Blair Street Brew & BBQ Opens Downtown

After months of unexpected setbacks that included equipment failures and IT issues, (605 E. Washington Ave.) is now open.

“I’ve opened six restaurants before this one, and none of them have been this aggravating or frustrating to open, but I really think this one is worth it,” says owner Nick Sierzant.

Sierzant, a La Crosse-area native who has lived in eleven states before returning to Wisconsin, had planned to open his casual barbeque place in early February. The restaurant officially opened May 13.

Blair Street Brew & BBQ serves up what Sierzant calls “Mad City-style,” a deliberate departure from the targeted varieties you’d see at your typical ‘que joint: Memphis-style, Kansas City-style, Texas-style, etc.

“That’s something that’s always bothered me,” Sierzant says. “We’re putting together all the best aspects of every single style out there. If it’s good, we’re using it, with our own little spin on it.”

The signature dish is the Pulled Pork Perfection sandwich, slow-roasted in-house and served on toasted ciabatta with melted cheddar and crispy onion strings. Sierzant incorporates other meats, like chicken and beef, into the menu, as well as a vegetarian wrap—the aptly named When In Madison. 

Just shy of two weeks in full operation, Sierzant says he is confident in his food: “What I really try to do is give all of our food an authentic feel … when you try our potato salad, I want you to think of grandma’s potato salad.”

And as its name suggests, Blair Street Brew & BBQ will start to brew beer in-house in the future (shooting for late summer), with plans to offer a domestic pilsner, a pale ale and a bock “that will probably rotate as a seasonal,” according to Sierzant.

Sierzant has brewmaster training and previously brewed for Granite City.