Eating It Up
It’s That Little Joint Around The Corner That Makes Chicago Our Kind of Town
by William Rice

Published February 2003

Old Town also draws me to feast on very good renditions of a couple of the city’s best-loved foods. At Twin Anchors®, an old, true neighborhood restaurant, the Cold War-vintage jukebox and selection of records appeal to customers who have been coming here since the ‘50s. The specialty is slabs of barbecued pork ribs, falling off the bone and served with a tomato-based sauce that’s more sweet than heat. (Many Chicago carnivores like their ribs and sauce that way.)