The Smoke Daddy
By Michael Pleasants

Some say that the summer is the perfect time to enjoy BBQ. As far as I'm concerned anytime is the perfect time for BBQ, especially if the folks at The Smoke Daddy are doing the cooking. Originally opened in 1994 during the early stages of the Wicker Park neighborhood turnaround and revitalization, Smoke Daddy was taken over in 2005 by Mike and Doug Dunlay, the cousins behind D.O.C. Wine Bar, Dunlays on the Square, and Dunlays on Clark. The new ownership has taken the Division Street eatery to new heights, with many 'que connoisseurs, including yours truly, calling it the best BBQ restaurant in the city.

I was recently joined by two friends for dinner at Smoke Daddy and we are still smiling brightly as our taste buds continue to thank us for the fantastic culinary experience. Amongst the three of us we pretty much touched all the relevant BBQ bases on our visit. My two friends, Freddie and Chris, feasted on the three pulled meat options (pork, chicken, and beef brisket) while I worked my fingers to the bone on the Rib Sampler, a huge meal consisting of generous portions of spare ribs, baby back ribs, and rib tips. My dining companions found the pulled pork and chicken to be both flavorful and juicy and rated the two higher than the beef brisket. As for my rib smorgasbord, the meaty spares were my favorite, followed closely by the oh-so tender baby backs. The rib tips: well, they were decent enough but nowhere near being in the same league as their longer boned menu-mates.

The key to the succulent primary offerings on Smoke Daddy's menu is the authentic pit-barbecue oven named the "lil' red smoker" that slow-smokes all of the meat. Three signature Smoke Daddy BBQ sauces ­ Original, Sweet & Smokey, and Mustard Q - further enhance the flavor of the ribs and pulled meats and add to the uniqueness of the restaurant. Matching the tasty high-quality characteristics of the main dishes are Smoke Daddy's numerous side dishes, which on our visit included creamy macaroni 'n cheese, sweet potato fries, smoked pit beans, corn bread, and cole slaw.

Capping off our truly fantastic BBQ meal was a dessert that can only be described as deliciously orgasmic: the Southern Fried Apple Pie. Basically a homemade version of the Hostess fruit pie, what Smoke Daddy does with this American classic, pairing it with decadently creamy scoop of vanilla ice cream, should land them in the Dessert Hall of Fame. The Southern Fried Apple Pie is absolutely not to be missed, even if it requires an early retirement from the main course and side dishes. Trust me on this.

In addition to being a BBQ joint, Smoke Daddy also calls itself a "rhythm café" and features live jazz and blues acts seven nights a week. The various local bands and performers who grace the stage provide a most appropriate soundtrack in this cozy, laid-back setting: the perfect musical notes for a perfect BBQ dining experience.