Tuesday, August 31, 2010

Blue Smoke Review

Though dinner at Blue Smoke is a casual affair, it can require some advance planning as it is almost always full and arriving without a reservation can mean a lengthy wait. Thankfully we came prepared.

There are many barbecue places in the city, but they are not all alike. Depending on what style of barbecue you're in the mood for, you'll choose differently. For example, if you're seeking out a dry rub, Texas style, you should head to Hill Country. Danny Meyer's Blue Smoke covers barbecue from a few different regions but seems to do them fairly well (at least to someone who isn't an expert and has no regional loyalties for this type of food.)

We ordered the chicken fried steak - two thinly breaded pieces of steak covered in a chunky gravy and served with a biscuit and mashed potatoes. The potatoes were wonderfully buttery. The biscuit was good, though I've had better. And the meat gave me that feeling of sticking to my insides, just the feeling I was craving.

The Rhapsody In Cue was a platter with Kansas City spare ribs, pulled pork, sausage and smoked chicken. A great way to fuel the body.

A side of braised collard greens with bacon was deemed really good by my Southern dining companion who proclaims high standards for the dish.

Dessert was a special on the menu — sour cream cheesecake with caramel and pecans. The sour cream made for a really light cheesecake, a good thing considering the sweetness of the caramel. It all rested on a thick graham cracker crust. Together it made for an easy-to-finish kicker for our meal.

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