Pork Shoppe: mini-review

Any barbecue joint whose menu boasts “No prefabricated crap” had better bring its A game. On paper, Avondale’s Pork Shoppe has reason to be cocky: Its meat, smoked for hours in a blend of hardwoods, comes from local farms in Forreston, Illinois. The chef, Jason Heiman (Tizi Melloul), developed the menu, which includes “hot-out-the-smoker” pulled pork shoulder, St. Louis cut ribs, and flank steak. Other items, such as sweet and spicy cornbread and green bean salad, are prepared with the freshest ingredients. They’d better be. 2755 W. Belmont Ave.; 773-961-7654.

This article appears in the May 2010 issue of Chicago magazine.

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