Chef News

Bob Sargent Gets to the Meat of the Matter at the Ghost

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Danielle Lirette
Dry-rubbed brisket and pork spare ribs with a side of creamy savory slaw and pickles (center); smoked buffalo wings; BBQ bacon dates; scallion deviled eggs; and shrimp and yam cake.
When chef Bob Sargent decided to open his first restaurant last year, the Boulder-based caterer chose an unlikely concept. But one taste of the brisket at the Ghost BBQ & Spirits will convince you this is the real deal. See for yourself in these photos by Danielle Lirette.