Locals travelling through Bodalla might have noticed the new Bodalla Arms Hotel (BAH) blackboard promoting American style spare ribs. Chef Sam Krahe has just made a seachange to the coast from Canberra and has bought with him his passion for slow cooked ribs. Sam was the head Chef of Smoque which gained a solid following from patrons who enjoyed their beer and platters of barbecued meat. Now, moving to the South Coast, he has bought that same authentic, 16 hour slow cooked American style with him. Sam has known the owners of the Bodalla Arms, Nick and Michelle, for several years and took up the offer to move down to the coast and bring his spareribs to Bodalla. He is loving being away from the city life and he loves the selection of fresh produce available here where he can go direct to the source for the best cuts of rib and the freshest veggies. Sam has his ribs available as part of his wider pub menu for lunches and dinner. His kitchen is open from 10am through to close of service around 8:30pm
