After Joe Regiro was forced to close his smokehouse in New Lenox after two years of operating, he and his wife, Tonya, began searching for investors. But instead of finding financial backing, they found Firewater BBQ & Brew.
Firewater owners Matthew Weil and Roger Dunn were interested in taking over the space once occupied by Bourbons, but not the brand, Regiro said. They had their own brand and wanted him to help bring it to New Lenox.
“I wanted to save Bourbons, but they were like, look, ‘We don’t need Bourbons. We don’t want your recipes. We don’t want the brand. We just need you,’” Regiro recalled.
He will now be general manager at Firewater’s New Lenox location.
“They were like, without you, ‘I ain’t doing it,’” Regiro said.
Dunn said they had looked at New Lenox, but shied away from bringing their brand to the village due to the proximity of their Crest Hill location, just 12 miles away. After meeting Regiro, Dunn said it was “the perfect storm” — but not in the negative sense the phrase is often associated with.
“It just kind of made the opportunity easier and we got to help Joe out at the same time,” Dunn said. “And it’s a pretty good location. The people there seem pretty nice and it seems like a pretty good demographic for our type of food.”
Regiro said Firewater took over the lease and some of the equipment at the former Bourbons, 280 E. Lincoln Hwy., offering him a lifeline and helping him recover from some financial struggles.
Dunn said they aim for a soft opening within the next two weeks to train staff and gear up for a grand opening in mid-May. This approach will allow them to open the doors while ensuring the staff is fully prepared before advertising the opening.
Since opening in 2012 in Crest Hill, Firewater has since expanded with locations in Geneva, Elmhurst and Alsip, Dunn said. The barbecue chain is renowned for its award-winning Southern-style barbecue, featuring natural, Midwestern farm-raised pork, chicken and beef, slow-smoked over hickory and applewoods, according to Firewater’s website.
Its menu also includes a variety of sides and desserts, complemented by a selection of local and regional craft beers.
With the soft opening quickly approaching, Regiro said he has been busy preparing the space and hiring staff. Unlike Bourbon’s, Firewater operates with a more self-service model, which Regiro describes as “fast-casual.”
Customers can place their order at the counter either through a staff member or at a self-service kiosk, then take a number and find a seat, Regiro said. Once their order is ready, they’ll pick it up from the counter. Extra toppings, such as pickles and jalapeños, are available for customers to help themselves, along with utensils, cups and lids for those ordering soft drinks.
The biggest difference between the New Lenox location and other Firewater stores is the kitchen isn’t open, facing to the dining area, Regiro said. However, he said the owners plan to make the change in the coming months so guests can see how the food is made.
Connected to the main dining area is a long hallway leading to the bar. Due to the separation of the space, Regiro said they plan to call the bar “Sully’s Speakeasy,” which will have its own hours and stay open later for patrons. The bar will also feature several TVs for customers to catch a game.
While Regiro is extremely grateful for the opportunity to run Firewater, he still misses Bourbons and is heartbroken he couldn’t make it work. Before Firewater stepped in, he said he considered filing for bankruptcy.
The slow-smoked barbecue business opened in New Lenox in March 2022, transitioning from a catering only operation based in Tinley Park. Bourbons closed Nov. 4, 204. Regiro attributed the closure to a combination of factors, including poor foot traffic, low daily orders and rising operational costs such as inflation, expensive meats and labor. Despite efforts to boost sales through promotions, Regiro was stretched thin managing roles of pitmaster, cook and manager.
Shortly after the closure, Regiro and his wife started looking for investors who would not only offer financial support, but also share their vision and bring industry expertise to help get the business back on track. He hoped to reopen in December, but Regiro said they never found an investor that met their financial needs.
In December, after reading online coverage of Regiro’s plight, he said the Firewater owners approached him and were impressed with his passion. Most of the responsibility for Running Bourbons fell on their shoulders as they tried to manage the business while sinking deeper into financial debt. Now, Regiro is excited to work with a company that has more resources and support.
“They have a much more streamlined menu than I did, like I had too much,” Regiro said. “That’s what I’ve been learning with them, is I did too much. I had too much. I made it too complicated. And theirs is just simple to the point, this is what it is.”
Though the outcome wasn’t what he hoped for, Regiro said he’s glad he pursued his dream. After being laid off in 2019, he saw an opportunity to turn his passion for barbecue into a reality, even if the venture didn’t last long.
“I felt like if I was on my deathbed, I would resent my the fact that I never tried,” Regiro said.
He said he’s excited to revive the space and transform it into a vibrant spot where customers can once again enjoy a great meal.
smoilanen@chicagotribune.com
