{"id":23460,"date":"2014-09-06T13:19:05","date_gmt":"2014-09-06T20:19:05","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=23460"},"modified":"2014-10-05T17:38:51","modified_gmt":"2014-10-06T00:38:51","slug":"green-street-smoked-meats-chicago-il","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=23460","title":{"rendered":"Green Street Smoked Meats, Chicago IL"},"content":{"rendered":"

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Green Street Smoked Meats<\/p>\n

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Sliced Brisket<\/p>\n

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Pulled Pork<\/p>\n

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Pork Belly<\/p>\n

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Potato Salad<\/p>\n

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Frito Pie<\/p>\n

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Vanilla Peach Swirl Softserve<\/p>\n

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Owned and operated by Brendan Sodikoff, a man whose portfolio of success seems to know no bounds, it was only an hour after my sister and her fianc\u00e9e had tied the knot that myself and two others descended upon Green Street Smoked Meats \u2013 the highly acclaimed contemporary smokehouse just steps of Randolph once again proving its owner\u2019s ability to amaze regardless of region or cuisine. Already familiar with stylish spaces like Bavette\u2019s, Maude\u2019s, Au Cheval, and others it was admittedly an unexpected surprise to find the building housing Green Street to be open and airy with an appearance best described as \u2018modernized-barn\u2019 yet with a centralized bar and looped lightbulbs aplenty everything about the restaurant was welcoming \u2013 the team at the counter happy to chat about everything from the Rick James soundtrack to the tender meats ready to be sliced by the half-pound. Certainly more spendy than several similar spots, with brisket and belly tallying $24\/lb while pulled pork and ribs ring in at a more modest $18, it was eventually in a trio of options that we invested our appetites and adding in a soda, sides, and swirl of soft-serve our nearly $55 tab set the bar quite high. Beginning first with sides, our first taste of Green Street cuisine found skin-on potatoes roasted to tender amidst a creamy, low-mustard sauce and personally satisfied with just a taste while my aunt raved each bite I instead turned attention to a Frito Pie, the corn chips still crispy beneath a veil of melted cheddar, smoky meat sauce, and jalapenos leaning more \u2018medium\u2019 than hot. Cleansing the palate with a few bites of soft-serve, the creamy base lovely while flavors of fresh peach popped, it was onward to meat that the meal moved and although the lightly seasoned brisket was on par with much of what I tasted in Texas it was the swine that stole the show, first with shredded pork that dialed back the sweetness to let more natural flavors amidst light acid shine, and then in tender pork belly with skin smoked bronze atop a smoky core the texture of bacon that almost melted on the tongue.<\/p>\n

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RECOMMENDED: Pork Belly, Pulled Pork, Brisket.<\/p>\n

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AVOID: Those of a more sensitive palate are advised to tread lightly with the hot sauce as it presents quite a punch.<\/p>\n

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TIP: Open noon till late on weekends, 5p-1a on Tuesday through Friday, and closed on Monday be advised that, much like the best of Texas, Green Street Smoked Meats often sells out long before the end of service \u2013 the beef rib gone only two hours after opening on our Saturday visit.<\/p>\n

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http:\/\/greenstreetmeats.com\/<\/p>\n

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Green Street Smoked Meats Sliced Brisket Pulled Pork Pork Belly Potato Salad Frito Pie Vanilla Peach Swirl Softserve Owned and operated by Brendan Sodikoff, a man whose portfolio of success seems to know no bounds, it was only an hour … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[288,96,13,27,1978,153,97,61,12],"tags":[],"class_list":["post-23460","post","type-post","status-publish","format-standard","hentry","category-barbeque","category-chicago","category-dessert","category-food","category-green-street-smoked-meats","category-ice-cream","category-illinois","category-pork","category-vacation"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/23460","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23460"}],"version-history":[{"count":1,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/23460\/revisions"}],"predecessor-version":[{"id":23483,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/23460\/revisions\/23483"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23460"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}