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How Soul & Smoke became a Chicago barbecue juggernaut
Some of the city s best brisket, ribs and pulled pork was born out of an Evanston catering business.
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When co-owners D Andre Carter and Heather Bublick speak about the creation of their barbecue and comfort food concept Soul & Smoke, it sounds anything but intentional. The couple left their jobs at defunct fine-dining institution Moto to focus on hosting underground tasting dinners in their apartment. As demand for their cooking grew, they established a catering company called Feast & Imbibe to create menus for events. And when customers began requesting food for drop-off, they developed a comfort food-focused menu that formed the underpinnings of the Soul & Smoke concept, built around chef Carter’s love of barbecue.