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The
Ono Grill
How
the "Q" Got Started
In the winter of 2005, Jay was busying himself
looking for a new coffee location to open. He had been checking
out a spot in Fell's Point when he asked his old friend Sam to
come along one night to check things out. After visiting this
potential coffee shop, the two friends sat down for a couple
of drinks and a short meal at a tapas restaurant in downtown
Baltimore. It was over these drinks and some fresh fish that
the idea of the Ono Grill came into being.
It was
a simple plan, two friends bringing two different styles
of barbecue together to create something fresh and new.
Sam grew up learning his father's style of traditional
American barbecue and Jay brought the Hawaiian perspective
of barbecue and the results have been smashing!
Within
a couple of weeks, Sam left his position as a professor
at the prestigious Howard University in Washington D.C.,
picking up a hammer and making the dream come true. By
mid-June, things were almost ready and the two had sampled
a variety of recipes. Within another couple of weeks, things
were starting to roll.
So what's
the secret? Respect for the traditions and the merging
of traditions. For example, our pulled pork starts with
the traditional Hawaiian preparation of hand-rubbing pork
in native spices and slow-cooking in native fauna. Once
shredded, the pork is bathed in a sauce steeped in the
tradition of Sam's father. A rich and throaty concoction
that's sweet and smoky, with just the right amount of spice.
It's the perfect blend of our traditions that creates something
very exciting.
So exciting
in fact that The Baltimore Sun gave Jay's Ono Grill 3.5
stars for both service and food - and we weren't even fully
operational yet!
The Ono
Grill returns this spring for another season of fantastic
barbecue, so please come by and visit!
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Jay's Ono
Grill
2046-B York Road
Timonium, MD 21093
410-561-0405
Opens
Spring 2006
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