Sausage · The original
Kielbasa $12
Pork shoulder, garlic, pepper, pecan smoked — caramelized onions, sport peppers, hazy IPA mustard.
WURST
Wędzarnia — the smokehouse
Midwest BBQ was born in a butcher shop.
Southern BBQ came from the pit; Midwest BBQ came from the packinghouse. When Chicago's stockyards made this city the hog butcher for the world, the people working the kill floors and smoke rooms were, in huge numbers, Polish — butchers who arrived already knowing how to cure, case and cold-smoke a sausage, because in Poland the wędzarnia had been doing low-and-slow for centuries before anyone called it barbecue.
That's the lineage we cook from — literally. Chef Artur Wnorowski spent childhood summers on his grandparents' farm in Poland, butchering pigs and learning kielbasa at his grandfather's side — and later pushed the recipe further by curing the meat before the smoke, for a snap and depth the fresh stuff can't touch. Every sausage starts with hormone- and antibiotic-free Midwestern meat from Fulton Market, gets cased by hand, and rides pecan smoke: the kielbasa that became the Maxwell Street Polish, the brats the Germans brought (soaked in Hacker-Pschorr Weissbier, which has its own tap at the bar), the hot links, the ribs. Butcher block in front, smoker out back, beer garden alongside.
1865
Stockyards open
Daily
Made in-house
Family
Recipes
