Barbecue has been in the Mill’s family blood for several decades. For little over 40 years, Mike Mills has slowly built a empire around their monopoly on barbecue in the southern Illinois region. Renowned for their baby back ribs, signature Magic Dust, and Mills’ status in the barbecue world as “The Legend,” 17th street has been a key factor in bringing tourism to the now “barbecue capital of Illinois,” Murphysboro. Although Mills passed in 2021, his legendary food lives on through his daughter Amy, as she continues to run and operate 17th Street along with it’s new sister location, Faye, a brunch and coffee joint just a short walk away.
Luna Winship, a barista at Faye, pours milk into an espresso to make latte art
Jude Siulua slices and weighs a cut of brisket in the kitchen at 17th Street
Dozens of barbecuing trophies lie dormant and covered in dust in the attic of the 17th Street warehouse
17th Street Barbeque owner Amy Mills, left, and Phillip Heern, right, pose for a portrait
17th Street has won numerous awards, including 4 times World Champion in the Memphis in May competition, as well as being voted "Best Ribs in America" by Bon Appétit Magazine, and Mike Mills being inducted into the barbecue Hall of Fame 2010.
Amy Mills has been a reputed chef, being featured on shows such as the Food Network, Firemasters, Chopped, Best in Smoke, and Kingsford Invitational. She has also published, and co-authored with her father Mike Peace, Love, and Barbecue, which is considered a classic by barbeque connoisseurs. Her second book was published in 2017, called Praise the Lard.
Phillip Heern works the production line for 17th Street line of bottled sauces in the warehouse behind the restaurant
At the end of his shift, Kitchen Manager Jakaylen Myers holds his baby Simeon alongside his brother Savior inside 17th Street Barbecue
Joe Anderson stands inside an empty banquet hall of the 17th Street warehouse, which can be rented out and catered by the restaurant