I’m fortunate to have a “neighborhood” barbecue restaurant with folks manning the smokers who know what they’re doing. Barbecue is a highly personal food pursuit and geeks like me don’t have time for poor quality, inconsistency or shortcuts.
Bonfire Barbecue has very quietly grown its Patton Avenue site since I first went there in April 2016. Now, it’s a bustling ‘cue joint with plenty of indoor seating, big screen TVs and, this season, added patio seating. Service has always been top notch, the fiercely local beer list is dynamic and the menu well-planned and executed.
Bonfire’s team fully grasps a basic rule of the restaurant business – an admonishment I’ve recited for more than a decade:
“Hot food hot; cold food cold.”
Stalwart adherence to this rule is what brings me back again and again to Bonfire – and keeps me away from barbecue joints that get far more praise than Bonfire.
My go-to here is pulled pork – the benchmark assessment of any pitmast…