Pig Beach BBQ Debuts at Southie’s PKL Pickleball Spot: In an exciting fusion of sports and culinary delight, New York-based Pig Beach BBQ is set to open inside South Boston’s PKL pickleball venue this October. The collaboration promises to bring a mouthwatering menu to the indoor facility, which launched two years ago with five courts, bar bites, and a cocktail selection.
As pickleball’s popularity surges in Greater Boston—now boasting over 80 courts—the addition of barbecue is a strategic move to elevate the venue’s appeal to both adrenaline seekers and food enthusiasts alike.
Enhancing the Pickleball Experience
“There’re natural synergies between food, sports, and entertainment,” says Dustin Martin, co-founder of PKL and a seasoned entrepreneur. Martin, along with co-founders Brian Weller and Kaitlyn Coakley, also owns a trio of Boston-based high-intensity fitness centers called Barry’s Bootcamp.
At PKL, patrons already enjoy a variety of non-pickleball activities, such as shuffleboard and cornhole, complemented by trivia nights and live music. While the venue has previously served snacks and sandwiches, the forthcoming barbecue menu represents a significant leap forward.
Culinary Expertise
Matthew Abdoo, co-founder of Pig Beach BBQ and an award-winning chef from Hartford, New York. Abdoo transitioned from fine dining to the smoker, focusing on what he describes as a “best representation of those classical barbecue regions, but with our own chef’s spin.”
The menu will feature Texas brisket, Memphis-style ribs, and Carolina-style pork shoulders, each infused with Abdoo’s distinct recipes.
“One of the greatest compliments I can ever get as a chef is when we have Texans come in and they’re like, ‘Man, that brisket is just as good as what I get back home.’” – (Matthew Abdoo)
A New Menu for PKL
While fans of PKL will soon say goodbye to beloved dishes like fish tacos and pigs in blankets, they can look forward to barbecue favorites, including peach- and honey-glazed baby back ribs, smoked, fried wings with Alabama white sauce, and a vegan jackfruit sandwich that mimics pulled pork. “We couldn’t forget about what makes Boston’s food scene special,” Abdoo emphasizes, highlighting a cod sandwich as a nod to local seafood.
Strategic Moves in a Competitive Market
The impetus for this collaboration arose from the rising competition within the local pickleball market. Martin recognized the need to enhance PKL’s food offerings to distinguish it in an increasingly crowded landscape.
“We felt like we really needed to enhance our food offering to bring a new angle to PKL’s experience.” – (Martin)
With eight months of planning behind them, the Pig Beach BBQ menu will officially debut in mid-October, featuring options for brunch, all-day dining, and event catering.
“We have an audience that we’ve already captured, but we believe it can really grow with what Pig Beach offers,” Martin concludes, confidently asserting that this partnership is unique and delicious.
News in Brief: Pig Beach BBQ Debuts at Southie’s PKL Pickleball Spot
Pig Beach BBQ will debut in October at South Boston’s PKL pickleball venue, enhancing the dining experience for players and guests. Co-founder Dustin Martin emphasizes the synergy between food and sports, while chef Matthew Abdoo introduces a menu featuring Texas brisket and peach-glazed ribs.
The collaboration, driven by local competition, aims to attract a broader audience with its unique barbecue offerings, complementing PKL’s existing activities and events. The new menu will be available for brunch and all-day dining, marking an exciting evolution for the facility.
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