By Katie Moritz Michael Flies, the owner and executive chef of Billtown BBQ, sits across the table and sips on a soda. He has a big gentle presence and a thoughtful face. As he talks, his eyes, which are framed by long lashes, give away his genuine enthusiasm. “I grew up here. This is where my roots are and I’m trying to stay true to that,” he says as he looks out at two fellas having lunch. A few minutes later, they swing by the table on their way out and tell him the food was very good. Flies smiles, nods, and thanks them. He then explains “I’m trying to cater to the local people and keep everything as affordable as possible to maintain that base.” Although Billtown BBQ has been in business for only five months, Flies has been in the food industry...
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