Barbecue is America's only true indigenous food. Native Americans cooked their meats over pits and history tells us that George Washington attended a barbecue. Americans light up their grills more than 2.9 billion times a year. Barbecue is also society's great equalizer; drive by a barbecue restaurant and it's not unusual to find pick-ups next to luxury cars next to motorcycles.
Great bar-b-q will do that.
We don't know if Lou Bono understood all this, but one thing's for sure: he knew how to cook authentic southern bar-b-q.
When Lou Bono fired up the pits of his first restaurant in Jacksonville back in 1949, little did he know that his food would one day be celebrated as the quintessential southern style Bar-B-Q. This was not just another barbecue joint, Lou cooked his meats the traditional way; in specially designed pits over wood, and watched carefully by a Pit Boss. Thanks to Lou's tireless efforts and a smoky sauce that out-zinged the competition, Bono's became an immediate success.
Bono's has never changed its authentic bar-b-q and today, under the leadership of Joe Adeeb and daughters Kirsten Martino and Katie Colley, it's grown from a small, local operation to a successful enterprise of more than twenty restaurants. Bono's restaurants are now located throughout Florida as well as Colorado.