BOBBIQUE
A trip to Memphis, Tennessee can awaken any one of several
passions from within. Home of sumptuous southern cuisine, soul-scraping Rhythm
and Blues and Plantation style architecture, a journey to Memphis may well lead
to a new journey in life. For Chef Eric Rifkin, the trip was an inspiration for
authentic southern barbecue.
After visiting the “Home of the Blues and the Birthplace of
Rock ‘n Roll”, Eric devised a plan for a new restaurant that he calls an
“authentic pit barbecue” with a “menu that doesn’t stray into
quesadillas and nachos.” Named for his daughter Bobbi, BOBBiQUE touts a
fine sampling of Beer, Bourbon, and Blues. With a menu that includes such
staples as St. Louis-style ribs, brisket and pulled pork, as well as barbecued
salmon and shrimp, BOBBiQUE’S slow cooking technique utilizes an authentic “pit”
barbecue. The “Fast/Casual” service has diners order at the counter and
then food is delivered to their table, at which time orders for drinks and
desserts are taken. BOBBiQUE also features 70 different beers — 12 of them
drafts and two varieties of “live” cask ales. With a stage in the main bar and
private dining room to the rear, BOBBiQUE will soon offer performances that
reverberate back to the southern city from which BOBBiQUE was inspired.
passions from within. Home of sumptuous southern cuisine, soul-scraping Rhythm
and Blues and Plantation style architecture, a journey to Memphis may well lead
to a new journey in life. For Chef Eric Rifkin, the trip was an inspiration for
authentic southern barbecue.
After visiting the “Home of the Blues and the Birthplace of
Rock ‘n Roll”, Eric devised a plan for a new restaurant that he calls an
“authentic pit barbecue” with a “menu that doesn’t stray into
quesadillas and nachos.” Named for his daughter Bobbi, BOBBiQUE touts a
fine sampling of Beer, Bourbon, and Blues. With a menu that includes such
staples as St. Louis-style ribs, brisket and pulled pork, as well as barbecued
salmon and shrimp, BOBBiQUE’S slow cooking technique utilizes an authentic “pit”
barbecue. The “Fast/Casual” service has diners order at the counter and
then food is delivered to their table, at which time orders for drinks and
desserts are taken. BOBBiQUE also features 70 different beers — 12 of them
drafts and two varieties of “live” cask ales. With a stage in the main bar and
private dining room to the rear, BOBBiQUE will soon offer performances that
reverberate back to the southern city from which BOBBiQUE was inspired.