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FULL DISCLOSURE: I’m a Sweet Baby Ray’s fan. There is at least 1 bottle of sauce in my pantry at all times and it is a favorite condiment during the summer months. So while I was happy to dine at the new
Sweet Baby Ray’s Restaurant in
Elk
Grove Village, I didn’t think I was going to be surprised by the food. Well, it knocked my socks off!
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Sweet Baby Ray's Restaurant in Elk Grove Village
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Not only is the barbecue great, the rest of the menu – especially
Executive Chef Paul
Papadopoulos’ New Orleans inspired dishes – is excellent.
We started with a cup of rich, smoky gumbo topped with rice and green onions. The flavors of the smoked chicken, andouille sausage, vegetables and Cajun spices blended elegantly together to create one of the highlights of the meal. The spice level added depth to the gumbo without overwhelming the other flavors.
We stayed in a Bayou mood to taste the wild shrimp, which
Chef Papadopoulos pan-seared and bathed in a New Orleans style barbecue sauce. The shrimp had a little snap and lot more flavor than farm-raised shrimp and simply melted in my mouth. The sauce is wonderful and we used the garlic bread that accompanied the shrimp to mop up every drop.
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Melt in your mouth New Orleans style BBQ shrimp
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Now let’s get to the barbecue. The ribs are (natch) the restaurant’s biggest seller. Seasoned and smoked for 2 and a half hours, the rib meat was tender and practically fell off the bone. The chicken was perfectly cooked and the beef brisket, seasoned and smoked for 12-14 hours was flavorful. The slow-smoked pulled pork is another favorite, and was being enjoyed at number of tables the evening I dined there.
All of the barbecue dishes are basted and/or served with Chicago’s famous Sweet Baby Ray’s sauce. Since it’s the second best selling barbecue sauce in the country, you know it has to be good. (It is. It’s so good).
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Great barbecue
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Some background: In 1985, local Chicagoan
Larry Raymond perfected his family’s sweet and tangy recipe for BBQ sauce and entered it into the country’s largest rib cook-off, the Mike Royko Rib-off. Larry called his sauce
Sweet Baby Ray’s, after his little brother Dave’ s basketball nickname. On the day of the rib-off,
Sweet Baby
Ray’s beat nearly 700 entrants to come in second - an amazing feat for an unknown. Little brother Dave and friend Mike O’Brien joined Larry in a grass-roots attempt to sell the sauce and it spread like wildfire, first through the Midwest and then all over the country.
But even if you’re not in the mood for barbecue, there are plenty of choices for you at
Sweet Baby Ray’s.
Chef Papadopoulos, who worked for a year in New Orleans, and was executive chef for seven years at Chicago’s own Heaven on Seven, brings a southern flair to the menu without compromising its Chicago roots. His food is creative yet accessible.
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Chef Paul Papadopoulos in the kitchen
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The Jamaican Jerk Chicken, marinated in Caribbean spices, is a winner, the steaks and pork chops are tender and juicy, the Bronzed Tilapia is moist and has just a little kick, and the salads are crisp and fresh.
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Tender Juicy Chops
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Each entrée comes with soup or salad, cornbread and two side dishes. Highlights include Chef Paul’s Corn Maque Choux, a creamy blend of corn, sweet peppers and spices that matches beautifully with the barbecue, Tchoupitoulas Potatoes, a roasted potato dish that includes sweet peppers, onions, bacon and Cajun seasoning, and Sweet Potato Fries that were a perfect accompaniment to the Jerk Chicken. Red beans & rice, green chile mac n’ cheese, garlic mashed potatoes are among other offerings.
I know it’s hard to imagine saving room for dessert, but if you can keep from devouring your entire entrée, desserts are worth making room for. There’s a warm chocolate cake with a homemade raspberry sauce, key lime pie, and, the Chef’s favorite, a root beer float made with Homer’s Ice Cream. Or end your meal with a traditional southern dessert, banana pudding, served on a crispy crust of graham crackers, brown sugar, butter, bananas and pecans. It’s light and not too sweet.
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Full Service Bar
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The full service, 200 seat restaurant, is more up-scale than your typical “barbecue shack” but still homey and comfortable. It’s a diverse crowd here, all ages in all type of clothing from jeans and t-shirts to three-piece suits. The service is friendly and attentive. The room is slightly noise-challenged but we had no problems hearing one another at our table. During the warm months, the outdoor patio is open. Carryout and catering are also available.
So eat inside or out, or even take your food home. But whatever you do, don’t pass up those New Orleans Barbecue Shrimp. Outstanding.
Special Events:
Tuesdays – Kids Eat Free after 5pm
Wednesdays – All You Can Eat Ribs after 5pm
Weekdays – Free Appetizer’s in the Bar 4pm-6pm
Sunday, June 21: Father’s Day Barbecue Brunch and Pig Roast
Omelet and Carving Stations. Dessert Table and more.
First Seating at 10:30am. Call for reservations. 847.437.9555
Sweet Baby Ray’s Restaurant
800 E. Higgins Rd.
Elk Grove Village, IL 60007
847.437.9555
www.sbrbbq.com
Monday & Tuesday: 11AM - 9PM
Wednesday-Friday: 11AM - 10PM
Saturday: 11:30AM - 10PM
Sunday: 11:30AM - 9PM
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on Elizabeth Gelman
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