"When we started, we didn't have any money," says Brian Perrone, co-founder and executive chef of Slows Bar-B-Q in Detroit's Corktown neighborhood. "[The location] was just one building amongst others in a row of abandoned buildings that were left to rot. We really went to work."
"Our goal is to bring the restaurant back to the version so many in the community remember fondly: pre-pandemic standards of hospitality, excellence in service, a reinvigorated beverage program, and a refreshed culinary approach that honors its roots while elevating the experience."
BBQ culture was a huge part of my upbringing in Monterrey, Mexico. Every gathering revolved around open-fire cooking and outdoor grilling. Tending to the grill on your own is a rite of passage.
Breakwater Barbecue distinguishes itself through its unique Texas-style dry rub barbecue and South Carolina-style mustard sauce, diverging from typical California barbecue offerings.