Rhode Island’s Oak Hill Tavern: A Taste of TraditionRhode Island’s Oak Hill Tavern:

Nestled in the heart of North Kingstown, Rhode Island, the Oak Hill Tavern isn’t just a restaurant—it’s a living tradition. Here, amid the charming colonial architecture, the brisk coastal air, and the warm community spirit is an establishment that prides itself on more than just its renowned barbecue. Oak Hill Tavern is about family, heritage, and the art of slow-cooked, wood-fired goodness.

A Culinary Journey Through Tradition

When you step through the door of Oak Hill Tavern, you’re not just entering a dining space. You’re stepping into the legacy of the Casey family, who opened the restaurant’s doors with a singular mission—to share their passion for authentic, freshly-prepared dining experiences.

Founder and pitmaster, Brian Casey, brings a wealth of culinary history to the table. With over two decades dedicated to mastering the secrets of smoking and grilling, Casey has created a menu that pays homage to traditional Southern and American cuisine. It’s a menu that boasts not just mouth-watering meats, but also an array of comfort foods that have been delighting palates for generations.

Meet Brian Casey: The Heart Behind Oak Hill Tavern

Brian Casey stands as the owner and operator of Oak Hill Tavern, carrying on the establishment’s tradition with a blend of innovation and reverence for its roots. A veteran in the hospitality industry, Casey’s approach to managing Oak Hill Tavern is driven by a deep-seated belief in community, quality, and the timeless value of shared experiences. With a keen eye for detail and a passionate commitment to excellence, he upholds the legacy of the tavern as a beloved local landmark, ensuring that every guest leaves with not just a satisfied appetite but a heart full of memories. Under Casey’s stewardship, Oak Hill Tavern continues to thrive as a beacon of culinary tradition and familial warmth.

Behind the Smoke and Sizzle

The heartbeat of Oak Hill Tavern is its dedication to the craft of slow-cooking over an open flame. Each dish on the menu tells a story of patience and precision, from the carefully-selected cuts of meat to the unique blend of wood chips that infuse every bite with a depth of flavor that can’t be replicated.

Whether it’s the fall-off-the-bone ribs, the tender brisket, or the signature smoked chicken, every item on the menu undergoes a meticulous process that respects the integrity of the ingredients. It’s this philosophy that has garnered Oak Hill Tavern a loyal following—a community of foodies who recognize and appreciate the difference that passion and process make.

A Home Away from Home

Beyond the scrumptious meals and the exquisite aroma of smoked meats, Oak Hill Tavern has a way of making you feel at home. The rustic ambiance, the welcoming staff, and the laughter that fills the air all combine to create an environment that feels like a warm hug. It’s the reason why Oak Hill Tavern isn’t just a restaurant to its patrons; it’s a gathering place, a social hub, and an integral part of the local tapestry.

Vincent Porcaro

Introducing Vincent Porcaro, who has a palate refined by years of exploring the smoky depths of barbecue cuisine, Vincent brings to Rhode Island BBQ News a wealth of knowledge and a burning passion for all things BBQ. His journey through the world of BBQ has taken him from the tender, slow-cooked brisket of Texas to the tangy, pulled pork of the Carolinas, each flavor leaving a lasting impression on his discerning taste buds. Vincent’s dedication to mastering the art of BBQ shines through in every bite, as he continues to push the boundaries of flavor and technique in the world of barbecue.

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