Meat Barbecue Ltd

If there’s one thing Edmonton needed, it was a good Texas barbecue joint – so Saylish Haas, Nathan McLaughlin and Mike Rebalkin made it happen. Following their successful acquisition of The Next Act Pub, the three restauranteurs decided it was time to expand. When the space next to The Next Act came available, they signed the lease and opened MEAT.

“It was Saylish’s idea to open a barbecue place – and she’s the vegetarian of the three of them,” says general manager Andy Heroux. “They went down to Texas for a week, ate all of the best BBQ, came back with the idea for a menu and we had the birth of the restaurant.”

The plan for MEAT was simple – a casual gathering spot with a straightforward menu of dry rubbed meats and Texas barbecue staples. “Texas barbecue is very, very simple,” explains head chef Aron Pakan. “I think the reason why we chose the Texas style to make our own is just the sheer simplicity of it.” Since opening in May 2014, MEAT has become an Edmonton favourite. With two successful restaurants under their belts, Saylish, Nathan and Mike took a step back from operations to focus on their rapidly growing enterprise. They left MEAT in Andy and Aron’s capable hands and the pair have quickly become the heart and soul of the place.