Phil Bryant, The Local Craft Food & Drink debut forthcoming restaurant, The Local 'Q, at Giralda Under the Stars

Chef Phil Bryant.

Executive Chef Phil Bryant had expressed an interest in BBQ previously in interviews but now he’s taking it to a brick and mortar concept called The Local ‘Q, which he hopes to open sometime later this year. In the meantime, Bryant and his Locals will preview the place with a pop-up from 7 p.m. to midnight Friday, April 1 at Giralda Under the Stars in Coral Gables.

The Local ‘Q pop-up barbecue stand will be located on the east end of Giralda with a “limited menu of honest, straight forward barbecue, amazing yet simple sides, and select beers and cocktails. ”

The ‘Q preview coincides with the fifth anniversary celebration for The Local Craft Food & Drink and Bryant is psyched about spawning a new concept. “I’ve always been a huge fan of barbecue,” he says “There’s just something so therapeutic about the process; it makes me feel connected to something bigger. I firmly believe that southern barbecue is America’s most unique culinary contribution and I’m excited to make myself a part of it.”

For the pop-up event, Bryant will be teaming up with local barbecue pit master and City of Coral Gables firefighter Joe Fantigrassi who is a quite successful regional competitor and has consulted with Bryant at prior gigs. The cash only menu ($8 – $14) for the night includes Dry Rubbed Spare Ribs – dry rub, house smoke and pepper mop; Kansas City Style Burnt Ends with papi’s bbq sauce and spiced peanuts; Slow Smoked Pulled Pork with uncle Phil’s smoky hot sauce and housemade dill pickles; Pastrami Spiced Chicken Wings with coriander and cabbage; Macaroni with housemade Velveeta; and Cabbage And Fennel Coleslaw with herbed buttermilk dressing.

As for the upcoming restaurant, Bryant and his team are currently looking for a location in the area with hopes to open in 2016. The Local ‘Q will be a casual, no fuss barbecue house serving up a straightforward menu of Bryant’s favorite kinds of barbecue and sides from around the South, using unique, high quality cuts of meat, time honored traditions and his deft artistic touch. There are also plans to add a bar scene to the mix with a courtyard featuring a Southern Beer Garden. 

“There will of course be some chef driven ingredients,” says Bryant, “but this will more so be my attempt at giving Miami something relatable and, finally, some really great bbq.”

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