About

Bones & Smoke started with something pretty simple: a love of cooking for people.
What began around the smoker grew into something bigger as we started feeding more friends, families, businesses and events. Along the way, we realized the food people remembered most wasn’t complicated. It was the stuff we took the time to do right — pork smoked low and slow over hickory, chicken seasoned with our own rub, cornbread people kept asking about, and sauces made to complement the meat instead of covering it up.That philosophy started shaping everything we do.We make our sides in-house because the sides shouldn’t feel like an afterthought. We developed our own sauces because we wanted each one to bring something different to the food. We make our own Chicago-style giardiniera and finely dice the vegetables because we were tired of half the giardiniera falling off the sandwich before you could eat it.
Those little details matter to us.
We’re also still growing. We test recipes, listen when customers tell us what they loved — and what we can do better — and keep working on the menu. Some things become permanent. Others become seasonal specials. If it doesn’t make the food or the experience better, we don’t need it.Today, Bones & Smoke caters corporate lunches, dealership meals, graduations, private parties, weddings, game days and events throughout Northern Illinois. Whether we’re feeding 10 people or a much larger crowd, the goal stays the same: make plenty of good food, get it there when we said we would, and take care of the people we’re feeding.
We’re building Bones & Smoke one cook, one event and one customer at a time.
Chicago Smoke. No Gimmicks.