Pulled Pork award-winning; slow-cooked for 17 hours at 215-degrees; Guy likes the Memphis vinegar sauce w/ the sandwich, but the mustard sauce when eaten by itself; both ways look good
Viking Beef Short Ribs dry-rubbed; available only on Fridays & Saturdays
Memphis-style award-winning BBQ locally and nationally including 3rd place Trophy from the World Championship Memphis 2008; live music available on certain nights
Headcheese 2-day brined & 10-12 hr simmered pig's head used to create sausage (part of Charcuterie)
Organic Montreal-Style Brisket Sandwich Montreal rubbed & marinated for 72 hrs; slow roasted, briefly smoked; served on sourdough or rye w/ house-made dill pickle & frites; looks good
opened in 1992; "Fine Food. Better Beers, Wines & Spirits. Belgian Specialties"; adult venue...everyone must be 21 or over with valid ID to enter (no children allowed); Other Recipes: Venison Pate
Sausage range from 12-25 variations each day (including alligator, kangaroo, antelope, buffalo, rattlesnake); "Classic Chicago Dog": beef hot dog on poppy seed bun topped w/ yellow mustard, onions, sweet neon-green relish, tomatoes, and a slice of dilled pickle (hot peppers optional)
The Bomb 5-lb meatloaf made of spicy beef & pork sausage stuffed w/ pepper bacon & wrapped in a brown sugar bacon weave cooked for hours on the smoker & served w/ fresh cut fries, buns, pepper jack cheese, onion, lettuce, tomato, & BBQ sauce
Plague Bringer Burger 1-lb patty w/ roasted garlic mayo, extra raw garlic, homemade hot sauce, pepper jack cheese, jalapeno, tortilla chips (for crunch), lettuce, tomato & onion all on a pretzel roll; looks good
Black Sabbath Burger fan favorite; w/ blackening spice, chili, Pepper Jack, red onion; served on pretzel bun; "that's up there in the top 5 burgers on Triple-D"-Guy Fieri; looks good
Lair of the Minotaur Burger w/ caramelized onions, pancetta, brie, bourbon-soaked pears served on pretzel roll
Build-Your-Own Mac and Cheese choice of Andouille sausage, bacon, broccoli, caramelized onions, chicken, corn, garlic, green onion, jalapeno, peas, roasted red pepper and/or sundried tomatoes; looks good
Pasta & Fagioli Soup signature soup; Cannellini beans, pasta & cheese finished w/ basil & wine; looks good
Pasta Lorenzo bow tie pasta topped w/ shrimp, chicken strips & sundried tomatoes in a light chipotle sauce; looks good
Veal Chop alla Gabe this is what Guy Fieri gets each time he comes; 10oz. Veal chop pounded paper thin, breaded & pan fried finished w/ garlic, parsley, lemon & extra virgin olive oil & set over diced Italian potatoes; looks good
Fried Chicken & Waffles fried in beef fat; served w/ sweet potato & pork belly hash, maple syrup; available only for brunch (check website for updated menu)
Pizza signature deep-dish butter crust topped w/ cheese then sausage and tomato sauce; looks good; Anne gets the thin crust, "loaded" pie (pepperoni, sausage, green pepper, onions, mushrooms, black olives) & orders it well-done; sliced in squares; looks good; Deep-dish
Malnati Chicago Classic deep dish pizza w/ homemade lean sausage, some extra cheese & vine-ripened tomato sauce on buttercrust; looks good
The Lou Pizza deep-dish pizza w/ spinach mix (enhanced w/ garlic, basil & onion), mushrooms & sliced Roma tomatoes covered w/ three cheeses, on a garlic buttercrust; looks good
Food War: (deep-dish sausage) Uno's vs. Lou Malnati's; Lou Malnati's won (3-votes-to-0); opened in 1971; Lou Malnati left Pizzeria Uno to start his own restaurant; many other locations in Chicago area
Blackberry Bliss Cakes house hotcakes w/ warm blackberries & vanilla mascarpone cream, topped w/ brown sugar & oat crust
Cinnamon Roll French Toast french toast made w/ house baked brioche cinnamon rolls, layered w/warm seasonal fruit, vanilla neufchatel creme & topped w/a granola crust; looks good
