Barabicu Smokehouse in Parma Closes After Nearly 10 Years – But Not Forever

Barabicu Smokehouse in Parma is closing its doors after almost 10 years, but this beloved barbecue joint isn’t gone for good.

After nearly a decade of tempting Parma with brisket and cherry wood smoke, Barabicu Smokehouse is closing its legendary pit this weekend. Don’t let the tears dampen your ribs, though—pitmaster Danny Cassano promises this is just a pause, not the final act, for one of Cleveland’s barbecue icons.

A Decade of Sold-Out Brisket

When you talk about Northeast Ohio’s barbecue scene, Barabicu Smokehouse lands at the top of every true ’cue lover’s hit list. Danny Cassano has made a habit of turning out fresh, never-reheated smoked meats—so much so that selling out has been the norm. If you showed up late, you learned the hard way: when it’s gone, it’s gone.

• House-smoked brisket and baby back ribs flew out the door every weekend
• Local cherry wood added signature sweetness to every cut
• The complaint most often heard? “You sold out before I got here!”

Why Is Barabicu Closing Now?

Cassano has decided to close the Ridge Road location after service on Saturday, July 11—three months short of Barabicu’s 10th anniversary. The building has been sold, and Cassano is taking a much-deserved break to focus on personal matters. But make no mistake: he sounds almost giddy about the restaurant’s next phase.

• Cassano is actively hunting for a new location
• Look for even more menu creativity and possible expanded hours at his next spot
• The closed sign goes up July 11, so this is your last shot at the Parma OG

What Made Barabicu Special?

Everything at Barabicu reflected Cassano’s obsession with from-scratch barbecue.

• Smoked with local cherry wood, cut and seasoned by Cassano himself
• Classics like beef brisket, whole chicken, bacon burnt ends, and his double-smoked bacon
• Original sauces and sides whipped up fresh each day

Cassano’s devotion brought Clevelanders a Texas-worthy smokehouse experience, yet built on local roots.

The Future: New Barabicu, Bigger Dreams

This isn’t a farewell, just a well-earned intermission. Cassano plans to return, and the next version of Barabicu could arrive before the end of the year—with some tweaks.

• New menu options: Think brisket smash burgers, tallow fries, chicken fingers
• Potential for a full sit-down dining room and liquor license
• Keeping scratch barbecue at the core, while offsetting rising meat costs

His to-go model served Cleveland well, but fans may soon get more space to gather (and possibly a cold beer).

Parma’s BBQ Legacy Lives On

Many kitchens claim “made with love”—but at Barabicu, you tasted it in every bite. As Parma says goodbye (for now), one thing’s for sure: the local barbecue scene will be counting the days until Cassano is back behind the smoker.

If you’re reading this before July 11, you’d better line up early for one last bite. If not—trust that there’s plenty more cherry wood smoke in Parma’s future.