Justin Page, chef-owner of the newly opened Bushwood BBQ restaurant on Perkins Road, has just one rule for his menu. “Don’t get cute,” he says. “Keep it really simple.” Page and his three partners—Chris Holman, Matt McCollister and John White—possessed no restaurant background but had years of experience in tailgating and barbecue competitions. Upon deciding that they wanted to open a restaurant, the quartet chose to focus on a limited menu, although one made extremely well. Following this philosophy, Bushwood serves up only three kinds of smoked meats—brisket, Boston butts, and chicken breasts—which customers can order on sandwiches and sliders, then customize with more than a half-dozen varieties of Bushwood’s signature barbecue sauce. This, Page says, is where creativity comes into play. Click here to read more.
Bushwood keeps barbecue simple
