Specialties
Welcome to Hattie’s BBQ — where Texas-style smoke meets Pacific Northwest soul. We’re a locally owned and operated barbecue joint serving up slow-smoked brisket, pulled pork, ribs, and all the classic fixins’ you love, plus a few surprises like our signature breakfast plates and brunch specials.
Located in the heart of Bend, Hattie’s BBQ is all about good food, cold drinks, and great company. Whether you’re joining us for a family meal, grabbing takeout, or catering your next event, you’ll taste the passion and craft in every bite.
We also offer online ordering, delivery, reservations, and full-service catering for any occasion. On weekends, catch live sports (including NFL Sunday Ticket) and seasonal events on the big screens.
Local favorites:
• Smoked Brisket & Burnt Ends
• Pulled Pork Sandwiches
• Housemade Mac & Cheese
• Breakfast Brisket Hash
• Banana Pudding
Come hungry — leave happy.
20565 NE Brinson Blvd, Bend, OR 97701
hattiesbbqbend.com
History
Established in 2024.
Hattie’s BBQ was born out of a lifelong love for good food, hard work, and bringing people together. After years spent cooking in some of the country’s top kitchens — from Portland to San Francisco and Southern California — Chef Luke Mason found himself chasing something simpler, more soulful, and a whole lot smokier.
It all started with an old Oklahoma Joe smoker in the backyard. What began as weekend cookouts for friends quickly turned into a passion project — a place to reconnect with the craft of cooking and the joy of feeding people.
A trip to Austin, Texas, sealed the deal. Surrounded by legendary smokehouses, community, and the unmistakable aroma of post oak and brisket, Luke knew this was the next chapter. Bringing Michelin-star experience to Central Oregon, he set out to build a barbecue spot where technique meets heart — where every plate tells a story.
Meet the Business Owner: Luke M.
For me, barbecue isn’t just food — it’s a way of life. After years in fine-dining kitchens from Portland to San Francisco, chasing Michelin stars and perfect plating, I found myself missing what first drew me to cooking: the connection between food, fire, and people.
BBQ brought that back. There’s something honest about it — the patience, the smoke, the early mornings tending the fire, and the reward of serving something you’ve worked on for hours. It’s not rushed or fancy; it’s real.
When I took a trip to Austin, I fell in love with the community that forms around good barbecue — people gathering over a tray of brisket, cold beer in hand, laughing and talking for hours. That’s what inspired Hattie’s: a place built on craftsmanship, care, and connection.
Every plate we serve is a reflection of that passion — a mix of precision learned in Michelin-star kitchens and the soul of true Central Texas BBQ.