You may not have to drive to the West Bank to dine at Shane's Rib Shack (1855 Barataria Blvd., Marrero, 324-9701; www.shanesribshack.com) for long, because soon the restaurant will expand across the metro area.
Shane's opened on the West Bank in December 2007, and owner Robby Long says he and partner Tanya Marino have big plans for the future.
"We're getting ready to open (in Metairie) on Veterans (Memorial Boulevard) and Clearview (Parkway)," says Long, who has been in the franchise business for 20 years. He also plans to open restaurants Uptown and in Houma and Slidell.
Long says folks hungry for tender, slow-cooked meats flock to Shane's on the West Bank, where good barbecue restaurants are in short supply.
"We're a hit," he says. "Our pulled-pork sandwich and ribs are awesome. Everything we have is slow-cooked. [But] the reason we're so good, it's really in the sauce."
Shane's sauce is made from a secret recipe developed by a guy named Shane, a Georgia native who opened the first Rib Shack outside Atlanta in 2002. He learned to make it from his grandfather, fondly known as Big Dad, which is also the name of a pork sandwich on Shane's menu.