Has Barbecue Gone Upscale?
Forbes Traveler explores the "high-end" barbecue restaurant trend, citing Blue Smoke, Big Bob Gibson Bar-B-Q, and Dinosaur Bar B Que as a few examples. I think the trend is more accurately described as a growing national awareness and enthusiasm for authentic regional barbecue (as Ed would say, barbecue is not "fancy pants" food). As a barbecue lover, I think this is what Martha would call a "good thing" — more barbecue lovers = more barbecue restaurants and better barbecue. Even so I do worry that this nationalization of barbecue may eventually lead to a less delicious barbecue monoculture that's consists only of "pork barbecue" and "beef barbecue," but until it does, I'm going to enjoy eating Texas barbecue in Manhattan.
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