Tre’s Bar-B-Q introduces the smell of wood chips and smoked meat to the University Center as the newest addition to on-campus dining.
The UC food court welcomed students back to campus with a homemade Texas barbecue menu crafted by executive sous chef Austin “Tre” Banks III.
Tre’s Bar-B-Q is open 11 a.m. to 8 p.m. Monday through Thursday and 11 a.m. to 5 p.m. Friday. The restaurant is closed on weekends.
Tre’s Bar-B-Q started as a pop-up location in 2021, serving Banks’ take on Texas-style barbecue every Monday and Wednesday at the UC. The food truck's popularity grew, and it even collaborated with Food Network chef Jet Tila to bring Thai fusion barbecue to the Central Library mall.
“We just popped up until we sold out and people, they really wanted barbecue,” Banks said.
Banks grew up with barbecue, he said. He began cooking at home out of necessity for his family and soon it became a hobby.
“It’s just remembering my grandmother’s recipes and my mother’s recipes, starting off with cooking Hamburger Helpers, and then that turned into barbecuing every weekend,” Banks said.
Jennifer Lookenbill, director of operations for Chartwells Higher Education Dining Services, said in an email that opening Tre’s Bar-B-Q was a great way to surprise the students after winter break.
Lookenbill said students wanted something different and exciting.
“It seemed like a no-brainer,” Lookenbill said. “Give the students what they want.”
Customers can enjoy sandwiches, specialties, and combo platters with five meat options. There are eight different sides to choose from, like southern macaroni and cheese, creamy coleslaw and warm peach cobbler.
Banks and executive chef Bryant Currie take shifts at working the restaurant. They smoke the brisket at night, then turkey and chicken in the morning and still complete their daily dining hall duties.
Since the restaurant opened Jan. 13, the staff cooks about 13 briskets each day.
“All the hard work was worth it,” Lookenbill said. “I think it is even more amazing we get to showcase one of [our] own, chef Austin, who is not only passionate about barbecue, but the students as well.”
Sous chef David Patton has worked throughout UTA since 2006. He has known Banks for about 10 years and helps Tre’s Bar-B-Q where he can. To him, barbecue has always been a family ordeal bringing people together.
“We work as a family already, so now we feel like our guest is part of our family,” Patton said.
He said he’s noticed people at Chick-fil-A or Panda Express eyeing Tre’s Bar-B-Q and encourages them to come over to try a sample.
“Sometimes you need that little thing you didn’t know you wanted to have and I feel like Tre’s Bar-B-Q is exactly that,” Patton said.
Banks plans to create a new special every week, starting with ribs.
The restaurant has been busy, Lookenbill said, selling out only two days after opening. Word of Tre’s Bar-B-Q is getting out quickly through students, faculty and staff.
“I love seeing the reaction on their faces,” Banks said. “I love watching them sit there just eating, when it hits their palette and it’s just like ‘mhm.’ That’s where I get my joy at.”
