Ribs and whiskey in Concourse B instead of more airport pizza
PorkChop sits on Midway’s Main Terminal Concourse B and pushes Chicago-style BBQ and whiskey, with ribs, brisket, and pulled pork instead of the usual flatbreads and burgers. Google reviews regularly call out the ribs as “surprisingly decent for an airport,” and the bar backs that up with bourbon and whiskey cocktails. Figure on $18–$25 for a BBQ plate, squarely in the $$ sit-down range for MDW.
Menu hits: ribs and pulled pork, plus sides like mac and cheese and other standard BBQ add-ons. Misses: brisket gets flagged a lot for being dry or overcooked compared to spots in the city. Drinks lean whiskey-heavy, with several bourbons on offer and basic cocktails if you just want a quick Jack and Coke before boarding in B gates.
Service pace is the main complaint here: multiple reviews mention slow food coming out and long waits for the check, even when the room doesn’t look packed. That matters if your flight from a B gate boards in 45 minutes; regulars say give it a solid hour buffer if you plan to sit and eat a full plate. Small portion sizes for the price also pop up in reviews, so expect more “airport BBQ” than a full-on South Side smokehouse platter.
What regulars do: they grab a seat at the bar instead of a table to get faster attention and easier drink refills. They stick to ribs or pulled pork sandwiches and skip the brisket, then add one side like mac and cheese rather than building out a big combo. One last tip: if you just want a bourbon and a snack near your B gate, sit at the bar, order ribs first, and ask for the check as soon as your plate lands.