BLUFF CITY BBQ
Montclair resident Scott Hermo was asuccessful bond trader when he decided to trade in his Wall Street job for anew line of work: local restaurateur.“ This is something Iwanted to do for awhile,” says Hermo, whose inspiration for his Bluff City BBQ comes from Memphis, Tenn.“ I spent alot of time in Memphis.” The barbecue mecca is known as Bluff City for its location overlooking the Mississippi River; the new BYO joint is taking over the space previously occupied by Osteria Giotto.
Hermo, who completed the Culinary Entrepreneurship Program atthe International Culinary Center inNew York City, ispassionate when itcomes to grilled food. He earned his barbecue chops by catering client events and business tailgate parties, eventually working with some ofthe genre’ s stars. After leaving his job in finance last November, hetraveled to southern Illinois and trained with the legendary Mike Mills of the region’ s17th Street Barbecue. He also helped Champion Pit Master and author Andy Husbands open The Smoke Shop inCambridge, Mass.
These culinary adventures have set the table for“ the culmination ofyears ofresearch and planning,” hesays.“ My Ole Hickory Pits [ brand ] kick out classic-style Memphis ribs and pulled pork, as well as other barbecue standards such as beef brisket and pulled chicken.” Helping make this dream project possible is local executive chef Patrick Pierre-Jerome( Yves, Albert’ s, Hat City Kitchen), who isincorporat- ing his trademark Southern / Creole flair throughout the menu. Memphis-style barbecue istradi- tionally pork-focused, dry-rubbed, smoked low and slow and served with asweet-sour tomato and vinegar-based sauce on the side.
While this will be the focus, Bluff City’ s tagline—” The Taste of Memphis with aTouch of Soul”— promises much more. The menu will also feature aselection of Southern fish, shellfish and soul-food dishes along with healthy, updated spins on traditional side dishes and Southern-themed desserts. Entrée prices range from $ 15 to $ 30.
Hermo, who has called Montclair home for the last 23 years, has dedicated an equal amount of attention to the interior design. He sourced and built most of the 90-seat space’ s furniture and decor himself, salvaging antique wooden doors and lumber from inand around Montclair and refashioning them into tables and benches. He also reclaimed tin ceiling panels, molding and porch posts.
It’ s unlikely Hermo will be catching the train back to Wall Street anytime soon.“ I don’ t miss that for one second,” he says. ■
Smokin’
WRITTEN BY BILLGELMAN
PHOTOGRAPHY BY ANNE-MARIE CARUSO
SOUTHERN COMFORT Clockwise: pulled pork sandwich with aside of coleslaw; mac and cheese; shrimp and grits; bread pudding; St. Louis-style barbecued ribs; side of cornbread
BLUFF CITY BBQ
21 Midland Ave., Montclair
973-886-2338 facebook. com / bluffcitybbq y o a g h t
ON PIT PATROL( Left) Chef Patrick Pierre-Jerome and owner Scott Hermo at Bluff City BBQ
MONTCLAIR MAGAZINE 53