Grumpy’s Bar-B-Que Roadhouse

Woot, LV’s 1st BBQ joint turned 15!

THE REAL-DEAL BBQ MEAL

Vintage country character and the enticing aroma of hickory wood from an on-site smoke oven have been hallmarks of Grumpy’s since 2004. The casual, rustic ambiance is conducive to relaxing with a cold beer or frosty margarita before tucking into a spice-rubbed and smoke-infused core feature such as ribs, pork butt, beef brisket—including burnt ends—and wings.

EVER-EVOLVING FLAVORS

A lengthy menu encompasses regional cooking styles—Cajun to Tex-Mex and beyond—and Chef Geoffrey Wagner constantly searches for diverse influences to enhance recurring specials. He also incorporates products from Seasons Oil & Vinegar Taproom in Bethlehem and fresh local ingredients. For instance, a half-pound portion of well-seasoned Grilled Tri-Tip, a full-flavored cut of sirloin more common in Western states, gets a vibrant Argentine accent with green chimichurri sauce. Accompaniments also arriving on a homey cutting board include tri-color oven-roasted potatoes and a Southern black-eyed pea salad brightened with corn, tomatoes, red onion, black beans, and cilantro. Clam Skillet, a favorite guest-star appetizer, showcases plump-fleshed middle neck clams. The mollusks, sauteed with garlic, shallots, tomatoes, and chickpeas, are seasoned with Korean gochujang red chilé paste before the cast-iron pan is deglazed with beer. (Grilled bread lets you mop up every drop of sauce.) Seafood dishes appeal to pescatarian appeal, and expanded vegan and vegetarian selections are in the works.