In a city that takes meat seriously, Heim BBQ has carved out a space all its own. From its humble beginnings as a food truck off South Main to multiple brick-and-mortar locations, including one off the Trinity River, with cold beer reliably on tap and an ever-growing fan base, Heim seems perfectly poised to become Fort Worth's hottest summer hangout. Successful BBQ restaurants discourage lingering, though, churning out tables as quickly as possible when one brisket takes 18 hours to smoke. So, Heim reinvented the wheel, aiming for a customer-focused model its patrons deserved. After all, "Heim" is German for "home," and no one goes hungry at home.
"Travis and Emma Heim started the restaurant in a food truck, and we were the initial investors," says Will Churchill, who helped the Heims transition into the restaurant concept it is today. "Once they decided they wanted a brick and mortar, we first partnered with them on Magnolia."
Since then, Heim added the River District and Dallas locations (with a Weatherford spot opening soon).
"We worked hard at our river location," he explains. "We just spent over $300,000 in the backyard. We put in fire pits and artificial turf and turned our original food truck into a bar."
They strategically designed the river location for customers to enjoy.
"BBQ places sell out," Churchill says. "So, they weren't designed for sitting, lingering, and enjoying yourself. We want people to feel at home."
The home-like comforts include plush leather seating, bar games and TVs.
"It's not a full-on sports bar with TVs on every wall," he clarifies. "But there are enough to make Heim your spot to watch a game."
And that spot wouldn't be complete without drinks that rise above the usual draft list. "We brought on a director of alcohol to have consistency across our bars," Churchill says. "We are leaning into some craft cocktails and cocktails that are on the trendier side. Most BBQ restaurants will serve you a cold beer and a generic drink. And we are upping our wine program a little bit."
Wine is an unusual pairing with smoked meats, but it might be the key to Heim's customer-focused dining approach.
"If the boyfriend or husband says he wants to go to Heim, the last thing we want is the significant other saying, 'There's nothing there for me,'" Churchill says. "We're trying to make it so the kids want to go, the guys want to go, and the ladies want to go for dinner."
But Heim knows its core audience will always be men who enjoy eating the food and learning techniques that improve their home attempts.
"It's easy to think of a BBQ restaurant as a place for men," says Churchill. "It's heavy protein and all prime beef. No one's coming to Heim because they're on a diet; it's a treat."
And for those playing pitmaster at home? Heim's smokehouse tours are a bespoke, spontaneous experience.
"If a group asks, we'll give them a tour, but we don't have them at a set time," Churchill says. "The tour is an excellent education, and people's questions are fascinating. You can tell if they smoke at home."
From private parties to whiskey dinners and BBQ classes, Heim partners with local businesses to elevate the experience further.
"We did a really high-end wine dinner… we've done a whiskey and BBQ dinner pairing… we do BBQ classes where you come and learn how to cook the brisket, 'BBQ 101.'"
And in perfect timing for the summer, Heim is turning up the heat—literally—with its new spicy BBQ sauce line.
"We were working on one with scorpion pepper that launched on May 1," Churchill says. "We will start at a level 0 or 1, a sweet and spicy sauce, and, from there, go up to a level 4, which you'll have to sign a waiver to try."
In other words, patrons can challenge their friends to a hot sauce showdown, watch the game, throw back a cold beer, and eat brisket that (almost!) never sells out at Heim. So, whether you're trying to learn from fellow pit masters or need a place to unwind with the guys, Heim BBQ delivers on all fronts. And with more locations on the horizon, this home-grown hangout is just getting started.