Barbecue Kitchen and Taproom
Restaurant
We pride ourselves in the quality and authenticity of everything we do. Quality in ingredients, preparation, presentation and service. This obsessive commitment to the best has defined the culinary career of Prairie Fire’s Chef and Pit Master Michael Gratz.
Tap Room
16 Individually curated taps showcasing the best of British and American craft, alongside an ever-growing range of bottle and can. Premium Bourbon and whiskey heavy back bar, doused with some exceptional tequilas, mezcals and gins, blended into home country classic cocktails.
Our Story
A smoked brisket sandwich from Prairie Fire comes with quite a backstory. You see, not only was that brisket slow smoked over oak for 16 hours, before this that cut of meat had a flight over the Atlantic and is certified USDA black Angus. Slather on Prairie Fire’s signature tomato based sauce with secret spices and molasses and you have something quite special in your hand.