Husband and Wife Duo Introduce East Tennessee-Style BBQ to Las Vegas with Opening of Tennesseasonings

Husband and Wife Duo Introduce East Tennessee-Style BBQ to Las Vegas with Opening of Tennesseasonings
, a restaurant dedicated to serving tried and true East Tennessee BBQ, makes its official debut in Las Vegas at 7315 W. Warm Springs Rd. 

The quick-serve restaurant and smokehouse will officially open its doors on Saturday, May 13. Hours of operation are 12 to 8 p.m., Tuesday through Saturday. According to owner Laura Harris, Tennesseasonings is the only restaurant in Las Vegas that serves BBQ specific to the region of East Tennessee.

“Las Vegas is home to dozens of great BBQ joints, but we’ve yet to taste a worthy representation of our small slice of the South,” said Harris, Tennesseasonings Owner and General Manager. “We invite our neighbors to stop by to enjoy our sweet and sultry recipes, complete with all the fixins.”

The regional taste of East Tennessee differs from other variations of Southern BBQ such as Memphis or Nashville. Chattanooga-based recipes draw influences from several styles, including its neighboring Carolina states, which specialize in a signature dry-rub and distinct smoking process to produce a hot, fall-off-the-bone fare.

Head Chef Michael Harris hand-selects meats for smoking and prepares daily: seasoned baby back ribs, juicy pork shoulder and flavorful chicken, along with southern sides including baked beans, coleslaw, greens and macaroni and cheese. For dessert, patrons can finish off their meal with key lime or berry cream pie, or banana pudding.

“East Tennessee primarily focuses on pork and is best enjoyed dry ­ no sauce required,” Harris continued. “We serve chicken, hamburgers and other BBQ favorites, too. We’ve also developed homemade mustard and vinegar-based sauces for those who want a little more flavor.”

As a married couple, the Harris’ uphold a longstanding family tradition as restaurant owners. Laura’s roots in the restaurant game began at age nine in her grandfather’s diner, where she spent summers away from home conceiving her own menu ideas and absorbing secrets of the family business.

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