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MEAT

High on flavor and low on pretense, the slow smoked, Texas-style barbecue and whiskey-soaked bar found at Durk’s Bar-B-Q proves New Englanders don’t need to travel any further south than Providence, RI, to find authentic ‘cue. 

Marked by a dry-rub spice blend and 8-14 hours cooking low and slow over local oak in “Stella,” an Ole Hickory smoker, OUR Texas-style barbecue is the best you can get outside of the Lone Star state.

Melt-in-your-mouth Brisket (available both fatty and lean), Pork Belly and toothsome Pulled Pork can be ordered by the half pound. Tender Chicken is available by the leg and snappy Sausage is offered by the link. Pork Ribs – by the quarter, half and full rack – round out the menu’s meat selections.

WE make a limited amount of food each and every day. Things may sell out, but there’s no rushing when it comes to getting it right, and We believe that patience is worth it for perfection.

WHISKEY

Behind the bar, we’ve got over 100 bottles of whiskey, bourbon and rye made all over America. Our drinks list features a sizeable roster of Old Fashioned variations that make full use of the breadth of the restaurant’s whiskey program, as well as a few outliers that swap out the classic bourbon for mezcal and other unlikely elixirs.