Our Story

Food for Thought

There are two stories about the origin of the name. The one I like most goes like this. After weeks of searching for words that best "represent" our menu. My (then) Chef-partner, Derek Dos Anjos and I had an epiphany. If we look past our egos, it all comes down to two things - the parts (ingredients) we want to cook and the labor it takes to make food we're proud of. Parts & Labor, simple. It was the following quote that would ultimately solidify the path we continue on today.

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"BBQ is a method - not a menu" – Chef Evan LeRoy, LeRoy and Lewis BBQ, Austin, TX

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At Parts & Labor, it's all about layering smoke from a live-fire with herbs, spices, and sauces to create amazing dishes using meats, vegetables, and fruits. This is the method that drives our menu.

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It's been over three years since we first opened during the pandemic. From our ghost kitchen start-up in the OTR to the Oakley Kitchen to the Incubator Kitchen Collective in Newport, KY. The obstacles seem endless but so is the pleasure I experience when pulling food from a smoker.

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