Bareburger Launches New BBQ Concepts in Astoria
Bareburger Restaurant Group quietly opens Salt & Bone Smokehouse in their hometown of Astoria, Queens. With community and sustainability in mind, they've managed to create a new concept that mirrors the opening of the first Bareburger eight years ago. Local partnerships and a sustainably-minded pitmaster are the cherry on top of this smoked-meat sundae.
ASTORIA, N.Y., September 5, 2017 (Newswire.com) - When searching for the perfect location for his new concept Salt & Bone Smokehouse, Bareburger CEO & Founder Euripides Pelekanos kept going back to one place - home. Eight years ago, the quintessential New York City neighborhood of Astoria, Queens embraced the forward-thinking-all-sustainable Bareburger. So when the boy-from-Queens needed a location for his newest labor of love, the decision was obvious.
Just like Bareburger, Salt & Bone was opened with community and sustainability at its core. Local partnerships with Hifi Records, Rescuing Leftover Cuisine, and a small pop-up shop in Singlecut Brewery, have already given the Smokehouse deep ties to its neighbors.
When EP came to me and told me that he was going to create an all-sustainable-authentic barbecue joint I started laughing. When he didn't laugh back, I realized this guy was dead serious and the only thing I could say was - let's do it.
Spiro Koroudes, Pitmaster
To achieve Salt & Bone’s goal of being as sustainable as Bareburger’s now 45 locations, Euripides brought on fellow Astoria-native Spiro Koroudes. Spiro made a name for himself at the James-Beard -Award-nominated Delany’s BBQ in Brooklyn, New York. “When EP came to me and told me that he was going to create an all-sustainable-authentic barbecue joint, I started laughing. When he didn’t laugh back, I realized this guy was dead serious and the only thing I could say was - let’s do it,” said Koroudes about deciding to join the team as Pitmaster.
After a year of development, these two Astoria kids had a menu with a sourcing list that reads like a local weather report. Meats from New York, New Jersey, Pennsylvania, all coming together in Queens to be slow-smoked, treated, and eaten the way properly-grown food should be. Once again this neighborhood has a new sustainable restaurant - poised to make it big like its big Bareburger brother.
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