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| - First things first: Barque is pronounced 'bark.' Think dogs, trees, or tri-masted sailing vessels. It's not 'bar-kew' (like barbeque missing a syllable), though either way it doesn't matter. Your mouth will be too full of juicy meatstuffs to care about simple things like pronunciation.
Barque's warm and inviting decor was a stark and pleasant contrast to the wet, grey evening upon which we arrived. It's bright and bubbling with noise inside, and there is wood everywhere. (Like, there was literally a pile of logs on a nearby shelf.) We sat down at a long table near the back of the house, and were welcomed with two pails of seasoned popcorn resting on the table top.
There are a selection of appetizers under $10, a pair of salads (Caesar and spinach), and eight solid-looking sides. Cutting to the chase: I'd recommend one of the samplers as the path of meat resistance. For $20 you pick three from four meaty options and get two sides. For $36 you get a higher quantity of meat (still three of four) and three sides.
I opted for the roast chicken thigh, Kansas-style baby-back ribs, and the brisket. Those are in ascending order of yum and yum they all were. Chicken was cooked perfectly but not too much else to say. The ribs are not of the fall-off-the-bone variety, and this works in their favour. Great texture and flavour without being slimy. The brisket came as super tender and mouth-watering slices. I'd love to try this on a bun or jump into a bathtub full of it. That good. My Caesar Salad was topped with candied bacon (GOOD) though I would have preferred more dressing. The Cuban Corn is 1/3 of a cob; it was a nice touch but next time I'm trying the pickled platter.
Service was pleasant, though I think our waitress was just learning the ropes. She had to ask who ordered what, which led to a confusing debacle at the table. That's an easy one to fix.
Chef and co-owner David Neinstein stopped by after to see how the meal was. He wasn't just fishing for compliments either, he really wanted to know what we thought and seemed determined to get things perfect. I gotta respect anyone who seeks feedback like that. Classy dude.
Great prices, a hospitable atmosphere, and a respectable showing for my first time out. After I recover from the meat sweats, I shall return.
Obligatory Title Pun: BARQUE's has got bite.
Menu Readability: Decent layout for something that appears to have been made in Word. Sampler section could be more intuitive.
Need to mention: They 'make' their own water here.
What this place teaches me about myself: Man cannot live on bread alone, but BBQ? Possibly.
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