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CRAVINGS

BELL’S BBQ

A VARIETY OF MENU ITEMS AND BBQ STYLES

Story by Bob Gourley
Photography provided by Bell’s BBQ
amily-owned restaurants are the
backbone of the leisure indus-
try, and it is a tough time for
them with the current restric-
F tions. One place that is doing
well, however, is Bell’s BBQ in Henderson.
Every time I pass by, I see people waiting
for take-out or a seat in the socially-dis-
tanced dining room.

The restaurant was opened five years ago
by John Bell. He has a distinguished back-
ground, as he was a member of the Olympic
Culinary Team in the 90’s and has worked
at several gourmet venues around the
country. He is still in demand, having just
finished a gig at the Des Moines Country
Club. But his first love is his family’s unpre-
tentious spot on Eastern Avenue. While he
was gone, family members kept up the ele-
vated Bell’s standards.

Even though most BBQ places like to define
themselves as Texas or Oklahoma-style,
Bell’s doesn’t. They feature a mixture of
different genres, including St. Louis and
North Carolina. Their homemade sauces
reflect that theme as well.

The tradition of great BBQ starts with
the meat. There’s nothing better than

82 LAS VEGAS GOLF & LEISURE WINTER 2021 www.lasvegasgolfandleisure.com