Slows Bar BQ

When something works, it seems deceptively simple. But for this project, it took more than the usual degree of vision and determination to turn a pair of 1880s buildings into a comfortable, brick-and-wood-lavished place that fits the Corktown neighborhood and welcomes anyone who appreciates a kitchen turning out pulled pork, baby-back ribs, spareribs, and chicken from the big smoker in the kitchen. The trio of Phillip Cooley, Dean St. Souver and chef Brian Perrone did much of the work themselves in creating an instant classic. L & D daily.