Panther City BBQ started in 2014, built by a group of friends with a smoker and no formal plan beyond cooking meat low and slow. Everything still comes off an on-site pit fueled by 100% post oak wood — brisket, pork, chicken, ribs, and sausage form the core of the menu, alongside pork belly jalapeño poppers and a brisket elote that regulars point to as house favorites.
Beyond the smoker, Panther City runs BBQU, a hands-on course covering wood selection, fire management, trimming, and seasoning for anyone wanting to learn the mechanics of the pit. Attached to the building is La Pantera Tacos y Mas, an after-hours taco concept sharing the same space and adding a second identity to the building once the smoker's done for the day.
Michelin selected Panther City BBQ in its 2025 guide.
Beyond the smoker, Panther City runs BBQU, a hands-on course covering wood selection, fire management, trimming, and seasoning for anyone wanting to learn the mechanics of the pit. Attached to the building is La Pantera Tacos y Mas, an after-hours taco concept sharing the same space and adding a second identity to the building once the smoker's done for the day.
Michelin selected Panther City BBQ in its 2025 guide.