Chef Charlie McKenna has won numerous awards on the competition barbeque circuit including the top prize at Memphis In May -- which is widely regarded as the world championship of barbeque. Charlie is bringing this competition style barbeque to Lillie’s Q in Chicago. Named after both his maternal grandmother Lillie -- who taught Charlie the art of southern cooking as a young boy at her home in Greenville, SC — and for his father, Quito, who is an award-winning barbecue pit master.
After graduating from the Culinary Institute of America, Charlie went on to some of the top restaurants in the United States, doing stints in Miami, New York and Chicago. He honed his culinary craft along the way while keeping an eye on his ultimate goal, opening Lillie’s Q. In July 2010, Charlie fired up his smokers in Bucktown, and has been smoking 24 hours a day since. Returning to his barbeque roots, Charlie is slow smoking pork shoulder, tri-tip, baby back ribs and chicken in custom-built smokers over peach wood and charcoal that go perfectly with his award-winning homemade rubs and sauces.
Charlie's also using family recipes to create elevated southern favorites and sides like shrimp & grits, low country boil, pimento cheese, fried pickles, boiled peanuts, Brunswick stew, baked beans and banana pudding.
Chicago’s Metropolitan Brewing created our own Lillie’s Q lager, designed to pair perfectly with barbeque. In addition, you will find over 40 all-American craft beers plus our specialty moonshine-based cocktails like the “Morning Lillie”, our version on the traditional Bloody Mary.
Lillie’s Q offers award winning barbeque in a contemporary setting. Decorated with meat hook light fixtures with Edison bulbs, reclaimed wooden tables, and a four-foot copper moonshine still, Lillie’s Q is a perfect blend of southern tradition and Bucktown personality.