Chef-owner Bryan Palilonis opened Hardwick BBQ on May 20 at 154 Route 15, next door to his 3-year-old Hardwick taco spot, Caja Taqueria. The counter-
service barbecue restaurant replaced Master Fin’s Axe Throwing, the bar and ax-throwing venue that Palilonis, 48, opened in 2024. Unexpectedly high insurance costs contributed to that closure, he said.
Hardwick BBQ’s opening week vindicated Palilonis’ belief in pent-up local demand for slow-smoked American barbecue. In the first two hours of business, he said, close to 100 people came for brisket, pulled pork and ribs served with from-scratch mac and cheese, coleslaw, baked beans, and cornbread.
Palilonis has always smoked meats for his taco business, which still includes Caja Madera, his original mobile catering and event truck. But the soft economy, he said, has led to a slowdown in private bookings, and he projected more consistent customer interest in barbecue than he has seen for tacos.
To launch Hardwick BBQ, Palilonis invested in new equipment and enlisted the help of friend Jeff Weiss, a longtime Stowe-area chef. The pair used to “travel-chef” together, offering barbecue on the PGA and NASCAR circuits.
The 900-square-foot Hardwick BBQ has a four-tap draft system for local beers and also serves wine. Current hours are Wednesday through Saturday, 4 to 8 p.m., but Palilonis hopes to expand those as he staffs up and works out the kinks. He also plans to add “some summer fun” with live music, karaoke and maybe an open-mic night, he said.
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