Though they can grill up tender pork ribs and make a mean barbecue sandwich, the chefs at Pepe’s BBQ really shine with their authentic Peruvian cooking. Within their smoky kitchen, they fold tender slices of steak into traditional dishes such as lomo saltado and bisteck a lo pobre. They pluck plump chickens straight from the spears of fiery rotisserie grills, then serve the birds Peruvian-style: dressed in spices and hand-knitted alpaca caps. To craft their ceviche dish, the chefs marinate fresh seafood in lime juice, onions, and cilantro. Diners await meals such as this next to the lofty windows in the seating area while sipping on fizzy Inka Cola—a sweet soft drink imported from Peru.
The rich scent of real hickory, apple, cherry, and oak wood drifts from low smoldering fires, infusing the racks of meat above with flavor in a Southern Pride smoker. Drawing inspiration from all over the south, SuzyQue’s BBQ & Bar’s cooks apply spicy dry rubs to every ounce of meat before slow-smoking them, then diners can either enjoy it au-natural or slather plates with one of their signature sauces. Their sauces are inspired by recipes from Texas, North Carolina, and St. Louis and built upon a Vinegar, Tomato, or Molasses base. They also whip up an Orange Habanero sauce full of peppery spice.
The resulting mountains of melt-off-the-bone ribs, smoked wings, sausage, and brisket come to table alongside fine dining entrees, including rib-eye steak, fried chicken, and grilled salmon. Eight on-tap and 18 bottled beers lodge at the full bar, along with glasses of craft cocktails and wine, preparing palates for dessert and punctuating the sound of live bands, comedians, and poker games.
Mary and Shelly Withers let more than two decades of cooking together shine through in the kitchen, which fills with the crackling of hot oil and the slower contralto bubbling of stews and gravy as the two work in concert. Flanked by berry-colored walls, diners take seats at raw-wood tables and benches to dig into soul-food favorites such as baked mac 'n' cheese, fried catfish nuggets, and jerk chicken. Caterers laden with trays bound for weddings and other events rush past diners slowly working through cups of coffee and Mary's red velvet cake, which lets feasts end gradually, unlike picnics in wind tunnels.
When Karen Harrison of New Jersey Monthly visited Bourbon BBQ & Catering, she left with a new admiration for the house “meltingly tender chopped beef brisket” and “two-fisted St. Louis ribs,” promising readers that they’ll “be glad our evolutionary ancestors came down from trees, tamed fire, and started roasting fleshy beasts.”
Harrison’s admiration is well placed. The kitchen clearly knows barbecue. The staff smokes beef brisket in an all-hickory smoker for ten hours before tossing it into the slow-cooker for another six. They use fresh chickens delivered from a nearby farm for his bourbon chipotle wings, buffalo chicken wraps, and southern fried chicken. According to the Memphis tradition, the kitchen also rubs pork spare-ribs with spices before carefully smoking and steaming them until they’re fork-tender. Bourbon BBQ offers a host of options for enjoying the decadent food, from stopping in for lunch or dinner to ordering meats and sides by the pound for catered events.
Inside the homey neighborhood gathering place, physical competitions such as football light up TV screens as barkeeps pour on-tap domestic, international, and craft favorites. In the kitchen, multitasking chefs sauté shrimp, slow-smoke barbecue St. Louis ribs, and grill bratwursts and new york strips. The upscale grill fare mixes with comfort food classics, such as meatloaf in mushroom gravy, five-cheese paninis, and juicy burgers crowned with premium toppings. Some nights, guests perform their own renditions of classic tunes during karaoke.