The Turkish smoked meats chain Meat Moot is savvy about one thing: It knows that one way to get people talking is the ability to capture the dining experience on your phone’s video camera. The flashier and the more outrageous, the more eyeballs.
So how’s this for Instagram friendly: Hunks of beef brisket and lamb shank wafting wood smoke. Theatrical seasonings of salt and spice, sprinkled from a height with panache.
And a flamethrower.
Meat Moot arrived in Chicagoland in 2023, in southwest suburban Burbank, and it made Chicago magazine’s list of best new restaurants that year. A few months ago, it opened its second Chicagoland location in northwest suburban Mount Prospect at 211 Randhurst Village Drive. Both locations have been popular with the area’s Middle Eastern community.
It’s a singular concept: Part counter-service barbecue, where you order meats by the pound, but also the type of sit-down place to bring a family on a Saturday night.
The halal restaurant (no pork) is inspired by the popularity of American-Texas barbecue, through the lens of Middle Eastern flavors. The meat is smoked for 12-14 hours, and emerges from the cooker fork-tender, closer to the texture of meat that’s been braised. A blend of spices is dramatically added to the meats, alongside salt, pepper, and a drizzle of honey. Sides include rice, potatoes and coleslaw, and it’s all-you-can-eat.
There’s also grilled items, and the lamb chops and marinated half chicken cooked over charcoal are particularly good.
But the food is not nearly as memorable as the fire show that comes with it.
Several times an evening (as if it was the Bellagio fountains), the lights come down and a flamethrower comes out. The foil-wrapped packages of meat would then get inexplicably torched. I’m fairly certain this adds nothing to the flavor or texture—but it does look cool as heck, and you’ll reflexively grab for your phone and start filming.
Which, I’m pretty sure, is the point of it all.
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