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Big Papa’s BBQ will hold the official grand opening of its third location, at 5151 South Federal Boulevard, today — and there’s real reason to celebrate, says John Jensen, the director of operations.
In April, the partners had just bought the building, an old Burger King, when their financing fell through. They tried other financial institutions, and were turned down “sixteen to eighteen times,” he recalls, when they finally went to see Representative Ed Perlmutter. His office just happened to have been visited by two banks the week before, so Perlmutter got on the phone, and seven days later, Big Papa’s had its funding.
The result? A full-service restaurant that’s 50 percent larger than the Big Papa’s locations at 6265 East Evans Avenue and in Ken Caryl Ranch, with a full bar and an expanded menu that includes chicken-fried steak and burgers made of 21-day aged ground chuck.
This Big Papa’s had a soft opening last week, but today is the real unveiling. “It’s our new prototype,” Jensen explains.
And it’s smokin’.
