Bobby Q’s Barbeque & Grill
42 Main Street, Westport, CT
(203) 454-7800

 Via: Linda Pernice Kavanagh  

The Heat Is On

Imagine doing the research on what it takes to create truly authentic, howlin’ good barbeque! We’re talking eating, traveling, cooking, living, breathing, and dreaming about those perfect preparations and those savory ingredients. Okay, maybe that was a bit dramatic, but to Robert and Kelley LeRose, the creators of downtown Westport’s latest taste sensation, Bobby Q’s Barbeque & Grill, barbeque is taken rather seriously. Kelley’s Kansas City upbringing and her husband Robert’s (“Bobby Q”) fascination of the art of barbeque is how it all began. Skip to twenty years later, December of 2004 to be exact, and the couple’s Main Street barbeque pit was born.

Both Robert and Kelley come from corporate backgrounds. With two small children in tow, the couple’s leap into the restaurant business was well thought out and meticulously crafted. The most challenging component of their new business venture was finding the right location.  Formerly a popular neighborhood gathering place, the multi-level space, located in the heart of Westport, is the perfect fit for this type of southern hospitality and social energy. Heavy wood-beamed ceilings and creaky wooden stairs, along with exposed brick and wood-paneled walls just add to the mystic of the “elbows on the table” ambiance. The dining room seats 120. The intimate bar seats 10 – but packs in double that on any given night. Blues and southern rock music fills the room, as does the aroma of smoky-sweet barbeque. 

Executive Chef Dana M. Smith Jr. (formerly of Tartine in Westport) and Robert spent a lot time on the road seeking out the most wonderfully outrageous flavors and recipes they could find, as well as tried-and-true techniques from numerous pit masters. The results are now in the form of Bobby Q’s signature sauces, dry rubs, and natural hickory wood smoke. Both the slow roasted (12 hours) baby-back ribs with sweet honey molasses and the St. Louis hickory smoked (4-7 hours) pork ribs remain top sellers, with over 350 pounds of each being served every week. Add to that the over 150 gallons of house made sauces that include the Bobby Q’s house original, sassy, and chipotle fire, in addition to the sweet honey molasses, it’s clear that these guys know what they’re doing.

What’s refreshing about this barbeque joint is that it stays close to home, so to speak. The menu stays true to its origin while providing plenty of variety. The cornmeal-pecan crusted catfish is a scrumptious contrast of crispy and juicy, while the lightly cured grilled wild salmon over fresh greens is a savory light dish. Beer can half chicken, a fun preparation for diners, is spiced up and perfectly tender. Over stuffed sandwiches include sliced beef brisket (ask for the “burnt ends” – a yummy treat for you carnivores out there!) on Texas toast, fried shrimp po’boy, homemade house-smoked chicken, veal or pork sausages, and their soon-to-be-famous pulled pork. No over-sauced concoction here, just lots of tender, hand shredded succulent pork meat. Hearty salads and wrap sandwiches round out the menu.

You know the gang had a lot of fun creating the menu ‘cause the appetizers and side dishes are just as exciting as the entrees. Fresh chicken wings with a tangy house made marinade and spicy grilled jumbo shrimp with chimichurri sauce are two starters with plenty of pizzazz. Texas cheese toast is a must try. Beware of the potent dose of garlic – worth every gooey bite! A decadent spinach dip and the frizzled onions can become quite addicting. And, when have you ever heard a food writer rave about coleslaw? That’s right, the coleslaw is worthy of a mention, as is the jicama peanut slaw and the smoked corn and black bean salad. The cheesy corn bake and the grit cakes are two more southern treats worth the calories. No worries, sautéed Swiss chard and grilled vegetables are lighter alternatives, but don’t pass up the cowboy beans and mac and cheese if you can help it.

An icy cold beer from their extensive beer selection (great wine list too!) is a thirst quenching choice with this flavorful fare, as are the homemade limeade, sweet brewed iced tea, ginger beer, and fun soda selections including red cream, root beer, grape, and black cherry.

The dessert offerings read like a small child’s dream day in sugar heaven. Parents should heed the warning and adults should just give in and enjoy. Traditional southern sweets include a silky key lime pie, coffee toffee ice cream pie, peach cobbler, and old-fashioned bread pudding with raisins and rum. Prepare yourself for the deep fried Twinkie with chocolate or raspberry sauce. Hey, somebody in Fairfield County had to do it – it might as well be these guys! “Smorealicious” is self explanatory, isn’t it? Peanut butter mousse pie and the brownie tart with vanilla ice cream are about as tame it gets here.

Bobby Q’s is anything but tame. Their adventurous side is what makes this place tick. Lots of restaurants have difficulty staying true to their concept. There’s no chance of that happening here. Robert, Kelley, and Chef Smith, and the entire team at Bobby Q’s are committed to providing the most mouthwatering barbeque, and that wonderful southern hospitality for their customers. That’s my story and I’m stickin’ to it!

DETAILS

Bobby Q’s Barbeque & Grill
42 Main Street, Westport, CT
(203) 454-7800

Owner:Robert and Kelley LeRose
Chef: Chef Dana M. Smith Jr.
Atmosphere:Lively, casual, fun

Linda Kavanagh is a freelance writer specializing in the food and wine industry. A columnist with Fairfield County Magazine and Food and Beverage International, Linda is the host of Fairfield County's "Side Dish" radio show. She is also the owner of MaxEx Public Relations, LLC and a director for the CT chapter of The American Institute of Wine and Food.

Linda can be reached at linda@maxexposure.net.