Soul and Smoke

From the South Side to the Smoker

Chef D’Andre Carter began in his grandmother’s South Side kitchen before graduating from Le Cordon Bleu and sharpening his techniques in Chicago’s fine dining scene. Smoked meat is the food D’Andre grew up with, and at Soul & Smoke, he specializes in succulent smoked meats in a full circle return to his roots. The Chicago Tribune designated theirs as the best brisket outside of Texas.

Sample Menu

Brisket Sandwich

tender, slow-smoked brisket piled high on a soft, toasted bun

Collard Greens

simmered with smoked ham hocks and seasoned with a blend of spices

Smoked Turkey Tips

seasoned with our sweet and savory OG rub

Gallery