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  • I have nothing but good to say about Pot Liquor. Chef Doug, Flip, Francis, David, Drey, Hugo, Ernesto, Rachel, Amy, Paul, Jim everyone from the windows to the walls make this place not just a restaurant. It is a living, moving thing. It is a dining experience unlike anything else in Las Vegas. It isn't just about the food, it's about life. Brunch is absolutely incredible, have a razzle dazzle aid and the hash. Or the Bacon Steak. OR the Chicken Fried Steak. AND THE PULLED PORK WAFFLE. Fluffy pillow of a waffle, heaped with Pot Liquor Pulled Pork (which is nuts), and Spiced Apple compote, with Double barrel aged bourbon syrup. That's brunch. Lunch, Sunday Chicken Sandwich with the largest chicken breast you've ever seen, fresh veggies, baked bun and melted slab of cheddar. Add a side of sweet potato fries and Alabama white sauce. Insanely good. Everything for dinner is good. Dry rubbed St Louis Style Spare ribs, huge and meaty, add the spicy bbq sauce. Mopped baby backs, fall off the bone with a glance. Smoked Chicken is smoked and flavored to the bone. The brisket, trimmed and rendered for hours in it's own meaty goodness. The boudin noir and griled prawn salad with citrus vinaigrette, deep fried freen tomatoes, pork cracklin and add the carolina vinegar sauce. Deviled eggs with fried chicken skins. Moinks. Meatballs wrapped in in-house cured bacon. Cornbread muffins with whipped honey butter, collared green that take hours and hours to make. Chefs Doug and Ernesto know how do do proper barbecue and the crew at Pot Liquor know how to make people happy. They cater, they deliver and that's the reason that they have been voted Best of Vegas. Eat here once and you will be back again.
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