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Pulled Sandwhich with Fresh Cut Fries and our Signature 'SlawBar-B-Q and pizza are our passions. We serve both of these American classics with an attention to detail only a skilled chef could offer.

Our Bar-B-Q is the real slow-smoked kind that demands attention to time, temperature, and lots of labor. The result is chopped beef brisket, pulled pork, chicken, and ribs as good as any you'll find in Texas, South Carolina and Memphis. And our pizza is Neapolitan style – crispy, thin crust with homemade marinara and toppings. It's simply the best around.

We're confident you'll think so, too. Come taste for yourself. Bring the kids, BYO, and we look forward to seeing you real soon.

Eric and Ruthie

About Our Barbecue

Barbecue, barbeque, BBQ, Bar-B-Q, or Bar-B-Que. Whatever you call it and however you spell it, we do it right, and never sacrifice quality for shortcuts.

Our "Q" is seasoned with our custom dry rub, then cooked low and slow over hickory or mesquite. Pork shoulders and chicken are pulled, beef brisket is chopped, and all are warmed in our homemade Bar-B-Q sauce which is a zesty balance between sweet, vinegar, and tomato, with a spicy chili kick then served on fresh Kaiser rolls. Our ribs are served dry, Memphis-style, with sauce on the side.

There's one more thing about our barbecue that you should know. Because it's a lengthy process by nature, once in awhile we run out of the day's most popular items. Feel free to give us a call, or place your order in advance for pick-up, to make sure we have what you're yearning for.

About Our Pizza

Long before we established Ruthie's Bar-B-Q & Pizza, Eric discovered a passion for pizza while working at Pizzico and Mirabelle with his friend and mentor, Evelyne Slomon, one of today's foremost pizza connoisseurs. The experience left Eric with a deep appreciation for the subtleties of this deceptively complex food, and it must have been fate because years later, we happened upon a space for his barbecue joint in Montclair complete with a pizza oven.

The rest is history. Our pies are made with high quality durum flour for a crisp, slightly chewy thin crust, and served with our own slow cooked marinara, topped with fresh mozzarella and basil. And, we don't stop there we even make our own toppings, like Texas smoked sausage, Italian fennel sausage, pesto, and roasted vegetables.

About Our Fries & Sides

Don't stop at the Bar-B-Q and pizza. Order up some of our delicious baked beans with burnt ends, crunchy red cabbage slaw with sweet and tart green apples, four-cheese macaroni and cheese, and crispy buttermilk onion rings. Or try our fries, hand-cut from Idaho potatoes and fried extra-crispy, paired with one of our Belgian-style dipping sauces like roasted garlic and rosemary. We also offer our signature Fry-B-Q as well as hot-pressed paninis, fresh wraps, and seasonal salads served straight or topped with chicken or pork. And if you're in the mood for something different, ask about our daily special.

About Our Chef

Ruthie's Bar-B-Q & Pizza was created by Eric Kaplan, a native of Long Island, New York who found his true calling not once, but twice, beginning with his love affair with blues guitar at age 15, and then with American-inspired cooking just three years later. He never looked back.

While attending the Culinary Institute of America (CIA) in Hyde Park, New York, Eric's externship in Houston introduced him to the rich textures and savory flavors of American barbecue. After graduating CIA in 1983 he moved to Chicago to soak up the city's vibrant blues culture and thriving barbecue scene, and then to Texas for further hands-on research.

Before establishing Ruthie's Bar-B-Q & Pizza, Eric's decades of culinary experience include posts at several well-known New York establishments, including internationally-acclaimed Le Bernardin, Bull and Bear at the Waldorf-Astoria, Tribeca Grill, Arizona 206, Dean and Deluca, and Spartina.





Special events, live music, BBQ contests –
we'll keep you hip to the tip.

Panorama Shot of Ruthie's

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