County Barbeque: Smoked Pork From the Guys Behind DMK, Fish Bar, and Ada St.

Pigs may not fly, but at one promising new smokehouse on Taylor Street, pork soars pretty high.

Bacon & Barbeque Parfait

Photo: Anna Knott

Bacon & Barbeque Parfait

Michael Kornick and David Morton have slayed burgers at DMK, lobster rolls at Fish Bar, and whatever the heck lamb scrumpets are at Ada St.

Now, in a Little Italy storefront full of American flags and flannel, they’ve partnered with Kornick’s talented executive chef at MK, Erick Williams, to take on barbecue. Williams is deadly serious about smoking peppery St. Louis–style spareribs for five hours, and he rings phenomenal Texas brisket with pink just underneath a toothy crust. But he also loads the menu with fun nibbles such as the Bacon & Barbeque Parfait: layers of pulled pork, grits, and bacon bits. Guess all smoke and no play makes Erick a dull boy. 1352 W. Taylor St., 312-929-2528.



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