Adam Hoffman moved from California to Indiana to carve out a barbecue niche for himself when he opened his pirate-themed Big Hoffa’s. While the seafaring-outlaw motif may seem odd for a place serving American fare, for Hoffman it’s an ode to barbecue’s Caribbean origin. At his Westfield restaurant, pork and beef are slowly cooked for 25 to 30 hours in a large smoker outside that burns only firewood. The meat is wonderful on its own, but Hoffman integrates it into culturally influenced dishes based on his travels to more than 40 countries around the globe.
Special Dishes: Teriyaki Bowl, Buccaneer
Seen an error? Report This Listing