The former Yalla Mediterranean Grill is now taking culinary inspiration from a locale closer to home. Stephanie and chef John Bell are serving up a full barbecue menu including ribs prepared St. Louis-style at the newly debuted Bell's BBQ, inside the retail center that also hosts Pho MaiLan.
Still in soft mode as they tweak the hours, they are currently opening at 4 p.m., Monday to Saturday, with plans for extended hours and a future lunch service.
On the menu from chef Bell, his pork rib specialty, served with Texas toast and house made pickles, with the ribs rubbed "with plenty of secret spices," before being "smoked, grilled, then sauced."
Also on the full menu, 14-hour hickory smoked brisket, pulled pork, pork belly, "bbq rubbed catfish" and sides like okra fries, "3 cheese mac," "corn coblet" which can be prepared with a Parmesan-asiago herb crust and smashed potatoes with smoke-roasted garlic.
They are also proud of their mason jars filled with signature desserts of s'mores, cheesecake, caramelized banana pudding and creme brûlée.