You can smell it before you see it. That slow, steady hickory smoke hanging in the air is what pulled me toward Leo’s BBQ.
Since 1974, this place has been doing one thing exceptionally well, and it does not need flashy updates or reinvention to prove it. The ribs arrive tender enough to make you pause, the meat nearly slipping from the bone before you are ready.
That deep hickory flavor runs through every bite, smoky, rich, and unmistakably earned through patience. The room feels unpretentious, the focus locked squarely on the food…