More changes at Bourbon BBQ
The Junior Food Blogger and I went to Bourbon BBQ in Wyckoff for lunch today and little changes were everywhere. The barbecue pork sandwiches were now served on hamburger buns, not white bread. The service was slow instead of painfully slow. There were even waitresses, replacing the counter service.
Oh, yeah, and Gary Needham, the man behind the whole business, was nowhere to be found. Fact is, he's not around these days.
This will not be a banner year for many restaurants, so Needham took himself off the payroll. He's enjoying what he calls an extended vacation, visiting his children and grandchildren. It's temporary, but truth be told, he's been waiting it out back in his native Kentucky for months. "I will be back when business picks up," he said in an e-mail.
Needham said remains in daily contact with his staff, both at Bourbon BBQ and Silver Oak American Bistro in Ridgewood. Owner Mike Feygin is running both restaurants, he added.
Too bad about the white bread. It's the classic way to serve barbecue, but it seems as though many people were put off by the authenticity.
Posted by: iamnotachef | Apr 06, 2008 at 08:48 AM
The restaurant still uses white bread -- just not on the barbecue pork sandwiches, apparently. But I saw a Garbage Plate pass with lots of white bread on it.
Posted by: Bill Pitcher | Apr 06, 2008 at 09:27 AM
I agree 100%, it is absolutely sad that we needed to add rolls - it's all about the "Q" and the soft white bread soaking in all the juices. One more thing - we also get a ton of complaints the fact that we do not serve the Back Ribs - like Chilies. Chef Gary and I are holding the line on that one. LOL
Posted by: Mike Feygin | Apr 07, 2008 at 09:00 PM
Baby Backs are a pale reflection of real ribs. Hold out for as long as you can. And don't give up!
Check the comments about white bread on Tommy:eats
http://www.tommyeats.com/tommyeats/2007/07/bourbon-bbq-wyc.html
Posted by: iamnotachef | Apr 07, 2008 at 09:33 PM
Thanks you iamnotachef, I do agree but we had customers proclaiming that they are not Pigs and do not partake in white bread.
Just to make everyone feel better (including myself), Chef Gary is presently in Kentucky and working on the Soul-Food Restaurant for the local Church - where the customers will not complaint about the white bread. GO CHEF GARY!
Posted by: Mike Feygin | Apr 08, 2008 at 06:27 PM
I was at that restaurant a couple times last year. You got rolls because they are not consistent, when they run out of something they just give you what they have. I'm sad to say, Bourbon BBQ is a failure both in service and in quality.
Mason Jar has been around for over 30 years and has much better food.
Posted by: Pedro | Apr 10, 2008 at 06:19 AM