Lexington Betty Smokehouse in Pullman serves tender, flavorful Chicago-style BBQ with staples like rib tips, brisket, and inventive sides in a welcoming, casual spot.
"Brisket and ribs are the specialties of the house at Lexington Betty Smokehouse in Pullman. Dominque Leach has raised her profile on national cooking shows, demonstrating her skills using her favored Southern Pride smoker. She continues to expand with a line of wagyu sausages and sauces." - Ashok Selvam, Eater Staff
"The sheer perfection of Lexington Betty’s deserves a moment of silence—probably because your mouth will be full of smoked meat. One particularly perfect dish here is the rib tips—they’re meaty and tender, with a deep pink smoke ring and a ton of flavor. But we also love the turkey leg and the pulled pork—and it’s essential that whatever you order gets paired with the candied yams, mac and cheese, and greens." - adrian kane, john ringor
"Chef Dominique Leach was raised in Humboldt Park, but love of Chicago-style barbecue — a style that was perfected at various South Side shacks — is on display in Pullman at her barbecue restaurant. Her rib tips, a South Side invention, feature incredible bark meaning traditionalists might not want to slather them with sauce. Ribs and links are prepared in a traditional smoker and provide fans of all ages something delicious to sink their teeth into." - Ashok Selvam, Eater Staff
"Lexington Betty took over One Eleven Food Hall in March, making Pullman the only place to get Dominique Leach’s barbecue. The restaurant is full service, but also does a brisk carryout business offering brisket and pulled pork by the pound plus four-person family meals featuring smoked chicken or rib tips served with corn muffins and a large side of candy yams or mac & cheese. The expanded retail space also offers wagyu dogs and barbecue sauces for cooking at home. Order online here." - Ashok Selvam, Naomi Waxman, Eater Staff
"Chicago pitmaster and chef Dominque Leach is offering a flexible, a la carte approach to Thanksgiving dinner. Patrons can choose from a lineup of traditional takes — think a 12 to 15-pound whole smoked turkey with gravy, candied yams, turkey gizzard dressing, and gouda mac and cheese — alongside more quotidian favorites like rib tips, brisket baked beans, and smoked andouille sausage. Place orders online by Thursday, November 16, and plan for pickup from noon to 5 p.m. on Wednesday, November 22 in Pullman." - Naomi Waxman, Samantha Nelson
