This Contributor
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This Contributor's Stats
 
  • Review Count
    1
  • Helpfulness Votes
    0
  • First Review
    April 28, 2014
  • Last Review
    April 28, 2014
  • Featured Reviews
    0
  • Average Rating
    5
 
 
This Contributor's Reviews
 
The Scene<br />The Syracuse-based barbecue phenomenon plunked a sprawling roadhouse with all the familiar back-road accoutrements into an abandoned meat factory. The roll call of devotees includes area families, couples on casual dates and old friends alike. <br /><br><br />The Food:<br />Though fried green tomatoes and punchy boiled shrimp start things off right, the smell of smoking meats quickly adjusts the focus. The smokey-sweet pork ribs gently release from the bone and the Texas brisket, a touch dry, gets a lift from a topping of tangy cured jalapeños and a dash of hot sauce. It's even safe to venture from red meat with the truly moist and tender chicken, brined then smoked for deep flavor. With the exception of the cakey corn bread, sides keep pace, with tangy Creole potato salad and sweetened baked beans the standouts.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Customer Avatar
OpenTable Diner Since
Dined on 4/26/2014
 2010
Dined on 4/26/2014
 2010
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
Dined on 4/26/2014
 2010
Special Features: neighborhood gem, good for groups, hot spot
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