One of Parma's most talked‑about barbecue spots is about to go dark, at least for a while. Barabicu Smokehouse on Ridge Road will close after service this Saturday, July 11, owner Danny Cassano announced, capping nearly a decade of brisket, ribs, and regular sellouts.
Cassano said he has sold the building that houses the Parma shop and plans to step away briefly before reopening Barabicu at a new location later in 2026. Devoted regulars know the drill by now: if you want a proper send‑off plate of brisket or ribs, you line up early or risk watching the counter run dry before closing time.
In an interview with Cleveland Scene, Cassano was clear that this is a pause, not a funeral. He told the outlet he sold the building, is stepping back to deal with personal matters, and is "actively looking at a few locations" for Barabicu's next chapter.
Barabicu opened in the fall of 2016 and slowly built the kind of word‑of‑mouth following most neighborhood joints dream about, fueled by long‑smoked meats that routinely sold out early in the day. Business listings show the company launching in October 2016, according to BBB, while Cleveland Magazine has previously singled out the crew's low‑and‑slow approach and fan‑favorite brisket and ribs.
A Short Goodbye And A New Plan
Looking ahead, Cassano told Cleveland Scene he wants the next version of Barabicu to have a full kitchen, even if the business model leans mostly on takeout with just a handful of seats. In today’s tight restaurant math, that setup makes more sense to him than a sprawling dining room.
"It's not goodbye, it's just goodbye for now," he said, sketching out future menu ideas like brisket smash burgers and beef‑tallow fries as ways to keep things interesting while helping offset rising meat costs.
How To Make A Last Visit
Barabicu has always played by barbecue rules: short hours, limited days and the constant possibility that the good stuff runs out before you get there. If Saturday is your farewell tour, plan to show up early if brisket or ribs are non‑negotiable.
Local listings and the shop’s own menu pages highlight a tight Friday and Saturday schedule and warn that popular items such as brisket, baby back ribs, whole chicken and bacon burnt ends often disappear fast. For the latest on hours and ordering details, check Restaurantji and other current listings before you drive over.
Cassano said he will be scouting potential sites and hopes to reopen before the end of 2026. Once a new address and timeline are locked in, we will update readers. Until then, this weekend doubles as both a goodbye party and a last shot at a tray from one of Parma’s most buzzed‑about pit operations.
