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Portillo's Restaurant Group, Inc. [4] is an American fast casual restaurant chain based in the Chicago area that specializes in serving Chicago-style food such as hot dogs, Maxwell Street Polish, and Italian beef. The company was founded by Dick Portillo on April 9, 1963, in Villa Park, Illinois, under the name "The Dog House".
It was one of the earliest barbecue establishments in Chicago. Along with other restaurants like Lem's Bar-B-Q, Leon's popularized the "Delta style" of barbecue that predominates in the South Side. This barbecue heavily features rib tips, a cheap cut of meat usually discarded by butchers, which are cooked in an "aquarium smoker". [2]
In 2018, Lem's sent a cease and desist letter to Chicago Brewhouse, when the brewhouse listed "Lem's BBQ Sauce" as the sauce served with its rib tips. [4] James Lemons, who eventually became Lem's owner and the last brother to remain working at the business, died at age 87 in 2015. [1] In his memory, the Lem's menu features the JBL combo.
Since first debuting in 1981, the McRib has since repeatedly appeared and disappeared from the menu. If Joe Erlinger, the president of McDonald's U.S., is any indication, the McRib is primed for a ...
It originally had a limited menu including hamburgers, ribs, barbecue chicken and sandwiches. The restaurant was established before the proliferation of smoked, South Side-style barbecue. Smoked meats were eventually added to the menu in 2011. [4] The restaurant also serves bottled barbecue sauce. [6]
The Blackhawk was a restaurant in the Chicago Loop from 1920 to 1984. It served a menu of American cuisine, notably prime rib and a signature "spinning salad bowl", and was, in the early part of its history a nationally known entertainment venue for Big Band music. Its legacy continued until 2009 at Don Roth's Blackhawk in Wheeling, Illinois.
Seaboard Foods, its Pork Division, is able to efficiently control pork production across the entire life cycle of the hog. Seaboard Foods hog production facilities in Oklahoma, Kansas, Colorado, Iowa and Texas consist of genetic and commercial breeding, farrowing, nursery and finishing buildings. They produce more than 5 million hogs annually.
The barbecue joint's signature recipe is in its slow-smoked ribs, but RibCrib also serves a complete menu of traditional sides and sandwiches. Consumer Reports 2016 Winter Survey named RibCrib among the best nationwide for food taste and quality, menu variety, value, service and ambience.