The owner of Firebox55 in Martinsburg draws on his impressive culinary background for a creative BBQ menu.
Barbecue is one of the Mountain State’s ultimate comfort foods—a smoky, tangy, tasty treat that doesn’t have to be “fancy” to be good. But when that BBQ is prepared by a couple of chefs trained at the Culinary Institute of America, you better brace yourself for flavors that are a cut above.
That’s exactly what you’ll find at Firebox55, a hot spot serving up BBQ, craft sandwiches, and brews in a casual, modern ambience in Martinsburg. Open just over two years now, this popular scratch kitchen uses fresh, quality ingredients to create simple dishes that are still big on flavor.
“We’re not taking any shortcuts with the preparation and techniques involved in cooking our food,” owner Steven Ferrell says. “We smoke all of our meats with local cherry wood in-house. Our sides, sauces, rubs, and desserts are all made in-house, too.”
Such attention to detail is not surprising, given Ferrell’s impressive culinary background. “I have been a chef for basically my entire adult life, 23 years now. I graduated from the Culinary Institute of America back in 2008. My chef de cuisine, Amanda, also graduated from CIA, and we have been working together for almost 10 years.”
Before opening Firebox55, Ferrell spent eight years as the executive chef for two small country inns: L’Auberge Provençal in White Post, Virginia, and The Hillbrook Inn in Summit Point. “The focus at both of those restaurants was utilizing local meats and produce to create small plates in a more upscale setting,” he explains. “I loved my time at both places, and they played a huge role in shaping the chef I am today.”
Those influences definitely shine through on his plates. When some close friends of his wife were interested in opening a BBQ restaurant, Ferrell said he knew he could use his experience to offer one with a more varied menu than most casual BBQ joints.
“The Gridley sandwich is my favorite on the menu,” he says. “It features our smoked brisket with a nice horseradish–garlic mayonnaise, aged provolone, charred-pepper relish, and crispy fried onions on a hoagie roll.”
Customers love the Rueben—Ferrell brines his pastrami for a week and then slow-smokes it for 14 hours—and the Cuban and fried chicken sandwiches, regular or Nashville hot, are crowd-pleasers as well. As for sides, he says the mac ‘n’ cheese is number one, followed by sweet potato fries tossed in a house-smoked paprika BBQ rub and Appalachian soup beans cooked down with bacon, onion, and chicken stock.
In addition to BBQ platters, sandwiches, and a lineup of fresh salads and grain bowls, Firebox55 has developed an enviable bar program, thanks to a bar manager who also has a culinary background. “He still works in the kitchen for us some days,” Ferrell says. “He has curated a variety of original specialty cocktails that are a break from the norm. You definitely want to give them a try.”
You can enjoy signature sips featuring local spirits like an Apple Spice Martini with Devil’s Due vodka, cinnamon rum, Swilled Dog Pumpkin Patch Cider, and lemon; a Waken Shaken with Black Draft vodka, Fernet-Branca, KahlÚa, and almond; or a bright magenta Tequila Me Smalls with reposado tequila, hibiscus, and cinnamon syrup.
Also on tap is a strong lineup of local West Virginia beers, with happy hour tapas specials on Thursdays and Fridays from 4 to 7 p.m.—think blackened shrimp with andouille etouffee and grits, firecracker shrimp with ginger–garlic mousse, kimchi quesadilla with gochujang chili and mozzarella, and pimento cheese dip with crackers—and smoked ribs every Saturday.
“Those ribs are amazing,” Ferrell says. “And the happy hour small plates change up every week, which gives me and the kitchen the freedom to have fun and come up with some more creative dishes.”
A 1,500-square-foot deck with gas torches enables the restaurant to host local bands every Saturday from early spring through fall. Sounds like a great way to spend the weekend in the state Ferrell now calls home.
“I grew up in Brunswick, Maryland, but have lived in West Virginia for over 10 years now. My wife, Mary, has spent most of her life here, so I moved here for her while still being close to my family. I do love it here in the Eastern Panhandle. It’s close to the bigger cities while still having a perfect mix of friendly people and quiet living.”
55 Meridian Parkway, Martinsburg, firebox55.com, @firebox55 on FB
READ MORE ARTICLES FROM WV LIVING’S WINTER 2023 ISSUE
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