Sauce slathered ribs
John Golden of the Portland Press Herald blog "The Golden Dish" came to "family and friends" night appropriately attired in a cowboy hat and Johnny Cash black.
Owner/chef Jay Villani
Paul Lorrain of Funky Bow Brewery
A "North Carolina Sampler"
The Grand Britt cocktail (named for the gBritt PR agency): Rosemary and cucumber-infused lemonade with Bombay gin.
Pulled pork (left) and beef brisket
If you're gonna have barbecue, you gotta have bourbon.
Jay Villani in his kitchen
Sausage fresh from the smoker
The tap line-up
The sign is a beacon for barbecue fans
All photos by Ted Axelrod/Axelrod Photography
On Sunday evening, Portland restaurateur Jay Villani’s latest enterprise, Salvage BBQ & Smokehouse, opened its doors to an eager and hungry crowd. After spending months renovating the former Portland Architectural Salvage Building at 919 Congress Street and traveling throughout the South sampling iconic ‘cue, it looks like Villani has a home run on his hands. You can eat in or take out from a handy counter up front. The menu features pulled pork, brisket, beef and pork ribs, chicken and sausage sold by the pound, traditional sides like mac and cheese and collard greens, and for dessert — pie. At the bar, there are lots of local beers on tap and an impressive range of bourbons. Seating is at picnic tables and a few 1950s-era Formica-topped tables, plates are paper and the atmosphere is super-casual. People are already impressed, including Portland Press Herald blogger John Golden, who chronicles his “friends and family” night experience here.