'Out Of Ashes': Firewater BBQ Taking Over Shuttered Bourbons, Former Owner To Run It

NEW LENOX, IL — Joe Regiro has missed it.

The rhythms and sounds of a restaurant—forks scraping plates, chatter and laughter at tables. Food churned out, tabs settled up. The labor of love behind the pit.

Owner of shuttered Bourbons Smokehouse in New Lenox, Regiro was forced to close his dream come to fruition in November 2024, just two years after he and wife Tonya had opened the brick-and-mortar location at 280 E. Lincoln Highway. They had tried everything, but still came up short.

"When I first had to close, it was devastating," Regiro said. "It was heartbreaking. I put everything into this financially. I lost it all, and I have never been at a lower point in my life, ever. And it was absolutely heartbreaking. Devastating, emotionally and physically."

Regiro went out fighting, issuing a public plea for anyone interested in backing the business or investing to come forward. No one ever did—at least, not in the way he had envisioned.

In December, after reading online coverage of Regiro's plight and passion, the owners of pre-established brand Firewater BBQ and Brew approached Regiro.

"They saw the passion I still had, and my love for what I was doing, but I just couldn’t save my business," Regiro told Patch.

Firewater owners Matthew Weil and Roger Dunn were interested in the Bourbons space, but not in the brand, itself. They had their own—and they wanted Regiro to help them bring it to New Lenox.

"They said they don’t want to do it unless I’m involved," Regiro said. "They really want me to be a part of it."

Opened in 2012 in Crest Hill, Firewater has since expanded with locations in Geneva, Elmhurst, and Alsip. Firewater BBQ & Brew is known for its award-winning, Southern-style barbecue with a focus on natural, midwestern farm-raised meats, slow-smoked over hickory and applewoods, paired with a selection of local and regional craft beers. Its Southern-style, traditional smoked barbecue process appealed to Regiro.

"Very similar to what I was doing, with all wood," Regiro said. "Everything they do is the same kind of passion, homemade. ... I’m proud to be part of it. I couldn’t be part of a company if it wasn’t true, smoked-style.

"... I met the guys that started it, got to know them, and their passion is the same as mine. They want to put out the highest quality product.

"They want customers to be happy."

The Firewater owners moved quickly, renegotiating the lease and taking next steps with the Village. Now just weeks from their soft opening, Regiro is busy prepping the space and hiring crew members. As general manager of the restaurant, Regiro will do a little bit of everything, he says—pit work, front of house, or whatever needs to be done.

At first heartbroken over losing Bourbons, it took Regiro some time to embrace the opportunity with Firewater.

"It took me until January to start trying to come out of it a little bit," he said, "and start seeing that Firewater’s giving me a second chance here.

"I finally have something to look forward to again."

The timing was serendipitous, Regiro said.

"I think it was by the grace of God," he said. "I am eternally grateful to them for believing in me. That’s why I decided I want to be part of it with them—they poured their belief and support, and in return, I couldn’t see why I wouldn’t give back and be a part of them, and try to help them succeed."

Regiro is hopeful the community will welcome him back at the helm of Firewater, and show the owners the same support they did Bourbons.

"They’re passionate about what they do, they’re a great family behind it," he said. "They need the community to come out and support them, too."

Firewater has it figured out, he said, making their business viable in its other locations, and looking to continue expansion. They've built crews, maximized efficiency, built simplified and streamlined menus—and shown Regiro where maybe he went wrong.

"I did too much," he said. "We tried to make everybody happy, but it was an extensive amount of costs and labors.

"It’s very humbling to be a part of the organization because they have a lot of resources available. They do things better than I did. They do a lot of on-site whole hog events, and on-site catering. They have a great brand, but also a good quality."

Firewater's owners are utilizing all of Bourbons equipment, Regiro said, and have brought their own touches to the interior.

"I think the community’s going to be really excited with some of the design characteristics they brought to the space," Regiro said.

Firewater BBQ and Brew is described as fast-casual, he said. They’ll call your name to grab your order, and then you help yourself to condiments, to-go boxes, drinks and such. You can check out their menu online.

"It’s a really neat concept, and a fun environment," Regiro said. "Country and blues music that’s a lot of fun. It’s more of an open atmosphere. I think the community’s really going to enjoy it very much. I’m proud to be part of the Firewater family."

Regiro is grateful for the Firewater owners giving him a chance to reignite this passion.

"Firewater literally picked me out of the ashes of Bourbons," he said. "The smoke was gone. The fire was out. There was only ashes left. They picked me up out of the ashes, and said, 'We got you. We’re gonna build this, and we want you to be part of it.'

"They pulled me out of the ashes, dusted me off. Gave me the confidence to be part of a family that does it right. The way I’m looking at it—we are rising like a phoenix out of the ashes of Bourbons, and we’re starting this fresh. And it’s going to be exciting."

It's all personal for Regiro, whose own dream was fueled so deeply by the support of his family and staff.

"I'm grateful for my family—my wife and kids, and my sisters and brothers, my entire family—that was involved," he said. "All of our employees. I miss them all dearly. I am super-grateful for all of them, and everything they did for us.

"I want to do this, and build something new and exciting, as an homage to Bourbons, but also as an homage to my family, as well."

A soft opening is set for April 3, with a grand opening to follow in May. The bar area will be rebranded, but will not reopen until later in May, Regiro said.

"We want people to understand it’s a soft opening," Regiro said. "We're going to do the best we can to have everything available, but we will be working out kinks and stuff in the beginning."

He can't wait to get started.

"Seeing the lights and the music on, hearing the sounds of laughter—I miss that, I miss the community enjoying a meal together, and a moment, making memories," Regiro said.

"I’m seeing there’s a light at the end of the tunnel again, and I’m looking so forward to being able to hear customers laugh and enjoy the environment again, and bring life back to it."

Firewater BBQ and Brew will open at 280 E. Lincoln Highway. They are currently hiring for all positions. To apply, visit their website, or Facebook page.