SHERBURNE – A new restaurant recently opened and is receiving a steady stream of business, and the trend is likely to continue. Lost Bikers BBQ opened in Sherburne this April after owner Stephen Carpenter decided to start a restaurant where he could offer his popular, smokey barbecue and fresh sides.
“It's the little things,” he said when describing how much attention goes into the quality and freshness of the food he prepares. “They've got to be the best. We want people to remember every piece of it.”
Quality, freshness and affordability are Carpenter's main focus. He explained that all the meats and sides are prepared fresh daily. The freezer is rarely used, because fresh meat and ingredients come in regularly. Carpenter also sources from as many local vendors and farmers as possible.
“We keep it fresh, so there is less overhead,” he said. “Anybody in this town should be able to walk in and get something to eat.”
He has kept to this statement as most items on the menu are around $5 or $6.
Carpenter applies a dry rub to all of his meats and lets them rest for 24 hours before cooking. Pork butts are smoked for 16 hours and steak for four hours before it is finished in the oven. For the smoker he uses wood chips made from old Jack Daniels' whiskey barrels. The chips smell of Jack and, when used in the smoker, add a rich flavor to the meat.
Lost Bikers BBQ offers three different barbecue sauces to cater to the varying taste of customers. All are homemade and range from Tennessee inspired barbecue sauce, Western Carolina and a barbecue sauce made with New York State maple syrup (sourced from Jewett's Cheese House in Earlville).
Offerings include appetizers like crab cakes, onion rings and rib dippers. Sandwiches range from pulled pork, steak and burgers to slow smoked ribs and chicken spiedies. There also sides like roasted corn with garlic herb butter; seafood pasta salad; baked beans with bacon; and cole slaw.
An order of a barbecue pulled pork sandwich resulted in sweet, smokey pork on a toasted roll and a side of coleslaw – everything was freshly prepared.
“We get nothing but good compliments with the food,” he said. “We pride ourselves in using as much local as we can.”
The honesty and freshness of his food even translated into his kitchen design.
“It's an open kitchen so there is open communication between me and you,” he explained as he assembled a sandwich just across the wooden counter. All of the kitchen and preparation work is done in plain sight of customers so there is no question as to how the food is prepared. There are sturdy wooden picnic tables, as well as a Foosball table (free to guests). He even encourages guests to carve their names in the tables.
“This is a community place,” he explained.
The restaurant itself was put together by Carpenter with the help of friends and family.
“A lot of blood, sweat and tears went into building this place,” he said. “We built the tables, laid the tile. We did all of it.”
Carpenter's first introduction to the culinary world was when he was nine years old, working in a diner with his father. This experience growing up, including his culinary degree from SUNY Morrisville and years of working in a variety of demanding, high paced positions provided him with an extensive culinary background.
Three years ago he started his own business by buying a food cart.
“I didn't have much... so I sold my Harley so I could buy the cart,” Carpenter said when asked about the origins of the restaurant's name. From there he was able to save money and was also given start up funds from his sister to upgrade to the restaurant.
Overall, Carpenter has been happy with the turnout and explained his upcoming plans. He intends to add new items to the menu twice a year and hopes to incorporate some of his homemade desserts into the menu.
“We encourage people to come in with ideas (for the menu),” he said. The catering business has also been very busy. He hasn't even had the chance to organize the catering menu.
“The phone is ringing off the hook,” he said, laughing.
Lost Bikers BBQ is located at 11 E. State St., downtown Sherburne and open Tues. - Sat. from 11 a.m. until 8 p.m. Call 674-4321 to place an order or for more information.