Inside Hendricks BBQ

        
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Partners Gurpreet Padda and Ami Grimes (Cafe Ventana, Sanctuaria and Diablitos Cantina) have opened a new venture, an upscale 'cue joint on Main Street in St. Charles, Hendricks BBQ.

Read Ian Froeb's Hendricks BBQ restaurant review.

Photos by Jennifer Silverberg for Riverfront Times.

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The "Half & Half" is half-rack of St. Louis-style and half-rack baby-back ribs, shown with a side of green beans.

The "Maple Bacon Crunch" shake.

Chicken and dumplings is prepared fresh daily with veggies, pulled chicken, roasted garlic and made-from-scratch herb dumplings.

The shrimp and grits are served with Louisiana-style barbecue shrimp and Tillamook cheddar stone-ground grits.

The "Manhattan on Tap" is Heaven Hill bourbon, Cocchi Torino and Angostura bitters.

The smoked-brisket sandwich is served with housemade pickles and onion marmalade. It's shown here with sides of sweet-potato casserole and macaroni & cheese.

Chef Chris Lee in a basement storage area.

Mason jar water glasses ready to go to restaurant patrons.

Left: "Porch Puppy's Puddle," made with cucumber-infused Ransom Old Tom gin, simple syrup, lemon juice, Creole bitters and club soda). Right: "Grandpa's Cough Syrup" is Mighty Leaf Rain Forest tea-infused Old Overholt rye whiskey, agave nectar, Big O Ginger liqueur, lemon juice and club soda.

The former St. Charles Municipal Water Works building now houses Hendricks BBQ.

"Chicken in a Biscuit" is buttermilk-fried chicken breast with milk gravy, topped with cheddar cheese and served on a buttermilk biscuit. It's shown here with sides of creamed spinach and slaw.