| rev:text
| - I am not a food critic.
I desire quality food efficiently presented to me, the consumer at what I consider a fair price. I don't really care if it was locally sourced as I want to eat strawberries in the winter months. I don't care about the snout to tail movement or molecular gastronomy or what ever the current buzz word is. I am not a fan of food gluttony as displayed on the food network nor am I in to drinking coffee that was passed through some rodent.
Let's talk about Union Pig & Chicken, the new restaurant from Kevin Sousa.
I believe he is a truly talented chef/cook or whatever you choose to classify him as.
The space is attractive, lots of wood some what reminiscent of Cleveland's B-Spot.
The smoked meats that we ordered were done to perfection, but in reality that is what restaurant quality equipment should provide. The goal I imagine is consistency.
The smoked chicken was quite moist and tender. The flavor of the spare ribs was outstanding. I the consumer would have preferred baby back ribs; to me they would have been wonderful. Same flavor, more meat, less gristle and fat. Just my opinion as the consumer.
The Mac & cheese, totally forgettable. Same consistency as Stouffers, in fact I wonder if it is some kind of social experiment. I can visualize the thesis now, "How Much Are 2012's Versions of Yuppies Willing to Spend on Stouffer's Mac & Cheese in an Urban Redevelopment Project". My advice, visit Smoke in Homestead for their version.
I was quite excited to try the Fried Chicken. Totally disappointing. Just go to Kaya on Thursday evenings. Nothing further needs to be discussed about this topic.
The Greens were awesome. My wife ordered them. I do not love greens, but I would order them again in a heartbeat. When a restaurant can truly serve such a game changer it must be noted.
They were out of Pork Shoulder, (odd as it was a Saturday afternoon around 2:00 pm).
I would like to return and try the Shoulder, corn bread and beans.
The prices are according to what I would consider an upscale BBQ joint.
This is an independent restaurant, he is not bulk purchasing.
I did think the serving of delicious East End Big Hop was a bit skimpy; I would have preferred being charged an extra $1 and gotten a pint like The Big Burrito Group serves.
We didn't order any, but they do charge $1 for a bun. I would hope that it is homemade brioche and not something lame from a supplier.
I did like his BBQ sauce, but I would have preferred 3 types of sauce. I think it would be really cool to check out his spin on different regional favorites.
The staff was okay; they remind me of the product if Kurt Kobain, Deiter Sprocket and a BMX stunt cyclist had a tribe of love children.
I had hoped the Union Tweets would announce specials rather than the existential Hallmark Card prose of the chef.
He is truly talented, maybe I have set the bar too high.
I will return but I will not race back.
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