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| - Disappointed. Big time. I'm from Kansas City, Missouri, the HOME and BIRTHPLACE of awesome barbecue. So to hear that Pittsburgh would finally field a good barbecue/Southern foods joint was exciting. And this guy generally does good restaurants. Well perhaps he should have went to KC, Memphis, Richmond, Carolina, and really learned how to do good cue, and good comfort foods.
First my wife ordered the fried chicken so she'd have some for the lunch the next day, I ordered the brisket. We both ordered mac and cheese, and I went with cornbread and the mrs. with greens. And we passed the other tables and saw the presentations, to die for. Really amazing stuff. That's where our great impression ended.
First the brisket. When it showed up all I could say was "???????" Not only am I a barbecue person by birthright, as a chef I consider myself very good at barbecuing meats. I learned in KC, sure, but lived in DC for 10 years and went to all sorts of amazing shacks in Virginia, NC, SC, MD, and WV. Places that you could smell the hickory from a mile away, paper tablecloths, a pig or two outside, mud parking lots. SO I know good cue.
The brisket - cut so thick it wasn't even funny. The brisket was cut almost a half inch thick, I'm not making this up. It was really that thick. Good smoked brisket is very thin, and falling apart from it's tenderness and smokiness. Neither on this one. Not only was it half inch thick, it looked like it had been seared in a skillet. It had been burnt with sauce on it. Sauce was charred to it, and not in a good way. While it was tender enough to eat, that's the only compliment I'll give it. Smokiness was not prevelant. Not at all.
Cornbread - cut like a piece of pie, which is fine. It was warm but so hard I could not chew it. I handed it to the server and told her, I can TELL this was microwaved. There is no other way the lower half of slice would be warm and soft, and upper half hot and so hard you couldnt chew. Microwaved cornbread, really? Mac and cheese was cheesy, saucy, and overall good mac. The fried chicken was okay. Not great, not bad. The seasoning they were using made it a touch salty, not sure. Definitely on the soggy side.
Not sure I'll go back. Smoking meat can be challenging, no doubt. But cutting it wrong, searing it wrong, ( searing it at all?? It's barbecue brisket!! ) microwaving cornbread, really? I have cornbread on my menu, I don't microwave it. We throw it in the oven for 60 seconds and let it sit near steamtable to keep it warm. NOT HARD GUYS.
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