Slow-smoked bbq, thin-crust pizza, salads, burgers, and every tap beer is $4.

Big Bricks Restaurant & Bar is located in the North Center neighborhood of Chicago.  Known for its slow-smoked barbecue, thin-crust pizza, the restaurant also haven for craft beer enthusiasts who can count on each and every beer priced at $4. Always.

In addition to its killer bbq and pizza, Big Bricks menu features many items that are based on the classic Chicago dining experience. Slutty Ravioli, a double, thin-pattied Burger, Roast Beet Salad, and Smoked Wings are some favorites.  

Our barbecue slow-smoked in a genuine Oyler smoker with hickory and applewood to give you the perfect amount of smoke to enhance the flavor of the meat. We believe it’s bbq the way it supposed to be.

Pizza is thin-crust style with a range of choices from the spicy and adventurous to the traditional and straightforward.

You top this off with welcoming and friendly service and genuine North Center neighborhood charm, and you’ve got a place worth calling a second home! Big Bricks! We look forward to serving you!

Gift Cards

The perfect gift in perfect taste. Choose the amount to be delivered by email or by US Mail.

Order Online

BBQ, Pizza, Burgers, Sandwiches, Salads, & more. Big Bricks delivered fresh to your door!

Look Inside!

Watch the Big Bricks Chicago video and see some of what we have to offer.

Home of the $4 Beer

Big Bricks amazing selection of craft, draft beers are $4.

Meet The TEAM

Clayton Falwell

Clayton Falwell

General Manager

Clayton’s received his culinary degree and BA in Hotel/Restaurant management from Kendall College and brings 30 years of experience to Big Bricks. Some of the fine places Clayton honed his chops are Trump Hotel Chicago, Trio & Oceanique in Evanston, Custom House in Chicago and the Le Meridien Hotel n Coronado, California. He hails from S.E. Michigan is a passionate fisherman.

Derek Campbéll

Derek Campbéll

Executive Chef

Chef “Rojo” hails from the Land of Enchanment, New Mexico and completed his culinary training in Denver. He got his start in high-end steakhouses and spent 8 years prior to Big Bricks balancing fatherhood and cooking New Mexico style cuisine. Now he balances working as Pit Master and Executive Chef.