Social Profile: 
✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
… View more
Bunker’s Smokehouse & Grille is a place for wood smoked meats, grilled favorites, cold Michigan brewed beers, and one of a kind hand crafted cocktails. Located in the historic downtown Hastings, MI. Providing a fun, welcoming, and delicious environment.
Address and Contact Information
Address: 128 S Jefferson St, Hastings, MI 49058
Phone: (269) 309-1010
Menu Photos
Related Web Results
Bunker’s Smokehouse And Grill – CLOSED, 128 S Jefferson St …
Bunker’s Smokehouse And Grill is a casual dining establishment in Hastings, MI that specializes in smoked meats and grilled dishes.
Bunker’s Smokehouse & Grille, Kalamazoo, MI – Reviews, Ratings …
In Hastings, MI, Bunker’s Smokehouse & Grille offers a taste of local flavor with its delicious BBQ and diverse menu. The restaurant provides a welcoming …
Restaurant plans to open for the first time, despite thousands close …
Bunkers Smokehouse & Grill in Hastings was preparing to open its … While hundreds of restaurants have closed in Michigan during the pandemic, …
Reviews
Dj *
Aubreanna was our server and she answered all of our questions for our first visit to the restaurant. The food has a very good taste when it comes to the smoke on the meat. My husband had the pic 2 meats, burnt ends ( which they ran out of in under an hour) & pulled pork ( that seemed to have a lot of big chunks of fat and very little meat. His 2 sides where backed Mac and cheese which was a bit dry or over baked but still good & French fries that where not fully cooked. I have the half baked chicken that had a nice crispy skin on it and a lot of juice under it. My 2 choices were the baked Mac and cheese & mashed potatoes ( which I had to ask to be heated up wouldn’t even melt the butter I put on them. Then you get a nice size corn bread with each meal that’s not warm and you get honey butter for the spread. We definitely will be back there are a few other things on the menu we want to try yet.
… moreshaggy 505
Great food, atmosphere, outdoor patio and friendly staff! Full bar (beer, wine, liquor) and mostly it’s not just smoked meats as the menu has plenty to offer from a standard kids menu to salads, burgers and steaks. Each item has a unique twist like the Brisket Mac and Cheese Egg Rolls which were fantastic! The Sweet and Sassy sausage is the best smoked sausage I’ve had. It’s not fatty, nice sweet bbq flavor that has a little heat and it specially made with Tom’s local meat market. Everything we had was delicious and I was very impressed. Highlights; pork belly burnt ends, deep fried pickles, ribeye steak, quartered chicken, deconstructed street corn, house made bread pudding. The bbq sauces are delicious as well and they do have some for sale along with seasonings.
There is a variety of beer on tap and specialty cocktails. The Pain Killer brings back memories of Soggy Dollar bar in Jost VanDyke! There’s plenty of tv’s to watch sports and an outside patio as well with a gas fireplace. Bunkers made me want to explore downtown Hastings as I’m not that familiar with it. Looking forward to trying more of the menu.
… moreThere is a variety of beer on tap and specialty cocktails. The Pain Killer brings back memories of Soggy Dollar bar in Jost VanDyke! There’s plenty of tv’s to watch sports and an outside patio as well with a gas fireplace. Bunkers made me want to explore downtown Hastings as I’m not that familiar with it. Looking forward to trying more of the menu.
Joel Hewlett
Great experience!! Very nice place! Clean restrooms. Employees very very nice. Waitress did an excellent job. Food came out fast and hot. Only criticism I have was I got half order of the brisket and thought could of got more. Other then that was a great experience!
… moreNatalie Drury
A very historical and beautiful building. Our waitress was SO fantastic and I’m so happy we decided to come here today. The food is show stopping! A hidden gem in the heart of Hastings. People should be traveling for miles for this place. If I could rate it a 10/10 I would. But for now 5 stars works. GO. Just do it.
… moreDavid Simmons
So glad that we found this place! Excellent food(the brisket goes fast, so get there early)! It was a fun atmosphere and service was fast. Can’t wait to return and enjoy more menu items.
… moreMickey Sattler
The sweetheart has some history in Hastings, MI, so it was only a matter of time before I got the grand tour. We saw the old house, the schools, the big tree (that wasn’t so big to a little kid), even the turkey farm and the gravel pits. Then we realized that we were hungry.
Every travel venture becomes an excuse to eat something local, and so to was this stop on memory lane. But what to eat? We’ve been on a bit of a BBQ tear lately, so Bunker’s Smokehouse & Grill seemed like the logical choice.
The interior is bright and cheery, with a long bar as its centerpiece. Flat screens litter the perimeter; today’s sports-ball featured football: Michigan vs Rutgers. (My hometown, not unlike Hastings, is in New Jersey, from which Rutgers hails. It was a satisfying pair-up for our meal.) Set at a lower level is a large dining area with space enough for a good number of large parties; booths line one [brick] wall. It’s a welcoming, comfortable space, if a bit loud during the games.
It’s a big menu, but we knew what we were hoping for. We chose two items that weren’t supposed to be available for another half-hour (but that the owner said was ready and could be had).
The Pork Belly Burnt Ends wasn’t rendered enough for my tastes, but that wasn’t an issue of cook time, rather one of technique (having made my own many, many times). Tasty but inconsistent in execution, some pieces were crunchy and brought out the goodness of the pork, others were quite under-rendered and overly fatty, bordering on inedible. That’s something that could be fixed over a weekend by a bit of experimentation in the kitchen.
The Baby Back Ribs, done with a dry rub, were fall-off-the-bone crazy good. As I’m used to wet ribs, I reached for the sauces: House, House “Spicy”, Carolina Gold, and ‘bama.
* House is what I expect of a BBQ sauce; something Kansas City-style (sweet and tangy, a tomato or ketchup base with brown sugar or molasses as the sweetener).
* House “Spicy” was pretty much the same thing; I’ve noticed that Michigan spicy is California mild, and this from a guy who could barely participate in the fiery crazy that I found in Austin, TX.
* Carolina Gold, usually made with brown sugar, cider vinegar, and mustard seed), was by far my favorite, bringing out the flavors of the ribs and the dry rub. Pedantically speaking, this is South Carolina sauce, as opposed to the West Carolina (which features ketchup to mellow the vinegar tang of bare-bones East North Carolina’s cider vinegar, red pepper flakes, and salt).
* ‘bama, a local recreation of the vinegar and mayonnaise sauce made at Big Bob Gibson Bar-B-Q in the early 1920s, escaped any note by my taste buds. Your mileage may vary.
The sides we tasted were uniformly wonderfully done, from the tangy coleslaw to the mashed potatoes with homemade brown gravy; the sweetheart swooned over the potato skin bits. I loved the taste of the smokey baked beans; sweetheart not so much. The cornbread needed its own side of butter, which didn’t appear. Sob, sob.
Despite these minor quibbles, things I believe can be fixed with a bit of tweaking, we felt well taken care of by the enthusiastic wait staff and well fed by the kitchen. We’ll be back next season and Bunkers is on the must-visit list.
… moreEvery travel venture becomes an excuse to eat something local, and so to was this stop on memory lane. But what to eat? We’ve been on a bit of a BBQ tear lately, so Bunker’s Smokehouse & Grill seemed like the logical choice.
The interior is bright and cheery, with a long bar as its centerpiece. Flat screens litter the perimeter; today’s sports-ball featured football: Michigan vs Rutgers. (My hometown, not unlike Hastings, is in New Jersey, from which Rutgers hails. It was a satisfying pair-up for our meal.) Set at a lower level is a large dining area with space enough for a good number of large parties; booths line one [brick] wall. It’s a welcoming, comfortable space, if a bit loud during the games.
It’s a big menu, but we knew what we were hoping for. We chose two items that weren’t supposed to be available for another half-hour (but that the owner said was ready and could be had).
The Pork Belly Burnt Ends wasn’t rendered enough for my tastes, but that wasn’t an issue of cook time, rather one of technique (having made my own many, many times). Tasty but inconsistent in execution, some pieces were crunchy and brought out the goodness of the pork, others were quite under-rendered and overly fatty, bordering on inedible. That’s something that could be fixed over a weekend by a bit of experimentation in the kitchen.
The Baby Back Ribs, done with a dry rub, were fall-off-the-bone crazy good. As I’m used to wet ribs, I reached for the sauces: House, House “Spicy”, Carolina Gold, and ‘bama.
* House is what I expect of a BBQ sauce; something Kansas City-style (sweet and tangy, a tomato or ketchup base with brown sugar or molasses as the sweetener).
* House “Spicy” was pretty much the same thing; I’ve noticed that Michigan spicy is California mild, and this from a guy who could barely participate in the fiery crazy that I found in Austin, TX.
* Carolina Gold, usually made with brown sugar, cider vinegar, and mustard seed), was by far my favorite, bringing out the flavors of the ribs and the dry rub. Pedantically speaking, this is South Carolina sauce, as opposed to the West Carolina (which features ketchup to mellow the vinegar tang of bare-bones East North Carolina’s cider vinegar, red pepper flakes, and salt).
* ‘bama, a local recreation of the vinegar and mayonnaise sauce made at Big Bob Gibson Bar-B-Q in the early 1920s, escaped any note by my taste buds. Your mileage may vary.
The sides we tasted were uniformly wonderfully done, from the tangy coleslaw to the mashed potatoes with homemade brown gravy; the sweetheart swooned over the potato skin bits. I loved the taste of the smokey baked beans; sweetheart not so much. The cornbread needed its own side of butter, which didn’t appear. Sob, sob.
Despite these minor quibbles, things I believe can be fixed with a bit of tweaking, we felt well taken care of by the enthusiastic wait staff and well fed by the kitchen. We’ll be back next season and Bunkers is on the must-visit list.
Ben Schaal
Brand new BBQ spot and it doesn’t disappoint, what’s cool is that they also have other pub fare, so if smoked meats aren’t your thing they have other great stuff. For a new restaurant the place feels likes it’s been a part of the neighborhood for a long time. Family friendly but seems cool enough for a date night or catching a baseball game too. Pick two BBQ platter is the perfect amount to fill you up without going overboard. They have a few cool unique Mule style drinks, had the Garden Cucumber and it was surprisingly awesome. Excited to go back and try more of the menu this summer when the outdoor patio opens.
… moreTyler Cravens
Went for the first time tonight. The food tasted really good and service was ok. I was served brisket that was cut with the grain, making it very difficult to cut and eat. It fell apart like spaghetti. I notified the waiter who didn’t care and then the manager. The manager proceeded to send out another piece of brisket that was cut the same way. Once again I told him that it was cut incorrectly. Brisket needs to be cut against the grain – both the flat and point. He sent the sous chef out with a brand new slab of brisket to educate me, in front of the whole restaurant, on how to incorrectly cut brisket. Their chefs need to watch a few more YouTube videos to get the basics right….
… moreLinsey Wright
Great jalapeño bacon honey mustard chicken sandwich! Great porky pulled pork cheese jalapeño coleslaw burger!
… moredawn rogers
Love this restaurant!
Highly recommend!!
Great food and the staff are all so friendly!!
Todd the owner is very friendly and cares about his customers. And Jonathan (in photo) is fun and a damn good bartender !
… moreHighly recommend!!
Great food and the staff are all so friendly!!
Todd the owner is very friendly and cares about his customers. And Jonathan (in photo) is fun and a damn good bartender !