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Dreams do come true for Dem 2 Brothers And A Grill

By Judy Hamilton
Chip Ellis
Adrian "Bay" Wright, owner of Dem 2 Brothers and A Grill, 426 Virginia St., West, turns a whole slab of ribs at his new restaurant at Five Corners.
Chip Ellis Adrian "Bay" Wright, has also purchased a food truck for his Dem 2 Brothers and A Grill business, which has expanded to include catering and festivals.
Chip Ellis A pulled pork sandwich topped with homemade sauce and coleslaw is a customer favorite according to Adrian "Bay" Wright, owner of Dem 2 Brothers and A Grill.
Chip Ellis Adrian "Bay" Wright, owner of Dem 2 Brothers and A Grill, explained that his pulled pork sandwiches are pork butt that he chops with a cleaver into bite-sized chunks.

CHARLESTON, W.Va. -- Dreams do come true, if you believe in yourself and work hard toward your goals. Just ask Adrian "Bay" Wright, owner of Dem 2 Brothers and A Grill, 426 Virginia Street West. His restaurant fliers accurately state that it is "located on the best smelling corner in Charleston."

You'll immediately notice Wright's warm laugh as he busily prepares orders for patrons enjoying the mouth-watering aromas. His staff is equally charming with merry Santa hats and friendly smiles.

In August 2011, Wright set up a large grill and concession area at the corner of Virginia Street West and Central Avenue at Five Corners on the West Side. He opened a business there after he came home for his best friend's wedding that summer and his family persuaded him to stay.

He had dreams of opening a restaurant in the red brick building across the Five Corners intersection and of owning a food truck for when he took his cooking show on the road.

After two years of diligent labor, he achieved his dreams.

"I've had the food truck for about three months. It's fully equipped with everything. I take it around to festivals. I did the MultiFest, the Dunbar Fall Festival, and West Virginia State's Homecoming. It's been good for me," Wright said.

"Last Saturday was our first day in the restaurant. We're open from 10 a.m. until 7 p.m. I'm going to see how it works with these hours. I've got to get a feel for what will work," he said.

Wright explained that he was not sure what to expect with a transition from outside pick-up food to inside dining.

"The biggest thing is my customers. I tell people, 'Come again and tell a friend.' That's my motto. The word of mouth is the best advertisement I can ever have. I'm my own competition. I'm not in competition with anyone else. I thank God and move forward. I try to get better every day," Wright said.

He is the youngest of 10 children, which led to his nickname "Bay," a fond family variation of "baby."

"I have seven brothers but not all of them work in the business. I've got a couple of cousins who help. This is a man-run restaurant. It's all chefs," Wright said.

The 52-year-old is accustomed to working around a lot of testosterone. The former Charleston High School athlete lettered three years in basketball and one year in football before graduating in 1979.

He was working as a forklift operator when he was recruited by Virginia Union University to play football. He was 22 years old. In 1986, he led the Richmond Panthers team to an undefeated regular season, a Central Intercollegiate Athletic Association championship, and was named offense player of the year. He played professional football for the Tampa Bay Buccaneers and the New York Giants from 1987 to 1991.

After his professional football career ended, he owned a barbecue restaurant in Tampa. "My father, Smoot, and mother, Virginia, always cooked. My father catered. I've loved cooking all my life. This was my passion after football. This is a job for some but it's fun for me," Wright said.

Diners will enjoy reading articles about his life and football career on the freshly painted interior brick walls of the restaurant. One article describes Wright as a "265-pound flesh and blood bulldozer who makes opposing athletic directors double check to see that all insurance policies have been paid."

What the articles don't mention is that Wright suffered a serious motorcycle accident in 2002 while living in Florida. The injuries to his right leg led to a series of 27 surgeries over the next five years. Despite the continuing complications from this injury, and his doctor's advice that he should not stand for prolonged periods of time, Wright has been determined to follow his culinary dreams.

Cheryl Woods is already a repeat customer to the restaurant. "I like everything on the menu. Once people come, they will continue to come because his food is good. It's nice to have someone else do your cooking and it's always delicious. He cooks like your grandmother's home cooking. I'll stop after work and get dinner. They give nice healthy portions. I usually have enough to take for lunch the next day."

Of Wright, Woods said "He's an inspiration to people. He shows if you put your heart and mind to something you can do it."

Another guest, Anna Schles, was enjoying a half slab of ribs. "I like the smoky flavor of the ribs and that they don't put any sauce on unless you ask for it. They're delicious."

The menu consists of nine types of sandwiches, ranging from $2 to $7: pulled pork, ribs, Italian sausage, Philly cheese steak, fish, bratwurst, chicken breast, hot beef bologna and hot dogs.

There are five sides at $1.50 each: a richly textured, lightly dressed coleslaw, a mustard-based potato salad, creamy macaroni and cheese, homemade baked beans and collard greens. A reviewer on whycharlestonwv.com enthusiastically declared the collard greens to be "the best I've ever had."

The dinners range from $6 to $9: ribs, chicken breast, Italian sausage, pulled pork, fish, or a combo plate of two meat choices. Each dinner comes with two sides.

The restaurant also sells a whole slab of ribs for $26 or a half slab for $15. "I don't put any sauce on until you say so. Then you have a choice of hot, two beer hot, mild, sweet or mixed, which is the best of both worlds," Wright said.

Patrons can join the "Grill Club" and after they have purchased ten meals, they get one free.

Wright said that he will soon be experimenting with occasional hours on Sunday. "In a couple of Sundays I'm going to do an all-soul food dinner after church. I'm going to have smothered pork chops, fried chicken, mac'n cheese, mashed potatoes, cabbage, black-eyed peas, back bones, homemade cakes and pies."

When asked to name his customers' favorites, he said without hesitation, "pulled pork and ribs. Greens have been a favorite, too. Macaroni and cheese has been flying out the door. Everyone's been waiting for that."

Wright's catering business has been busy as well. He had several Thanksgiving catering jobs. "I sold 19 to 20 deep fried turkeys. I also had smoked turkeys and smoked hams."

The restaurant is open from 10 a.m. to 7 p.m. Monday through Saturday. They make deliveries for orders over $20 with a $5 delivery fee. To place an order, call 304-550-4431. DEM 2 Brothers And A Grill also has a Facebook page.

Reach Judy E. Hamilton at judy.hamilton@wvgazette.com or 304-348-1230.


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