Big City BBQ Opens New Restaurant in Mesa, Arizona

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As they expand into a new location, Big City BBQ will add a bar & grill to their successful BBQ & soul food concept. The menu, developed by celebrated Executive Chef, Rasshad Brown, includes Arizona's largest selection of smoked meats and more than a dozen traditional side dishes from the old South.

Big City BBQ will open it's second restaurant in Mesa, Arizona on Monday, June 13, 2005. Building on the first restaurant in Tempe, Big City owners are developing an expanded restaurant concept that adds a bar and grill to their acclaimed barbecue and soul food menu.

"Our unique southern barbecue menu is a proven concept," offered celebrated Executive Chef, Rasshad Brown, "and the addition of grilled steaks and seafood, fresh salads, and a bar completes our original Big City concept." Big City is adding a dozen new menu items including sizzling steaks, grilled chicken and fish, burgers, barbecue wraps, and other exciting twists on Southern Cuisine.

The methods Big City BBQ employs to create barbecue are unique, a combination of recipes and procedures that is almost impossible to find anywhere West of the Mississippi. All meats start by being rubbed with a unique blend of spices for up to 48 hours prior to placing them into a smoker fired with pecan logs for up to 14 hours. By using choice grade meats slow-cooked in state-of-the-art smokers, Big City produces barbecue that is tender and flavorful and yet maintains it's meatiness.

Big City's new location at 1425 South Alma School Road has frontage on the 60-freeway, the main corridor through Mesa, which is the largest suburb of Phoenix. The restaurant shares a 400-car parking lot with FedEx/Kinkos, Red Lobster, and the Hilton Hotel, and is directly across the street from the Fiesta Mall. Locals know the Alma School exit by the sight of the two largest buildings in Mesa, the Bank of America Tower and the Hilton Hotel.

"Big City already offers one of the largest selections of smoked meats in Arizona," said Len Wechsler, Partner/Catering Manager, "and with the addition of our new grilled items, our meat choices become second-to-none." Big City also offers more than a dozen side dishes, including traditional and soul food sides such as okra, mixed greens, rice and beans, and braised cabbage.

The first Big City BBQ location was opened in mid-2004 at 5118 S Rural Road in Tempe, and has been a screaming success, becoming a local lunch hot-spot and receiving dozens of accolades from the press. With lunch-time lines occasionally going out the door, Big City owners sought out a new location for Mesa with three times the seating, food production, and ordering capacity.

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Len Wechsler