Soul & Smoke Opens Flagship Restaurant with Roots in Tradition and Innovation

Soul & Smoke has gained acclaim for its unique blend of American soul food and inventive barbecue. The long-awaited flagship location, set to open in Evanston, combines traditional Southern flavors with a touch of molecular gastronomy. Chef D’Andre Carter, along with sommelier and CEO Heather Bublick, launched Soul & Smoke as a catering company in 2020. Their new restaurant, scheduled to open on September 1 after years of delays, is their first full-service establishment, expanding their presence beyond various locations around Chicago.

Innovative Dining Experience

The newly redesigned restaurant will feature two distinct menus, catering to customers seeking casual soul food options during the day while offering a fine dining experience for dinner. Carter aims to create an inclusive environment where patrons can enjoy dishes ranging from rib tips to oysters and steak. His offerings include heritage Duroc pork variations, influenced by the classic Chicago-style smoked rib tips and spicy hot link sausage combination.

Bublick emphasizes the fusion of fine dining expertise with the rich barbecue and soul food traditions. Her and Carter’s journey began with their time at the Michelin-starred establishment Moto under the forward-thinking chef Homaro Cantu. The flagship Soul & Smoke represents Carter’s vision of blending modern barbecue techniques with cherished family recipes.

Building Challenges and Culinary Innovations

Bublick reveals the complexities of renovating a century-old barn to house their restaurant. The process involved navigating exhaust hood and fire sprinkler system code changes, while financial adjustments became necessary due to tariffs. They managed these hurdles without external investors. Despite setbacks, they continue to serve popular items like brisket and are pushing culinary boundaries with dishes such as the oxtail cigar—a tribute to their mentor, Homaro Cantu.

The oxtail cigar combines hickory-smoked beef oxtail wrapped in bread with braised collard greens and sesame seed ashes, presenting a creative twist on the traditional Cuban sandwich. Chef Carter further explores culinary creativity with dishes like grilled halibut collar served with curry sauce, inspired by his aunt’s recipe, and desserts curated in collaboration with pastry consultant Casey Doody.

Drinks and Ambiance

The beverage menu features nostalgic cocktails and a focus on local beers, including their Beer For The Soul on draft. They prioritize producers and businesses led by women and BIPOC groups. Nonalcoholic options include teas from Rare Tea Cellar, house-made lemonade, and flavored slushies. Soul & Smoke’s interior design evokes Chicago’s streetscape, integrating chain-link fencing and nods to backyard barbecue culture. The restaurant includes art telling the story of the building and community, with references to significant local landmarks like Evanston’s reparations program.

Outdoor Features and Community Connection

Outdoor seating complements the interior, showcasing a mural titled “Soul & Fire” by Bianca Pastel near their community fridge. The design is inspired by local neighborhood children playing, capturing the spirit of nostalgia and joy. Carter reflects on building their dream restaurant alongside maintaining operations through challenging times, highlighting the dedicated staff who remained post-pandemic.

Soul & Smoke’s flagship is a testament to innovation, community, and perseverance—a special venture for Carter and Bublick.