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House Of ‘Que (HOQ) serves up authentic Austin-style barbecue amidst the most sought-after waterfront locations - all with sweeping views of the picturesque Manhattan skyline.

The brainchild of award winning Texas Pitmaster Michael Rodriguez,  HOQ dishes up over 4,000 pounds of in-house smoked chicken, sausage, brisket, pulled pork and ribs weekly.  Each tender piece of meat is hand-seasoned with Pitmaster Rodriguez’s proprietary rub and then smoked low and slow with a blend of oak and hickory, only to be topped off with a selection of in-house barbecue sauces.

HOQ’s complimentary entertainment showcasing Dueling Pianos, Live Bands, Trivia, Karaoke, Sports as well as Family Funday on the weekends….

let’s brunch.

When great BBQ just isn’t enough. Introducing weekend Brunch. Nothing makes brunch better than some authentic ‘Que. Reservations are suggested. Click below to explore the menu. See you soon!

BOTH LOCATIONS - Sat & Sun 10AM to 1PM


Choose your waterfront destination


Weehawken: This trendy spacious location sits directly across from the Port Imperial ferry and boasts breathtaking skyline views. Try one of our signature cocktails at our sunken bar known as “The Pit”. Enjoy state of the art sound & live entertainment to ensure you have nothing short of an amazing experience.

Hoboken: Grab a taste of Austin, while never leaving Jersey. Located on scenic Frank Sinatra Drive, this location comes with it’s own stunning views of the NYC Skyline. Enjoy pitmaster Mike Rodriguez’s 18 hour smoked brisket, ribs or chicken, paired with some local Texas beers. Dueling pianos blare from the open format venue, making there nothing like the House of ‘Que experience. Anywhere.


the pitmaster

Michael Rodriguez

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Rodriguez hails from the Texas school of barbeque, having grown up in Longview, in the northeast portion of the Lone Star State. “BBQ to me back home is an event—I’m talking day-long, where you’re smoking pork shoulders and briskets the night before,” says Rodriguez, who has over 25 years experience in the barbeque business, from Texas to NYC.

“Everyone has their idea of barbeque,” says Rodriguez, acknowledging the subjective nature of the genre.

“Stay true to what you’re trying to do. This is my style, and that’s what I want everyone to experience.”

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