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✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
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Hours
| Monday | Closed |
| Tuesday | 11 AM–8 PM |
| Wednesday | 11 AM–8 PM |
| Thursday | 11 AM–8 PM |
| Friday | 11 AM–8 PM |
| Saturday | 11 AM–8 PM |
| Sunday | Closed |
Address and Contact Information
Address: 135 S Dixie Way #3317, South Bend, IN 46637
Phone: (574) 383-5146
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
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Reviews
Patrick James
Excellent food, great value, great service!
Best Pork Belly in Michiana!
The brisket here is amazing, the pork belly is the best I’ve had, and the sausage is excellent. I’ve also had the chicken and it was very good! As for sides; the collard greens, baked beans, and cornbread are all very good!
I eat here at every chance I get and I would gladly recommend this place to everyone! It’s that good!
… moreBest Pork Belly in Michiana!
The brisket here is amazing, the pork belly is the best I’ve had, and the sausage is excellent. I’ve also had the chicken and it was very good! As for sides; the collard greens, baked beans, and cornbread are all very good!
I eat here at every chance I get and I would gladly recommend this place to everyone! It’s that good!
chad wlodarek
Food was mouth watering and delicious. Had the pulled pork sandwich with brisket chili. Amazing flavor. Chili had some heat to hit but not spicy just the perfect blend. Can’t wait to visit again when I’m back in town
… morePope 219
Since I started working in South Bend we have ordered Fat Caps at least dozen times on Fridays. Their chicken wings and pulled pork are some of the best around. Cornbread is on another level.
… moreSamuel Korb
Good barbecue! The pork belly, turkey, and brisket are especially strong, with the pulled pork less so. And the fries are exquisite. You can read my full review on my sub stack, De gustibus.
… moreNathan Adams
Stopped in here for the 1st time. Service was great!! Food was great!!! Will definitely be back.
Had the rib tips and fries and pickled veggies. The meat was cooked perfectly. They have house made sauce to try. Kansas city, Alabama and Texas. The KC was my favorite because I’m basic. The other 2 were good. Just different. The jambalaya was also really good.
The owner was very friendly and helpful when explaining the menu and sauces.
… moreHad the rib tips and fries and pickled veggies. The meat was cooked perfectly. They have house made sauce to try. Kansas city, Alabama and Texas. The KC was my favorite because I’m basic. The other 2 were good. Just different. The jambalaya was also really good.
The owner was very friendly and helpful when explaining the menu and sauces.
Ryan Smith
If you’re thinking Arby’s, think again. Fat Cap has the meats.
After hearing about this restaurant on the local news, I decided to give it a try. While the exterior of the restaurant may be unimpressive, being a converted former Long John Silver’s location, this little spot has it where it counts: the food. Fat Cap has quickly become a go-to lunch when I’m out with my parents.
Not only is the food affordable, but it’s exceptional and delicious. Having been here a few times now, I’ve had the chance to try a few different things off the menu, and each time I’ve been thoroughly impressed at how delicious and well prepared everything is.
The menu consists of dishes that are made with a few simple ingredients, But it’s the simplicity that allows the cooks to give special attention and care to how well prepared and flavored each of the meats are.
My personal favorite is the smoked chicken thigh sandwich. The meat is hand pulled from a fresh chicken thigh and leg, topped with poblanos, feta cheese crumbles, and a housemaid Alabama sauce, that is basically ranch, but also has a bit of a smoky flavor from added spices.
What really surprised me is how delicious the French fries are. Fresh, crispy, and perfectly salty. You also get a more-then-fair amount. The small is enough to feed two people, and the large is nearly an entire tray of Fries. As a French fry lover, this is definitely something I look forward to when we decide on heading here.
The man who I believe is the owner is also extremely nice and personable. Even though I’ve only been to this spot maybe three or four times, he already recognizes us and remembers some of our preferences. This to me shows that he pays attention and truly cares about his customers, and making sure that they have not only a great experience, but one that keeps them coming back.
If it wasn’t clear, I highly recommend Fat Cap.
If I could offer one criticism, it would be a lack of beef on the menu. I’m someone who doesn’t typically care for pork, and while I do enjoy the pork here at Fat Cap, having another primary option outside of chicken would definitely help keep me coming back even more. Definitely not a burger, but maybe some kind of roast beef sandwich. Maybe this is the Arby’s fanboy in me, but I would love to see if they could make their own spin on the Beef ‘N Cheddar.
That being said, outside of personal wishes, I hope this place continues to grow and find new customers. Hopefully my review of this place convinces you to give it a try. I think you will absolutely enjoy your experience.
I may even have to grab one of their t-shirts and rock it for a while. The design is pretty cool and colorful.
… moreAfter hearing about this restaurant on the local news, I decided to give it a try. While the exterior of the restaurant may be unimpressive, being a converted former Long John Silver’s location, this little spot has it where it counts: the food. Fat Cap has quickly become a go-to lunch when I’m out with my parents.
Not only is the food affordable, but it’s exceptional and delicious. Having been here a few times now, I’ve had the chance to try a few different things off the menu, and each time I’ve been thoroughly impressed at how delicious and well prepared everything is.
The menu consists of dishes that are made with a few simple ingredients, But it’s the simplicity that allows the cooks to give special attention and care to how well prepared and flavored each of the meats are.
My personal favorite is the smoked chicken thigh sandwich. The meat is hand pulled from a fresh chicken thigh and leg, topped with poblanos, feta cheese crumbles, and a housemaid Alabama sauce, that is basically ranch, but also has a bit of a smoky flavor from added spices.
What really surprised me is how delicious the French fries are. Fresh, crispy, and perfectly salty. You also get a more-then-fair amount. The small is enough to feed two people, and the large is nearly an entire tray of Fries. As a French fry lover, this is definitely something I look forward to when we decide on heading here.
The man who I believe is the owner is also extremely nice and personable. Even though I’ve only been to this spot maybe three or four times, he already recognizes us and remembers some of our preferences. This to me shows that he pays attention and truly cares about his customers, and making sure that they have not only a great experience, but one that keeps them coming back.
If it wasn’t clear, I highly recommend Fat Cap.
If I could offer one criticism, it would be a lack of beef on the menu. I’m someone who doesn’t typically care for pork, and while I do enjoy the pork here at Fat Cap, having another primary option outside of chicken would definitely help keep me coming back even more. Definitely not a burger, but maybe some kind of roast beef sandwich. Maybe this is the Arby’s fanboy in me, but I would love to see if they could make their own spin on the Beef ‘N Cheddar.
That being said, outside of personal wishes, I hope this place continues to grow and find new customers. Hopefully my review of this place convinces you to give it a try. I think you will absolutely enjoy your experience.
I may even have to grab one of their t-shirts and rock it for a while. The design is pretty cool and colorful.
Abby M
Great BBQ spot in Michiana! Brisket and pulled pork was delicious, sliced fresh for us. Staff taking care of us were incredibly friendly and welcoming. A must try!
… moreAdam Sanchez
One of my favorite places in town, everything I’ve had here is delicious. My personal favorite is the brisket sandwich, which definitely ranks in my top sandwiches of all time! I’m also a big fan of the Alabama BBQ sauce.
… moreShohel
Visited Notredame couple of years back and stopped in this place for dinner. This time while visiting, I had to go back again. They are a local BBQ place and the best in this area. I tried their pulled pork sandwiches and rib tips this time and it was as yummy as I expected. The server asked me “how is it” and I gave him two thumbs up!! I would give 10 if I had 10! Ha..ha..
I love their BBQ sauce, portion size and price! My favorite sauce is South Carolina and Kansas City.
The servers are very friendly and welcoming! Worth to visit this place if you are around this area.
… moreI love their BBQ sauce, portion size and price! My favorite sauce is South Carolina and Kansas City.
The servers are very friendly and welcoming! Worth to visit this place if you are around this area.
Jim Peterson
Fat Cap BBQ in South Bend, IN. First of all, this seems to be a one-man operation. It wasn’t very busy with only one other couple there with me, but he had been going through his supply pretty quickly. I got there rather early for dinner, but he was already out of spare ribs. I guess I was twenty minutes too late. That turned out to be in my favor, since I went with the brisket. I am a huge fan of brisket and have even toured Texas to taste the best. Compared to the best, this stuff was really good. I got it sliced and I’m used to brisket turning dry and tasting like roast beef. This was not the case. Fat Cap’s brisket was moist and had a good amount of fat to it. The bark was tasty and added to the flavor. Yes, it had flavor. I was impressed.
There were four sauces to choose from. One from North and one from South Carolina. Alabama white sauce and Kansas City sweet. I can’t attest to the South Carolina because, I’m not into runny vinegar based sauces. But the North Carolina sauce which is usually mustard based, was very tasty. It did not come across with too much mustard. The Kansas City was a sweet tomato based sauce and very tasty, but the Bama White was probably the tastiest. It probably shouldn’t go with brisket, but I am glad I did. It was fantastic.
As for ambience, I can’t say much. It looks like it was originally a Long John Silvers with the booths replaced with multiple picnic tables. The men’s room was out of order, so I’m glad it wasn’t busy. Despite the rustic interior and running out of product, what was there is very good for northern Indiana. It’s also a testament to this one guy making amazing bbq and trying to weigh supply with demand. It must be a difficult balancing act.
… moreThere were four sauces to choose from. One from North and one from South Carolina. Alabama white sauce and Kansas City sweet. I can’t attest to the South Carolina because, I’m not into runny vinegar based sauces. But the North Carolina sauce which is usually mustard based, was very tasty. It did not come across with too much mustard. The Kansas City was a sweet tomato based sauce and very tasty, but the Bama White was probably the tastiest. It probably shouldn’t go with brisket, but I am glad I did. It was fantastic.
As for ambience, I can’t say much. It looks like it was originally a Long John Silvers with the booths replaced with multiple picnic tables. The men’s room was out of order, so I’m glad it wasn’t busy. Despite the rustic interior and running out of product, what was there is very good for northern Indiana. It’s also a testament to this one guy making amazing bbq and trying to weigh supply with demand. It must be a difficult balancing act.