WRIGLEYVILLE — At long last, Wrigleyville is home to Myron Mixon's Smoke Show, the famed pitmaster's first foray into Chicago.
And he'll be celebrating the occasion in person.
While Mixon will miss the restaurant's grand opening Thursday, he'll christen his new restaurant with three nights of world-class barbecue Nov. 10-12.
With his fourth world championship win in May, Mixon also won first place in the whole hog smoking. He'll be recreating that gold-medal meal at Smoke Show all three nights, "giving Chicago a taste of world championship barbecue," said Dwight Badger, who partnered on the restaurant project.
The 4,500-square-foot restaurant opens after months of delays at 3801 N. Clark St., two blocks north of Wrigley Field. Menus posted in the window advertise an array of smoked meats, Mixon's beloved cupcake chicken and a $100 feast fit for a king.
Smoke Show BBQ features an interior designed by Frank Fontana. [Provided/Frank Fontana]
Mixon has promised barbecue unlike any Chicago has to offer, with his own menu adapted from recipes Mixon created for his cookbooks and cooking classes.
Best known as the brash star of Destination America's "BBQ Pitmasters" show, Mixon is often cited as the winningest man in barbecue, with 20 years of trophies and almost 200 grand championships.
Central to the eatery will be three of Mixon's high-grade smokers, Mixon said.
Myron Mixon's Smoke Show BBQ opens Thursday at 3801 N. Clark St., two blocks north of Wrigley Field. [DNAinfo/Ariel Cheung]
"We want it to be very in line with what's going on in Wrigley, but have that feel of a warm welcome, put-your-feet-up Southern hospitality," said designer Frank Fontana, host of HGTV's "Design on a Dime."
Mixon's favorite dishes include three cupcake chickens for $9.99 and a heaping portion of baby back mac for $10.99. Burnt ends are $13.99 for a half-pound, while entrees like the half chicken and pulled pork are $12.99 and come with coleslaw, hush puppies and white bread.
But for the ultimate feat of meats, order The King's Feast. For $100, get a slab of ribs, a full chicken, one pound each of pulled pork and brisket, four cupcake chickens, four egg rolls, hush puppies and coleslaw.
There's no skimping on flavor and clearly no concerns about counting calories. The loaded sweet potato waffle fries ($9.99) are topped with cheese, bacon and sour cream, while sandwiches like the Notorious P.I.G. ($12.99) are overflowing with smoked pork belly, pulled pork and bacon-infused sausage, along with a dollop of "mama's slaw."
Ten signature cocktails include a classic Old Fashioned ($12) and a redneck mojito ($11) made with Jim Beam, lime juice and mint leaves. Promising "a meal in a glass," the $16 bloody mary is garnished with two burnt ends, a sausage slice, smoked bacon, jalapeno pepper, celery, pickle and a cocktail onion.
The restaurant is a new venture for Mixon, whose father handed down family secrets and started Mixon's grilling education when Mixon was 9 years old.
It took five months to renovate the former Piano Man bar, with Fontana going for a "dramatic feel" of Chicago grit meshing with Southern charm.
The restaurant will offer catering and private events.
Check out the full menu below:
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