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  • Who knew barbecue could be so refined? Pot Liquor just opened up in Town Square and we are so happy to have it. I immediately noticed the pork belly with country grits, and even though I'm usually not a fan of grits we decided to run with it. This paid off, just order it. Seriously, just do it. They were creamy and cheesy, and had the comforting nostalgia of mac and cheese. This was a big deal for me because I need to stay away from gluten, and this is gluten free. There are little GF circles all over the menu so anyone with this allergy shouldn't feel left out. I didn't even get to the pork belly itself yet. It was almost caramelized, nicely seared on the outside, while being rich, juicy, and tender on the inside. Most places I've been to, the pork belly is usually crunchy or chewy (sometimes overly), but this was neither. It was on another level, it melted in your mouth almost like you'd expect foie gras to. I'm gonna say this again, it was almost like pork foie gras. I got the Worcestershire braised short ribs. The presentation kind of blew my mind, it was on par with the high end dining I've seen in Scottsdale or Cave Creek AZ. This flavor was balanced, Worcestershire can be overpowering or it's used so sparingly you'd be oblivious to the fact you're consuming it if it wasn't listed. The initial kick hits and tapers nicely. The meat is falling apart as you pick it up with your fork, and again, the flavors are overall warm and comforting. Service was great, the food took a while to come out. It's still worth it but it's hard to make within a lunch hour. I also understand this place just opened and we think the kitchen might have been shot staffed. We were there the day before the official grand opening. I think this place has the potential for 4 stars once they work some of the kinks out.
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