Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
7 Comments:
I grew up eating Wilber's barbecue (Goldsboro) but I hear it's gone downhill recently. There's always Mitchell's.
Alaina Browne at 5:42PM on 11/27/06
Around Asheville, this site says Little Pigs or Barbecue Inn. Have you been to either?
Alaina Browne at 12:13AM on 11/28/06
Keep an eye out for Fette Sau in Williamsburg. Run by the owners of Spuyten Duyvil, this place has an entire wall devoted to the various cuts of meat. Tap handles made from cleavers and butcher knives, a bar built of 4 x 4's, wooden picnic tables, and a chef (Matt Lang) with a tattoo almost as rad as mine, make this place a promising contender. I'll let you know when they open to the public.
FosterSJC at 12:45PM on 11/28/06
Foster: Why does the name Matt Lang sound familiar? Does he already have a restaurant?
Adam Kuban at 5:43PM on 11/28/06
Hmmm... 'Matt Lang' does have that sort of familiar ring to it. Matt has previously cooked at Pearl Oyster Bar, and perhaps 1 or 2 other spots around the city. He's not especially well-established though, so I doubt you've heard of him. He does wear the part of Williamsburg BBQ cook exceedingly well, though. Maybe that will help your mind's eye to picture him.
FosterSJC at 11:19AM on 11/29/06
Isn't an Adam Perry Lang the brains and talent behing Daisy May's BBQ up here in Yankee country (NYC)? That's prob. why it sounds familiar.
Sandro at 12:05PM on 12/01/06
LaGuardia To Austin Texas would be a good place to start
Alfonso at 7:50PM on 12/01/06