In 2008, John Matthews opened Pappy's Smokehouse in St. Louis, MO. Today, customers drive hundreds - sometimes thousands - of miles just to eat their award-winning 'cue. The Pappy's Family of Restaurants is has grown substantially, and is commonly credited with putting the St. Louis barbecue scene on the map. There's a reason the Food Network named them the "The Best Ribs in America"
Their Memphis-style BBQ has won too many awards to list, and in early March of 2020, things were looking great. Southern Living had just named them the 'Best BBQ' in the state of Missouri; Pappy's and sister restaurant Bogart's were also named to Ian Froeb's prestigious Top 100 St. Louis Restaurants for the year.
And then COVID-19 disrupted it all. John Matthews joins us to share his story -- from the moment he and his business partner first decided to open up shop, all the way to how they managed to survive through a pandemic.
Get ready to get hungry, on this episode of Food on the Table.
Episode Links:
Pappy's Smokehouse website, facebook, instagram, twitter
