Barbecue lovers have to get used to a different look at their backyard

LOUISVILLE, Ky.

— It’s not quite the dreamland barbecue of the past.

But for those who’ve been paying attention, the dream is finally here.

The city of Louisville has launched a new outdoor barbecue restaurant called Dreamland BBQ.

Its name is an allusion to a fantasy land that the city has long been exploring.

A place that, if you can pull off a little sleuthing, can help make the dream come true.

But it’s also an attempt to take the city back to its roots.

The idea is that the dream was not as far off as you might think.

A year ago, a team of chefs began working on the restaurant concept with a goal to open in time for the Kentucky Derby on March 10.

It was a goal that came at a time when Louisville’s economy was suffering from an economic downturn and a population that was rapidly shrinking.

It’s a time that many locals and even a handful of chefs from the state of Kentucky say they didn’t expect to be in.

The dream of the restaurant was to open on a hot summer day, a time the city could welcome fans of the horse and buggy races and even the Louisville Cardinals.

The plan was to bring the traditional barbecue elements to the outdoor setting.

And while the team was busy cooking and preparing the food, the owners of Dreamland were working on something different.

The restaurant was supposed to be a place where people could enjoy a barbecue and talk about the city.

“It was a place that was going to be open and people could talk about Louisville,” said the restaurant’s owner, Chris Anderson.

“I’ve never been to a barbecue joint that’s not a little bit different.

They had a different menu and they were bringing it in a new way.

I wanted to bring in something different to Louisville.”

Dreamland is a two-story space, open 24 hours a day.

The barbecue is served by hand, but it’s open for lunch, dinner and weekend brunch.

Guests can come in for a slice or order a combo meal, like a pork shoulder sandwich with mashed potatoes, pulled pork and baked beans.

It also offers a variety of sides and desserts, including the famous dreamland pie, a pie with a giant peanut butter ring on top that’s a favorite of Louisville diners.

Anderson said the menu and service was what he was looking for.

“We had a lot of conversations with the people that worked there and asked them what their biggest challenge was,” Anderson said.

“One of them was just getting people in.

That was something we had to address.”

Anderson has been working on his dream since he and his brother bought the restaurant.

The two brothers, who have a bachelor of arts in hospitality, said they wanted to open a place with a lot more of a soul to it.

“You’ve got to have a soul,” said Chris Anderson, who has worked in the hospitality industry for more than 25 years.

“There’s not too many places that have a spirit of hospitality and a spirit that has this long-term vision and a vision that can be sustainable.

I want to be able to live up to that.”

That vision is reflected in the menu.

The menu is a mix of traditional barbecue, including some of the best barbecue in the country, along with a new twist, Anderson said, which he hopes will make people think twice before ordering.

He said the main reason he wanted to keep the barbecue small was to create a place for people to relax and talk.

“The thing about the barbecue is it’s not about the food,” he said.

The Dreamland menu offers a mixture of sides, from burgers and sides to desserts and desserts with sides.

The main focus is on the barbecue, which includes a variety, including brisket, ribs, chicken, sausage, ribs and pork.

The chef is also working on a new, larger menu that will include everything from a Texas-style brisket sandwich to a beef brisket and ribs.

The new menu will have a similar flavor profile as the Dreamland, but the barbeque will be different.

Chris Anderson said he wanted people to feel comfortable at Dreamland.

“To me, the thing about barbecue is we want it to be the one place where we can be ourselves,” he told WDRB.

“If we can bring in people who are looking for something different, it will be a good place for them to come and try something different.”

The restaurant is also adding a drive-through counter and the ability for patrons to take home a side order.

But Anderson said it’s just a taste of the food coming to the restaurant, not a menu that people can order.

“When we’re opening our doors, we’re not going to go down a path of barbecue that is just going to replace the other side of the barbecue,” he explained.

“What we’re going to do is bring people in here and

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