Green Street Smoked Meats

"Green Street is from the people behind Au Cheval, and somehow (whether it’s burgers, Italian food, ramen, or BBQ) everything this team does is fantastic. We suspect there’s some sort of Faustian deal going on. But we’re not here to talk about that, we’re here to tell you about their barbecue. Their meaty ribs have such a fantastic rub that they don’t need any sauce. Also, it would be irresponsible for us to not mention that their pulled pork is excellent. Order sides like broccoli salad, macaroni salad, Frito pie, cornbread with honey butter, and prepare to require an embarrassing amount of napkins." - adrian kane, john ringor

"Texas BBQ meets West Loop warehouse at Green Street Smoked Meats. The entrance is in a somewhat mysterious alleyway, and you’ll instantly feel like you stepped into a low-key warehouse party. The music is loud and the open, industrial-looking space is good for a number of occasions. Rather than argue over the best barbecue styles, we’ll just argue that you should eat here and see for yourself. The large picnic tables are good for groups, so feel free to bring your friends and argue with them." - sam faye, adrian kane, veda kilaru, nick allen

"Instead of taking your date somewhere expensive in the West Loop where you can show off your credit card limit, go to Green Street Smoked Meats—where you can impress them with how many pounds of brisket you can eat instead. It’s a first-come-first-served BBQ spot in a warehouse-like space if the warehouse were manufacturing twinkle lights and bathtubs filled with beer cans. If your date suggests splitting a Frito pie, you’ve probably found the one." - josh barnett, adrian kane

"After a long internal debate about which neighborhood to head to for dinner and whether or not to wear that fedora you bought three years ago, so much time has passed that most decent spots are closed for the night. Head to Green Street. This barbecue spot doesn’t accept reservations, which creates an even playing field, and is open pretty late - midnight during the week and 1am on the weekend. There’s a huge bar in the center of the restaurant to keep you occupied if it’s busy, and once you secure a picnic table, the cafeteria-style line moves quickly. You’ll have already filled up on pulled pork and elotes while someone who chose Girl & The Goat is just being seated and told how many small plates they should order. (It’s two to three per person.)" - adrian kane

"You need a solid strategy to come here—or at least some patience. In fact, patience is actually the best strategy. This West Loop barbecue spot doesn’t accept reservations, and gets really crowded during peak hours, so expect a wait. Luckily, there’s a huge bar in the center of the restaurant to keep your group occupied, and once you secure a picnic table, the cafeteria-style line moves quickly. Then you have all the time in the world to get the meat sweats while watching the other groups wait for you to finally leave." - adrian kane, john ringor