Bell Heir's BBQ
Barbecue restaurant · Calumet City ·
Hickory-smoked rib tips, turkey legs, and brisket burgers
Hickory-smoked rib tips, turkey legs, and brisket burgers
"If you’re already familiar with the Southern restaurant Luella’s in Lincoln Square, then you’ll understand why Bell Heir's is so great. Bell Heir's is a small, counter-service BBQ spot in Bronzeville, and its owner is one of Luella’s grandsons. Rib tips and turkey legs are lacquered in a tangy, sweet sauce that complements the hickory-smoked flavor of the meat. Especially the smoked turkey leg topped with baked mac and cheese. A forkful of everything together tastes like the backyard picnic you wait all winter to have." - adrian kane, john ringor
"In Canaryville, Tyris Bell—who previously worked alongside his brother Darnell Reed at Lincoln Square’s Luella’s Southern Kitchen—runs a compact, confident barbecue spot that fires up smokers as soon as spring temperatures arrive. The succinct menu centers on smoked brisket and rib tips smothered in a traditional Chicago sticky, smoky sauce; the brisket is highlighted as an ideal upgrade to mac and cheese and is even added to the cheeseburger. Despite a short roster of offerings, the food is described as punchy and flavorful, and the operation has a relaxed, neighborhood feel, open from noon to 9 p.m. Wednesday through Sunday." - Ashok Selvam
"If you’re already familiar with the Southern restaurant Luella’s in Lincoln Square, then you’ll understand why Bell Heir's is so great. Bell Heir's is a small, counter-service BBQ spot in Bronzeville, and its owner is one of Luella’s grandsons. The menu is short, with things like rib tips, fried chicken wings, and a burger. And the BBQ is definitely the best stuff here. The meat is lacquered in a tangy, sweet sauce that complements the hickory-smoked flavor of the meat. Especially the smoked turkey leg topped with baked mac and cheese. A forkful of everything together tastes like the backyard picnic you wait all winter to have. Bell Heir's is primarily a takeout operation, though there are a few tables available." - Adrian Kane
"Opening Friday, February 3 at 704 W. 47th Street, this to-go barbecue venture from chef Tyris Bell (a South Side native and great-grandson of Luella Funches) centers on hickory-smoked rib tips and barbecue turkey legs served with baked macaroni and cheese. While drawing on his great-grandmother’s recipes and experience managing his family’s soul-food restaurant since 2015, he’s also expanding beyond tradition with crowd-pleasers like pizza and nachos piled with juicy brisket—the pizza crust described as thicker than tavern style but thinner than pan and cut into triangles. The concept emphasizes family roots and the communal joy of backyard barbecues, involves his son Travon in the business, relied on tastings done at the family restaurant, and starts as a seat-free takeaway with the possibility of adding dine-in seating if the business grows." - Naomi Waxman
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