With Labor Day weekend coming up and the last big barbecues of summer, it seems a fitting time to talk about these meaty emporiums, known for their cookout supplies, hot links and hand-cleaned chitlins.
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Jews serve tzimmes at Rosh Hashana, a holiday rich in symbolic foods, because custom calls for serving sweet dishes at the High Holidays in hopes of a sweet New Year. Drink up, wine lovers! You can sip, slurp and sample your way through September with a wide variety of wines being poured at Chicago-area steakhouses. A high-energy razzle-dazzle of brilliant color, movement and music, Drury Lane’s “Hot Mikado” has everything a musical wants. Two half-pound beef patties, layered with cheddar, Jack, mozzarella and Swiss cheeses, piled with strips of bacon and onion straws and dressed with barbecue sauce, lettuce and red onion, then served with french fries and onion rings. Light Opera Works offers a delicious revival of >Richard Rodgers and Oscar Hammerstein’s poignant 1945 musical, “Carousel” through Aug. 28. At Pinstripes in Northbrook and South Barrington they brush slices of ciabatta with extra-virgin olive oil and sea salt bread, grill them and cover them with organic grape tomatoes, chunks of fresh mozzarella and a glaze of 7-year-old balsamic vinegar, and serve them with a garnish of wild arugula and shaved pecorino. In Chicagoland this month, there are pigs”you can watch … and other pigs you can eat. Don’t get them mixed up! I can see that, when even Mr. Zee’s, a Greek snack shop in Morton Grove has rebranded itself as Mr. Gee’s B.B.Q. on Demand, the barbecue trend might be getting a little ridiculous. But I think it’s fantastic — bring it on! All styles, all flavors, the more the merrier. Let’s have Kansas City-style, St. Louis-style, Texas-style, South Carolina-style, you-name-it-style … heck, we can even encompass Western Kentucky barbecued mutton. |
 
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