Soul & Smoke’s New Flagship Combines Soul Food with Molecular Gastronomy

Soul & Smoke, renowned for its American soul food and barbecue, is set to open a highly anticipated flagship restaurant in Evanston. Inspired by roots in the South Side and featuring molecular gastronomy, the reimagined restaurant will celebrate its grand opening on Sept. 1, following years of delays.

Chef D’Andre Carter and sommelier Heather Bublick founded the business as a catering company in 2020. They now operate four locations around Chicago, including a stand at Soldier Field. The flagship will be the first full-service restaurant of their Black- and woman-owned company. The new location in Evanston will offer a dual menu, with familiar favorites served throughout the day and fine dining options available for dinner.

“We want it to be a place where guests enjoying a rib tip combo can dine alongside someone having oysters and steak,” said Carter, who grew up on Chicago-style smoked rib tips and hot link sausage but has put his own twist using heritage Duroc pork.

Bublick, also the CEO, explained their vision to blend fine dining with barbecue and soul food. Before they married, she and Carter worked at the Michelin-starred restaurant Moto in Fulton Market under innovative chef Homaro Cantu. “Soul & Smoke is my dream restaurant,” Carter said, describing it as modern barbecue with touches of family recipes.

Carter recounted the challenges leading to this moment. “We are in a century-old barn,” said Bublick. They initially rented the former dairy barn in 2016 before buying it in February 2020. COVID-19 changed their plans, sparking an unexpected business growth.

The restaurant had to navigate constant code changes for safety systems, which increased financial demands, along with the impacts of tariffs. “We still don’t have investors, so it’s challenging doing this on our own,” Bublick said.

The new menu plans to surprise diners, especially with an oxtail cigar, a nod to the late Cantu. “He gave us the OK to do it,” Carter noted. The oxtail cigar involves hickory smoked beef wrapped in bread, covered in collard greens, and topped with sesame seeds to mimic ashes. It’s served in cut crystal vintage ashtrays.

Carter is also enthusiastic about dishes such as grilled halibut collar with curry sauce, inspired by his aunt’s recipe. Dessert offerings, created with pastry consultant Casey Doody, include a sweet potato pie with torched meringue, a chocolate Swiss roll inspired by Ho Hos, and peach cobbler. A root beer float added to the menu honors Carter’s late brother.

Bublick discussed the beverage program emphasizing local and diverse producers. It includes nonalcoholic iced teas and a variety of cocktails, such as a Long Island iced tea and a lychee martini. The design of the restaurant reflects Chicago’s essence, featuring chain-link fencing and hints of a backyard barbecue.

The redesigned space includes art that tells the story of the building and its community, with influences tied to local history. Highlights include murals by JC Rivera and artist Bianca Pastel, and memorabilia showing respect for the neighborhood’s heritage.

Reservations will soon be available for the 175-seat restaurant. “This journey is significant for us,” Carter added, reflecting on their path from meeting at a restaurant in Chicago to co-owning Soul & Smoke.