Chef Charlie McKenna opened the doors of Lillie’s Q in July 2010 after honing his skills at top restaurants in Miami, New York and Chicago. Named for his Grandmother Lillie, who taught him the art of southern cooking back home in Greenville, SC, Lillie’s Q serves up award winning barbeque in a contemporary setting. The menu offers elevated southern favorites and sides like shrimp & grits, fried pickles, boiled peanuts, Brunswick stew, baked beans, and Grandma Lillie’s famous banana pudding. Lillie’s Q bar features over 40 all-American craft beers, plus specialty moonshine-based cocktails and the Lillie’s Q version of the traditional Bloody Mary.
Lillie’s Q is nestled in Chicago’s Bucktown neighborhood. Inside, meat hook light fixtures with Edison bulbs, reclaimed wooden tables and a four-foot cooper moonshine still give the restaurant its southern vibe.
As Charlie traveled the BBQ competition circuit from Memphis to Alabama and the Carolinas, he created a Lillie’s Q sauce unique to each region along the way. The sweet brown sugar in our Smoky and Hot Smoky represents Memphis, Ivory honors the original white sauce of Northern Alabama, the tomato vinegar in our aptly named Carolina comes from Western Carolina, the traditional mustard of South Carolina is represented in our famous Gold sauce, and the vinegar with a kick of spices in our ENC is reminiscent of Eastern Carolina.
It’s these southern blends that have won Charlie numerous national awards including Winner of the coveted Memphis-In-May World Championship Barbecue Cooking Contest.
So whatever mood you’re in, let it take you to Lillie’s Q where you can experience the culmination of three generations of Southern style barbecue mastery.