Darr-B-Q Sandwiches
Born and raised in Atlanta Georgia with a father from Texas, Josh Darr has always had BBQ in his blood. One of the fondest memories he has is from annual summer trips. While visiting family in Texas, his dad spent most evenings smoking briskets for the entire extended family.
He's had a lifetime of testing a variety of barbecue recipes while adding a Panamanian flair (his mother's background) whether it be through certain flavors or in full meals. After much encouragement from family and friends, Josh decided to turn his passion and hobby into something more substantial.
Since he needs no excuse to make BBQ for fun, why not create an an opportunity to share it with others?
Darr-B-Q offers House-Smoked Southern BBQ with homey sides, soups and desserts. My recipes have been perfected over the years and draw inspiration from my Southern/Panamanian background.
Some of Our Favorites —
Elote Corn Salad
Husked corn prepared in traditional Mexican street fashion.
Baby Back Ribs
Pork ribs brined in a special DBQ mixture for over 24 hours, prepped in a sweet/spicy rub mixture before spending at least another 24 hours on the smoker. Finished off with Chipotle based DBQ sauce.
DBQ Wings
Two thick buckwheat cakes served with honey and our signature sassafras-infused whipped cream. Fresh fruit additional $4.
Lime Cilantro Slaw
Served with molasses, bananas, and fresh berries.
Smoked Pastrami
Clove-rubbed corned beef and coleslaw between two pieces of cowboy fry bread. Served with a side salad or fried potatoes.
Mini Sandwich Platter
Thick cuts of roasted wild turkey, wild onions, lettuce, tomato, mayo, and black bread.
Smoked Brisket
Slow-smoked beef brisket cut into thin slices, pickled okra, wild onions, tomatoes, and black bread. Served with a side salad or fried potatoes.
Baked Mac N' Cheese
Potato bun, lettuce, tomato, wild onions, and pepper jack cheese. Served with a side salad or fried potatoes.
Brunswick Stew
Tenderized mutton, carrots, celery, tomatoes, onion, rosemary, and black pepper. Served with two sourdough biscuits.
Peach Cobbler
Pan-seared wild boar, cracked peppercorns, and red wine glaze. Served with hot corn cakes and a side salad.
Pulled Pork
Two whole roasted quails stuffed with oregano and garlic. Served with roasted beets, leeks, and potatoes.
View Our Full Menu —
Pork Ribs
Smoked Leg of Lamb
Elote Corn Salad
“From the sawdust on the ground to the mounted taxidermy on the walls, Hunter is where modern Texans go to relive the turn of the 19th century. Their dishes are simple, hearty, fresh, and all-around delicious.”
“By focusing purely on food and ambience, Hunter provides the authenticity of the Old West without the costumes and playacting of a themed restaurant. You can bring your cowboy boots if you want, but the humble and relaxed atmosphere asks that you come as you are.”
“Ms. Blackburn has surprised us with her ability to turn pioneer staples into gourmet delights. Her signature cocktails are not merely couched in nostalgia, but are a genuine rebirth of western saloon classics.”
“Good food and cocktails are one thing, but this place had me sold with its twenty beers on tap. From your regular joes to your craft brew snobs, Hunter has something for everyone and brings the saloon life back to Texas. All they need now is a pianola.”
Location
520 Beloit Ave
Forest Park, IL 60130
Hours
Tue – Thu, 8 am – 10 pm
Fri – Sun, 8 am – 11 pm
Closed Mondays
Contact
(773) 727-8845
darrbq@gmail.com
Make a Reservation —