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Rochester's choice for serious 'que, John Hardy's--named for the man who brought his Southern style of barbecue from Alabama to Minnesota--is casual with quick service. The food is anything but fast, cooked slow and low using cherry and apple woods until the tender meat is rendered smoky and juicy. Sauces are available in a spice range from mild to Bad Boy hot. While Mr. Hardy has since passed on, his restaurant remains a Rochester tradition.