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Wood Dale
Sweet Baby Rays Wood Dale
249 E. Irving Park Road
Wood Dale, IL 60191
PH: 630-238-8261
FAX: 630-238-8273
Menu
My Headlines
About Me
- Dave Raymond
- Wood Dale, IL, United States
- You've seen it in the grocery stores; now you can enjoy the sauce without doing any cooking. Sweet Baby Ray, a.k.a. David Raymond, who was president and founder of Sweet Baby Ray's Barbecue Sauce for 20 years before selling the company, is behind Sweet Baby Ray's - the restaurant and catering. Ray's uses two different methods to barbecue: a Southern Pride smoker and a Chicago-style barbecue pit. Dave has beieves that there is a clear Chicago-style barbecue unlike any other. Meaty treats include baby back ribs, pulled pork, beef brisket and ham. Sandwiches include the "duce," with grilled beef bologna, pulled pork and cole slaw, a boneless rib sandwich and a shrimp po' boy. Side features choices like jalapeno corn bread, green beans simmered in red sauce and "corn maque choux," a spicy cream corn. When the weather gets hot, step out onto the patio for a raspberry mojito, crocodile cooler or Sweet Baby Ray's sangria.
History
The Sweet Baby Ray’s Story
My brother Larry and I started thinking seriously about Barbecue in 1982 when we first entered into Chicago’s Mike Royko’s Riboff. In 1985 we won second prize out of 700 contestants. Over the years, slowly at first and with the help of friends and family, our hobby was turning into a business. Incorporating in 1986, the business was more like a hobby until my high school friend at Lane Tech, Mike O’Brien came on board in 1989 and helped us shape and grow the business into the national brand Sweet Baby Ray’s Barbecue Sauce ultimately became. In June of 2005, the first Sweet Baby Ray’s Barbecue Restaurant in Wood Dale, Illinois opened. Wood Dale is a friendly, 36-seat counter service barbecue joint designed to give us the opportunity to develop a strong staff and learn about the restaurant business. With the help of Executive Chef Paul Papadopoulos, we introduced an authentic urban barbecue menu with a southern flair and a Cajun influence... Learn more.
My brother Larry and I started thinking seriously about Barbecue in 1982 when we first entered into Chicago’s Mike Royko’s Riboff. In 1985 we won second prize out of 700 contestants. Over the years, slowly at first and with the help of friends and family, our hobby was turning into a business. Incorporating in 1986, the business was more like a hobby until my high school friend at Lane Tech, Mike O’Brien came on board in 1989 and helped us shape and grow the business into the national brand Sweet Baby Ray’s Barbecue Sauce ultimately became. In June of 2005, the first Sweet Baby Ray’s Barbecue Restaurant in Wood Dale, Illinois opened. Wood Dale is a friendly, 36-seat counter service barbecue joint designed to give us the opportunity to develop a strong staff and learn about the restaurant business. With the help of Executive Chef Paul Papadopoulos, we introduced an authentic urban barbecue menu with a southern flair and a Cajun influence... Learn more.
Catering
Unique for an independent business like Sweet Baby Ray's Catering, as part of our serious commitment to excellence and truly great food, our highly trained culinary team includes six professionally trained chefs. Our courteous and knowledgeable staff work hard to exceed your expectations and your guest will enjoy some of the best tasting food anywhere. Learn more.
