By Madhu Mayer
Doc Watson’s Smokehouse in Romeoville will be featured on America’s Best Restaurants, a social media channel on YouTube.
Open since 2017 Doc Watson’s has been serving up Texas-style barbecue smoked meats at 444 N. Weber Rd. by owner Chris Kawa. Kawa said his uncle, Doc Watson, introduced him to the style of barbecue when he was a child.
“He taught me the act of BBQ,” said Kawa. “We smoke so much meat per day that I do not have a freezer. I get fresh meat deliveries and we only make so much per day. We do not serve burgers and chicken breasts. Our most famous dish on the menu is the brisket burnt ends. The way we make it is so special.”
At Doc Watson’s, Kawa said his customers can expect personal service.
“We are a small place without a big staff,” said Kawa. “Customer service is key here. We take your name when you order, and we do not give you a number. Customer service has gone out the window today. The key to a friendly staff is it brings customers back.”
While half of his customers eat inside the restaurant, Kawa said the other half carry out with several orders for catering to the nearby industrial warehouses in Romeoville and Bolingbrook. Since workers have returned to the workplace after the pandemic many want another option for lunch, said Kawa. The smokehouse also includes on their menu pulled pork, wings, beans, macaroni and cheese and cornbread.
Kawa said Doc Watson’s specializes in serving meats rubbed with spices and smoked over indirect heat. He added that the meats take anywhere from four to 16 hours to smoke, resulting in an “exceptional flavor and texture.” By specializing in the low and slow method, Kawa said the barbecue, wings, ribs, and briskets served do not need sauce.
“We make spicy and sweet sauces, but it is served on the side,” he said. “That is what Texas-style barbecue is.”
The social media program that showcases small local restaurants is scheduled to film this month at Doc Watson’s for broadcast at a later date.
According to founder of the social media channel, their vision is to travel around the country. We’ve identified that there’s somewhere in the neighborhood of 100,000 smaller, independent restaurants and communities all over the country that don’t get their fair share of attention,” said Matt Plapp, America’s Best Restaurants founder. “They don’t have the marketing budgets and the people behind the scenes like a Chick fil A or Chipotle. And we want to bring that to them at a local level.”
Despite inflation, Kawa said he has not seen a slow down with traffic inside his family-owned business.
One customer who isn’t letting anything curtail her dining habits is Dawn Perez, who wrote on the restaurant’s Web site that the food is out of this world. “Delicious BBQ, prime rib and sides,” she wrote as a review. “Nacho platter really is 2.5 pounds of pure bliss.”
Zareeta Ellis said Doc Watson’s is definitely a place to go for BBQ. “Top choices in my opinion are the rib tips, chicken wings, Mac and cheese and the monster beans are to die for,” said Ellis. “The staff was polite, and my order was ready in 15 minutes.”
Hours of operation at Doc Watson are 11 a.m. to 8 p.m. Tuesdays to Saturdays and 11 a.m. to 7 p.m. Sundays. The restaurant is closed on Mondays.
Madhu Mayer, TTW reporter – mm@thetimesweekly.com