But before jumping into barbecue, he spent years working in some of Chicago’s most acclaimed (and expensive) restaurants. He actually met Bublick at Moto, Homaro Cantu’s groundbreaking restaurant that combined restless food science curiosity with madcap presentations. (At one point, the menu at Moto was even made of edible paper.) Bublick also spent time as a sommelier at Tru, which, at the time, had one of the best wine lists in the city. (Sadly, both Moto and Tru have since closed.)
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May 17, 2021 at 05:00PM
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Review: Soul & Smoke is among Chicago area's best barbecue - Chicago Tribune
"Review" - Google News
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