More new BBQ in Detroit

[Timbo52]

I received a sample menu from Rub BBQ & Pub from our culinary arts chef. When I searched for their website, I found this article on Rub BBQ and 2 others:

http://www.crainsdetroit.com/article/20100606/SUB01/306069945#

I understand that you have to subscribe to Crain's to use this link. Bubba was kind enough to paste the article below.

Tim

[Bbq Bubba]

You have to be a user to read the article. :confused:

[Bbq Bubba]

New barbecue restaurants opening this summer
By Nathan Skid
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Four Detroit barbecue restaurants are slated to open this summer, stoking competition in a market that is heating up.

Rub BBQ and Pub is the latest barbecue eatery planned for downtown Detroit in the same location as the former Brass Rail bar in Midtown. It's scheduled to open midmonth.

The 5,000-square-foot, two-story restaurant, located at 18 W. Adams St., will serve Southern favorites like pulled pork, beef brisket, St. Louis-style and baby-back ribs cooked over hickory, apple and cherry woods.

“We want to bring a style of smoke that's different,” Dominic Yono, the 26- year-old owner of Rub, said. “Apple wood and cherry wood are the most popular, and create a different type of flavor.”

Rub also will serve suckling pig, which customers can buy by the pound or whole at a cost of $150 to $200.

Yono said he found an investor willing to help with the $500,000 to $750,000 build-out cost, which includes an 80-seat bar area, an 80-seat dining room as well as a 50-seat mezzanine for private parties. Rub will have two Southern Pride smokers with a combined cost of $80,000 as well as a $42,000 Alto Shaam Convection Combitherm oven that can cook by smoke, steam or convection.

Yono hopes a plush setting will be enough to set Rub apart from other newcomers.

“We are offering entertainment, nice environment and ambience with a sports bar feel,” Yono said.

Dinner entrees will cost $12 to $15 and lunch check averages will be from $7 to $10.

Rub will have a Class C specially designated distributor (SDD) and a Class C specially designated merchant license which will allow it to serve cold beer to go with carry-out orders.

In Greektown, Tasso and Michael Teftsis, owners of Astoria Pastry Shop, are opening Red Smoke Barbecue at 573 Monroe St.

Michael Teftsis said the pair spent $2.5 million on the historic 4,000-square-foot restaurant, which will seat 160 and is schedule to open early next month.

Teftsis said he saw an interest in barbecue restaurants which prompted him to open Red Smoke.

“We looked at a lot of different options and found that barbecue is the type of food that people want to see,” Teftsis said.

Smokehouse Barbecue, a 4,000-square-foot restaurant at 1407 Randolph St., which is owned by Detroit-based Bar-B-Que Catering Inc., is scheduled to open later this summer. The restaurant is the self-proclaimed home of the “$10 slab of ribs.”

Phil Cooley, owner of Corktown's Slows Bar B Q, said he's happy to see other barbecue restaurants opening in an underserved city.

However, Cooley says it becomes much more difficult to get recognition in a more saturated market.

“We know we can't be the only business in town so we hope that everyone is successful,” Cooley said. “But it makes it harder because there is a lot less press, less word of mouth, and more competition.”

Cooley is planning to open Slows to Go, a 6,000-square-foot takeout restaurant, at the corner of Cass Avenue and Alexandrine Street on Sept. 1 that will also serve as a commissary for Slows' catering division. Cooley financed the second location with profits from the Corktown location.

[Shane Holz]

Good stuff, thanks Bubba

[Timbo52]

Thanks, Bubba. I was not a user and was able to read it. Go figure.

Tim

[crossczek]

So, anyone ever been to Rub BBQ?
I'm meeting some friends there before the Tiger game tomorrow and wanted to know the GLBBQA scoop.

If not, I'll post MY review here next week.

-s

[Bbq Bubba]

So, anyone ever been to Rub BBQ?
I'm meeting some friends there before the Tiger game tomorrow and wanted to know the GLBBQA scoop.

If not, I'll post MY review here next week.

-s

Haven't been there but word had it White Castle does better pulled pork. :eek:

Please let us know your opinion!

[Hannibal]

There is another place I have been meaning to try as well: Bone Heads BBQ (Formerly Pickle Barrel Inn) in Belleville.

I was there years ago when it was the Pickle Barrel (best fried pickle chips ever) but now that it is a Q place, I need to revisit it.

Anyone been there or heard any reviews?

[crossczek]

Haven't been there but word had it White Castle does better pulled pork. :eek:

Please let us know your opinion!


White Castle DOES have better pulled pork.
Don't go there.

[Rockpyle]

There is another place I have been meaning to try as well: Bone Heads BBQ (Formerly Pickle Barrel Inn) in Belleville.

I was there years ago when it was the Pickle Barrel (best fried pickle chips ever) but now that it is a Q place, I need to revisit it.

Anyone been there or heard any reviews?

I used to work at the Rawsonville Ford Plant just North of the Pickle Barrel. We're all out in Dearborn now, so lunch is out, but will make it a point to head out there some time.

Rob

[crossczek]

I went to Bone Heads about a year and a half ago. (We actually intended to go to the Pickle Barrel).
It hadn't been open very long. They tried to pass yesterday's ribs off on me and I called them out on it. For leftover ribs they were good, but not fresh cooked.
I assume they've gotten their act together by now.
I will say it had a lot of potential to be a great place.
Interested to hear what it's like now.
Oh, and back then they didn't have a beer/wine license, either.

That's my opinion - worth price charged.