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Meredith Goad

Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.

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Maine a la Carte with Meredith Goad
Posted: August 29, 2013

Salvage BBQ opens Sunday: Here’s the menu

Real hush puppies in Maine?

Can this Southern girl just say, “Hallelujah?”

That’s going to be the first thing I try at the long-awaited opening of Salvage BBQ & Smokehouse, the latest project from Portland restaurateur Jay Villani.  After months of renovations, the restaurant will finally open Sunday at 5 p.m.

Here’s Villani in the gutted space, before contractors went to work:

Located at 919 Congress St., Salvage BBQ initially will be open Tuesday through Sunday for dinner (including take-out) starting at 5 p.m. Lunch will be added later.

The restaurant  has an open kitchen, family seating, and a full-service bar custom built by Villani – with Maine microbrews on tap.

Here’s a peek at the menu (prices subject to change):


Pulled pork – 14

Pork spare ribs – 15

Sausage mild or hot- 6 each

Brisket – 17

Beef spare ribs – 19

Half chicken – 13

Whole chicken – 20

SANDWICHES w/ sauce, slaw & pickles

Pulled pork – 8

Brisket – 9

TRAYS w/ choice of 2 sides, bread & pickles – prices vary

SIDES single 2, pint 6, quart 10


Potato salad

Pinto beans

Mac n cheese

Hush puppies


Smoked fried corn – 5ea


Slice – 5

Whole – 25

Parking is located behind the restaurant on Gilman Street, and on the street throughout the neighborhood.

For more information, call (207) 553-2100 or go to the Salvage facebook page.


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