FoodNews

Oakland’s Best BBQ Place Just Moved to Lafayette, In Massive Win for the City

Lafayette, California – Horn Barbecue, one of Oakland’s most celebrated barbecue restaurants, has officially relocated to Lafayette, California. The new location marks a significant step for the restaurant, which is known for its dedication to traditional barbecue and community-building.

It’s also a huge deal for Lafayette. The Michelin Guide, one of the food world’s most respected publications, called Horn a “local sensation” and the original Oakland location was won multiple awards.

The Oakland restaurant was destroyed in a fire last year, and Horn had been operating from a temporary home. Now, the iconic BBQ joint is setting down roots in Lafayette.

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On Tuesday, the Bay Area Telegraph observed a massive banner with “Horn” on it draped across the front of the restaurant.

Horn banner on the new location

The Lafayette location will open its doors on Wednesday at 12:00 PM. Horn Barbecue, which first launched in 2015, is led by a mission of “passion, perseverance, and a deep commitment to serving the community,” according to their announcement.

Located in Lafayette, the restaurant will operate Wednesday through Sunday, from 12:00 PM to 9:30 PM, and is closed on Mondays and Tuesdays. The team behind Horn Barbecue aims to not only serve high-quality barbecue but also create memorable experiences for customers.

Horn Barbecue has earned a reputation for expertly smoked meats and authentic flavors, gaining a loyal following in the Bay Area. This move to Lafayette offers fans, both old and new, a chance to enjoy their offerings in a fresh setting.

Horn’s new building has had a tumultuous few years, too. Originally the location of Bo’s BBQ, it turned into Boneheads. When that closed, it was taken over by All the Smoke. Now, it’s Horns’ new digs.

Boneheads Ca 2021

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Thomas Smith

Thomas Smith is a food and travel photographer and writer based in the San Francisco Bay Area. His photographic work routinely appears in publications including Food and Wine, Conde Nast Traveler, and the New York Times and his writing appears in IEEE Spectrum, SFGate, the Bold Italic and more. Smith holds a degree in Cognitive Science (Neuroscience) and Anthropology from the Johns Hopkins University.

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