It's been 24 years since chef Richard Hales lived in Tampa Bay. Since then he’s cooked around the world, started a family, appeared on Food Network competition shows, and even launched Grateful Hospitality Group in Miami. This year, Hales returned, and decided to settle down in Westchase, and is ready to bring his Society BBQ concept along with him.
“I am originally from Tampa and moved away in 1996 for NYC to attend culinary school. So coming back is sort of a homecoming for me,” Hales said on a phone call with Creative Loafing Tampa Bay. “My wife and I recently purchased a home in Tampa so we are all in on the move not just expanding our restaurants but moving back to Tampa.”
Hales also shared that he’s interested in multiple locations of Society BBQ (possibly with another in St. Pete), as well as in introducing his other handful of concepts including Sakaya Kitchen, Blackbrick Chinese, Dim Ssäm à GoGo and Bird & Bone.
“Tampa Bay has definitely grown up a lot since I’ve lived here,” the chef/restaurateur said with a laugh, adding that he’s excited to add to the newly developed culinary community.
As for now, Hales is looking at spaces for Society BBQ in Seminole Heights, Ybor City as well as on Dale Mabry near Hillsborough Avenue.
Graceful Hospitality is a family-run operation, and prides itself on the fact it has been thriving without the need of partners.
Society BBQ is a Texas-style barbecue full-service restaurant that offers a selection of slow-smoked meats, made-from-scratch sides and desserts by Richard’s wife, Jenny Hales, aka “Wife Hales.”
All meat is served by the half-pound with dill pickles and pickled onion. Society BBQ uses Florida oak and hickory in its pits. Diners can choose from pork or beef ribs, sliced brisket, pulled pork or chicken, beef burnt ends, or wagyu beef sausage. Need a plant-based meat substitute? There’s also a plate of vegan beyond burnt ends on the lineup as well.
As for sides, made-from-scratch dishes include bites like cole slaw, smoked cornbread, pit smoked beans, wedge salad, and a smoked loaded potatoes. Switching it up from traditional mac and cheese, Society offers smoked squash and cheese made with seasonal squash, cheddar cheese and herbs.
Guests can opt for their meat sandwiched between a butter bun with Chifles plantain sticks, slaw and barbecue sauce. You better buckle up, foodies.
And just to give you a taste of what's to come, Sakaya Kitchen is a fast-casual chef modern interpretations of Asian and Korean cuisine, Blackbrick serves modern Chinese (and was named one of “America’s Best New Restaurants” by Bon Appétit magazine), Bird & Bone offers traditional country cuisine, and Dim Ssam is a full-service modern-Asian food truck.
Once Hales and his gang find a prime location for the third location of Society BBQ, he'll put out the bat signal to CL with all the deets on the space, and projected opening date.
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