BBQ is a southern staple. And there are thousands, if not millions, of variations of it. From technique (Carolina, Eastern North Carolina, South Carolina, Memphis Style, KC Style, Texas Style), to spelling (barbecue, barbeque, Bar-b-q, BBQ, Q, Cue, etc.), everyone has their own opinion. Bone Lick is no exception.
Bone Lick BBQ started as a pop-up restaurant concept by Executive Chef Mike LaSage at P’cheen, on Monday Nights, in the Old Fourth Ward neighborhood. For one night a week, P’cheen transformed into a BBQ restaurant that quickly gained popularity in and out of the city.