It still looks pretty much the same since 2017.
You heard that right: Reo’s Ribs is reopening, sometime in September 2023, according to their Facebook page. The business, which focuses on barbecue and soul food, has endured much over the years in the way of fire, so I’m really impressed to see that they are making a go of it again.
They’ll be opening in the same location in Hollywood, a small building built in 1923 (that’s 100 years ago) and as I mentioned in a 2022 article on Reo’s Ribs, “was built as a trolley stop, and then was the Hollywood Burger Bar from 1954 to 2015.” There has been a lot of work done on it, since the most recent fire in August 2022. The building has has a fence erected around it for a number of months; you can check out some recent photos of the Reo’s Ribs location from Redditor u/tcollins317 in the r/Portland subreddit.
It is a heartbreaker to remember all the fires that impacted this location. There was a fire in 2017 that was deemed “accidental” (though Reo did not believe that); one in 2020, as a result of arson; and one in 2022, which started near the door, but it is not clear if it was due to arson. In January 2022, Reo Varnado died.
They’ve still got to update their website, and get their socials in order to have a working digital footprint. But it is clear they are in the final stretch toward opening, with supplies stacked up and the lights being on. I’m heartened to know they are opening back up and hope no more fires—except the ones they use for barbecue—exert more destruction on this popular Hollywood spot. Look for them later this month.
Reo’s Ribs [opening September 2023]
4211 NE Sandy Blvd, Portland
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Meg Cotner
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Have you had any good BBQ? Reo’s stinks. 20 trips to central Texas for BBQ and I’ve never had such bad food as at Reo’s. Please compare it to Matt’s and Podnah’s. Reo’s is disgusting. Really like your website otherwise. Keep on keepin’ on. But, c’mon…Reo’s?
I think it comes down to “different strokes” with barbecue – and pizza. I totally get the love of Texas BBQ and NYC-style pizza. Back in 2005, I told a NYer friend of mine that I liked Chicago deep dish and she almost bit my head off AND blew a gasket, proclaiming my opinion to be akin to blasphemy against the NY street slice. People feel strongly about these things. I’m good with folks not liking Reo’s, or loving it – there are definitely folks who adore the food! I’ve also read some pretty scathing statements against it, too. As for me, I love what I’ve had from Matt’s (I had am amazing taco from him at a chili fest years ago, and EEM is fantastic); I have not had Podnah’s, so I can’t personally talk about it (I’m open to your suggestions on what to get there); I had Reo’s once but did not return, so take that as you will. That all said … Reo has passed on and will not be making the food, so I guess we’ll have to see how it is with a chef other than Reo’s at the helm. Thanks for reading – even if you have issues with some things I write about!
Thanks for the response. I couldn’t care less whether Reo is on this side of the lawn or not. His food stinks. From the grave or otherwise. I’ve had Kansas BBQ, Memphis BBQ, Santa Barbara BBQ and Carolina (please don’t chop up my food, I have teeth) BBQ. I’ve also had Caribbean BBQ. Not the same, so I won’t judge it in the same category. Damned good, though. Reo’s stinks by anyone’s standards. I question your sanity, sir. Chicago pizza is great. NY pizza is great. PDX pizza is great. Anything at Matt’s and Eem and Podnah’s is great. There you go.
Keep up the good work, please and thank you.
Ha ha about Carolina BBQ and the chopped meat part. A colleague of mine, Tyson Ho in NYC, once barbecued a whole hog in Long Island City and the meat was indeed chopped up. It was delicious. I have never had Santa Barbara barbecue – what’s it like?
Sorry, I meant to say Santa Maria BBQ which is to the north. I always get the two places confused. There are YouTube videos you might like. Some places use this weird triangular thing like I’ve never seen before. Most places use a parilla, though—like the one at Ox. So not ‘slow n low’ with indirect heat the way I would like it, but just a different method: grilling. It’s also a beautiful part of the country and worth a drive up the coast if you’re ever in Los Angeles.