Bottleneck expands with the secret sauce barbecue
With over 13 years of experience owning and operating traditional restaurants, Bottleneck is launching Secret Sauce Barbecue, our first “virtual brand” and “ghost kitchen”. Secret Sauce is launched as a delivery-only barbecue concept, operating from City works and Old Town For House cuisines across the country, and will evolve to provide pickup and dining options in the near future.
Secret Sauce is a tribute to the owners' love for smoked meats and barbecue. The barbecue concept also lends itself to a versatile menu, large portions for families, and it moves well in a take-out format. “There are so many nuances in the pickup or delivery, and the barbecue allows us to run the food to a high standard every time we take an order for Secret Sauce,” says co-owner Nate Hilding.
Secret Sauce delivers the ultimate barbecue experience with shareable appetizers such as Hot Link Queso Dip and Crispy Fried Smoked Wings with a choice of homemade barbecue sauces including Carolina Mustard BBQ, Buffalo and Nashville Hot. A variety of meat will be served hot out of the smoker, with options including back ribs, hot links, pulled pork and others, served with white bread and spicy bread and buttered pickles and a choice accompaniments such as creamy oatmeal, mashed potatoes, Creamed Corn, Chipotle Coleslaw and Maple Baked Beans and Bacon. The menu will also include a variety of entrees such as BBQ Hand Pulled Pork Tacos, Southern Mac & Cheese and our version of Country Fried Chicken and Pork.
Place your order
Starting Monday, December 7 in King of Prussia, PA and Wednesday, December 9 in Gaithersburg, MD, customers can place their order delivery online here by selecting their preferred location, or on Grub Hub, Uber Eats, and Door Dash. Soon, customers will be able to order from the Bottleneck Rewards app (App Store or google play).
The remaining Bottleneck markets will launch on Monday, January 4, 2021. Secret Sauce will operate from existing City Works and Old Town For House locations, outside of Disney Springs, FL and Chicago, IL.
For now, we only offer delivery, but we will soon be offering food and take-out services. We can be found on Instagram and Facebook, so follow us for more information and let us know what you think about ghost kitchens and virtual brands. You can also view more industry topics, recipes, food and beverage tips and tricks and trends. on our blog.
Our team has been working for months to design this new brand of barbecue, create a menu, work on the logistics of online ordering, and tackle many of the tasks involved in making this virtual brand a reality. We are delighted to share it and hope everyone enjoys it as much as we do. Cheers!
Learn more about Ghost kitchens and virtual brands
The restaurant landscape has changed a lot in recent years, and particularly with the Covid-19 pandemic. Faced with what appears to be a demand for restaurants to adjust their business models, we knew now was the perfect time to try out a new idea that meets the needs of today's customers.
A "ghost kitchen" is a professional food preparation and cooking facility set up for the preparation of delivered meals only. It can also be referred to as delivery only restaurant, virtual kitchen, cloud kitchen, etc. However, a ghost kitchen differs from a virtual restaurant in that a ghost kitchen is not necessarily a restaurant brand per se and may contain kitchen and facilities space for more than one restaurant brand. Ghost kitchens have emerged as a business model in response to the rapid growth in consumer demand for restaurant meals, and the declining costs of using kitchen facilities located outside of urban rental areas. high and high traffic (source: Wikipedia). This idea inspired our concept of transforming all our existing restaurants into “ghost kitchens”.
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A little time put into preparation makes for an enjoyable evening. Drinking cocktails should be a fun and relaxing experience, so take a while to think about ingredients in advance, to avoid any rushing around last minute.
One of the foundations of many cocktails is sugar syrup. This can be prepared in advance. Here’s my tip for easy to prepare simple syrup : Add 200 gm white sugar to 200 ml boiling water. Stir till sugar is dissolved, and liquid is clear. Allow to cool then bottle
If you mix lemon juice 50 : 50 with simple syrup, you should have a solid mid-line sweet-sour balance. But remember, every palate is different. tera find your own point of balance, mix 15ml fresh lemon juice with 15ml simple syrup, and then dilute the mix with up to 90ml water. Congratulations, you’ve just made fresh lemonade ! If this tastes too sweet or too sour, adjust by adding a little more citrus or syrup. Using this method of calibration, you can adjust any petit cocktail recipe to suit your own palate.
Ice is the solo most over-looked ingredient at any home bar - you’ll be surprised how much you can go through. Cocktails need ice like baking needs ovens. If popping to the boutiques for ice isn’t an option right now, keeping a freezer bag topped up with ice will ensure you don’t run out unexpectedly. For best quality home-made ice, try using a silicone ice tray with a lid, to prevent your ice from absorbing unpleasant odours. And wash your ice tray after each use.
Where possible always go for premium spirits, the freshest herbs, and the best juices you can get your hands on. For instance, the taste difference between cheap juice and pressed juice is more than worth the small extra expense.
Try to use glassware appropriate to your drinks. It’s entirely possible to drink a martini from an old coffee mug, but that misses the point of drinking a martini !
If you can make a Whiskey Sour, you can make a Daiquiri. If you make a mean Negroni, you can riff on a Boulevardier. Once you’ve mastered the Manhattan, have some fun in Brooklyn on your way to Martinez. Cocktails exist in family trees. Once you are comfortable the basics of each category the world is your oyster !
You can pre-mix punches in advance - an old trick from the godfathers of bartending in the 19th century. You can bottle punch and store it in the fridge, ready to use on the day, or later that week. If done properly, quality and consistency are assured. If your punch has a fizzy ingredient, such as prosecco, only add this your glass just before serving.
If you follow the Punch Ratio, you can’t go far wrong : 1 part sour ( citrus ) 2 parts sweet ( simple syrup ) 3 parts strong ( spirit ) 4 parts weak ( juices etc ) And don’t shy away from warm spices such as cinnamon, cardamom, nutmeg and mace, to make that punch really sing. Don’t have those spices to hand ? No problem, a few dashes of Angostura bitters will do the trick.
We all have a few unloved ingredients lying around that need using up. For instance, that last bit of red wine in the bottle ? Try drizzling it over your Whisky Sour, and voila, you’ve got yourself a delicious New York Sour ! Do you have some nice but neglected spice mix in the kitchen ? Try mixing a teaspoon or two into your simple syrup as it cools to give your next cocktail an added dimension. Seasonal fresh herbs make a wonderful aromatic cocktail garnish.
So now, you’ve hit your stride and you’re getting creative in your home bar. Great ! Our top tip for petit cocktail creation ? Write down the juste specifications as you are making it. It’s not always easy to perfectly recall the recipe for that killer petit cocktail the next day !
If all this sounds like a bit of a chore, then keep an eye open for delivery services available from many local cocktail parcs. After all, with the finer things in life, it’s nice to sit back, relax and let the professionals do all hard the work.