Master: Gus’s BBQ
Chef Mike Stern
Inspired by the many regions of the South, Gus’s has been serving real pit BBQ and true Southern hospitality since 1946. Our story began when a band of pioneering relatives, Gus, Jack, and Mike, left their family-owned bar in Cleveland and headed west on Route 66, sampling some of the best flavors that the American South and Midwest had to offer.
The trio ended up in a little town called South Pasadena, where they bought a diner called Hamburger Mac’s and launched their dream of bringing BBQ to the West Coast. Today Gus’s remains a tribute to Southern life, where family, tradition and celebration are of the utmost importance.
Gus’s is a tribute to the signature hospitality of the South, where the importance of a shared meal means everything. We treat our dining room as an extension of our home, a place to entertain and welcome guests who choose to spend their time with us.
There are no shortcuts to great BBQ and we’ve made it our mission to stay authentic to the craft. All of our meats are seasoned overnight and smoked low and slow over whole pecan logs for up to 16 hours. Our rubs and sauces are made from scratch daily, and when it comes to inspiration we look toward the simplicity of a true Southern kitchen and let the food speak for itself.