After a three-year hunt, veteran caterer Mike Silverstein is gearing up to launch a brick-and-mortar barbecuery in the St. Petersburg neighborhood he's lived in since 1990.
You may know Sliverstein's M-N-M BBQ from its 14-year vendor status at the Saturday Morning Market, or from the many events it's catered around the Tampa Bay area over the last 16 years. Armed with fresh paint and an OCD-like propensity for cleanliness, the owner has a soft opening planned for his craft barbecue joint at 2827 16th St. N. in the next month or two.
M-N-M's St. Pete building, which was Camden's Yard for 20 years and most recently a late-night bar, was vacant for just under a year before Silverstein scooped it up in October.
The space has good bones, he said, but as for the inside: “Everything was filthy and long neglected. We scrubbed, scraped and fixed everything in sight for the most part.”
He did everything from replace all the sinks and bar equipment to install new fire suppression and refrigeration systems. The bargain hunter also bought most of his primary needs from the Spaghetti Warehouse in Ybor City, which closed in early October.
Brick walls and brass bedpost-like booths will lend a rustic, simple charm to M-N-M's atmosphere, while an indoor smoker will fill the restaurant with the quintessential aromas of any good barbecue spot.
Silverstein, who's turned a hobby he picked up in the '80s into a successful business, belongs to a small fraternity of Jewish pitmasters across the country. A premiere pig roaster as well as a consultant to many restaurants in the area, he refers to his style of barbecue as "craft barbecue."
"It's about the craft that goes into making a good meal out of toughs cuts of meat. Barbecue comes with a big ego — consistency is key," Silverstein said.
M-N-M will revolve around freshness. Meats are made daily hot off the grills and most will come unsauced, ribs and chicken being the exceptions. Silverstein's one-of-a-kind sauces and spices are his own recipe, produced for his brand by Kitchen Fusions, a small local manufacturer.
Classic sides will include twice-baked potatoes, bacon mac 'n' cheese, collard greens and coleslaw. Pescatarian and vegetarian items will be offered, too.
No Styrofoam products will be used at M-N-M, which is looking into earth-friendly alternatives for in-house eating and takeout, as well as donating food to local shelters.
Silverstein calls himself "a barbecue guy." He wanted to expand his operation to include a brick-and-mortar location for the love of the craft, and with the prospect of eventually retiring.
“The food keeps them coming back,” he said, “the alcohol will pay the bills.”
A family-run business, M-N-M's new location will be no different. Silverstein’s stepson, Mike Jones, will serve as general manager. In his mid-20s, Jones has extensive restaurant experience and has been cooking with Silverstein since age 14.
The 2,000-square-foot barbecuery will seat approximately 45 people inside, with future plans to build a cozy outdoor beer garden. The owner's looking to offer 8 to 10 beers on draft, plus a daily menu. But diners will have to act fast. Once the menu's sold out, the restaurant's done for the day.
Editor's note: This article has been updated since its original publication.
This article appears in Nov 17-24, 2016.