Chef Turns Up the Heat at Shark’s BBQ in Troy

TROY, MI — A former chef at the Birmingham Country Club has turned up the heat with a new restaurant in Troy, Shark’s BBQ, which opened earlier this month in the former Pizza Hut location off Rochester Road.

Business has been brisk.

“We’re selling out every single night,” owner Louai Sharkas told The Birmingham Eccentric. “You can only fire up so much meat ... and when it’s gone, it’s gone.”

Menu items include locally sourced turkey and chicken from Peacock’s Poultry Farm in Troy, a family owned business founded in 1928 that uses no preservatives or chemicals in the birds’ feed, as well as Angus beef brisket and pork ribs from Beeler’s, a family farm in Iowa where hogs are fed a ration of vegetarian ingredients.

Shakas cooks his meats on a wood-fired grill.

“Anyone can cook a piece of meat in an oven — this is cooking on wood,” he told the newspaper “No gas, no electricity, no charcoal — all wood.”

Sharkas, 53, is a Southfield native who got his start at landmarks like Bijou, Jacques iand Restaurant Duglass. He also was executive chef at the toney Townsend Hotel in the early 90s and oversaw Zinc wine bar in West Bloomfield and the Red Coat Tavern in Royal Oak. He joined the Birmingham Country Club in 2007..

Sharks BBQ, located at 4845 Rochester Road, is open from 11 a.m. to 9 p.m. Monday through Saturday. Visit sharksbbq.com to view the entire menu.

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