Bobby-Q is the perfect setting for the more sophisticated BBQ lover, who wants a glass of wine with their catfish. The generous portions and great quality food will make you want to keep coming back. Not to mention, the menu is extensive, so any barbecue you’re craving will likely be accommodated -- whether you’re looking for wood-fired chicken, brisket, or smoked prime rib.
Executive Chef Mark Hittle and owner Bob Sikora have a good thing going at Bobby-Q. Since opening in the early 2000s, this now chain of local barbecue restaurants has delighted hungry patrons with its extensive lineup of smoky, slow-cooked barbecued eats. Bobby-Q doesn’t show any allegiances to one specific style of barbecue. Here, you can get your ribs Texas-style or St. Louis-style—both are equally tasty. Like the ribs, the rest of the proteins you’ll find on the menu, think sausage links, pulled pork, beef brisket, and chicken, are smoked onsite for 22 hours over a combination of mesquite and almond wood and finished on the grill. More than ‘cue, Bobby-Q churns out a mean selection of wood-fired steaks, all of which are wet-aged for 60-days and hand cut at the restaurant every day. The desserts are also delectable, especially those donuts and the seasonal cobblers.