Review: Honky Tonk BBQ

Last night, I went to Honky Tonk BBQ at the request of my husband. Birthday boy's choice. There were 10 of us present so sharing was a must!

We started with the fried green tomatoes, which believe it or not, I've never had before, but have always wanted to try. They were encrusted in cornmeal and had a spicy horseradish marinara sauce. It was a delightful start.

I got the baby back ribs which are smoked with a dry rub and really fell off the bone. There is no sauce but 3 to choose from at tableside: sweet, tangy, and a spicy mustard. I found the sauces to be wonderful! It is a great combination to mix all 3 and generously slather!

Matt got the pulled pork sandwich which I was thought was OK. It is served in a rather unique way. There is a LOT of bread (ciabetta roll) and larger pieces of pork rather than the traditional stringlike meat so the bread is rather overwhelming. I think it is best to pick out the pork and then eat with a few bites of bread rather than eating it truly like a closed sandwich. Also, there is very little sauce so again, it is made to be tried with the sauces. Bottom line, if you like the traditional pulled pork sandwich, I think you will be disappointed.

2 of the sides we got at the table were amazing: mac-n-cheese & mashed potatoes (with large chunks of roasted garlic - yum!). Weaker was the pork and beans. While I give kudos for starting with dry beans (so it tasted like to me), they weren't as tender as I would have like. I was also expecting pork as in big slabs of bacon but it was just pulled pork on top. Give me my bacon please!

For dessert, we got the sweet potato pie which I never had before and was pleasantly surprised. It was very light and had a very suble flavor of nutmeg and/or cinnamon. The highlight was the peach cobbler though! The flaky pastry of the cobbler is to die for. Plus the combination of the warm dough and peaches with the cold ice cream, HEL-LOOOO! I didn't want to pass the dish.

They have live music Friday and Saturday nights which created a very lively atmosphere. It really got us into the bbq eating spirit!

Overall rating: 3 stars / 4

Honky Tonk BBQ
Pilsen
BYO
Closed Mon
No reservations
Delivers

http://www.honkytonkbbqchicago.com/

Underground Dinner Mission 1 complete!

Scott, Sandrine, Janelle, and Justin came over for our 1st underground dinner with the theme of a rustic fall. Overall, it was a success! Food all tasted great and the bartender did a great job of keeping our glasses full! You can tell this was the 1st dinner because we got all the way through dessert when I realized that I forgot to take pictures of the courses! Watch out for the next date. We may take off for the holidays but will certainly continue in 2010.

Also, watch out for upcoming recipes and dining reviews as we expand the scope of Culinary Docent!

Underground Dinner: 11.14.09 7:00 pm

Menu

kir royale
-
creamy carrot soup with scallions & poppy seeds
2007 Stafford Hill Cuvee Cameo
-
cornish hens with pear, leek, pancetta stuffing & celery root
2008 Domaine Paul Autard Cotes Du Rhone
-
bread pudding with bourbon sauce & spiced cream
triple B cream (Baileys, butterscotch, & bourbon)


Room for: 6
Cost: $25

Culinary Docent Underground Dinners

It's time to kick off Culinary Docent's underground dinners!! Underground dinner will be a way for you to explore new foods and liquors as well as meet new people. It will also serve as an opportunity for the docent to build a repertoire of menus for my upcoming personal chef business. For a small fee of $25-30, you will receive a 3-course meal with pairings. The fee will be used toward fresh seasonal ingredients, cocktails, wine, and whatever else will be on the ever changing menu. Remember part of the reason for underground dinner is to experiment with new recipes and unique ingredients, some for the first time. I'm hoping that all will be a hit, but you never know what happens sometimes in the kitchen! That's why I'm using this experience to practice and to hopefully also teach all of you a thing or two about food. Please join me in the kick-off of underground dinners. I hope to see you in our kitchen soon!