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Monty‘s maximum BBQ

Kristi Kates - September 13th, 2010
Monty’s Maximum B.B.Q. brings new zing to Boyne City
By Kristi Kates
Monty Wilhelm, a 25-year restaurant/hospitality veteran, is a barbecue believer.
“Everyone loves B.B.Q.,” he states.
Wilhelm, who recently opened the Boyne City restaurant that’s simply been dubbed The B.B.Q., brings a wealth of experience to his role as new restaurant owner, and is bringing an extensive menu of barbecued dishes to the also newly-revitalized downtown Boyne City neighborhood. It’s a match made in barbecue-sauce heaven.
The B.B.Q. resides in downtown Boyne City’s old train depot, which, coincidentally, previously held a barbecue restaurant called Lester’s. Wilhelm was an original manager of Lester’s before it went out of business, but he shrugs off any concerns that the same type of restaurant will become subject to the same fate.
“We are not concerned with being compared with the previous operation,” he says. “Our food, service, and clean facility will speak for itself.”
The B.B.Q. includes many historic photos and local decor as part of its ambiance, and the “dining car” draws plenty of attention all on its own. Wilhelm also says that his staff, a critical part of the restaurant’s operation, are top-notch, attending to The B.B.Q. customers’ every need.
“As for service, our wait staff can be a little over-attentive,” he chuckles.

“I have worked in the hospitality industry for a quarter century,” Wilhelm says, “in all capacities from dishwasher to food and beverage director.”
Wilhelm, who has been involved with such local establishments as 220 Lake Street, Garrett’s, and Boyne Mountain (as well as the Stone Hearth in Grand Blanc, where he began his culinary career as a waiter), says that his decision to specifically open a barbecue restaurant was easy. “I have a passion for BBQ and it is its own unique market. Plus the public really seems to like our style of BBQ.”
As far as the favorite menu item at his own restaurant goes, Wilhelm cites the ribs, “but all of our menu items are awesome.”
The menu at the B.B.Q. includes a lot of items that feature the restaurant’s standout house-made barbecue sauce - probably the first thing a customer will want to try with its rich, slightly spicy tanginess - but there are plenty of other options as well.
Wilhelm has a trio of his own favorites, after those aforementioned ribs, of course.
“My favorites are the Lexie Chicken Pretzel (flame-grilled barbecue chicken sandwich with smoked bacon and Swiss cheese on a unique pretzel roll), the Chef’s Artichoke Crab Dip, and our Olive Burger,” he says.
And don’t worry, barbecue fans - The B.B.Q. is planning to stay open all winter long so you can snag your favorite barbecue dish after skiing or shopping.

“After Labor Day, The B.B.Q. will be open Wednesday through Saturday from noon to 10 p.m.,” Wilhelm says. “We’ll be offering all-you-can-eat B.B.Q. chicken on Wednesday, our Chef’s Choice special on Fridays, and one-pound steak night on Saturday.”
It may not be what resorters would consider “fancy” food - but Wilhelm’s menu appeals to the simple diner in all of us - those who just want something hearty, good, and reliable, in this case often accompanied by a side of warm cornbread. This simple but effective restaurant philosophy stems, perhaps, from Wilhelm’s own outlook on his restaurant/chef career to date.
“I love cooking, and I love being with the public,” he smiles.

The B.B.Q. is located at 151 Ray Street in downtown Boyne City, telephone 231-582-7401. Current hours (for the remainder of the summer) are Monday-Saturday 11 a.m. to 11 p.m., Sunday noon to 10 p.m.

  • Currently 3.5/5 Stars.
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