There is a new, bright orange building on Taylor Street that probably can be seen and smelled from space. It is the home of County, a BBQ restaurant from chef and Restaurateur Michael Kornick (MK, DMK and Ada St). Helmed by chef Erick Williams, the restaurant serves an eclectic mix of BBQ from across the states, inspired by Kornick and Williams’s travels to national BBQ hubs. We talked to Kornick earlier about the restaurant, opening today, and now here's the scoop on the food and beverage offerings at Little Italy’s newest non-Italian spot.
The Food: County answers the question, “What is coming out of the Ole Hickory smoker?” with a meaty menu of St. Louis spare ribs, Kansas City burnt ends, hot links as well as veal breast and rib tips. Many of these options can also be turned into sandwiches or served together in the chef’s selection. Choose from sides such as fried green tomatoes, seared kale and cheddar grits. The crème de la crème of the BBQ offerings might just be the bacon bar with a limited selection of slow cooked smoked bacon, BLT sliders, bacon-deviled eggs and more.
The Drinks: The beverage program keeps it simple. On the beer side, drafts are served by the pint or the pitcher and include Two Brothers Prairie Path Golden Ale, Revolution Bottom Up Wit, Boulevard 80-Acre Hoppy Wheat and Deschutes Black Butte Porter. On the whiskey side, two dozen varieties are served straight up or in cocktails such as Manhattans. Seven other classics round out the cocktail list, plus a signature cocktail that changes daily.
The Decor: Imagine if L.L. Bean made food instead of flannel. You’ve got your wood paneling, token mounted buck head, American flags in different sizes and textures and, of course, red and black checkered booths. The narrow 40-seat space has a bar on one side and two-tops on the other. The dining room also offers a more open area, with round tables for larger parties. Overall, the decor reminds you that this place is about two things: Booze and BBQ.
1352 W. Taylor St.; 312-929-2528