Just over a year ago, Syracuse-based pit palace Dinosaur Bar-B-Que announced plans to bring its fingerlickin’ fare to Charm City. And, after months of mouthwatering anticipation, the grand opening is finally within reach.
The new Fells Point spot, which marks the chain’s first location below the Mason-Dixon line, officially tramples onto the scene this Tuesday, September 22, delivering everything from brisket and burgers to ribs and wings.
Dinosaur-Bar-B-Que’s roots date back to 1983, when founder John Stage began to dish out his smoky snacks on the road at festivals and motorcycle gatherings. Five years later, when Stage settled in his first brick-and-mortar restaurant in Syracuse, he could have never imagined that his barbecue brainchild would someday span 10 cities, and eventually reach Baltimore.
“It was the farthest thing from my mind,” Stage says. “Back then I was more worried about paying the bills than anything else.”
Although Stage has no longtime ties to Charm City, he says that expanding to Fells Point became “top-of-mind” after visiting the waterfront locale with friends a few years back.
“I’ve always liked Baltimore, and I fell in love with the architecture and the waterfront in Fells Point,” he says. “It’s one of those places where nothing else feels like it.”
Dinosaur Bar-B-Que president and CEO Rene de la Garrigue says that the new 7800-square-foot space—which sits in a former warehouse that once manufactured wooden soda crates in the early 1900s—fits right in with brand’s vintage vibe.
“We always try to use what we have,” he says, citing Dino’s Buffalo restaurant that contains remnants of its roots as an old Universal Studios film vault. “With every location, we like to bring in as much of what was already there and use it as part of the design.”
In keeping with this tradition, the space boasts furniture made from reclaimed wood found in the original building, the warehouse’s original windows (now refurbished and hung from the ceiling), and a massive boiler door, featuring the box company’s recreated logo, on display.
“The space has great bones and a good story, so it’s right in our wheelhouse,” Stage says. “No two Dinos look the same; there’s no cookie-cutter approach to the design. You just have to let the building talk to you a little bit and go with the feeling. That’s what makes it fun.”
In addition to preserving the historic charm of the interior, Stage says another priority is adding local flair to the menu. For Baltimore, this comes in the form of Union, Dogfish Head, and Flying Dog brews on tap, a signature Old Bay seasoning sprinkled on each batch of French fries, and hamburger rolls brought in from Fleet Street neighbors H&S Bakery.
The expansive menu—which lists standouts like charred wings, pulled pork, smoked ribs, and brisket with house-cured jalapeños—may seem overwhelming for those who aren’t well-versed in barbecue, but Stage has a signature suggestion for first-timers: “You can’t go wrong with the Custom ’Que,” he shares. “Build your own combination with ribs, brisket, and pulled pork and add some macaroni and cheese or fries.”
De la Garrigue has no doubt that Dinosaur Bar-B-Que will find its footing in Charm City.
“When John [Stage] built this brand he spent five years touring the south to find what out makes good barbecue,” he says. “That’s what sets us apart. He really took the time to find out what was the best of the best, and he brought all of that together to make Dinosaur Bar-B-Que what it is.”
