Bobby-Q Great Steaks & Real BBQ opened the doors to its second Valley location on Oct. 3 in Mesa at the southwest corner of U.S. 60 and Stapley Drive across from the AMC Mesa Grand movie theater. Founded 11 years ago in west Phoenix by legendary restaurateur Bob Sikora, the restaurant began as a passion project for the restaurant owner, who traveled across the country sampling different styles of barbecue to find the winning formula. The result was a show-stopping Kansas City–style barbecue sauce mixed with a little bit of Texas that earned him many accolades. Now the iconic smokehouse will introduce its national award-winning, made-from-scratch wood-smoked favorites—plus an all-new late night menu and craft cocktails—to the East Valley.
The new Bobby-Q is housed in an expansive 7,800-square-foot space that has been remodeled to mimic the original restaurant in aesthetics, but will feature a number of unique elements that will make this location one-of-a-kind while staying true to its menu and famously friendly service.
“This expansion has been a long time coming,” Sikora said. “We have mastered the art of good barbecue in the more than 10 years we’ve been running our smokehouse in Phoenix, and I am excited the East Valley will finally get a taste of that, too.”
Boasting a rustic but warm and inviting interior, the Bobby-Q in Mesa has accomplished a charming appeal through the use of reclaimed materials in the renovation of the building. From the walls in the restaurant’s “green room,” which were taken from General Patton’s bunkhouses in Hyder, Arizona, to the recycled cabinets pulled from a dismantled sheep barn in Wyoming and a set of salvaged French doors from an old home in southwest Arizona, almost every piece inside the restaurant tells a story.
Accompanying these reclaimed items are wood tables and vintage light fixtures accented with rough-hewn wood planks and vintage Americana artwork. Seating over 400 with two spacious outdoor dining patios, the new Bobby-Q features an immensely large wooden bar-top that extends from the dining room right into “Bob’s Social Bar.” Both the dining room and the Social Bar will offer a seamless indoor-outdoor vibe with slide-away window walls leading to expansive and air-cooled dining patios. Meanwhile, to-go and catering customers will love Bobby-Q’s dedicated entrance for call-in or pick-up orders.
BOB’S SOCIAL BAR
Featuring a mix of classic California jams with a flare of new indie rock and funk bordering disco, Bob’s Social Bar will bring a new nightlife option to Mesa. Flat screen TVs and plush chairs fill the “living room”—a comfortable space to gather with friends and family and sip on a cocktail, glass of wine or one of 20 brews on tap including Bobby-Q’s Amber Ale by Thunder Canyon Brewery. Created exclusively for the new location, a late-night menu offered in the Social Bar until 2 a.m. will include a variety of dishes such as sliders, spinach dip, salsa and guacamole, fish tacos and avocado toast.
Also 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,” said 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.”
Led by Executive Chef Mark Hittle, Bobby-Q in Mesa will dish 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) that fall right off the bone. In addition to award-winning BBQ, 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.
Bobby-Q is located at 1610 S. Stapley Drive in Mesa. The dining room is open Monday through Sunday, 11 a.m. – 10 p.m., and 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. For more information, call 480-361-7470 or visit www.bobbyq.net.