BLUFF CITY BBQ
Montclair resident Scott Hermo was asuccessful bond trader when he decided to trade in his Wall Street job for anew line of work : local restaurateur . “ This is something Iwanted to do for awhile ,” says Hermo , whose inspiration for his Bluff City BBQ comes from Memphis , Tenn . “ I spent alot of time in Memphis .” The barbecue mecca is known as Bluff City for its location overlooking the Mississippi River ; the new BYO joint is taking over the space previously occupied by Osteria Giotto .
Hermo , who completed the Culinary Entrepreneurship Program atthe International Culinary Center inNew York City , ispassionate when itcomes to grilled food . He earned his barbecue chops by catering client events and business tailgate parties , eventually working with some ofthe genre ’ s stars . After leaving his job in finance last November , hetraveled to southern Illinois and trained with the legendary Mike Mills of the region ’ s17th Street Barbecue . He also helped Champion Pit Master and author Andy Husbands open The Smoke Shop inCambridge , Mass .
These culinary adventures have set the table for “ the culmination ofyears ofresearch and planning ,” hesays . “ My Ole Hickory Pits [ brand ] kick out classic-style Memphis ribs and pulled pork , as well as other barbecue standards such as beef brisket and pulled chicken .” Helping make this dream project possible is local executive chef Patrick Pierre-Jerome ( Yves , Albert ’ s , Hat City Kitchen ), who isincorporat- ing his trademark Southern / Creole flair throughout the menu . Memphis-style barbecue istradi- tionally pork-focused , dry-rubbed , smoked low and slow and served with asweet-sour tomato and vinegar-based sauce on the side .
While this will be the focus , Bluff City ’ s tagline —” The Taste of Memphis with aTouch of Soul ”— promises much more . The menu will also feature aselection of Southern fish , shellfish and soul-food dishes along with healthy , updated spins on traditional side dishes and Southern-themed desserts . Entrée prices range from $ 15 to $ 30 .
Hermo , who has called Montclair home for the last 23 years , has dedicated an equal amount of attention to the interior design . He sourced and built most of the 90-seat space ’ s furniture and decor himself , salvaging antique wooden doors and lumber from inand around Montclair and refashioning them into tables and benches . He also reclaimed tin ceiling panels , molding and porch posts .
It ’ s unlikely Hermo will be catching the train back to Wall Street anytime soon . “ I don ’ t miss that for one second ,” he says . ■
Smokin ’
WRITTEN BY BILLGELMAN
PHOTOGRAPHY BY ANNE-MARIE CARUSO
SOUTHERN COMFORT Clockwise : pulled pork sandwich with aside of coleslaw ; mac and cheese ; shrimp and grits ; bread pudding ; St . Louis-style barbecued ribs ; side of cornbread
BLUFF CITY BBQ
21 Midland Ave ., Montclair
973-886-2338 facebook . com / bluffcitybbq y o a g h t
ON PIT PATROL ( Left ) Chef Patrick Pierre-Jerome and owner Scott Hermo at Bluff City BBQ
MONTCLAIR MAGAZINE 53