TBQ FINDS NEW HOME
Famous ribs at Armando’s
One of the area’s most famous barbecue restaurants is making a return to Windsor and Essex County.
Helena Racovitis Ventrella, daughter of the late TBQ owner Thom Racovitis, on Thursday announced a partnership with Armando’s Pizza. Beginning this fall, TBQ’s famous ribs, chicken, coleslaw and fries will be on Armando’s menu.
“What’s better than Windsor pizza and Windsor ribs?” she said. “Many times our drivers would go to do a delivery and they would find an Armando’s truck sitting in the driveway.”
After close to 73 years in business, TBQ sold its downtown building in May 2014 to the University of Windsor and was demolished to make way for a new arts school. Like TBQ, Armando’s has been around for more than 40 years, so Ventrella said the partnership was a perfect fit.
Armando’s has been around for more than 40 years, so Ventrella said the partnership was a perfect fit.
John Pizzo, owner of Armando’s, said the plan is to get the TBQ menu in all of its locations, but they are just focusing on its South Windsor location for fall.
“This partnership is about the history of two families, both very successful in this business, so we thought it was a smart move to join,” he said. “Plus, we really love the ribs.”
Armando’s will not be changing it’s name to incorporate TBQ, however, customers will clearly see the TBQ logo inside the restaurant along with some old TBQ memorabilia. The TBQ sauces will also be offered at Armando’s.
“It’s still an Armando’s restaurant,” Ventrella said. “We are not franchising to an Armando’s, we are licensing them. So it’s not like you are going to walk up and see the old TBQ sign on the building. It’s a different concept. You go into Armando’s, open up the menu and there will be a TBQ section.”
Gradually the plan is to roll out TBQ’s menu items to all the Armando’s outlets in Windsor and Essex County, but it will be a slow process. Pizzo said Windsor loves pizza and ribs so he’s confident it will be a success.
Ventrella’s brother and chef Kirel Racovitis has been working with the Armando’s chefs to get the famous rib and chicken recipes perfected.
“We really want it to be as close to authentic as possible,” she said. “We are using the old-school traditions the way we did it with everything being basted and that’s what we are addressing.”
The TBQ sauces will be made at InnerSeasonings Internatioanl Inc., an automated bottling line on Erie Street. Ventrella, CEO of the company, said some of the employees from TBQ have been hired on at the new facility.
“It’s nice to build this in honour of my dad,” she said. “The last time I saw my dad he was sitting in the middle of this room at a stainless steel table and I was showing him all the drawings for the equipment. He was thrilled.”