Recently I had occasion to finally visit a friends restaurant. Bill & Shelly from Desperado’s Barbecue do a lot of catering and I have had the chance to eat their BBQ often. They run on Friedrich Smokers that produce excellent results. They use local craft brewery beers and wines. They support their local community in every way possible. Shelly has always been after me to visit their Angola location. They have every reason to be proud of what they have turned this once derelict building into.
The restaurant is warm and inviting. Every area of the restaurant has a unique assortment of memorabilia, antiques and kitschy stuff that keeps a persons interest.
Its the small details that make this restaurants decor really stand out. From the iron star hooks at the perfect height in the ladies bathroom to the unique lighting and polished bar mirror back splash everything has been carefully added.
They opened a few years back to little or no fanfare. They don’ t even have a permanent outside sign yet but word of mouth travels fast and people come from all over for their food.
They serve straight up BBQ. There isn’t even a fryer in the place. I can attest the food is always awesome and a lot of local BBQ competitors eat there. I believe they are always trying to shig Shelly’s brisket recipe and flavor profile. Its wicked good.
One of the neatest things is that every piece of memorabilia in the place has a story with some of the pieces even coming from loyal customers. They have all been carefully chosen accumulated over time on one of the many trips they have made to BBQ meccas throughout the US and locally.
One of my favorite parts of the restaurant has to be the fireplace and the saddle area. So warm cozy and inviting. Stop by ask Shelley where the saddle came from she has a great story to tell you about it.
If you are in the area make sure you stop to see this fantastic BBQ location that is a legendary joint in the making. You won’t regret it. You will eat well be treated with the utmost in hospitality and have a blast while doing it.
Tuesday through Saturday
11 a.m. – 10 p.m.
12 p.m. – 9 p.m