Soul & Smoke’s New Flagship Opening Blends Southern Roots with Innovative Dining

Soul & Smoke, recognized for its acclaimed American soul food and barbecue, is set to open a long-anticipated flagship in Evanston. This reimagined space draws inspiration not only from its origins in Chicago’s South Side but also from molecular gastronomy. Mark your calendars for the grand opening on September 1.

Chef D’Andre Carter and sommelier Heather Bublick commenced their journey as a catering company in 2020. Their endeavor has expanded to four locations across Chicago, including a spot at Soldier Field. However, the Evanston location distinguishes itself as the first full-service restaurant for this Black- and woman-owned enterprise.

Expanding Offerings

The revamped Soul & Smoke will feature dual menus, offering familiar favorites throughout the day, and stepping into fine dining territory come dinner. “We want it to be a place where someone enjoying a rib tip combo feels just as at home as someone relishing a full dinner with oysters and steak,” Carter explained. His cooking reflects his Chicago upbringing with unique twists on classic smoked rib tips and spicy hot link sausages, utilizing heritage Duroc pork.

Bublick, who also serves as CEO, shared, “We aim to marry our fine dining backgrounds with the soul food and barbecue we currently offer.”

Journey to the New Location

The path to opening the new flagship wasn’t straightforward. “The building is a century-old barn,” said Bublick. They first adopted the former dairy barn in 2016, eventually purchasing it in February 2020, right before the COVID-19 pandemic pivoted their business unexpectedly.

What started as an event space needed to become a more permanent setup. However, evolving regulations presented challenges, like adjusting to new codes for fire systems and roofing. Financial constraints also arose, compounded by tariffs. “We refinanced the building to accommodate new changes just as tariffs hit,” Bublick shared.

Innovative Cuisine and Culinary Tributes

Soul & Smoke will continue crafting its bestselling brisket while challenging traditional barbecue concepts. A notable addition is the oxtail cigar, a tribute to the late chef and mentor Homaro Cantu. “He was my mentor,” Carter reflected, “We got his blessing to pursue this dish.” The cigar-style dish features hickory smoked beef oxtail wrapped in bread and coated with braised collard greens, complemented by sesame seeds to recreate ash.

Additionally, diners can anticipate a grilled halibut collar in curry sauce, inspired by Carter’s aunt. Pastry consultant Casey Doody has curated desserts like a tall sweet potato pie with torched meringue, a chocolate Swiss roll echoing Ho Hos, and peach cobbler.

Diverse Beverage Selection

The beverage program will highlight local beers and throwback cocktails. There will be a focus on using products from women-led and BIPOC businesses. Nonalcoholic options include iced teas from Rare Tea Cellar, house-made lemonade, and slushies.

Cultural and Community Integration in Design

The Evanston restaurant will subtly mirror Chicago’s aesthetics with elements like chain-link fencing that nods to city gangways. Inside, vintage touches blend with modern feel, and a pair of eye-catching smokers take center stage. A prominent mural, the ‘Bear Champ’ by JC Rivera, will adorn the space.

Televisions will feature classic Michael Jordan-era Bulls games, complemented by R&B and hip-hop curated soundtracks. Outdoor seating will feature a mural titled “Soul & Fire,” inspired by neighborhood children. Resiliency is key for Carter and Bublick, as they strive for community engagement and nostalgic reminiscence in their culinary space.

Bubic emphasized the unique community focus: “Evanston is known for its reparations program. We want our space to reflect this rich history.”