:

Chicagoric wrote:Just can't agree. It's good, and their brisket is consistently outstanding, but I've had average to sub-par ribs and pulled pork there also. And the cafeteria, institutional dining room leaves me cold.

Funny, I never thought of Smoque's decor as either "cafeteria" (a word I associate with a long line of many stations, where you can pick up food from each of them before paying and taking it to your table) or "institutional" (a word I associate with large rooms with depressingly bland decor, rather than a small room with rough-hewn, funky decor). To me the decor at Smoque is basic but functional, not upscale but you know that going in and you go for the food. The lines to wait for food are a necessity resulting from the demand for their food, and the process of getting seated after you have waited for, received, and paid for your food seems to be about the best way to manage that demand. While it's not as nice and pleasant as being seated and having a server take your order and bring you your food, their system is (hopefully) something you know about and accept before deciding to go there (or to go elsewhere).

.

ditto..im worried about the quality of the que..not the decor..
some of the best BBQ has come out of run down shacks along the side of the road

Hey Will,

Somehow these comments got diverted from a discussion about BBQ to focus on an unfortunate aside I made about not caring for Smoque's decor. Of course, the focus is on the food, but all things being equal if I can have great food in a comfortable setting with table service and an outstanding and unusual beer, I'm going there. That's all I was trying to say.
As far as Memphis goes, I agree that Rendezvous is not the best Que but it's a great room, I just included that as an example of a place where the history and the action contribute to the experience. Corky's on the other hand is neither good food or interesting, it may have been when it was conceived, but, like any chain, the quality departed long ago. And side of the road shacks are notorious for having excellent food; if you know where to find the best.
Back here in Chicago, I think that Fat Willy's has very good pulled pork and brisket, but that their ribs can vary, I agree. And I like Honey #1, not the least for being able to watch the meat loaded into the smoker as you walk in the door. Although, last time I was there, I would swear that they were running behind and nuked a portion of my groups meal.
By the way, since Sheffield's started serving, three other BBQ places have sprung up in a few blocks. Risque which isn't very good. Brody's, which, I think is already out of business, and a place where the Gyro's joint used to be on Halsted and Armitage which I have yet to try. It's either feast or famine it seems. Hope that we're off architecture and back on food.

Chicagoric wrote:Somehow these comments got diverted from a discussion about BBQ to focus on an unfortunate aside I made about not caring for Smoque's decor.

Welcome to the board. Abandon all hope, ye who enter here. Just kidding but sometimes the backlash from suggesting that you don't show absolute love for a GNR, could be a bit unfair. My wife and I like the food at Smoque as well but that place is a bit cold and "sterile" for me as well. It's especially cold when they don't have half the food you were expecting and you have to turn around and go somewhere else. I also don't like waiting in line to get a number and then trying to find a seat to eat the food you just ordered (cafeteria like). And I'm far from the guy who needs table service - I eat in my car every time I go to Gene & Jude's! It's funny, my wife and I were just talking about going to Smoque as she is craving the brisket but we both decided that a weekend is not the best time to gamble and we'll have to carve out a week night, right after work and keep our fingers crossed. Love the food, don't like the room, and dislike the "gamble" factor enough to search my brain for other options when this place comes up as a dinner option. I'm sure the consensus here would be, "good, more for us" and I'm happy to oblige.

Of course, the focus is on the food, but all things being equal if I can have great food in a comfortable setting with table service and an outstanding and unusual beer, I'm going there. That's all I was trying to say.

I agree. As an example, I like the room and "feel" of Smoke Daddy enough to overlook some of the food's shortcomings.

I'll have to check out Sheffield's after a game. It's always been a nice place to have a beer and now I won't have to order a pizza while sitting in the beer garden. The season is right around the corner...

This thread's number of comments on the actual restaurant vs. general debate on barbecue is approaching Smokin' M's (12/123, at last count):

http://www.lthforum.com/bb/viewtopic.php?t=17225

We take our sacred cows rather seriously (sacred pigs as well, and whatever the hell hot links come from).

+1 for the general barbecue column, with apologies. I do appreciate the "flashlight focus" (vs. laser focus, cf G Wiv) but look forward to more raw / smoked data and will try to add to that column ASAP.

Another native southerner (Birmingham, AL) chiming in here:

I had dinner last night at Smoque and was definitely pleased. I had a 1/2 and 1/2 with brisket and pulled pork as well as a "side" of ribs. Everything was good and smoky, the side dishes for the table (beans, fries, mac-n-cheese, peach cobbler) all wonderful. I'm not a big BBQ beef fan either, but I found the brisket to be really tasty and something I would order again.

The decor of the pace didn't strike me one way or the other. In Alabama, I've eaten at "joints" that have no decor whatsoever all the way up to the BBQ palaces that have sprung up in the last several years. As long as the food is good, it doesn't matter to me one way or the other - it just might affect my decision where to go based on the mood I'm in at the time.

I was surprised to see some negativity here about Fat Willie's which I've always found to be very good. The tips are awesome, the pulled pork very good too. The first time I went there, I had a huge smile on my face that I could see and smell smoke as soon as I walked through the door. Speaking of smoke, I'll also mention that I love the tips at Honey 1, but my first (and only) trip to Smoke Daddy was a sore disappointment.

http://aycu01.webshots.com/image/46720/ ... 887_rs.jpg


hows this for atmosphere???

Head's Red BBQ wrote:


hows this for atmosphere???

Love it, especially the neon Open sign. Where was the picture taken?

Curtis BBQ..Putney Vermont..best part is he has a line of customers too
I didnt take the pic Gary..saw it posted on another forum but I thought it fit in well with the topic
thanks for posting it..I couldnt get it to show so I just added the link

here is a shot of the "Kitchen"..
http://aycu04.webshots.com/image/45283/ ... 817_rs.jpg

That's a great pic and I believe it supports the OP rather than the counterpoint. If there were a place like that in the city, with really good que, I'm sure the atmosphere would be highly thought of as well (ie. Gene & Jude's) - it's part of the charm.

In my opinion, Smoque doesn't have this quality of atmosphere but I still love their food.

BTW, recommended Smoque for the brisket to some friends who tried it out on Saturday at 8pm. Out of Brisket and pulled pork - again. They had to settle for the ribs and the excuse of, "most bbq places close after they run out of meat." I can definitely see their point but it doesn't help if you've driven there, parked the car, smelled the smoke and are told - sorry sold out at 8pm.

Oh well...

Chicagoric wrote:I just included Sheffield's because I love their beer and beer garden and they seem to be putting out some pretty decent BBQ to boot. Could use a little more smoke, perhaps, and can be a little inconsistent, but the brisket is consistently very good as well as the pulled pork. I live in the neighborhood, so without having to drive I can get a slab or a combo plate and a great beer and I'm glad for the addition to the Lakeview scene.

Chicagoric,
Do you by any chance work at Sheffield's?

This link would make it appear so, given your "Oh, and did I mention that we’re building a kitchen at Sheffield’s where there was never any food in the past; essentially we’re starting a new restaurant." quote.
http://writersportfolio.edublogs.org/20 ... march-8th/

Busted!

Saw this in another topic:



Poster: Chicagoric
Joined: 06 Mar 2008
Posts: 8
Location: Lakeview
Posted: Fri Mar 14, 2008 3:07 pm Post subject: Sheffield's

--------------------------------------------------------------------------------

I can't believe that Sheffield's isn't mentioned as one of the best beer and food bars. They were among a handful of bars that STARTED the micro-trend in Chicago, long before Hopleaf or Maproom (which I love too, just pointing out that Sheffield's was ahead of the curve). Their food is great, they have a kickin' tap line up and one hundred plus bottles that run the entire range. It does get a little crowded in the summer with the beer garden, but go on a week night or the off season. Them's my thoughts and I'm stickin' to em.

Yeah, I'm one of the owners. Busted. But I still stand by it.

I was at Sheffield's Tuesday night and found the whole experience rather disappointing. To start with, I should mention that my friends and I had just seen a show at Stage Left, and I saw a small display in the lobby with menus from Sheffield's and coupons that offered "buy one, get one free" entrees. Sounded good to me!

When we arrived and I showed the coupon to our server; she had no idea what it was and said she needed to get a manager. She relayed to us that the manager wouldn't honor the coupon. I asked to see the manager, and he said something about how the theatre shouldn't be offering those coupons and that I should have asked the person at the box office for a gift card. WHAT? And, how exactly, what I supposed to know that? Long story short, he accepted his own coupon just this one time. Sure, it was decent of him to do so (it wasn't our fault that their coupons are prominently displayed at the theatre), but it felt like we were treated as second-class guests the rest of the night.

We ordered a whole lot of BBQ: full slab of ribs, brisket and chicken and sides of collards with bacon, mac and cheese, sweet potato fries and slaw. All in all it was just so-so. I found myself comparing everything (unfavorably) to BBQ at other restaurants: the brisket is better at Smoque, the mac and cheese is far superior at Fat WIlly's, the ribs are better at a number of places, the sauces weren't particularly great.

Everything had a smoky flavor, but that was really the only upside since most of the meats were kind of dry and dull. The brisket specifically was tough and just seemed like a slice of brisket they had thrown in the cooker rather than giving it the "low and slow" treatment to really melt all that connective tissue. This was one of the few BBQ dinners where I really felt like I needed the sauce which, to me, is a bad sign when the meat should be the star attraction.

We'll probably skip Sheffield's food in the future and head out for better BBQ, but like others have mentioned here, the beer list is good. They should just stick with that.

Ouch!
I have to say, that there is no excuse for the service you received at Sheffield's, or for the quality (or lack thereof) of your meal. We have a long standing arrangement with Stage Left and with the Theatre Building to offer their customers discounted dining. While the specific promotion that you mention has ended, it wasn't your fault that they're still displaying the coupons. That shouldn't even have been a discussion let alone a negotiation. Believe me, there will be no confusion from here on out about how such a situation will be handled.
Now on to the food. I've got to say, I agree. But allow me to also state that we had an extensive meeting just last week about the subject and the degree to which our BBQ has declined. To that end we are revamping our entire menu to concentrate solely on BBQ; new sauces, improved brines and wood mixes, different ribs - the works.
I think that if you will give me a month, and give us another try, you will find that we stand among the best BBQ spots in the city. We are not there now, and I know it. We're using Mike Mills (of 17th Street Bar & Grill, 5 time Memphis in May best rib winner) as our guide and his book Peace, Love and Barbecue as our bible. And over the last few years I've personally been all over, sampling que; Kansas City, Memphis, Dallas, etc. We're going to get it right.
Again I apologize for the oversight, thank you for bringing it to our attention, and promise that if you'll give us a little time and another chance, we'll knock your socks off.

Ric Hess
Sheffield's

sorry Ric,

you posts posing as a customer with no affiliation to Sheffields, then coming out as one of the owners(also going back and editing most of your previous posts), really sits bad with me. I wont be trying your BBQ.

Chicagoric wrote:Posted: Sat Mar 15, 2008 12:33 pm

Yeah, I'm one of the owners. Busted. But I still stand by it.

Last edited by Chicagoric on Thu Jan 29, 2009 11:47 am, edited 1 time in total.

so 10 months later you go back and edit your post saying you 'used to' work there and 'had to move on with life' to say you're one of the owners. nice.