Bar BQ's New Executive Chef Richard Longo is Smokin’ Colossal Beef Ribs, Giant Turkey Wings, and Everyone’s Pig-tastic Favorites!
Published November 1st 2016
East Coast Saloons Brings Southern Barbeque,
Libations and Nightlife to Stamford Downtown
October 31, 2016, Stamford, CT: A true art form in the culinary world, barbeque continues to reign supreme; and not just with ravenous carnivores, as this bold and flavorful, dry-rubbed, house-smoked, slow cooked cuisine continues to gain in popularity, popping up on restaurant menus around the world, proving there are no two barbecues that are alike.
Produced by East Coast Saloons, an industry leader in fine taverns throughout New York and New England, Bar BQ’s bi-level space (seating capacity 170) and expansive bars is an unexpected find, tucked away amid downtown Stamford’s restaurant row. Bar BQ is a barbecue melting pot of sorts – Nashville meets Kansas City, with a whole lot of mid-west hospitality and a touch of New Orleans soul. Utilizing wide plank wood from floor to ceiling, exposed brick, cowhide clad wall fabric, wrought iron wagon wheel chandeliers, and photos of our bountiful farmland and the people that keep us moving forward, the space nourishes the American spirit.
House-smoked barbecue favorites, and down home cooking is on Bar
BQ’s revamped fall menu. Executive Chef Richard Longo, a CIA grad, seasoned bartender, and self-proclaimed pit master, made his way to Bar BQ via such popular Westchester County restaurants as bartaco and Black Bear Saloon. Chef Longo, when not firing it up in the kitchen, is putting out fires as a New York State Firefighter, making the Bar BQ team even more proud to have him on board.
“While everybody is busy debating the merits of ‘authentic’ barbeque – Bar BQ is just doin’ it our way,” says Chef Longo, “It’s no different than any other cuisine that varies from any given region. We’re leaning towards those more southern nuances, but our beef ribs might have you thinkin’ we’re Texan at heart!”
Bar BQ meats are all house cured, brined, and smoked for hours and are available in limited quantities daily,
ensuring the freshest and most flavorful meats possible. In addition to juicy pulled pork, saucy St. Louis ribs, dry-rubbed Memphis ribs, and low-n-slow beef brisket, Bar BQ is serving up smoked kielbasa, chicken and turkey, as well as beef burnt ends, spruced up chicken wings, and those mammoth turkey wings. Add a side of fresh slaw, creamy mac & cheese, all kinds of beans, collards, cornbread and more. In addition to the obligatory salad, there are homemade soups and great burgers, and comforting entrées such as chicken and dumplings and garlicky shrimp and grits.
The menu is complimented by refreshing creative southern cocktails including; Lynchburg Lemonade made with Jack Daniels Tennessee Whiskey, fresh brewed iced tea and homemade lemonade; Captain's Barrel with Captain Morgan Spiced Rum, Bulleit Bourbon, and Coca Cola; and the Gold Rush shaken with Crown Royal, honey, lemon juice, and bitters. A revolving and seasonal selection of craft beers, including 26 on draught are
offered, in addition to a collection of top shelf whiskey and bourbon.
15 Clark Street at Main Street, Stamford, CT
203-316-0278
www.BarBQStamford.com
Produced by East Coast Saloons, an industry leader in fine taverns throughout New York and New England, Bar BQ’s bi-level space (seating capacity 170) and expansive bars is an unexpected find, tucked away amid downtown Stamford’s restaurant row. Bar BQ is a barbecue melting pot of sorts – Nashville meets Kansas City, with a whole lot of mid-west hospitality and a touch of New Orleans soul. Utilizing wide plank wood from floor to ceiling, exposed brick, cowhide clad wall fabric, wrought iron wagon wheel chandeliers, and photos of our bountiful farmland and the people that keep us moving forward, the space nourishes the American spirit.House-smoked barbecue favorites, and down home cooking is on Bar
BQ’s revamped fall menu. Executive Chef Richard Longo, a CIA grad, seasoned bartender, and self-proclaimed pit master, made his way to Bar BQ via such popular Westchester County restaurants as bartaco and Black Bear Saloon. Chef Longo, when not firing it up in the kitchen, is putting out fires as a New York State Firefighter, making the Bar BQ team even more proud to have him on board.“While everybody is busy debating the merits of ‘authentic’ barbeque – Bar BQ is just doin’ it our way,” says Chef Longo, “It’s no different than any other cuisine that varies from any given region. We’re leaning towards those more southern nuances, but our beef ribs might have you thinkin’ we’re Texan at heart!”
Bar BQ meats are all house cured, brined, and smoked for hours and are available in limited quantities daily,
ensuring the freshest and most flavorful meats possible. In addition to juicy pulled pork, saucy St. Louis ribs, dry-rubbed Memphis ribs, and low-n-slow beef brisket, Bar BQ is serving up smoked kielbasa, chicken and turkey, as well as beef burnt ends, spruced up chicken wings, and those mammoth turkey wings. Add a side of fresh slaw, creamy mac & cheese, all kinds of beans, collards, cornbread and more. In addition to the obligatory salad, there are homemade soups and great burgers, and comforting entrées such as chicken and dumplings and garlicky shrimp and grits.The menu is complimented by refreshing creative southern cocktails including; Lynchburg Lemonade made with Jack Daniels Tennessee Whiskey, fresh brewed iced tea and homemade lemonade; Captain's Barrel with Captain Morgan Spiced Rum, Bulleit Bourbon, and Coca Cola; and the Gold Rush shaken with Crown Royal, honey, lemon juice, and bitters. A revolving and seasonal selection of craft beers, including 26 on draught are
offered, in addition to a collection of top shelf whiskey and bourbon.15 Clark Street at Main Street, Stamford, CT
203-316-0278
www.BarBQStamford.com
