The 2 boys at Eateraz stopped in to try out our new pad and here is there review…..thanks Rick and David!!!
By Susie Timm, Head Cheese
Pork on a Fork, one of Downtown Phoenix Public Market’s newest vendors, initially started in the farmer’s market scene in September of 2009 at the Roadrunner market.
Slowly they expanded their business, and today they can be found at 10-14 markets per week……..http://girlmeatsfork.com/featured/pork-on-a-fork-now-available-at-downtown-phx-pub-market/
Well we didn’t win BOP, but to be a finalist in only 10 months being open is a tremendous honor. Thanks to all our fans and loyal customers who voted and spread the word to everyone they know. You can still check us out on page 208 in the “Best of Phoenix” New Times edition that came out today. Thanks again!!
After years of brandishing their barbecue wares at farmers markets, owners Wes Hansen and Justin Erickson opened their tiny eatery in 2010, near Deer Valley Airport. Featuring all-natural, premium pork products from their family farm in Nebraska, Hansen and Erickson smoke their succulent meats competition style, meaning no gas, just pecan wood and charcoal. Don’t miss the perfectly smoked brisket, pulled pork, and baby back ribs. And if it’s prime rib night, oh boy.