Smoked on Rose

Made the trek from the north suburbs down to Franklin Park to try a relatively new bbq place recommended by a friend at work. Full disclosure, several weeks ago he introduced me to the owner after teliing me that he had tried some great bbq that he taken out.

Tonight, three of us split three items, ribs, brisket and roast suckling pig. The ribs were very good, served with a unique homemade sauce on the side. The brisket, was excellent, good smoke ring, tender and definitely not dry. The suckling pig, a bit fatty for me....think pork belly.....was still very tasty. Sides were great. Crispy fries and a tasty, not overly rich Mac and cheese. I have to mention that the ample salad served with the entrees was great, served with fresh dill and pomegranate seeds.....different but good. Several of the menu items hint that there is probably some Greek influence at work here. One of the sides are the large Greek "gigante" beans.

I would definitely rate this place at the higher end of bbq places I've tried in the area. Some serious thought was put into the menu and they have put some $$ commitment into a huge unique smoker which puts out some great food.

3531 Rose St
Franklin Park, IL 60131

http://www.smokedonrosechicago.com

Do you know if it is real suckling pig and not just a baby pig? There are regs concerning how long a pig must be off of antibiotics before it is sold. That makes it difficult to find actual suckling pigs. Suckling pigs, by definition, have not been weaned, and are 2-6 weeks old and weigh about 10-20 lbs. Baby pigs have been weaned and they are much larger. If they sell real suckling pigs, then it would certainly be worth the trip out to Franklin Park.

Just checked online menu....says "suckling". I would call ahead to confirm.

A restaurateur can do whatever he wishes with his menu, but I find it odd that you cannot get a brisket/pulled pork combo at this place. It would seem to me that that combo is a "must" to get customers to try more menu items without them having to buy a second entree.

I've passed this place a few times within the last month on some personal business I had to do...grew up around there and went to East Leyden HS....noticed this place but did not stop in. I will try it sometime.

I visited this place last week and I loved this place. Smoked on Rose is located at 3531 Rose Street, Franklin Park, IL..

http://smokedonrose.net/

I ordered the pulled pork sandwich. It came with the sauce in a separate dish which I thought was great... sometimes I get too much sauce and I almost choke on the smokiness of the sauce. Not here. You can actually taste the meat. And the pork was very tender and succulent. As for my side I ordered the mac and cheese which was a creamy white cheese. It was light and very good.

I then went on to have their orange cake which was a HUGE portion of very moist and delicious orange cake...no frosting...didnt need it. They also had halvah which I very rarely see on menus. It is a middle eastern sesame paste cake..... it has a very distinctive and unique flavor.

The atmosphere was well lit, inviting, streamlined and clean with the walls being white with red and black artwork.

This place is a must visit... and unfortunately it is located in an off the beaten path in Franklin Park...only about 5 to 10 minutes away from OHare airport and the commercial rosemont district. This area is a primarily a residential neighborhood and the local high school is across the street.

This is truly a hidden gem. If you dont like your bbq smothered with tons of sauce and actually want to taste the meat, then this is the place for you. A very nice place for an elegant dining experience.

Also the Franklin Park Metra station is only 2 blocks away.

Here is a sun-times local paper review on Smoked on Rose...in case anyone is interested in finding out more..

http://franklinpark.suntimes.com/2014/0 ... oked-rose/

I'll post a little more of my "story" of how I got there the other night when I have more time, but I want to get to saying something about this place. Some of the best commercial bbq I've had in the Chicago area. They have an old, wood burning smoker built in Texas in the 50's that they found and re-furbished, and they are using it very well.

cito wrote:A restaurateur can do whatever he wishes with his menu, but I find it odd that you cannot get a brisket/pulled pork combo at this place. It would seem to me that that combo is a "must" to get customers to try more menu items without them having to buy a second entree.

THEY DO NOW HAVE COMBOS ON THEIR MENU

Jerry D wrote:Several of the menu items hint that there is probably some Greek influence at work here.

So does their website, which refers to it as "a greek-american bbq restaurant".

nsxtasy wrote:

Jerry D wrote:Several of the menu items hint that there is probably some Greek influence at work here.

So does their website, which refers to it as "a greek-american bbq restaurant".

I have this long story about how serendipity led me here, the fortunes of what happens to flow though one's twitter feed at any instant time, etc., but I might as well get back to the food.

It's Greek-BBQ as in they have Greek dishes and they have BBQ dishes. The combination was one of the appeals for me as I eat BBQ but my wife does not eat meat, and we figured she'd find something on the Greek side of things.

From the Greek side of the menu we tried fried zukes w/skordalia, eggplant relish, and a salad with octopus. In addition, we chose as sides, giant beans and spinach-rice; my wife had a Greek soup, chick peas, while my daughter and I had lettuce salads that were pretty non-denominational. From the non-Greek side we had brisket and ribs. I'm not sure where to put the suckling pig. Now, if I have to say anything negative about this place, I'd say that the portions on the sides were a little miserly. And the BBQ sauce was pretty sweet and not that much to my preferences. Otherwise...Oh, and too much dressing on the salads.

It reminded me of another place that no one (even less) know about than this. Back before Caffe Italia had its fire and re-opened as a full scale restaurant, they tried a few times to lease out a portion of the space to other restaurateurs. None of these operations managed to survive. For a while it was a bad diner. And for a very short period, it was a very good, very authentic Sicilian restaurant. In some ways this place reminded me of Big Night, but here, there was only the brother who did not know of meatballs with the spaghetti. He only knew how to cook his way.

That's they way the Greek dishes tasted. As if no one had told the chef here that there was an "American" way of eating. So, for instance, there was no shortage of olive oil in dishes, and dill, man you better like.

Granted, I've been once, but this place is a real keeper as far as I can tell.

I think too much dressing on salad is how a lot of people like it. I don't, which is why I will usually ask for less dressing, or dressing on the side, wherever I go.

Drove out to Franklin Park this afternoon and tried their pulled pork/brisket combo. The pork was a bit undersalted but was nonetheless quite juicy with loads of outside brown. Quite good.

The brisket had a lovely smoke ring and while moist, was again under salted. For some, this might be a good thing. Still, a very good brisket.

I loved the subtle, restrained smokiness to both meats.

If you enjoy a KC-style BBQ sauce that is a mega-sweet molasses bomb, this is your baby.

For sides, I opted for the Spanokorizo (Greek spinach rice) which was way too high a ratio of mushy rice to spinach. This not one of the better versions to be found around. I also tried the baked broad beans which were a bit too tomato-y with not enough lard in them to keep it interesting.

Even with its shortcomings, it is apparent that this is clearly a thoughtful operation paying close attention to the details. Both the pulled pork and brisket BBQ are notable and seem to me, after just one visit, to be worth going out of your way for. My biggest obstacle about this place is that, for the most part, I'm accustomed to eating real BBQ in a crappy shack or humble storefront. That's my idea of ambiance. However, if you decide to check out Smoked on Rose, you'll have to endure a more upscale dining room with white clothe napkins. Again, for some, this might be a good thing.

Looking forward to returning.




Pulled Pork/Brisket Combo w/Baked Giant Beans & Spanokorizo

It's on Groupon, which I know can be a bad thing, but hopefully in this case it's a good thing. I got mine.

PIGMON wrote:Pulled Pork/Brisket Combo w/Baked Giant Beans & Spanokorizo

Looking at this picture, it appears the brisket was cut with the grain, rather than across it (as it should be). Did this have any effect on the tenderness (or chewiness) of the brisket?

I am not schooled in barbecue but the meat has always consistently been tender each time I had dined there.

stevez wrote:

PIGMON wrote:Pulled Pork/Brisket Combo w/Baked Giant Beans & Spanokorizo

Looking at this picture, it appears the brisket was cut with the grain, rather than across it (as it should be). Did this have any effect on the tenderness (or chewiness) of the brisket?

Nice eye, Steve, spotting their brisket cutting procedures.

In actuality, that didn't seem to make much of a difference. I really enjoyed both their brisket and pulled pork quite a bit. My quibbles had everything to do with things such as the mediocre Greek sides, the gussied-up plating, and even the mildly upscale ambiance. I don't know if I'm out of line in blaming them for their attempt at a pleasant ambiance. But for some reason or another, I do get a charge out of ordering my BBQ through a bulletproof window.

Looking at this picture, it appears the brisket was cut with the grain, rather than across it (as it should be). Did this have any effect on the tenderness (or chewiness) of the brisket?

Looks to me like this slice came from the overlapping couple of inches between the point and flat. If you look at the lower half of the slice, below the fat vein that separates those two muscles, the meat grain is going one direction - and above the separator the grain is going another direction. This vexes, or is ignored by, many a brisket slicer - especially if they are rushing. At this POINT in the brisket (pun intended for you BBQ guys), you should separate the two muscles (point and flat) and rotate one (or slice separately) to ensure slicing against the grain is consistent throughout.
I do know a few BBQ pros who ignore this (not naming names G) and slice the whole brisket the same direction - which means only the flat will be against the grain, as the flat/point meat grains are always opposite...my 2 pennies for ya

rubbbqco wrote:I do know a few BBQ pros who ignore this (not naming names G) and slice the whole brisket the same direction

My dinner choice at SOR this past Saturday evening was virtually identical to PIGMON's. Though I had the fish soup special as my appetizer. My wife had the 1/2 slab of ribs which she didn't bother/offer to share with me. I guess I'll order my own next time.

As noted, a nice space. Freaking friendly hostess/server taking care of us. At 5pm on Saturday, it was just us and one other table occupied. A nice dinner option before attending a concert at Dominican University.

nsxtasy wrote:

Jerry D wrote:Several of the menu items hint that there is probably some Greek influence at work here.

So does their website, which refers to it as "a greek-american bbq restaurant".

So does their owner, who refers to himself as "Kostas Antypas" (nice guy!). As VI points out, the menu is more Greek food plus American barbecue than Greek-American barbecue. Whatever you want to call it, it's an intriguing combination, and well executed.

I went to Smoked on Rose back in July and planned to return before posting anything here. Since I haven't made it back in all that time I figure I might as well go ahead and write about my visit.



The lunchtime barbecue options were combination plates or sandwiches.



Keeping it simple, I chose a pork sandwich and a side of beans.



Beans are Greek gigantes, perfectly tender but not mushy, prepared with olive oil, tomato and fresh dill. Not your traditional BBQ side, but very well done.





I was quite impressed by the pork, with its light smoke and minimal seasoning. Talking with the owner afterwards, he explained that as he got to know his old Texas pit better, his barbecue became more subtle in both smoke and spice. In the future, I probably won't order a sandwich as the bread, lettuce (!) and sauce are more distraction than enhancement. Really good meat though.

Smoked on Rose
3531 Rose St
Franklin Park IL
847-260-5236
http://www.smokedonrosechicago.com/

I joined other LTH'ers for dinner at Smoked on Rose Saturday night.

toria wrote:My take on it was it was good but not as good as some place like Smoque. I think its a great place to go if you are in the area but its not necessarily worth a drive from another part of the city or suburbs. I am glad they have a place like this there. The inside is pleasant and they have some Greek food too. I really did like the orange cake I tasted for desert. For dinner I had ribs and brisket and they were good but not the best I have had. The octopus appetizer was not as good as what I get at Greek Islands....

The restaurant has a really nice atmosphere. The dining room is simply but pleasantly decorated, with framed photos of smoke vapors. Nice touch. The young waiter was polite and readily accommodated our special requests. The menu is still pretty similar to that shown in the photo above, although prices have increased slightly. I ordered the suckling pig with Greek oven roasted potatoes. It was served with the soup of the day, which was garbanzo beans and vegetables in a clear broth. It was good, but I generally am not a fan of clear broth based soup. I am a fan of potatoes. The Greek potatoes were very, very good, seasoned with lemon, oregano and olive oil, and perfectly done texture. They held up to the fork without crumbling, but more importantly, without being undercooked. Struck that perfect balance. The pig was a served in chunks with skin/fat still attached, moist and tasty, but was a bit firmer than I expected. I thought it would be more browned and more fork tender. Maybe it needed some more roasting time - we were there pretty early in the evening.

I did not try any of the other dishes that the table ordered, other than dessert. I agree with Toria that the rich moist orange cake was really good. The bakers among our group were all trying to guess how it was made - I am guessing there may be some semolina flour used in the cake recipe.

I also agree with Toria that this is a nice place to stop if you are in the area. I, admittedly, had a hard time figuring out how to get there, and arrived quite late. FYI, for those coming from the south, 25th Street is currently closed for construction, so you have to detour to get to the restaurant.

My husband and I joined the LTH group mentioned above. For the most part we enjoyed dinner, but a couple of misses.

First off, the wine menu is nothing to write home about. I ordered a cab which was very underwhelming. I was expecting to see some Greek wines, but no.

Between the two of us we order two, two combo plates which included ribs, brisket, rib tips and pulled pork. Sides ordered were corn bread, collard green and a bbq beans with pulled pork appetizer.

I did enjoy the house salad. It was the traditional flavorless iceberg lettuce. It had a pleasant balsamic dressing and I loved the addition of the pomegranate seeds. I would have liked to have received my salad when the others had their appetizers, especially since the ones who ordered appetizers didn't have salads, so we could have all eaten at the same time.


Cathy 2's brisket plate.

The brisket had a light smoke and was very moist. Quite good, but I like more smoke.


Brisket and pulled pork

The pulled pork was unsauced, cooked well and tender. Needed a bit of sauce for flavor/spice.


Back ribs and rib tips

The ribs were tender and juicy, but I found the spice rub on the ribs to be a bit odd. There were some sweet spices, perhaps cinnamon. I needed to add the sauce to mask the odd spices and I like them better. The rib tips were good, if not a bit too fatty.


Corn bread, BBQ Beans w/Pulled Pork, Greens

The corn bread was moist and sweet. I am a sucker for sweet northern-style cornbread, so this was right up my alley. The beans with the pulled pork in them was off of the appetizer menu. Tasty, but the bean were a bit under-cooked. The collards were terrific.


mrsm's Suckling Pig

Mrsm thought the pig was a bit underdone, but loved the potatoes.

As far as the space, clean, sparse, and attractive with clean unisex bathrooms. Upon entering the restaurant, we were greeted with the lovely smell of wood smoke. A check on the plus side. Nothing is worse than walking into a bbq place and you don't smell smoke. On the minus side, the jazz got a bit loud as the evening went on and we actually asked if they could turn it down. There was only one waiter along with the owner, quite surprising for a Saturday night. Our waiter was quite young, but I gave him props for covering the entire dining room and as noted above, dealing with our special requests, including the fact that we had three bills for our table of seven. We hemmed and hawed about whether we wanted to order dessert, so our server said he was going to bring us the orange cake on the house and returned with two slices and a number of forks - nice touch.

I would go back and try them again, if anything to give the pulled chicken and some Greek items a try.

Smoked on Rose has closed. A Mexican Seafood restaurant has taken its place. Mai Quesi..

jane franklin wrote:Smoked on Rose has closed. A Mexican Seafood restaurant has taken its place. Mai Quesi..

I'm sorry, especially since you were such a supporter of this place.

Thanks for the update.

Regards,