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Honey 1, more than good enough...UPDATE

Honey 1, more than good enough...UPDATE
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  • Post #31 - February 2nd, 2005, 9:43 am
    Post #31 - February 2nd, 2005, 9:43 am Post #31 - February 2nd, 2005, 9:43 am
    Honey One was hitting on all cylinders Monday, right up there with the best commercial BBQ I've had the pleasure of eating.

    Image

    Ribs, tips and links were sauce on the side, but, as Mike G pointed out, I added homemade chili oil to Honey One's sauce. This is a reflection of my previous nights Guinness and Powers Irish Whisky consumption, not Honey One's BBQ, which does not need BBQ sauce, even Honey One's very good sauce, to be enjoyed.

    BBQ paparazzi were out in droves, making it a wee bit difficult to get to the BBQ. :)
    Image

    Actually, I wish there had been press photographers at Honey One, Robert mentioned business had been a bit slow. Frankly I'm flabbergasted one of the top 3-4 BBQ joints in a city of 8-million doesn't have people lined up out the door the minute they open. If this were Texas or the Carolinas there would be streets named after Robert Adams.

    Thanks, as always, to Robert Sr. and Robert Jr. for being such nice people, letting us hang out, chat, enjoy delicious BBQ and even learn a little something in the process.

    Enjoy,
    Gary

    Honey 1
    5135 W Division
    Chicago, IL
    773-626-5436
    If you want ribs call 3-hours prior to pick-up
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #32 - February 4th, 2005, 10:54 am
    Post #32 - February 4th, 2005, 10:54 am Post #32 - February 4th, 2005, 10:54 am
    G Wiv wrote:Actually, I wish there had been press photographers at Honey One, Robert mentioned business had been a bit slow. Frankly I'm flabbergasted one of the top 3-4 BBQ joints in a city of 8-million doesn't have people lined up out the door the minute they open. If this were Texas or the Carolinas there would be streets named after Robert Adams.


    Robert Jr. attributed the slow business to 1) general Monday malaise and 2) a neighborhood that doesn't know good BBQ. It surprised me that he would like to move to the northside of Chicago, where he believed the business would be better (and I'm sure the rents would reflect that). Frankly, I think he should move to Oak Park, where he could unseat Charlie Robinson, who's been coasting for about two decades on a good first performance at Chicago Ribfest.

    Hammond
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #33 - February 4th, 2005, 11:21 am
    Post #33 - February 4th, 2005, 11:21 am Post #33 - February 4th, 2005, 11:21 am
    David Hammond wrote:
    G Wiv wrote:Actually, I wish there had been press photographers at Honey One, Robert mentioned business had been a bit slow. Frankly I'm flabbergasted one of the top 3-4 BBQ joints in a city of 8-million doesn't have people lined up out the door the minute they open. If this were Texas or the Carolinas there would be streets named after Robert Adams.


    Robert Jr. attributed the slow business to 1) general Monday malaise and 2) a neighborhood that doesn't know good BBQ. It surprised me that he would like to move to the northside of Chicago, where he believed the business would be better (and I'm sure the rents would reflect that). Frankly, I think he should move to Oak Park, where he could unseat Charlie Robinson, who's been coasting for about two decades on a good first performance at Chicago Ribfest.

    Hammond


    The thing is, in Texas or the Carolina's, the places are not drawing the crowds on ribs. For another thing, while you would not call the places in these states, certainly not in Texas "restaurants", they ARE more than just take-out stands (for the most part). So, to me, you have two big issues with Honey 1: First, a slab of ribs costs a lot of money and is hard to keep in a good state. Second, the place is no frills. Most customers are not eating in the back with Robert. There has to be more to the package besides great meats, especially when those meats are variable to begin with.

    Rob
  • Post #34 - February 4th, 2005, 11:34 am
    Post #34 - February 4th, 2005, 11:34 am Post #34 - February 4th, 2005, 11:34 am
    I really think that Honey 1 could do well in Uptown, especially if he kept fairly late hours. The confluence of rents, traffic, demographics, and businesses seems right. Indeed, the relative success of the abysmal Uptown Pizza & BBQ on Wilson makes me think he'd do great.
  • Post #35 - February 4th, 2005, 11:43 am
    Post #35 - February 4th, 2005, 11:43 am Post #35 - February 4th, 2005, 11:43 am
    JeffB wrote:I really think that Honey 1 could do well in Uptown, especially if he kept fairly late hours. The confluence of rents, traffic, demographics, and businesses seems right. Indeed, the relative success of the abysmal Uptown Pizza & BBQ on Wilson makes me think he'd do great.


    I think one of the challenges Honey 1 faces is that their ribs are an expensive menu item. Having a local customer base willing to shell out $15 plus for a slab explains why such admittedly second-rate joints like Russell's are able to do such a good business while still selling a mediocre product.

    Hammond
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #36 - February 4th, 2005, 3:43 pm
    Post #36 - February 4th, 2005, 3:43 pm Post #36 - February 4th, 2005, 3:43 pm
    JeffB wrote:I really think that Honey 1 could do well in Uptown, especially if he kept fairly late hours. The confluence of rents, traffic, demographics, and businesses seems right. Indeed, the relative success of the abysmal Uptown Pizza & BBQ on Wilson makes me think he'd do great.


    There used to be a place in uptown called Q in a strip mall on Lawrence and Sheridan. It was some pretty good BBQ, yet it closed. A BBQ restaurant seems to be the toughest of genres of restaurant to keep open. I take it for granted that everyone loves BBQ as much as I do, but evidently, that is not the case.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #37 - February 12th, 2005, 1:42 pm
    Post #37 - February 12th, 2005, 1:42 pm Post #37 - February 12th, 2005, 1:42 pm
    So yesterday a few friends decided they were in the mood for some BBQ. Generally that means I fire up the WSM but it just wasn't possible due to time constraints so we all decided to give Honey 1 a call to get some ribs cooking. Only two of us has eaten there of this group of BBQ lovers, so it was a new experience for most.
    Picked up 4 full slabs of ribs and 2 large orders of tips for a group of 8 of us for a very cheap total of around $80. Also due to the quantity of ribs I did not order sauce on the side, I just let him do as he normally would to keep it easy.
    Gotta say the ride home was BRUTAL with a truck full of BBQ smells and if I lived any further away there would have been a slab opened on the hood on the side of the road.
    You know the BBQ is good when not a word was spoken as slabs were turned to bone; only guttural grunts and moans. These ribs were ON last night. Perfectly smokey, perfect balance between tender and chewy and as much of a fan I am of plain meat or just a touch of sauce I had no complaints about the slathering of sauce covering these ribs. These really were the best ribs I have had in sometime. Blows away Lem's up here as well as all my southern favorites: Dreamland (AL), Germantown Commissary (Memphis), Neely's Interstate (Memphis), Fat Matt's Rib Shack (ATL). Well "blows away" is perhaps not quite true since all those place turn out some quality meat but let's say if I could only eat Honey 1 BBQ for the rest of my life I'd crack a smile ;)
    So all I can say if you have not yet eaten here due this city a favor and support this wonderful establishment; and tell your friends. I know everyone that had Honey 1 last night will be back. Just make sure to call ahead if you want to guarantee that slabs will be ready.
    And damn I wish I had a slab left over today :)
    Jamie

    BTW-> Did I read that OT's closed? Appeared to be open last night when I drove by on way to Honey 1. Perhaps I am mistaken or the closing is coming soon.
  • Post #38 - February 12th, 2005, 4:53 pm
    Post #38 - February 12th, 2005, 4:53 pm Post #38 - February 12th, 2005, 4:53 pm
    Hi,

    OT's, according to CrazyC who knows relatives of the owners, is moving in March. If they were opened, then it's a surprise since they are supposed to be temporarily closed. Maybe new tenants are remodeling?
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #39 - February 12th, 2005, 5:30 pm
    Post #39 - February 12th, 2005, 5:30 pm Post #39 - February 12th, 2005, 5:30 pm
    Changed title to reflect the genoius that is Honey1.
  • Post #40 - March 20th, 2005, 11:37 am
    Post #40 - March 20th, 2005, 11:37 am Post #40 - March 20th, 2005, 11:37 am
    Finally made it to Honey 1 last Monday on my way to the riot, um basktetball game, at United Center. Thanks to the intervention of Gary, the Roberts, and their printer who was visiting, welcomed me in back. As it happened, they had a slab just about ready, so we stayed, samping some tips and a touch of hot link with sauce, before departing with our treasure (sauce on the side).

    Very, very good. The tips may have been the best for me - very tender with an excellent crust and good flavor. Need to pick up an order of these next time. But the ribs and links were also tasty, done well, and I like the sauce.

    Robert also is that rare pit-man who admits to having tried others' Q and so we had an interesting discussion about I57 (good tips, but he doesn't like the sauce) and the barbecue style of Jackson, Miss. (okay, that was the printer and me).

    Thanks to all for the tip, and Gary for opening that back door.
    d
    Feeling (south) loopy

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