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Fat Willy’s Rib Shack

Restaurants, Barbecue Logan Square
4 out of 5 stars
(2user reviews)
Photograph: Erica Gannett Fat Willies

Instead of the South Side tradition of cash ’n’ carry barbecue, this comfy no-frills spot has earned loyalists with smoky ’cue, a solid beer and wine list and a house cocktail called the Hogarita (think cran-citrus margarita). For starters, go for the smoky, greasy rib tips and insanely rich mac and cheese. Move past salads to a slab of baby backs and the beef brisket sandwich with horseradish. End the night with a cask ale or Scotch at the adjacent sister restaurant, Owen & Engine.


Venue name: Fat Willy’s Rib Shack
Address: 2416 W Schubert Ave
Cross street: between Western and Artesian Aves
Opening hours: Lunch, dinner
Transport: Bus: 49, 76.
Price: Average main course: $15
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Static map showing venue location

Average User Rating

4 / 5

Rating Breakdown

  • 5 star:1
  • 4 star:0
  • 3 star:1
  • 2 star:0
  • 1 star:0
1 person listening

I would have never come across this spot if it weren't for some random local TV show talking about how it was the best finger-licking, mouth watering bbq spot in the entire city. So we went there to judge for ourselves.

Obviously others had found this tucked away gem well before us since the intimate dining room was filled to the brim. Rather than wait, we decided to order ours to go. I'm a little disappointed that we weren't able to stay and play, but then again I'm not a big fan of taking in all the pig memorabilia as I'm chewing down on my ribs and pork filled baked beans. Call me crazy.

The food on the other hand did not disappoint. I had the rib tips and an order of cheese fries with pulled pork. My boyfriend had the baby backs and baked beans. As for the rib tips, they were a little fattier than I'd like them to be, but I guess that's typical for rib tips. The fries were unbelievable and the portion was enough for two people for two meals. My boyfriend's baby backs were super tender and covered in a sweet, slightly spicy sauce. So the lesson for next time is to make sure you have an army to polish off the cheese fries and skip the rib tips and go for the baby backs instead.