Downtown Willoughby's 10th Annual Burn Off bash packs tasty punch
May 21—When it comes to "having the meats," a certain fast-food group may want to check itself, because scores of carnivores, deliciously diving into savory, smoky, and sticky animal flesh May 20 and 21 would arguably testify to the contrary regarding that particular chain's self-purported presumption.
And with over 10 national "ribbers" and nearly 20 bars and restaurants participating during the 10th Annual Downtown Willoughby Burn Off, it's unlikely the contingent would debate which institution, in fact, holds sway.
Wandering about Erie Street on May 21 was standard practice as attendees of the DTW Rib Burn Off explored all areas of the "summer-kickoff" bash. (Chad Felton ??
Stationed strongly on Erie Street (and Glenn Avenue and 2nd Street) the event brushed off a bit of questionable weather early to attract over 30,000 revelers over the weekend, marking a peak return from last year's half-event (due to a rainout) and earlier years due to pandemic preclusion.
Willoughby Mayor Robert Fiala, calling the Burn Off one of the city's four signature events, added it also stands as an official kickoff to summer. (Yes, he's aware the actual date is June 21.)
"We know the pandemic was challenging for all businesses, especially the restaurant and entertainment industries, and events such as this reinforce the fact that our historic downtown, and all it has to offer, is open for business," he said.
"Before scheduling this year, our merchants, bars, and restaurants reported that their businesses were back to pre-pandemic levels and were expressing optimism for the future."
Once again, as with last month's Mac N' Cheese Shuffle, the Downtown Willoughby Bar and Restaurant Association teamed up with Berea-based charity partner Working Animals Giving Service 4 Kids, which provides mobility, autism, and psychiatric service dogs for children throughout 35 counties in Northeast and Central Ohio.
Though the affair is part of a distinct quartet of fêtes, DTW Bar and Restaurant Association President Brendan Kearney emphasized the robustness of the rib.
"This is by far the biggest event on our annual event calendar," he said. "We're just happy to be getting back into the swing of things. Our partnership with Cleveland Scene has really worked hard on amping this up to a new level."
Kearney added organizers were stoked to feature, in addition to the fare, naturally, headliners The Marshall Tucker Band and Stephen Pearcy, voice of the 80s heavy metal band Ratt.
"It's exciting to bring national acts back into the mix, along with some of our favorite local bands," he said.
Fiala noted the DTW Bar and Restaurant Association and event sponsors worked continuously over the last year to bring in a more exciting list of vendors and entertainers.
One such vendor, a rookie to the DTW Burn Off party, but no stranger to the game, was Cowboys Barbeque and Rib Co., out of Fort Worth, Texas.
Boasting a flavor a style that's "so good, you'll moan," Cowboys, headed by owner Enrique Vega, has been slinging meats for over 30 years and has taken home over 400 regional, state, and national awards.
"Texas barbecue is something y'all ain't used to, I'm telling you," the 37-year-old said, laughing and noting the crew travels to about 25 shows a summer. "I've been part of this since I was 11 and, I mean, think about it....Ohio teams are giving you something (here) you can get any time of the week....so, of course, we stand out, and we have as much as we need because we're here to feed y'all."
In the end, Fat Freddie's BBQ and Catering, of Louisville, Ohio, was announced "Best National Ribs," with Ballantine taking "Best Local Ribs."
Nora's Public House was one of several local joints dishing goods on Erie Street on May 20-21 during the 10th Annual DTW Rib Burn Off. (Chad Felton ??
