Menu  Directions   Letter from the Chef   Events   Merchandise & Sauces    Photos    Mailing List    Links A Letter from the Chef: Episode I: Volume 2      Welcome to the new and vastly improved Slows Bar BQ web presence and thanks for visiting us.      One year has passed since our last epistle. And I know I don't need to say, "What a year it has been." You all should have been here. Well... then again, it seems like you've been here... again and again and again. So to all of our kind supporters, thanks for sticking with us and keeping the place full.      We've learned a lot in our first year. We're somewhere along the vast learning curve that is apparently commonplace among new restaurant owners. And as Johnny Caspar laments in Miller's Crossing, "Running things, it ain't all gravy." So, in an attempt to learn from our mistakes, we are starting an online customer comment card. Please check that out here.      Everything is steadily getting better. We've got a great staff of hard working individuals that really want you to have the best experience possible. It is pretty incredible to witness the volume of meals that our cooks turn out, day after day in such a small kitchen. If only we had more room...      Lastly, thanks to all of our patrons that have said kind things about us and our restaurant all year. We have thrived on the word of mouth recommendations. Also, a big thanks to all the professional food critics for their glowing reviews and awards.      We've got a new dessert menu rolling out, little by little. Check out the Cobbler and the brand new Chuck Norris (it'll kick you in the face). You're gonna love it, Trust me. I'm the Chef. Check back soon. I'll get you up to speed on life at Slows. Chef Brian Perrone "What a year it has been."

"Welcome to the home stretch."

A Letter From the Chef Vol. II - The Deuce August 2005             Hey everybody! It has been a little while since last we jawed, so I wanted to drop a line just so you know I haven't forgotten about you. In case you thought that I wasn't paying attention... well, that really hurts. We here at SLOWS care about our constituents and supporters as much, if not more than... well I don't know who. But suffice it to say, we are concerned with your well being. You see we know it maybe seems a little disillusioning to have started hyping the restaurant so many months before the doors are even open to the public. We know that word has been spreading like wildfire through different channels (Detroit YES, Model D- this means you). I know that a fair number of people in the downtown area as well as the far suburbs have already been enjoying some of the menu items. And well, I know it doesn't seem fair that we are taking so long to get the restaurant open. Please allow me to assuage your fears and quell your inner turmoil regarding the delay in opening... First, let me say we are really flying now. The interior of this restaurant is about just inches away from being completely stunning. Wait until you see it! And the menu, well I hat to bring up the menu, but it is almost exactly where I want it. The flavors are all there. There are just some minor adjustments to be made and then we will post it. Welcome to the home stretch.      Finally, I want to thank all of our family, friends and supporters. We really appreciate all of the positive response we have been getting and all the kind words of encouragement. Please keep the buzz going for just a little bit longer. SLOWS BAR BQ will be worth the wait. Trust me. I'm the Chef. Stay tuned for updates and be sure to check back to view the menu. Chef Brian Perrone

A Letter from the Chef Summer 2005      Hi everybody! Are you excited? Me too. The whole crew is getting really fired up about the restaurant. SLOWS BAR BQ is getting ready to make its long awaited entrance into the Detroit restaurant and bar scene. And we intend to keep you excited and abreast of the newest developments; like the new and improved dessert menu. Did you hear yet? Well, you will. We'll get to that, but first...       About barbecue: we're talking about real, authentic barbecue. Barbecue is the essence and manifestation of comfort. Barbecue is food that is cooked very slowly with a low temperature and wood smoke. This is the theme that we want to be felt throughout the restaurant, from the front door to the back.Barbecue is slowfood. Barbecue is something that requires patience to get it right and makes the wait that much more worth it when it comes out of the pit. Barbecue is an American institution and a way of life. Barbecue is not fancy; it's meant to be sloppy and kind of messy. You're supposed to use your hands and take your time to enjoy it. Barbecue makes you fell good and reminds you of good times. Barbecue is the roots food. And yes, it is good for the soul. We're bringing a great new place to a great old neighborhood. The building is nearing completion. The menu is almost done (we have to do a bit more sampling before we invite you over though). We're scratching at the door. We just want to be rady when the time comes, because SLOWS is going to be something to write home about. Trust me. I'm the Chef. Stay tuned for updates. Be sure to come back and check out the menu. We'll see you soon, Chef Brian Perrone

"The whole crew is getting really fired up about the restaurant. "