For first time ever, Seattle seafood hub Ivar’s debuts BBQ menu
Cue the comfort food in the midst of stressful times and take us southeast for down-home southern cooking, as Ivar’s dishes out pounds of crispy buttermilk fried chicken strips showered in honey mustard sauce. Anticipate meats marinated and dry rubbed with myriad seasonings, smoked with 100% applewood, and of course, slow roasted for hours.
Executive Chef Chris Garr was inspired by simple, classic barbecue he’s prepared for family and friends over the years, focusing on Northwest-sourced pork cuts beloved by barbecue aficionados and fit to travel well for some end-of-summer carry out picnics.
“Our founder was never afraid to try new things or new concepts depending on trends and his guests’ tastes,” said Chris Gleason, Ivar’s director of operations. “Our chefs have been successfully barbecuing and smoking select seafood and meats for years, in-house, on a smaller scale. We saw an opportunity to expand some of our product offerings, especially with the exponential increase of online orders and delivery within the Seattle market.”
Though barbecue is the name of the game, a bounty of side dishes feature 5-hour, slow-cooked bourbon baked beans showered with sweet sauce, bacon and fresh jalapenos, alongside Ivar’s classic coleslaw, loaded red mashed potatoes dolloped with sour cream and smothered in a bounty of Tillamook cheddar cheese, house-smoked bacon and green onions.
Ivar’s is also dishing out its signature cornbread pudding, alongside thick cut fries which, thankfully, can also be loaded with smoked pulled pork, mild barbecue sauce and green onions.
