Phoenix is a long way from Memphis, but Tennessee-style barbecue can be found in a few locations throughout the metro area. Next-to-nothing décor suits Honey Bear’s BBQ’s unassuming popularity—it has won almost every Best Barbecue award from local media since it opened in 1986. Although Honey Bear’s popularity is no secret, its 50-plus-year-old recipes are. The secret: a tangy-sweet sauce that glazes ribs and chicken and accompanies pulled pork and hot links. The restaurant’s motto—"You don’t need no teeth to eat our meat"—proves to be no exaggeration, as the slow-cooked meats do almost melt in your mouth. Try some atop a small or large sandwich or perhaps on a plate with a couple of classic side items—sausage-enhanced "Cowbro" beans and scallion-studded potato salad, for example.
Kids' menu. Beer and wine available. Serving lunch and dinner daily.
"Honey Bear's mesquite-smoked ribs and chicken, doused in a sweet-hot, Tennessee-style barbecue sauce, are deliciously tender, practically falling off the bone."
— Phoenix New Times
Phoenix is a long way from Memphis, but Tennessee-style barbecue can be found in a few locations throughout the metro area. Next-to-nothing décor suits Honey Bear’s BBQ’s unassuming popularity—it has won almost every Best Barbecue award from local media since it opened in 1986. Although Honey Bear’s popularity is no secret, its 50-plus-year-old recipes are. The secret: a tangy-sweet sauce that glazes ribs and chicken and accompanies pulled pork and hot links. The restaurant’s motto—"You don’t need no teeth to eat our meat"—proves to be no exaggeration, as the slow-cooked meats do almost melt in your mouth. Try some atop a small or large sandwich or perhaps on a plate with a couple of classic side items—sausage-enhanced "Cowbro" beans and scallion-studded potato salad, for example.
Kids' menu. Beer and wine available. Serving lunch and dinner daily.
"Honey Bear's mesquite-smoked ribs and chicken, doused in a sweet-hot, Tennessee-style barbecue sauce, are deliciously tender, practically falling off the bone."
— Phoenix New Times