Baby Back Shak

The Baby Back Shak wears a bright, unmistakable coat of fire-engine red paint. It sits on a corner in the Cedars neighborhood as a permanent monument to the vision of chef Clarence Cohens. He moved here from the south side of Chicago in the nineteen nineties, bringing his family’s distinct approach to hickory-smoked ribs with him. The smoker runs almost constantly, fueled by seasoned oak and pecan wood, filling the surrounding streets with a scent that has defined this spot for decades.