This is a new joint that opened in November 2017. As I was told by the owner after they opened they closed for a while to do some re-organization. They did the re-organization well because this is a neat little joint. The menu is intentionally sparse. They also do a nice array of deep-fried appetizers sold by the pound. On the Q menu they only offer ribs and rib tips reserving the smoking of brisket and pork shoulder for specials.
This little guy stands at the counter where you order. The building used to house a KFC so the format is similar.
Pat and I both ordered the special. A pulled pork sandwich with a drink and 2 sides for $9.99. What he didn’t mention was the order of fried mushrooms we shared. The owner was kind enough to split them up for us. The mushrooms were interesting, the batter was tasty just a bit thick. I agree with Pat’s assessment on the pig and the sides 100 percent.
These are our 2 sides. Creamy slaw and Greens. The slaw wore a creamy dressing that coated without drowning the cabbage and the greens were in that perfect range of done but still having some tooth. The man also makes his own sauce which was really good as well. As we ate he told us about the brisket that he had to try as a special in the near future. A slow smoked brisket sounds wonderful, so that will be for my return trip.
This place is primarily a take out meat and two joint. It does offer 2 booths on opposing ends that will accommodate 8 bodies; if they know each other well. Their small meals are a reasonable $10.
I decided on a small tip dinner with greens and mac and cheese.
Well the tips they serve are some of the skinniest I have had in a while. The meat was still tasty,just not a whole lot of it. Their sauce seemed to be a mixture of a prepared BBQ sauce doctored up with some hot sauce. Nice flavor just pretty commonplace. The greens were pretty good,hardly if any meat but they still held that hearty greens taste. The mac and cheese was pretty boring though. Cooked macaroni and a weak cheese sauce. The corn bread tasted like Jiffy. Which is fine with me,I like all types of corn bread; Jiffy included.
So I would give this place a 3+ out of 5. Good greens and decent cornbread and a fried pork chop that Persnickety Pat liked. I am sure their other food is at least as tasty,it just isn’t a destination for me. However I think if it was in my neighborhood I would try other things if for no other reason than curiosity. And to support local independents.
Pat and I have tried to hit every Q joint we can find in the area. This place hasn’t been considered because it doesn’t open until 4 PM during the week. On weekends, commencing Friday they open at 11. Since this particular place had mixed reviews it intrigued me, so we changed our plans. Not really sure it was a good decision.
The place is small and clean and has seating for about a dozen diners. They have a small menu featuring the usual fare. Ribs, pulled pork, chicken and brisket. The sides are what you would expect and the deserts are house made. My interior shots will have to suffice because I forgot to take any pictures of the food. And the saddest thing was I didn’t remember that I forgot until I got home.
They have a cool collection of Pig Art displayed in the corner. All of their tables are covered in red and white checkered cloth and the chairs have an old school flair with comfy seats.
Since the brisket wasn’t ready I got pulled chicken on an onion bun. The bun was pretty good and not too common around here. The portion was tremendous for $6 but it was pretty dry. I think their biggest problem is the reheat of the meat. I am not positive how they re-thermalize their product but what ever way they use I don’t think is working. A BBQ sauce should not be used to make meat moist. I think their chicken may have been done well initially however their re heat needs some work.
The greens were good but nothing superlative. The peach cobbler was outstanding. A healthy amount of fruit and a good cobbler crust. I am sorry I don’t have any pictures to show you what we ate.
So all in all it was a passable lunch for me. Like Pat were I in the area I would try the joint again. However I wouldn’t travel that far just to eat there.
After lunch Pat and I went to the Tick Tock Lounge to meet some friends and I took the opportunity to try one of their signature Bloody Mary Cocktails, featuring in house bacon infused vodka, house made Mary mix and a unique array of garnish.
It was delicious. Spicy with a good amount of horse radish and with all the “stuff” added it is like brunch in a glass. A pint of Bloody goodness for 10 bucks.
Well; Pat and I have gotten a couple of good recommendations about this joint. We had planned on going last week. And then we decided on doing some shooting so we ended up on the other side of town. In the interim I gave what information I could to Urbanspoon so they could add it to their base. That is why I am not real happy about what I have to report.
The menu isn’t too big. Which is fine. They offer 3 different varieties of fried fish and the usual home-made sides. They do have specials; but we didn’t see the dry erase board until after we had ordered. Pat ordered a pork chop dinner. That came with 2 sides and corn bread for $ 9.
Well being the meat loaf groupie that I am that is what I ordered. A dinner with mac& cheese and greens. Again $9.
The meat loaf had a nice compaction but the flavor was hard to determine. The whole portion was covered with an excessive amount of gravy. I spent most of my thoughts while eating trying to figure out the where I might have tasted the gravy before. I realized that it tasted like TV dinner gravy. Sorry; but although it might be “tasty” it ain’t real cooking. As for the greens. OK but I am the kind of guy that thinks greens need more than a couple of hours cook time to be greens. The mac and cheese, well it was macaroni in canned cheese sauce. OK only in a pinch. So now we go to the cornbread. Better to call it a sweet corn cake, from a mix.
So all I can add is this joint,like all joints has potential. Give them a chance. Small business is the life blood of our country. Oh and if the chef is reading this you might wanna’ try more baking and less deep-frying. I know I am probably out of line, but as long as I used to do this stuff. The boy can’t help it.