Leon's Bar B Que The Original

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"I've been making ribs for 56 years. The sauce is the seller," said Leon Finney Sr., in a 1996 interview at age 80. The business started with one big investment--a $750 refrigerator--and a barbecue sauce made by his aunt, who was the cook. "Then I experimented with it until I came up with a heck of a sauce," said Finney. Rib lovers from all parts of the city line up at this and the three other Leon's carry-out restaurants scattered over the South Side of Chicago (they're are also a few franchised spin-offs). The place is busiest after midnight, with the barbecue smoking late into the morning to fill orders for ribs, chicken and hot links. This location moved across the street in 2003 to a new, larger location.