New York, NY
Menu: St. Louis Ribs with Beans
John Stage, the founder and owner of Dinosaur Bar-B-Que, began his career in cooking out on the open road. In 1983, John and two partners started the business by cutting a 55 gallon drum in half to form a makeshift barbeque and hit the road—catering to motorcycle shows, fairs, and festivals up and down the east coast.
In 1988, tired of the gypsy lifestyle, Stage decided to settle in Syracuse, NY, where he opened his first Dinosaur Bar-B-Que restaurant. In the following years, Stage has expanded with locations in Rochester, Manhattan, Troy, Newark, New Jersey, Stamford, Brooklyn, Buffalo, Chicago and Baltimore.
Dinosaur Bar-B-Que has gained a reputation far and wide for serving some of the best BBQ in the country with a vibrant and lively setting. Dinosaur Bar-B-Que’s menus are firmly rooted in the traditions of southern barbecue and influenced by flavors that give Dino BBQ’s dishes their own distinctive character. “That’s one of the secrets of great barbecue,” says Stage, “staying committed to tradition, but finding your own stamp and signature.”
John Stage has built Dinosaur Bar-B-Que into a nationally known brand that includes a catering division complete with mobile barbeque rigs. Dinosaur’s line of award-winning BBQ sauces and rubs is available in Whole Foods. Additionally, Stage is the author of a successful cookbook, Dinosaur Bar-B-Que: An American Roadhouse (Ten Speed Press; 2001) that has sold over 175,000 copies and was voted cookbook of the year by the National BBQ Association.