Authentic flavor in every dish
We are proud to bring the true taste of Texas to every table. Made with the finest ingredients and incredible craftsmanship, each of our dishes captures the versatility and tradition of authentic Southern cooking. Our experienced chefs are dedicated to providing you with an unparalleled taste experience that will transport you right back to Texas with every sip.
Hospitality with the Texas spirit
For us, guests are more than just customers. We create an atmosphere of warmth and hospitality to make you feel at home. Our team is always happy to meet you and is ready to do everything possible to make your visit an unforgettable experience. We strive to give you joy, comfort and excellent service every time you go to our restaurant.
Quality, reliability and innovation
Our restaurant is based on three pillars: quality, reliability and innovation. We always strive to improve our dishes and service by applying advanced culinary techniques and the latest technologies. You can be sure that every visitor to our restaurant receives only the best - freshness, taste and unsurpassed quality in every dish we serve to your table.
WHO WE ARE
Award Winning BBQ
The Back Forty BBQ Team travels regularly to compete in contests against the nation’s finest barbecue operations. As one of the nation’s Top-24 Barbecue Teams, Back Forty has been invited to compete in the annual National BBQ Rib Cook-Off since 1991.
The 24-member panel of judges regularly votes Back Forty the #1 Barbecue In California. In 2011, Back Forty was named the #1 Barbecue in the Nation. In 2012, 2014, and 2017 Back Forty was voted “People’s Choice” among all competitors. The prestigious panel also singled out Back Forty’s Barbecue Sauce twice as the Best Barbecue Sauce in the Nation!
More than 400,000 people attend the 4-day event. After sampling barbecue prepared by all competitors, they voted Back Forty’s barbecue the best in the competition!
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"Anyone can make you enjoy the first taste of a dish, but only a real chef can make you enjoy the last."
Francois Minot
Restaurant founder and chef.
OUR HISTORY
This is Roseville Back Forty … and It All Began in a Poker Game. In the mid-1960’s, Michael Schroeder was in Austin, Texas, engaged in his favorite pastime. Another player, short on cash but long on nerve, covered Schroeder’s bet by offering “half my restaurant.” Schroeder’s three 3’s beat a pair of queens. When it was time to pay up, the owner of the barbeque restaurant insisted that he meant “half the space,” not a “half interest.” Schroeder’s “half” was an empty room in the back. Angered by the sleazy tactic, Schroeder collected his grandmother’s classic barbeque recipes and set up a competing restaurant-within-a-restaurant.
Customers were made aware of the “shared-space” arrangement. And, although his seating space was limited to 40 people, his barbeque was so superior that patrons were soon asking to be seated in “the back forty”. Business in the front section dwindled and Schroeder bought the restaurant, parlaying it into a successful barbeque chain. In the early 1970’s, he sold the restaurant and moved to Las Vegas to resume professional gambling. However, to assure some financial security, he opened an almost-duplicate restaurant. Remembering his loyal customer’s phrase, he decided to call it “THE BACK FORTY” adding “TEXAS BBQ” for those connoisseurs of the Lone Star State version!
