Dine-In – From the Heart of Lawnside to the Soul of Southern Flavor: Rochester’s Barbecue & Grill
Photo by Meredith Winner/Mer-Made Photography
BY DAVE GARNER | Front Runner New Jersey Dine-In
LAWNSIDE — Tucked along the historic stretch of White Horse Pike in Lawnside, sits a culinary landmark steeped in heritage, flavor, and heart: Rochester’s Barbecue & Grill.
Since its founding in 2013, this family-owned gem has been quietly preserving a legacy that many locals feared was long gone — the golden age of Lawnside’s reign as the “Barbecue Capital of the East.” Today, with every smoked rib and seasoned bean, Rochester’s is putting Lawnside back on the map, one plate at a time.
From the moment you enter, the warmth is undeniable. The aroma of hickory-kissed meats, the comfort of Southern spices, and the echoes of soul food classics greet you like kin. Rochester’s isn’t just a restaurant — it’s a celebration of lineage, anchored by its devoted owner and chef, Vincent Rochester, whose culinary roots stretch from Rocky Mount, N.C. to the West Indies.
With this heritage, Vincent has developed a palate that balances spice, soul, and storytelling. As he humbly puts it, “I’m spicy. I’m not going to compromise on the quality.”
The walls themselves speak of history — painted with vibrant murals and adorned with a touching portrait of Vincent’s mother and late sister, whose memory infuses the space with a soulful presence. The dining room is comfortable and inviting, with booths and tables offering ample seating for families, friends, and solo diners alike.
Though there’s no bar, this is a BYOB establishment that plays host to professionals and locals, especially during their popular “Thirsty Thursday” meetups. It’s a relaxed space where guests bring their own wine or champagne and unwind over soulful plates and rich conversation.
Our Front Runner team arrived on a quiet afternoon but were quickly swept into a lively journey of taste and tradition. Rochester’s doesn’t serve alcohol, but with food this rich in soul and spice, you won’t miss a sip. As Vincent proudly says, “We don’t have a bar, so the food has to be the star.”
Mission accomplished.
We were welcomed with grace by Miss Thelma, our server for the afternoon, whose charm, kindness, and attentiveness elevated the entire experience. She passed out menus and drinks with the ease of a seasoned hostess. From there, the culinary journey began.
We each dove into different parts of the menu: the Chopped BBQ — smoked to perfection and nestled next to crisp seasoned fries and buttery string beans — was as close to a Southern homecoming as you can find north of the Mason-Dixon. The fried chicken, a standout, was tender, golden, and packed with seasoned depth that made one diner remark, “This reminds me of my mother’s kitchen.”
But the showstopper? Ollie’s Triple Beans—a spicy, meaty, comforting masterpiece made with three types of beans and three different cuts of meat including pork belly, rib tips, and hot sausage, seasoned with peppers, onions, and a rich house blend.
Vincent smiled when asked about its origin: “It’s named after one of my brother’s football teammates’ mother. She’d bring it to tailgates—and we gave it our own twist.”
The result? A side dish that eats like a main course and hits you with both nostalgia and fire.
Other highlights included fried fish with rice and potato salad, mac & cheese that tasted like it was stirred with memory and love, and the sweet finish: banana pudding — a Southern classic reimagined and perfected.
The portions were so generous that dessert had to be shared, which only added to the sense of family and community Rochester’s naturally fosters.
Rochester’s is about more than just what’s on the plate. It’s a story of perseverance. After weathering unpredictable restaurant traffic and economic ups and downs, Vincent recently secured a prestigious contract with Aramark’s “Local Restaurant Row,” allowing his team to bring Rochester’s to hospital campuses like Jefferson Cherry Hill and Stratford.
“It gives us a chance to expose [ourselves],” Vincent explains. “We get real-time results and interface with customers—so it’s real.”
He’s clear-eyed about the challenges of running a small business in a changing world. “We’re not allowed that space of grace,” he says of the double standard often applied to Black-owned businesses.
“You’ve got to be seen to be considered. Out of sight isn’t just out of mind anymore — it’s out of existence.”
But that doesn’t stop him. He continues to pour his soul into every pot.
“Cooking is all about access to ingredients and technique. If you have those, no one can tell you that you can’t be great.” For Vincent, food is not just sustenance — it’s sacred. “Food is love. And God doesn’t give everybody the ability to feed His people. I take that with reverence — it’s what I do.”
The signature house seasoning — an in-house blend of brown sugar, garlic, black pepper, and cayenne — adds a personal touch to the fries and meats.
When asked for the recipe, Vincent grinned, “We just take a bowl, throw a few things in, and stir it up. It’s our own thing.”
And perhaps what makes Rochester’s so extraordinary is its cultural significance. Lawnside itself holds deep historical roots—it was once known as Free Haven, the first incorporated all-Black town north of the Mason-Dixon Line, and a key stop on the Underground Railroad.
Vincent and his family are not just preserving barbecue traditions — they are rekindling the spirit of a town built on perseverance, resilience, and community.
In a time when legacy restaurants struggle to survive generational shifts, Rochester’s stands tall as a living tribute to family, faith, and food. So, whether you’re driving “down Ridge and over the bridge” like they used to say in Philly, or you’re a local who hasn’t yet discovered this hidden gem, it’s time.
Come to Rochester’s. Bring your appetite. Leave with a full heart.
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