The executive chef and owner of Wicker Park's newly expanded Smoke Daddy restaurant recently shared his monkey bread making secrets on an afternoon news broadcast.
Josh Rutherford was featured last week on WGN Lunchbreak. He said with the restaurant's expansion comes a full brunch menu to be served on Saturdays and Sundays going forward.
He offered tips via the news segment to make classic comfort foods featured on the brunch menu; specifically, a buttery, brown sugar coated monkey bread.
" ... If you don't feel like making your own dough, you can always go buy some cinnamon rolls, cut 'em up, mix 'em with a little bit of brown sugar, butter and you can do this at home a lot easier," he said, following his recipe tutorial.
Located at 1804 W. Division St., Smoke Daddy now seats about 80 to 100 people. It originally opened in the summer of 1994.
"The Smoke Daddy Rhythm and Blues was the first of its kind in Wicker Park to offer barbeque and free live music, seven days a week," its website says.
Looking for more Smoke Daddy news?
- Smoke Daddy Plans Major Expansion
- Smoke Daddy Sets Grand Opening to Showcase Large Addition