Blackwood BBQ's Lake Street location sits in the Chicago Loop as part of a local counter-service barbecue chain with multiple locations around the city. The kitchen builds its menu from pasture-raised brisket, pork raised without added hormones or antibiotics, and all-natural, never-frozen chicken, with sides like mac and cheese made from scratch rather than pulled from a bag. One notable menu item plays on the biscuits-and-gravy format, swapping in brisket for a dish the restaurant calls "briskets and gravy."
Beyond the storefront, Blackwood runs a catering operation that sends a pitmaster and food directly to events — an extension of the same smoked-meat program served in-house. The company also ties purchases to a giving program, donating a school meal to a child in need for every meal sold.
Beyond the storefront, Blackwood runs a catering operation that sends a pitmaster and food directly to events — an extension of the same smoked-meat program served in-house. The company also ties purchases to a giving program, donating a school meal to a child in need for every meal sold.