This time last year when we spoke with Bill Pickle’s Tap Room during Restaurant Week, Kitchen Manager Scott Shive was telling us about dreams for a state of the art barbecue program. Today, that dream is alive and in full swing with servers slinging brisket, ribs and all kinds of barbecue goodness. 

The brisket cheesesteak is a play on their brisket sandwich. The brisket is smoked for 17 hours then served on a regular hoagie roll with beer onions and their spicy barbecue sauce. 

“We are getting nothing but positive feedback,” Shive says of the new menu. “Everyone says the brisket is spot on and ribs are to die for.”