Business & Tech
A New Take on Barbecue
Theresa and Zack Taoushiani, who also own Bailey's Diner, mix South African, Greek and American versions of the dish to create the signature options at their new venture, Off the Bone BBQ.
After the success of their other local business, , Theresa and Zack Taoushiani opened the door to last week.
The new Powder Springs restaurant in the Kroger shopping center at 4400 Brownsville Road offers exactly what the name implies.
The Taoushianis' background helps create their signature cooking style, which blends traditions from South Africa, Greece and The States and is relayed through their barbecue.
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They cooks their meat in a clay oven overnight, making it tender and moist. Their sauce is a very personal recipe that Theresa describes as having a tart, sweet and slightly spicy taste.
It has "everything and the kitchen sink," she said.
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Along with its pork and beef barbecue, Off The Bone BBQ also serves steak, fish, fried dessert pies, and a very unique version of Brunswick stew.
The Taoushianis said that business has been good so far despite minimal advertising. They initially want to "take is slow," Theresa explained.
Off The Bone offers lunch specials and has an open ear to opinions about their very unique blend of barbecue.