We are about to enter the era of the bear’s grill, and this year is no different.
It has been a few years since we saw a barbecue restaurant that serves bear’s meat and bear’s blood, and even that is no longer the case.
The trend is definitely alive and well.
At the new Bear’s Smokehouse Barbecue & BBQ in San Antonio, Texas, chef Andrew Leggett says he is working to re-introduce bear’s and other meats to the menu, in hopes of attracting a younger demographic.
Leggett, who opened the restaurant in 2015, says the new restaurant will offer a menu that includes beef brisket, pulled pork, lamb chops, chicken, and veal brisket.
“I think we’re going to be able to get a younger audience to come out and try this food,” he said.
Legget says his goal is to create a menu “that people would eat again and again.”
“I would like to see people coming back to the restaurant and saying, ‘What a great experience,’ and also, ‘That was the best thing that happened,'” he said, adding that the restaurant is open until 6 p.m. on Thanksgiving.
As for the future of bear’s barbecue, Leggitt said he doesn’t have a timeline for when the restaurant might be able open again, but he believes it could be as soon as mid-March.
“It would be nice to have it open up again by May or June,” he told ABC News.
Lefferts has said that he hopes to bring back the bear meat at his next barbecue.
“I really don’t know if it’s going to happen,” he explained.
“I hope it’s not.”ABC News’ Tom Shumaker contributed to this report.