The smell of succulent ribs, hickory-smoked brisket, and baked beans fills the air as you approach a vermillion-red, brick building. No mistaking: you have arrived at Trapp Haus BBQ. It’s located a short walk away from the Phoenix Convention Center, Chase Field, and the Roosevelt Row Arts District.
Black History Month may have come to a close in February, but you can support black-owned businesses year-round by enjoying a meal at Trapp Haus. Trapp Haus BBQ is a hip, centrally-located spot near boutiques and coffee houses in the heart of Roosevelt Row, where you can dine in soulful ambiance.
Opened in 2018, it is the brainchild of pitmaster Phil Johnson, famously known as Phil “The Grill.” Born and raised in Manhattan, he is unabashedly self-taught and cut his teeth in the food truck industry. This native New Yorker’s goal was to bring his love of the city and art into his business in Phoenix. And, that he did!
Beyond food, the interior and exterior of Trapp Haus are a feast for the eyes. The walls are brightly-painted with whimsical and cultural murals that pay homage to his roots, love of barbecue and the district. The décor gives off a warm, community-center feel as hip-hop music and sports television play in the background. The vibes are cool.
“It’s always great when you have an environment that is like a community, where people can come even if they’re not eating,” said Stacie Potter, then-acting manager at Trapp Haus. “Downtown Phoenix is so known for its artwork. So, a lot of times people come in just to take pictures and listen to music,” she said.
Art and a feeling of community are what allowed Trapp Haus to survive during the COVID-19 pandemic while many other restaurants shuttered. According to the Phoenix New Times, some restaurants like Be Coffee Food Stuffs and the Dressing Room had signs saying they’d be closed temporarily, but have not reopened to date.
Potter came to work at Trapp Haus BBQ in November 2021. Like many restaurants, they were short on staff, according to Potter. But what she found was a business with a lot of energy and employee pride.
“Well, I was asked to come down here and manage because there were a lot of new and younger employees that were working. During COVID, most people didn’t want to work, so [Trapp Haus] needed people there. They treated their business like it was theirs,” Potter said.
In addition to a dedicated staff, she also mentioned that the restaurant attracts a diverse group of people. Its location allows it to benefit from a wide demographic that includes athletes, musicians, businesspeople, artists, tourists and members of the Arizona State University family.
“I love it. I can honestly say that I have gotten to meet so many great people with beautiful energy,” Potter said. “Just a lot of people, because a lot of people come down here even to take pictures and not eat. So, you meet all kinds of different people…and this being my fourth month here, I’ve been able to network with a lot of people.”
But the main attraction is, of course, the food. The food is exceptional barbeque: ribs, hot links, chicken, brisket, burnt ends and pulled pork. There’s even sliced pork belly and house-made pastrami on the menu. Then, there are Southern favorites such as mean (collared) greens, black-eyed peas, and cornbread with a kick (jalapeños).
When I first came here with my family in the fall, I had their brisket and it was mouth-watering. My mother Dee, whose roots are from the South, loved the ribs so much that she cleaned her bones dry. That’s the southern way, so she says. She said you need to see your reflection on the bone. My sister Alexandra had the burnt ends and found them tender and flavorful.
Recently, I tried their Boss Hog sandwich which consists of pulled pork and brisket. It was the bomb! What makes the meat so good? The restaurant’s smokers are never turned off, according to Potter. “The smokers stay on 24/7 here,” she said. “The owner takes pride in what he does.”
As the pandemic improves, Phil Johnson has impressive plans for the future. He has an expansion project underway in hopes to accommodate more customers, plus make ordering quicker and contactless, according to Potter. Good customer service, plus contactless dining, is the wave of the future.
“Well, the Trapp Haus started out as just one building: it was a wall. It just recently expanded. We tore down a wall and opened it so that we could have more customers. We want to turn it into a ‘do-it-yourself’ restaurant. The owner wants people to be able to order at their tables by themselves,” Potter said.
Visit and learn more
Trapp Haus BBQ is open from 11 a.m. to 8 p.m. (weekdays and Sundays) and 11 a.m. to 10 p.m. (Saturday) for take-out or dine-in. You can also order through Postmates or Uber Eats. To learn more about Phil Johnson and Trapp Haus BBQ, you can visit his YouTube channel here.
Contact the reporter at agrauel@asu.edu.
