When the Montgomery Inn was opened by Ted Gregory in 1951, it was more
of a neighborhood watering hole than a beacon for barbecue lovers.
However, his wife, Matula Gregory, changed all of that when she took a
dinner of pork ribs smothered in her secret sauce to the bar for her
husband, who shared the over-generous helpings with his buddies. Soon,
word of Matula’s delicious cooking spread, and barbecue was added to
the menu. Not surprisingly, ribs remain the specialty.
"This Cincinnati institution sometimes has so many prospective
customers they're forced to wait for hours to be seated, all of them
anticipating a platter of the Inn's signature slow-roasted ribs."
—
Gayot
Full bar. Serving lunch Mon–Fri, dinner nightly.
When the Montgomery Inn was opened by Ted Gregory in 1951, it was more
of a neighborhood watering hole than a beacon for barbecue lovers.
However, his wife, Matula Gregory, changed all of that when she took a
dinner of pork ribs smothered in her secret sauce to the bar for her
husband, who shared the over-generous helpings with his buddies. Soon,
word of Matula’s delicious cooking spread, and barbecue was added to
the menu. Not surprisingly, ribs remain the specialty.
"This Cincinnati institution sometimes has so many prospective
customers they're forced to wait for hours to be seated, all of them
anticipating a platter of the Inn's signature slow-roasted ribs."
—
Gayot
Full bar. Serving lunch Mon–Fri, dinner nightly.