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About this business

Tips

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Janell B.
Verified
Report | 2 years ago
Service could have been better I think they were under staffed
Mindy S.
Verified
Report | 2 years ago
I would recommend highly! I'll be back!!
Sharon M.
Verified
Report | 2 years ago
DELICIOUS BBQ AND OTHER ENTREES. KEEP COMING BACK!
Cj H.
Verified
Report | 2 years ago
Keep up the good work
Richard C.
Verified
Report | 2 years ago
Excellent food and service. we'll be back!
Tammy M.
Verified
Report | 2 years ago
Really nice place for good BBQ
Jennifer
Verified
Report | 2 years ago
It was freezing in there!!!
Christine M.
Verified
Report | 2 years ago
Very Good, someplace to keep going back to.
Tricia L.
Verified
Report | 2 years ago
The place was packed but they moved the line through quickly.
Ann Marie J.
Verified
Report | 2 years ago
The manager was fabulous! He came to our table and spent time talking to us. He even sent a sample of their meatloaf for us to taste. Service was great. Would highly recommend and will definately return.
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From Our Editors

When Dean Lavallee opened the first Park Avenue BBQ in 1988, he had one lofty mission in mind: to serve the best barbecue ever made. Despite the seemingly impossible nature of his goal, he and his team continue to rise to the challenge, dry-rubbing their meats to smoke and char-grill on-site. They use all-natural, grain-fed, domestic pork for their traditional and Carolina-style barbecue pork—pulled by hand—and only use fresh, never-frozen ribs that are smoked daily over hickory. As diners chow down on hearty homestyle sides, seafood platters, or buffalo wings tossed in one of six sauces, they can admire the dining room's pictures of their city's most prominent people, places, and robot mayors.

Park Avenue BBQ arranges their meats into fun, hearty dishes such as the Dempublican sandwich, which combines smoked pork and beef brisket separated only by cheese and bacon to create a sizeable sandwich that the team has dubbed "porkalicious". They whip up Funnybonz, which look and taste like miniature ribs, using tender, lean pork that's prepared by cooking up regular ribs beneath a shrink ray. In 2008, their dedication to each dish caused Cityvoter's users to name Park Avenue BBQ the best barbecue in town.

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