rev:text
| - BBQ and Pittsburgh are usually contradictory words. The brisket here changes that. However, in true Pittsburgh style the BBQ sauce was too much like ketchup, make that cumin flavored ketchup. The "Carolina Style," (North Carolina), vinegar however, was great.
So, where's the South Carolina mustard sauce?
Having grown-up on BBQ, I thought the price point was a little steep to make you pay extra for the rolls. I didn't mind paying for the sides of mac 'n cheese, and the greens - which are cooked with a lot bacon and vinegar, just the way they should be - but a la carte rolls are something I can't agree to indulge in. Come on, I need something to sop with!
Also, if you are one to imbibe, and I'm guessing you are, a good rye whiskey from their selection makes a fine compliment to the meat and vinegar.
A great meal and I look forward to going back.
|