The husband-and-wife team behind BC’s BBQ food truck is expanding into small plates. Randy and Sarah Hickey have developed a menu for Reception, a coffee and cocktail bar that opened Oct. 2 in northeast Colorado Springs.
BC’s BBQ has been serving Texas-style barbecue out of its truck since 2023. The traditional menu features ribs, pulled pork sandwiches, brisket, beef cheeks, barbacoa and more. At Reception, the Hickeys have created a menu that retains some barbecue influence while complementing the coffee and cocktail offerings.
- What: Coffee & cocktails with small plates
- Where: 2460 Montebello Square Drive, Colorado Springs
- Hours: Thu–Sun, 8 a.m.–2 p.m. and 4–9 p.m.
“It requires creativity to come up with a menu that has more of a high-end feel. We do a lot of those dishes for private clients but not necessarily for the general public. Being able to come up with those ideas has been really fun,” Hickey said.
Randy Hickey, co-owner and pitmaster of BC’s, has spent the past 15 years as a private chef. Before that, he worked in higher-end restaurants, so this style of cooking isn’t new to him. Reception’s menu includes dishes such as short rib sliders, truffle fries and pork belly tacos.
During the day, Reception operates as a coffee shop with experimental coffees and classic drinks. There are no to-go options, encouraging patrons to linger and savor each carefully crafted beverage. In the evenings, the space transforms into a cocktail bar with options including build-your-own martinis and an extensive wine list.
Grace Harrison, owner of Hold Fast, first approached the Hickeys about creating a menu when she decided to open Reception. The couple had been operating BC’s outside Lost Friend Brewery, next to Hold Fast, and built a relationship with Harrison over the years.
The kitchen at Reception is smaller than the one on the BC’s truck, but the Hickeys say they’ve quickly adapted.
“We’ve come up with a lot of creative solutions,” Hickey said.
Looking ahead, the couple hopes to open a brick-and-mortar fusion barbecue restaurant. They envision a permanent space where customers can sit down and enjoy their meals. During the day, they would serve traditional barbecue options and then switch to entrees once the meat runs out.
“That’s our biggest goal right now, to get to the point where we’ll be able to be open in a space seven days a week,” Hickey said.