Pork Shoppe provides exactly what Andersonville needs, Barbecue! We smoke all of our meats on site and make all of our sides from scratch daily. We take pride in our service as much as we do our food, with a motivated and friendly staff. We offer food and drink specials all throughout the week to make your tastebuds and wallet a little more comfortable. Happy Hour is every weekday 4-6p & 9-10p which means our Craft Draft selection is HALF OFF. We participate in Taco Tuesday offering $1 smoked brisket, pulled pork and chicken tacos (after 4p). Every Wednesday night you can test your random knowledge by playing live Pub Trivia (7p). Thursdays are for the wings, we offer them 50¢ a-pop with a variety of flavors (after 4p). Fridays we go traditional style with a Friday Fish Fry serving our house recipe Fish & Chips (after 4p). Both Saturday & Sunday we give you perhaps our best deal of the week -- $5 Burger & fries. This isn't just any burger, this is compiled with both ground beef and brisket bark, topped with crisp lettuce, onion and tomato.
Come see what's smoking at The Shoppe!
Our approach to BBQ is a take on all the best flavors of american classics from across the country. We’ve put our own spin on smoked meats with an emphasis on world flavor profiles inspired by our european roots. We strive to elevate the simplicity of barbecue while maintaining the authenticity of traditional techniques. Our hand-crafted meats range from old standbys such as Carolina style pulled pork, memphis dry rubbed ribs and Texas beef brisket to our own signature smoked pork belly pastrami. Our meats are cooked low and slow over a curated blend of hard woods. Pork Shoppe is a no frills kind of restaurant, just real food made by us from fresh locally sourced ingredients. We have perfected tradition while adding new favorites to the Chicago barbecue scene. Come enjoy a taste of the country in our casual urban atmosphere.
Steven began his career in the restaurant business at the age of 15 bussing tables. Rising through the ranks, he found himself as maitre d' at Chicago's Le Colonial in 1996 under the direction of mentor and good friend, Joe King. In 1999 he would open Tizi Melloul, employing Mike Schimmel which set the stage for the Pork Shoppe.
Riding his bike to his first job in the food service industry, Mike got his start at the Arlington Int'l Racetrack. From there, he made his way through school working banquets and restaurants. It wasn't until he met Steven Ford at his restaurant, Tizi Melloul, that Pork Shoppe would meet its makers. In 2010 the duo opened the Michelin Guide recognized BBQ haven.