For good barbecue, St. Louisans will stand in lines down the block, squeeze elbow to elbow into packed dining rooms, and sweat profusely around a picnic table in 90-degree weather. But Butler’s Pantry’s new BP’Que menu delivers the barbecue goods without any of the bads.
Available through its catering service, Butler’s Boardroom, chief culinary officer Vince Bommarito, Jr. has developed an elevated menu that brings his creative twist on traditional barbecue favorites straight to your home, office, or next party.
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“We wanted to amp up our past barbecue menu, which was very popular, by focusing on what people really like and developing a lot of sides that give vegetarians something to enjoy,” says Bommarito.
Meaty main dishes include grilled and simmered pork steaks, Grant’s Farm bratwursts, smoked pulled chicken sandwiches, and more. The “Get Sauced” bar features a variety of house-made, regionally inspired barbecue sauces, such as Smoky Mountain mustard, Carolina red vinegar, Georgia white, STL spicy, and KC sweet.
The true treasures of barbecue are the sides, and it’s where Bommarito’s creativity really shines. Try the shredded ends T-ravs served with white barbecue dipping sauce, Soba noodle slaw, and carnitas and smoked corn quesadillas.
Bommarito’s favorites from the new menu include the pulled pork (which is brined, dry-rubbed, and smoked over a three-day process), burnt ends, and the bang bang cauliflower seasoned with a dry buffalo spice.
“The menu can be served with our full-service wait staff or as a buffet, so we wanted the dishes to reflect that higher-level experience,” says Bommarito. “It’s like what glamping has done for camping.”
The BP’Que menu is also available for delivery or pick-up at 1414 Park Avenue in Lafayette Square Monday through Friday 10 a.m.–4 p.m. and Saturday 10 a.m.–2 p.m.
View the full menu on Butler’s Pantry’s website.
