New bar and winter menu launched at Roscoe's Whiskey Hotel Barbecue

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.

Now it has launched its much-anticipated bar service and a new winter menu, beginning November 23, 2024. Beers include Pabst Blue Ribbon, Blue Moon, Lena Haymow Molly and Yardpimp IPA, Hypothesis Darwin’s Bird, Huber Bock, Hacker-Pschorr Weisse, and of course Shiner Bock from Texas.

And the owner and operator of Whiskey Hotel Barbecue, Will Hendrickson, is pretty good with whiskeys. "For the scotches I’ve leaned into the peat smoked whiskeys found on Islay," he says, such as Laphroaig and Bunnahabhain. He also serves Old Granddad, Larceny, Auchentoshan, Heaven Hill, High West, Few, Basil Hayden, and more.

Hendrickson is a veteran who joined the Army as an infantryman in 2005. He was stationed in Fort Drum, in New York, and was deployed to Iraq from 2006-2007. He left the service in 2011.

After the Army, Hendrickson went to 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, and finally a food truck by Schnucks in Roscoe that quickly gained popularity.

In April 2024, Hendrickson opened a full service restaurant at 5522 Elevator Road in Roscoe, at the former Sabrosas location. 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.

Setting Whiskey Hotels menu items apart is the combination of unique and wood smoked flavors, accomplished with the use of smokers. Hendrickson says their bar menu "has the same approach to our barbecue, from scratch, high effort food. We fry our own chips, we corn our own brisket, we make our 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, Will recommends sandwiches such as the Brisket Smash Burger, special variations like the Baconator and the Jalapeno Popper Burger, or the Smoked Italian Beef and the Smoked California Reuben. Families can also enjoy kid-friendly classics like the Cheese Toasty and Chicken Tenders.

Hendrickson can still smoke meat even when it gets too cold to barbecue. But 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. This winter, chicken wings have been a big hit.

Signature cocktails

With their 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 features a hint of fruit-forward sweetness.

Bar hours are 11 a.m. - 10 p.m. on Tuesdays, Wednesday, and Thursday, with weekend hours 11 a.m. - midnight on Fridays and Saturdays, and 11 a.m. – 7 p.m. on Sundays. The restaurant is closed Mondays.

Testimonials

Joe Locke of Hits DJ Service. says, “I have had their food a few times when we have car shows at Roscoe Village Center. It is very delish.”

“Beyond the food, I have found Will to be a generous and kind soul,” said Laura Zwart, President of Roscoe Township Historical Society. “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.”

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.'"

“I've enjoyed food from around the nation and Whiskey Hotel has got to be the single best BBQ I've ever had,” says Ryan Rydell, Vice President of the Stateline Chamber of Commerce. “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.”

With its home style, family feel, Whiskey Hotel Barbecue has earned honors in the “New Business” category from the Stateline Chamber of Commerce.

Hours

• Monday: CLOSED
• Tuesday: 11 a.m. - 9 p.m.
• Wednesday: 11 a.m. - 9 p.m.
• Thursday: 11 a.m. - 9 p.m.
• Friday: 1 a.m. - midnight
• Saturday: 11 a.m. - midnight
• Sunday: 11 a.m. - 8 p.m.

Hendrickson says, "We’re taking the approach that if we have customers, we’ll stay open until midnight. We’re just not in a position to stay open if the math doesn’t work out. But, we’re very much eying being a late night joint with a late night kitchen. That’s the goal."

Hendrickson is generous in praise for fine meat, wherever he's tasted it. In Chicago, he says that veteran-friendly Kumas Corner makes "some of the best burgers you’ll ever have." In Cherry Valley, Ryan Spears is the new owner of the “Baseball Tap,” where he just updated the menu 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.

Michael McGinnis contributed to this reporting.