Pork Shoppe is about taking the best pieces of American BBQ from across the country and putting our spin on it. From old classics like Carolina style pulled pork, Memphis dry rubbed ribs, and Texas beef brisket to our own signature smoked pork belly pastrami, we've perfected tradition while introducing new favorites to Chicago's BBQ lovers. Pork Shoppe is a no frills, no gimmicks, nothing fake and everything you expect from BBQ joint using locally sourced meats cooked low and slow over our select blend of hard woods.
Our approach to BBQ is to make our favorite items from around the country and translate them to our urban setting. We use our experiences with European cooking techniques and world flavor profiles while maintaining a nod to the nature of BBQ itself - elevating it's simplicity. Hopefully, adding some little note to the storyline.
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 2010 he would open Tizi Melloul, employing both Mike Schimmel and Jason Heiman - setting the stage for the early beginnings of Pork Shoppe.
Originally pursuing a degree in fine art and design, our Chef and 20 year veteran of the restaurant industry worked his way through some of Denver's best kitchens. His newfound culinary interest would take him all the way to Paris for certification at the prestigious Cordon Bleu, Sous Chef at both Crofton on Wells and Palm Restaurant, and eventually to the helm of pre Pork Shoppe, Tizi Melloul.
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, and then Head Chef, Jason Heiman, that Pork Shoppe would meet its makers. In 2010 the trio opened the Michelin Guide recognized BBQ haven.