4 Star Restaurant Group opened its second Smoke Daddy restaurant, at Hickory Street Capital’s Hotel Zachary in Chicago.
With branding and design development by Chicago-based Grip, Smoke Daddy in Wrigleyville will offer the same smoked meats and housemade sauces that have made its 24-year-old Wicker Park location a mainstay in the Chicago barbeque scene. The new location will combine three of America’s favorite pastimes—BBQ, blues and baseball—to offer a lively atmosphere for lunch, dinner and brunch.
Located inside Hotel Zachary just steps from Wrigley Field, Smoke Daddy offers a lively atmosphere of barbeque, blues and baseball. The old-school grittiness that is Smoke Daddy shines through the modern and bold design of its new 8,000-square-foot, 300-seat location. The two-level restaurant includes a 1,500-square-foot terrace that allows guests to view all of the excitement at The Park at Wrigley.
Smoke Daddy Wrigleyville will be open seven days a week for lunch and dinner and on Saturday and Sunday for family-style brunch. Kids eat free from 11:30 a.m. to 6 p.m. daily. Live music will be offered seven days a week.
The menu at Smoke Daddy Wrigleyville will feature influences from many Midwestern barbeque meccas, most prominently Kansas City. All meats are smoked in-house over fruit woods like apple and cherry and paired with housemade sauces including Original, Mustard Q and Sweet and Smoky. Guests may choose to start with pimento cheese hush puppies with green chile jam ($7) or smoked BBQ wings ($9). Platters are the main attraction with options of St. Louis-style spare ribs, baby back ribs or combo platters such as Taste of the Daddy, served with a choice of ribs and two smoked meats including brisket, chicken, pork or burnt ends ($27). Platters come with two sides like cornbread, sweet potato fries, smoked pit beans and mac-n-cheese. A selection of salads and sandwiches include the famous The Daddy-O, sliced brisket with provolone and onion rings ($12) and Wrightwood Salad with rotisserie chicken, tomatoes, dried cranberries, avocado, goat cheese, corn, almonds, citrus vinaigrette and cornbread croutons ($13). 4 Star’s key lime pie ($8) and iron skillet cookie ($9) will round out any meal.
On Saturday and Sunday, Smoke Daddy Wrigleyville will offer its family-style brunch. For $19 per person, guests may choose an entrée such as pulled pork Benedict with chipotle hollandaise or brisket breakfast skillet with roasted potatoes, onions, bell peppers, chipotle glaze and two poached eggs along with unlimited monkey bread, hash browns, bacon, sausage, fruit and pancakes to be shared with the table. Bottomless drinks are $16 and include mimosas orSmoke Daddy’s Famous Bloody Mary with the “smokin’ mary” bloody Mary mix, vodka and a garnish of pulled pork wrapped in smoked brisket accompanied by a pony bottle of beer.
The beverage menu will feature a selection of drafts including local favorites Daisy Cutter Pale Ale and Revolution Anti Hero, as well as 15 beers by the bottle. The Mule Rack ($10) will offer the choice of vodka, cucumber vodka and bourbon and served with citrus and ginger. Additional cocktails and wine are also available.
Grip, along with additional design inspiration by Space Architects + Planners, has created a space to reflect the grit of the original Smoke Daddy while executing a bold and fresh design to create a depth within the brand.
Once inside, guests are greeted with dark-stained wood, raw steel, distressed tile and cork wallpaper. On the first floor, design highlights include a large bar with a concrete and steel countertop and distressed tile, massive operable windows and u-shaped leatherette booths with baseball-like stitching. On the second floor, the smoking kitchen features a linear viewing window allowing guests to peer into the action. In addition, a second bar with a reclaimed butcher block-style countertop, woven leatherette booths and sliding doors to the terrace are featured.