The menu at Shed’s will feature plenty of traditional smoked barbecue items, including brisket, ribs, and chicken, Kathryn told Eater. The Wilsons plan to fit in a couple weeks of fine-tuning the menu before opening to make sure the equipment is working properly and that everything runs smoothly.
Granite countertops have been installed in the restaurant, which will seat 65 people, and both the interior and exterior signage is in place. The restaurant space formerly housed Pizzeria Rico, as previously reported, and the Shed’s crew completely gutted the place, stripping it down to the studs and rebuilding it to suit exact needs, which included a brand new ventilation system to keep from smoking out the offices on the levels above the restaurant. We are probably a couple weeks out,” she told Eater. “We will be doing smoked meats and other assorted barbecue-type items, everything from fried pickles to your standard cornbread and sides,” said Kathryn Wilson, who, along with owners Edward Wilson (her husband) and Shawn Wilson (her sister-in-law), is working to get the space prepared and menu finalized for the opening, which they hope will be sometime in March. Shed’s BBQ has taken over the space at 32 Bromfield St., and after the necessary inspections and some prep work, the restaurant will be ready to open its doors. A new barbecue restaurant set to open in Downtown Crossing is weeks away from feeding the neighborhood smoked meats.