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17 Years Of Pride...
Duke's Station Restaurant took it's place along the rails in the fall of 1990, where it's reputation for critically acclaimed food and service (Pittsburgh Post Gazette "Dining South" and The Observer-Reporter) made its quick rise to distinction in the South Hills of Pittsburgh, Pennsylvania. It fast became a local legend, especially after winning the Three Rivers & Allegheny County Rib Cook Offs
Dallas Green, owner of Cowboys Barbecue and Rib Company of Ft. Worth Texas and a nationally recognized "ribateur" in his own right, boastfully tells tales to tall Texans about baby back barbecuing brilliance that peels from the bone, being served up in the South Hills of Pittsburgh, Pa. Many Texans now place Duke's at the same level as other barbecue extraordinaires from Kentucky, Virginia, the Missouri Ozarks, and of course, Texas
Experts often wonder why some establishments even bother placing a rack of ribs on the menu, let alone the grill, or the plate for that matter. The sauce, the size, the prime cuts are what sets the top contenders apart. Duke's secret recipe was developed by The Duke and Pat McGee. Pat (head cook and mastermind behind the kitchens) serves up the food that has earned Duke's the reputation that keeps the regulars and the newcomers alike coming back. Some frequent diners wonder if all of this didn't really come from Grandma Francis' Cookbook. Yes...Grandma Francis, The Duke's mother, come rain, sleet or snow, with a track record second only to the postman, come's through the door early every morning to oversee the restaurant's opening.
The Duke (Jim Sims) brings to the restaurant business his coaching experience and strategies aquired through his strong background in basketball coaching at the local, national, and international levels. From childhood days in the North Side to head coach at courtside of Lima, Peru's Olympic basketball team, he's always kept the same philosophy of treating others as you would like to be
|General manager||Duke Sims / Owner|