About Us
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.
"BBQ is a method - not a menu" - Chef Evan LeRoy, LeRoy and Lewis BBQ, Austin, TX
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.
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 t. The obstacles seem endless but so is the pleasure I experience when pulling food from a smoker.
But the story doesn't end there. We are excited to announce our partnership with the award-winning brewers at Urban Artifact, located in the heart of the Northside neighborhood in Cincinnati, OH. While our kitchen at Urban Artifact is under construction, we'll continue to offer our catering menu from the Incubator Kitchen Collective.
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