Northside BBQ Notes

BBQ north of Madison is getting better a little bit at a time.

First, note the place on Clark at Newport that was long the Outpost is now a U of Alabama-themed place (refreshing to see a not-Big Ten, not-Texas college theme bar, I suppose) called Houndstooth. (Next part to be read a la Keith Jackson) When you think Alabama, you think Bear Bryant, Broadway Joe and then you think about Dreamland BBQ. Well, Houndstooth isn't Dreamland, but they do smoke all of the BBQ in the alley behind the bar in a well-used-looking smoker employing only charcoal and wood. According to the bartender, the smoking is done early and the meats are kept in a warmer to be sauced and grilled to order. So, no, this isn't H1 or Barbara Ann's fresh-from-the-smoke, but it's downright artisinal for this neighborhood. Note, that I have not tried said BBQ.

Next, an interesting addition to the cevapcici and Polish church ladies at the fests this year is Honky Tonk BBQ. He was on Southport yesterday, and I thought I was seeing a mirage when I happened upon the huge custom mobile pit that looks like it would be much more at home at a tailgate in Houston or at Memphis in May than a Chicago street fair. Brisket was really very good, though it was more-or-less shredded rather than sliced. Ribs and pulled pork were also offered and looked good. Sandwiches are a little pricy at 8 bucks, but this is fest food, after all. Keep an eye out for him. Unfortunately, no sausage.

PS, the Heaven on Seven on Clark south of Wrigley is now a slick-looking mini Hofbrauhaus (yes, that Hofbrau from Munich and Las Vegas) called Uberstein. So chalk up yet another mitteleuropean chain in Lakeview. I can't wait for Schnitzelhaus and Wienerwald to join Meinl, the various Belgian chocolate/waffle/ice cream ventures and the new beer hall.

I'm bumping this because the Texas BBQ pit mentioned above will be at Taste of Lincoln this weekend. (TOC touts Robinson's in it's blurb on the fest; it pays to dig deeper. This smoked-night-before-and-that morning-on-site meat is a far cry from the ubiquitous Robinson's fest booth fare.)