Bibs Downtown Celebrates 10 Year Anniversary!
December 8th marks the 10 year anniversary of Bib’s Downtown located at 675 W. 5th Street in Winston-Salem. The birth of the city’s favorite smoked meat restaurant began when owners Robert Moreau and Ricky Little were vacationing in Florida and Robert began discussing an idea he had for a new type of restaurant. As it turns out, Ricky had been thinking of a similar concept as well and the two decided to meet once a week after they returned to see if their ideas could become a reality. While the two men had a firm grasp on pricing, location, decor, and the speed of service, what they lacked at that point was understanding the most important piece – the food. Luckily for them (and all of us!) Ricky’s father in law, Mark Little, just happened to know a thing or two hundred about doing amazing things with pork and beef. Agreements were made, the lease was signed the following January, and the majority of the next year was dedicated to designing the building and perfecting the menu.
Prior to opening Bibs, Robert was in the adhesive business – definitely not your normal path into restaurant ownership – which is definitely not for the faint of heart. But Robert, Ricky, and Mark never doubted that the idea would be anything but a success. Perhaps the naivete of the three partners is exactly what they needed in order to build the business into the gem that it is today. What started as a “BBQ” restaurant has grown to now include a catering division as well as the private banquet room, The Hickory Room which is available for private functions and a favorite for wedding rehearsal parties, milestone birthdays, and corporate events.
Mark Little, who most would say IS the face of Bib’s with his trademark overalls and long hair braided under a colorful cap, was the son of a butcher and grew up living from ‘the bottom of the hog’ where no parts were ever wasted. What a lot of people don’t know about BBQ iis that it came to be out of necessity during the days when plantations were still around. During this time in history, the plantation workers would get the bottom of the hog and the more tender pieces (top of the hog) were used to feed the people in the main house. In order for those parts of the hog to be edible, a different way of preparing and cooking those pieces had to be created – what we know today as the smoking and roasting process. Mark cooked his first hog in 1980 as a student in school after being approached by a local fraternity who’d happened upon a wild boar which they didn’t know what to do with it. Mark traded his skills and knowledge in exchange for an honorary membership, and began his journey as an eventual award-winning Pitmaster – including an episode on Discovery Channel’s “BBQ Pitmaster” which still brings new customers from all over the world into Bib’s 5 years later.
Bib’s is heavily involved in the community they live and work in and support charities and events such as Authoring Action’s Taste of the South, Susan G. Komen, JDRF, Winston-Salem Air Show, Salute Wine Festival, WFU & WSSU Football, and more.
With the holidays in full swing, Bib’s is even busier than usual helping their customers lighten their to-do lists and providing fully prepared entrees such as the smoked turkeys and hams they had for Thanksgiving and smaller, more casual dishes that are popular for Christmas like smoked shrimp, smoked sausage, smoked chicken, etc. All of Bib’s food is made from scratch and on-site with the exception of the Texas toast that’s served with almost every plate and their top selling items are the pulled pork, beef brisket, and the ribs.
Whether you’re a regular or looking for a new place to try over the holidays when friends and family are in town, take some time over the holidays and help the entire team at Bib’s Downtown celebrate this milestone anniversary!
Hours: MON-THURS 11am-9pm; FRI-SAT 11am-10pm; SUNDAY Closed.