The goal of BOBBiQUE is to provide its customers with a taste of Tennessee flair. The fact that BOBBiQUE uses slow cooking methods in their renowned 700lb barbecue “pit” and serves food like St. Louis style ribs, brisket, pulled pork, barbecued salmon, and shrimp just demonstrates their commitment to their mission.
The executive chef and proprietor of Bobbique, ERIC RIFKIN, has run restaurants for more than 20 years. As a result of his commitment to client happiness, his restaurant is successful. One might ramble on for hours about Eric’s previous job history as a chef, but let’s just say that he makes really, really, really delicious barbecue to save you time and effort. Come to Bobbique and give it a shot for yourself if you don’t believe it.

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