There is nothing like a good barbecue, especially if you aren't cooking! Early 2015, somenew restaurants are joining Memphis Smokehouse, located downtown on Monroe, and bringing barbecue back to Grand Rapids.
Two Scotts Barbecue, located at 536 Leonard Street NW, is slated to open late January/early February. According to Scott Luecht, one of the Scott's, the Wealthy Street corridor was saturated with about a half dozen barbecue joints smoking, grilling, and saucing meat just a decade ago.
"This resurgence of barbecue in the Grand Rapids area is quite exciting," Luecht said. "And we are ecstatic to be representing the West Side."
While many might pair barbecue with summer, Luecht begs to differ.
"From walking into our small shop and the smell of smoked meat hitting your nose, to the friendly service and the satiating feeling after eating a deliciously cared-for pulled pork sandwich, barbecue is a great winter food," said Luecht. "The time and care it takes to produce a quality product automatically qualifies it to be comfort food, which is perfect for winter and anytime!"
Two Scotts Barbecue plans to open late January/early February offering traditional barbecue fare such as pulled pork, pulled chicken sandwiches, sausages, and of course ribs. The menu will also include non-meat items including homemade tater tots, pimento mac and cheese and coleslaw.
"Everywhere we go, we tell people about our barbecue, and they come to the realization that there is virtually no barbecue in GR," Luecht said. "So the timing is right for a barbecue resurgence."
Like them on Facebook so you can be first in line when they open.
Slows Bar BQ, originally from the east side of the state, brings unique all dry-rubbed barbecue served with their proprietary blend sauces on the side this spring. Founded in 2005 in the Corktown District in Detroit, the restaurant has been featured on the Travel Channel's Adam Richman's Best Sandwich in America as well as the New York Times and Bon Appetit.
"Grand Rapids is a vibrant and thriving city that we have long thought would be a great fit for our style of food and hospitality," said Brian Perrone, Executive Chef/Owner of Slows Bar BQ and SlowsToGo. "When we were approached by the Downtown Market, we decided to make the leap and are extremely excited to be involved in the Downtown Market."
Located in the Market's southeast side, at the corner of Ionia and Logan streets, Slows will have its own entrance allowing the restaurant to keep hours separate from the market featuring dine-in eating with communal tables, outdoor seating and carry-out. The bar will serve wine, liquor and roughly 40 beer taps, including several Michigan beers. Meat served at Slows Bar BQ is all natural and sustainably raised without hormones or antibiotics. In addition, non-meat eaters wont leave with an empty stomach since the menu also features vegetarian items. Perrone noted Slows Bar BQ Grand Rapids would focus on regularly creating specials that feature locally grown food.
"Barbecue is the perfect all year round food because it tastes great any time," Perrone said. "We can't wait to get the operation up and running over on the west side."
So be ready to brave the cold for some warm barbecue this spring. You won't regret it!