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It’s official: Bobby-Q’s has made residence in the East Valley! After 10-plus years serving up award-winning BBQ fare in West Phoenix, restauranteur Bob Sikora decided it was time to expand out east with a location in Mesa on Stapley Drive just south and right off of the U.S.-60. You really can’t miss it and when I have driven past it at night, I could see the smoke billowing from their rooftop, like a smoke signal directing me in.

Overall, “expanding” is what I would label the theme of their Mesa opening—expanding space, expanding food menu, expanding drink options, expanding hours, and most of all, expanding my waistline!

Space: The property is sprawling (7,800-square-feet, y’all!) with two massive patios, lots of “Bob’s Social Bar” seating and indoor dining. With a capacity for 400 seats, I imagine this will be a great place for family dinners, corporate events, or a group of friends wanting to catch a game on one of their many flat screen TV’s over smoked meats and one of 20 brews on draft. The interior is warm and rustic with the use of reclaimed wood and vintage light fixtures in the renovation of the building.

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Menu: Led by Executive Chef Mark Hittle, Bobby-Q’s in Mesa dishes out meat hand-rubbed with a proprietary spice blend, then smoked slow and low in an almond/mesquite mixture in a custom wood-fired smoker to create succulent pulled pork, smoky sausage links, sliced-to-order prime beef brisket, and three varieties of ribs (St. Louis, Texas Beef and Baby Back). I learned that Bobby-Q’s is a mix of Kansas City-style barbecue with a little bit of Texas, a formula derived from Mr. Sikora having traveled across the country sampling different barbecue. And although the menu is BBQ-focused, there is really something for everyone as Bobby-Q’s also offers juicy, wood-smoked rotisserie chicken, salmon, fresh-ground burgers, hand-cut-wood-fired-wet-aged steaks and farm-fresh salads.

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Warm cornbread to prime your tastebuds!

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Appetizer: wings with their classic BBQ sauce, traditional hot sauce, and ranch brilliantly served in a Lodge wedged-cornbread cast iron skillet.

This Mesa location now offers a late-night menu will be for your eating delight in the Social Bar until 2 A.M. nightly. The menu will include a variety of dishes such as sliders, spinach dip, salsa and guacamole, fish tacos and avocado toast.

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This five-cheese mac & cheese side is amazingly creamy and was my favorite part of the whole meal. So yummy!

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Three Meat Combo: choose from any of the meats on that part of the menu but we went with the St. Louis-style ribs, housemade spicy smoked link sausage, and smoked sliced prime beef brisket. The loaded baked potato and pecan cole slaw were great sides to accompany this plate.

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Jumbo Grilled Shrimp Chimichurri: the mac & cheese just overshadowed my entree but that chimichurri pesto was quite tasty as well. I like my sauces so I’m definitely ordering extra chimichurri next time!

Beverages: new to the Mesa location is an ever-changing list of handcrafted cocktails available at both the restaurant and inside the adjoining Social Bar. With this expansion, it was Sikora’s vision to build a cocktail program that compliments his already perfected menu.  Expect fresh-squeezed juices, dehydrated fruits and fruit syrups, all made in-house to enhance the flavors and aromas of each cocktail.

The menu will feature classics like the Old-Fashioned, made with Redemption Rye whiskey, sweetened with slow-smoked maple syrup, spiced with a dash of Peychaud’s Bitters and topped with a whisky-smoked cherry; as well as unique seasonal drinks like the Huckleberry Fizz, a refreshing sparkling cocktail made with gin, lemon juice, honey syrup, club soda and muddled wild red huckleberries handpicked from the lands of the Pacific Northwest each summer—and found exclusively at Bobby-Q.

“People come to us for the best barbecue in town, so we were inspired to create a cocktail menu of the same caliber,” says Master Mixologist Christopher Ortega. “We did our homework and put only the best spirits and ingredients behind the bar—I think people will be impressed with what we’ve come up with.”

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Did not get a chance to try a craft cocktail this visit but this refreshing fresh-squeezed strawberry lemonade is one of the best I’ve ever had!

Hours: The dining room is open Monday through Sunday, 11 a.m. – 10 p.m., and at the Mesa location, the bar is open Tuesday through Saturday, 11 a.m. – 2 a.m. and Sunday and Monday, 11 a.m. – 10 p.m. Happy hour served Monday through Friday 2 p.m. – 6 p.m.

On top of great food, service was fantastic! So, if you’re looking for finger-lickin’ fare and a great atmosphere, check out Bobby-Q’s in Mesa and let me know what you think. Welcome to Mesa, Bobby-Q’s!

Rheana Techapinyawat
Rheana is an amateur epicure who loves to photograph food as much as she loves to eat. Born and raised here in the Valley, she is enjoying the growth of the Arizona culinary scene over the last decade. You can find her sipping wine at happy hour, sweating it out at a barre class, or flying off to another destination. Follow her journey on: – Instagram: @Sip.Eat.Sleep.Rhepeat – Twitter: @SipEatSleepRhepeat