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Whiskey Hotel Barbecue expands business with new bar, winter menu
COURTESY PHOTO The Herald
Whiskey Hotel Barbeque owner Will Hendrickson was joined by Ryan Spears, new owner of the Baseball Tap in Cherry Valley, during the grand opening of the bar. Spears shares a love of barbeque with Hendrickson, and both show great support of the other.
When entering Whiskey Hotel Barbecue dining guests are taken into a warm, friendly, comfortable atmosphere with a rustic flare.
The public was welcomed to the grand opening of its much-anticipated bar service with the introduction of a new winter menu on Nov. 23.
Since opening its doors in April 2024, Whiskey Hotel Barbecue has rapidly become a local favorite, celebrated for its expertly crafted Texas-style brisket, Meat Candy, and South Carolina pulled pork—all prepared using authentic wood-fired techniques.
Whiskey hotel Barbecue is owned and operated by Will Hendrickson who is a veteran. Hendrickson joined the Army where he was an Infantryman in 2005 and was out in 2011. He was stationed in Fort Drum, in New York, and was deployed to Iraq from 2006-2007.
After serving, Hendrickson went to college at Loyola University in Chicago, where he studied education and history. He taught Social Studies at Phillips High School in Chicago.
Hendrickson reflects on his beginnings, “Barbecue is a long time hobby. During Covid I had many people tell me that I should make barbecue professionally.”
Business first launched in food tents at the Stephenson and Winnebago County Fairs, the Menards Parking lot in Machesney Park, with a food truck that quickly gained popularity by Schnucks in Roscoe.
In April, 2024 Hendrickson opened a full service restaurant in the former Sabrosa at 5522 Elevator Rd. in Roscoe. Joining Hendrickson in this venture is Amy Bayliss, and a friendly and highly professional staff.
Hendrickson has added a coat of paint and new ceiling tiles to spruce up the building.
Ryan Spears is the new owner of the “Baseball Tap,” in Cherry Valley, where he just updated the menu there to include a lot of smoked BBQ items.
Spears and Hendrickson show great support of each other, as both have a shared goal and a passion to bring good local barbecue to the area, and the communities each serves.
Setting Whiskey Hotels menu items apart is the combination of unique and wood smoked flavors, accomplished with the use of smokers.
All of the food on the menu is made from scratch. They fry their own chips, corn their own brisket, and make the barbacoa.
Customer Jen Lemke said, “I love that they don’t use seed oils, and that their fries are cooked in beef tallow. Most of their food is locally sourced. I am thrilled they are here for these reasons alone!”
The bar menu features a thoughtfully curated selection of import and craft beers, cocktails, and non-alcoholic options designed to complement the rich, smoky flavors that have become the hallmark of Whiskey Hotel’s offerings.
Guests can look forward to trying appetizers like Al Pastor Chili Cheese Fries, Smoked Fried Chicken Wings known as “Little Bits ‘a’ Chicken Fried,” and the flavorful Beef Elotes Dip.
For heartier options, sandwiches such as the Brisket Smash Burger with classic and special variations like the Baconator and the Jalapeno Popper Burger, as well as the Smoked Italian Beef and the Smoked California Reuben.
Families can also enjoy kid-friendly classics like the Cheese Toasty and Chicken Tenders.
While in season beef ribs have proven to be a customer favorite, “Their beef ribs are an addiction to me. I have to have them,” said Chris Swartout.
“I have had their food a few times when we have car shows at Roscoe Village Center, it is very delish,” said Joe Locke of Hits DJ Service.
With this new bar service, Whiskey Hotel is proud to introduce a lineup of signature cocktails that perfectly complement their bar food menu.
Guests can indulge in unique creations such as the Whiskey Hotel Old Fashioned, the spiced Bourbon Cider, or the autumn-inspired Cinnamon Maple Whiskey Sour.
For those seeking a refreshing twist, the Grilled Lemon Gin and Tonic and Pomegranate Mojito offer crisp, vibrant flavors, while the Jalapeno Margarita brings a touch of heat to the mix.
The Apple Jack Rabbit rounds out the menu with a hint of fruit-forward sweetness.
Bar hours will be Tuesday, Wednesday, Thursday 11 a.m. to 10 p.m., Friday, Saturday 11 a.m. to Midnight, and Sunday 11 a.m. to 7 p.m.
“I’ve enjoyed food from around the nation and Whiskey Hotel has got to be the single best BBQ I’ve ever had,” Vice President of the Stateline Chamber of Commerce, Ryan Rydell said.
“Our community complains about not being able to sustain good restaurants, this gives us a chance to change that narrative. If you want good food, good service from good people, support Whiskey Hotel Barbecue.”
Tara McGraw describes the food as a “melt in your mouth, flavor explosion that leaves you craving more. The only way to describe Whiskey Hotel Barbecue is, “The best I’ve ever had.
“Beyond the food, I have found Will to be a generous and kind soul. I hope the community can show support for a local who is busting it instead of spending money at a chain where the profits don’t return to this community,” said Laura Zwart, President of Roscoe Township Historical Society.
All are encouraged to try this unique place with a home style, family feel. Hours of operation can be found on the Whiskey Hotel Barbecue Facebook page.
Come check out why Whiskey Hotel Barbeque earned honors as in the “New Business” category from the Stateline Chamber of Commerce.
