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Ott’s celebrates one year

Ott’s Barbecue is celebrating one year since the Farragut landmark reopened April 22, 2008.

Some changes have greeted customers, including six new barbecue sauces and additional barbecue meat choices.

“We’ve got our original Ott’s sauce, and then we’ve got a hot version of that,” COO Tony Watson said of Ott’s famous vinegar-based sauce.

“That’s for the people who like that tangy, vinegar bite.

“But barbecue is real regional, so I thought it was important that we have different sauces to try to capture a broader audience,” he added.

The restaurant now also offers a sweet version of the original sauce, a mustard-based barbecue, and two ketchup-based sauces.

“The thick [ketchup based] sauce is very quickly becoming a favorite,” Watson said.

Watson wanted to clear the air about a bad batch of vinegar sauce the restaurant received soon after it reopened.

“We got the sauce messed up … and we had a few batches get out that were real vinegary,” Watson said.

“But we’ve got the sauce down now,” he added, hoping anyone who was disappointed with the bad batch would give it another try.

Ott’s also is offering a chopped chicken sandwich, in addition to ham and pork.

“We have actually lowered pretty much all of the menu prices … people are looking for a value right now,” Watson said of the restaurant’s response to the economic crunch.

Ott’s Barbecue no longer serves Court Café breakfast, but is hoping to expand its catering business.

“I really want to get our name out there and do more catering,” Watson said.

According to the COO, Ott’s can cater more than strictly menu items.

“We don’t have to do just chicken or ham or pulled pork,” Watson said.

The original Ott’s Barbecue closed in 2003 after 40 years of business in Farragut. Owners Doug, David and Rick Frost closed the doors after inheriting the business from their parents, Carolyn and Richard. The restaurant was begun by Ott(o) and Thelma Melott in 1963.

Ott’s is open from 11 a.m. to 8 p.m. Monday through Saturday and from 11 a.m. to 6 p.m. Sundays.


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