| rev:text
| - I moved from Florida to Toronto a few years ago, and after six years in the technical South, I'd have to say that I'm still searching for that perfect BBQ joint. Sadly enough, Cluck Grunt & Low doesn't really fit the bill for me.
Within a happy walking distance for my lunch hour at work, I have headed over to CGL several times hoping to take advantage of some sort of lunch special, only to be told that no such special exists. This might honestly be the only joint in the Annex that doesn't have an insane lunch discount. So points off there. Next, on my first visit I ordered a special I'd seen touted on the outdoor video screen as I'd walked in only to be told by a chipper waiter that no such special exists. I pointed out that the videoscreen said it, and he happily agreed but told me they didn't really offer it. Hmm.
Next up, the prices. Nothing at this place suggests a fancier style restuarant, considering they give you buckets on the table for bone and there's a lot of exposed wood involved in the decor. However, the prices are twice as much as I would expect to pay for real barbeque, even the sandwiches. I fully appreciate that with scarcity comes profit, but I can't say that it doesn't sting a little to drop $20 - $30 for lunch.
The most important bit, of course, is the food. To start, the portions are all reasonable, despite being a bit higher priced than they should be. The pulled chicken sandwich is tasty although the chicken seemed a little overdone and the sandwich bread itself was nothing fancy. I've had both the "Memphis" dry rub ribs and shared an order of the beef ribs before and on both of these visits I was disappointed. The meat seemed like it was cooked in advance and then reheated. To their credit, the flavor of the meat was smoky and the rubs and sauce had some great seasoning, but overall both the dry rub and non-dry rub ribs seemed a bit dry and chewy at the ends. The coleslaw was decent and not too sweet, just like I like it. The fries are "cajun spice coated" and while I like them just fine on their own I find them a little too overseasoned when paired with the dry rub ribs.
I may be picky about BBQ, but I think that if I want basic ribs I would go to a St. Louis or other chain that has more reasonable prices and standard, decent ribs. Perhaps I was a bit naive to think a restaurant here will somehow replicate the delicious, tender, juicy meat you find in authentic Southern barbeque.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)