Silver & Sons BBQ blends Jewish, Mediterranean, and American influences into a new kind of barbecue - comforts of grandma’s kitchen, precision from a lifetime in restaurants.

Chef Jarrad Silver focuses on high-quality meats simply seasoned to let the quality of the meat be front and center.

The entire menu upholds Silver’s commitment to craft; from fresh-baked goods to carefully sourced wood for the smokers. What started as a backyard barbecue project in 2020 has since evolved into a food truck, catering operation, and now a brick-and-mortar home.

Before founding Silver and Sons BBQ, Silver served as the executive chef for Neighborhood Restaurant Group, managing the kitchens at Birch and Barley and ChurchKey. He refined his signature style there, blending his Jewish heritage with Mediterranean and Middle Eastern influences while supporting local farms. He also served as the executive chef at Mike Isabella Concepts, contributing to the opening of eight restaurants over seven years.