Sweet Baby Ray's Barbecue Restaurant Offers a Distinctive Vision of Authentic High-quality Chicago-style Barbecue

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Kurman Communications, Inc.
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Stephanie DeMeester / Catherine Patterson
stephanie@kurman.com / catherine@kurman.com

FOR IMMEDIATE RELEASE

Elk Grove Village, Ill. (May 2008)-For barbecue lovers, barbecue isn't simply a cuisine, it's a passion. No one is more passionate about great barbecue than Dave (aka Sweet Baby Ray) Raymond and his partner, Mike O'Brien, owners of Sweet Baby Ray's Restaurant in Elk Grove Village (800 E. Higgins Rd., Elk Grove Village, Ill.; 847-437-9555). "Barbecue is about having fun," says Dave. "If you're not having fun, you're not having great barbecue."

Dave, Mike and their unique, professionally trained culinary team have great fun every day. That fun translates into serving hundreds of customers daily both at the restaurant and through private catering events. What most people don't realize is that, behind the smiles and laughter, their barbecue expertise comes from their deep understanding of what goes into barbecue quality. They have developed distinctive, out-of-the-ordinary recipes, source the best ingredients, procure the best cooking equipment and then prepare the food in the painstaking, time consuming manner that is required to produce the Sweet Baby Ray's signature barbecue.

While the name is familiar in most Chicago households, the restaurant, Sweet Baby Ray's has only been open since December 2007. Friends since high school, O'Brien and Raymond are dedicated to applying their years of barbecue experience and business savvy to provide the best barbecue dining experience possible for their enthusiastic customers.

Sweet Baby Ray's is named for the nationally known barbecue sauce that was created in 1982 by Dave's brother, Larry. The sauce has become the second best selling barbecue sauce in the United States. "The name is who we are, but we are more than just a name," states Dave. His personal dedication to barbecue is easily explained with his trips around the country to sample each region's take on authentic barbecue.