Price: $$$
Atmosphere: 3 out of 5
Quality of Service: 3 out of 5
Food Overall: 4 out of 5
You’ve heard me speak of BBQ by now, and of the several reviews I’ve posted to date, there are a few I would say ‘You REALLY need to stop here.’ Well…welcome to Lucille’s Bad to the Bone in Boca Raton, FL.
The atmosphere takes you to one of those sort of ‘Barnyard hootenanny meets a Nawleans swamp house’ vibes. It’s quaint, with that feeling of this-could-get-rowdy. They’ve got this massive wall of hot sauce that you can use to kick it up a notch, but be warned: That top rack is muy caliente. The staff is friendly and they’re quick with your order.
Ok now that that’s out of the way, let’s get into the meat of our review with the…uh…meat of our review.
My wife and I ordered the Pit Platter IV: A half rack of Baby Back Ribs, and your choice of two meats: We both opted for the pulled pork and brisket, and I had the baked beans and coleslaw (hey, I know that’s my usual side order, but a true BBQ joint stands by the quality in their accompaniments, and these are just staples that need to be done right). Oh yeah, and a corn muffin.
Ribs: My goodness. These were some of the most tender lip-smacking ribs I’ve had in a long time. Fall off the bone, and just the right amount of fat to tenderize them through the slow cook process. You could actually taste the love put into these things, like they had a salt shaker full of it back there. Nicely sauced without trying to hide the smoke.
Pork: Again, another success story. Juicy, succulent, and with a nice rub flowing through each bite. This is a quality butt they’re using here, and it shows in the layers of texture (some bites have a little chew, while others have that melty tendency you get from the fat-side up method of cooking).
Brisket: This stuff was ridiculous. I mean, insanely good. This is the cheerleader your tongue wanted to take to prom. Fantastic rub (and you’ll note when you go that the rub isn’t really generic across the board; you taste subtle differences in each animal sacrifice). It was shredded fine and tossed in their house sauce, but again, you were able to taste the bar-be-que in addition to the sauce.
Coleslaw: Nice and tangy, with a hint of sweet. Definitely get points for doing this one up right. Not overstated, not run-of-the-mill. It’s the side dish that brought the beer to the party. Yeah, that guy.
Baked beans: Another hit. Loaded with meat pieces and some fatback to add that bacony flavor to them, with a distinct brown sugar undertone that reminds you that the road to Tasty Ville is just a few feet up the road.
Corn Muffin: Honestly, it’s a corn muffin. Good, but nothing special, but it’s a must for some bread-like product to hit the plate in a BBQ joint. Interestingly enough, they put a slice of white bread beneath your pork and brisket. THAT’S a true sign of an official BBQ place, friends.
So if you’re in that mood for some down home, love intensive, meat devouring BBQ, swing on by Lucille’s.
After all, it’s just Da(m)n Good Food.
Lucille’s Bad to the Bone BBQ
3011 Yamato Road
Boca Raton, FL. 33434
561-997-9557
http://www.badtothebonebbq.com/
Price: $$$
Atmosphere: 4 out of 5
Quality of Service: 2 out of 5
Food Overall: 3 out of 5
As any good red-blooded American will tell you, BBQ (or ‘Bar-Be-Que’, if you want to get picky about it) is a staple to a normal, everyday diet. In fact, out of the four basic food groups (Bacon, Cheese, Pork and Beef), BBQ heavily involves two of them. Oh, and before you correct me by saying ‘Bacon IS pork’, I’m fully aware of this fact. That being said, Bacon will ALWAYS deserve its own grouping.
Moving on…
Living in South Florida, we are rife with BBQ eateries, more so than your stereotypical BBQ locations, like NC. So, being an aficionado of the smoky, tasty flesh that these joints produce, I’m always on the hunt for the next great ‘que. Sometimes these adventures are hit or miss. Rock N Roll Ribs in Coral Springs is a bit of both.
First off: This is ‘Rock N’ Roll’ ribs. Meaning, it is owned by the drummer of Iron Maiden, and the décor is littered with signed cymbals, drum heads, Eddie (Iron Maiden’s skeleton mascot) statues and sarcophaguses, and even a full drum kit on a ‘mock’ stage. There’s a large HDTV center stage that plays concert footage from rock bands while you chow down.
I apparently missed the memo prior to dining here, as most of the clientele we donning their heavy metal tees and spiked bracelets. It was like eating at a concert. I love my heavy music, but not enough to dress up for it so I can consume a rib or two. But the place has style, if you’re into that thing. It has that ‘event’ vibe.
The Service: Sucks. My wife and I sat down and were greeted promptly enough, and placed our drink orders. It took about 15 minutes to bring those back, and for us to order (bear in mind we just ordered club soda and tea; nothing fancy or requiring an umbrella).
Our salads showed up 30 minutes after that, and the lettuce was wilted and just not good. When we addressed this with our waitress, she looked and said ‘Oh, I’m sorry about that.’ Then left. Didn’t even take them off the bill, which isn’t what we were looking for; just wanted to let them know to check their produce for future patrons. But that’s what I get for ordering a salad at a rock joint.
When our dinners finally arrived (another 40 minutes AFTER the salads), it was impressive looking, I’ll say that. Served on a large pizza tin, it looked to be a smorgasbord of flavors: ½ rack of ribs, pulled pork, coleslaw, baked beans and garlic toast. I was intrigued and ready to dig in. And boy was I….adequately satisfied.
Ribs: Tender, with a perfect smoke ring around the entire layer of meat. A little chew to them, but in a good rib, that’s ok and even expected. Great rub, great sauce (and sauce selection as well), and really just a tasty, tasty rib. I would definitely order these again.
Pulled pork: Probably the juiciest pork I’ve ever had. Ever. And I’m part Cuban. Tender as all get out. And flavorless. Yes, you heard me. There was virtually no flavor to this pork at all. Sure, you could sauce the hell out of it, but that kind of defeats the purpose of good BBQ in my opinion. No rub, no sauce…just juicy, plain, no flavored pork.
Coleslaw: It’s coleslaw. Granted, I love my coleslaw, and a great slaw I’d write about for days. But this was just your run of the mill, ho-hum slaw. No big deal. Same thing with the garlic toast, but then again, throwing that on a plate of ‘que is like other restaurants including a sprig of parsley with your steak. It’s like you HAVE to do it.
Baked beans: Honestly? The star of the show. These were the best baked beans I’ve ever had in my life (sorry Ma). They were sweet. They were tangy. They had meat and just this unctuousness to them that…well, words fail.
All in all? It was an experience. Was it a great one? No. Was it a good one? Yeah, we had a nice time, and the rock atmosphere really makes it a fun dining adventure. Will I go back? Most likely, but it’ll probably be for a full rack and a tub of beans, hold the sleepy slaw, wilted salad and flavorless pork. Oh, and I’ll be sure to don my rock tee so I get better service.
But if you’re in the neighborhood, and you’re a BBQ fan (and a metalhead doesn’t hurt), stop in and check it out. It’s a good time and there are some good vittles here if you play your cards right.
After all, it’s just Da(m)n Good Decent Food.
Rock N’ Roll Ribs
4651 State Road 7 (US441)
Coral Springs, FL 33073
954-345-RIBZ (7429)
http://www.rocknrollribs.org
Price: $$$
Atmosphere: 4 out of 5
Quality of Service: 5 out of 5
Food Overall: 5 out of 5
It’s no secret that I’m a sweet and savory fan. Chocolate covered bacon. Caramel and Sea Salt. Pork and Apples. Duck and Cherries. But there is no greater S&S combo in the world that that of poultry and pastry. Specifically, Chicken and Waffles.
At Gladys & Rons (Yes, Gladys Knight & Ron Winan), you’re treated to the kind of comfort food you deserve in this fine city. This restaurant, with its elegant décor and friendly staff, serves up all kinds of home cooked favorites from the South, like fried green tomatoes, catfish and shrimp & grits.
But we’re here to talk about the C&W, are we not? ‘The Midnight Train’, named after Ms. Knight’s hit song, is your ticket to ride to the land of tastiness. You get 4 jumbo fried chicken wings, a large waffle, and I opted for two sides and a corn muffin to try the wares while I was in town.
First, the chicken: This is good bird, my friends. It’s fried, yes. But it’s a light fry, so it’s not drowning your waffle in grease or weighing you down. The chicken is tasty, and not overly seasoned, so you get that feeling that this is a place that relies on the quality of it’s meat rather than hiding it behind seasonings.
The waffle is the same way. Simple batter, slightly sweeter than most waffles, but oh so light and fluffy. It’s not a Belgian, but traditional C&W isn’t. This was pure love on a plate. The corn muffin was fresh and, well…corny I guess. This wasn’t a box mix for sure. The green beans had a nice crunch to them still (fresh snapped), but they did swim in a heavy butter sauce. The black eyed peas were well seasoned and hearty.
I normally don’t do ‘restaurant souvenirs’ unless the joint is worth its salt. Needless to say I bought two different coffee mugs from here. Should I decide to grace ATL with my presence again (or rather, should she have me back into her food-laced bosom), G&R is a definite requirement.
After all…it’s just Da(m)n Good Food. With Chicken and Waffles.
Gladys and Rons Chicken & Waffles
529 Peachtree Street NE
Atlanta, GA. 30308
404-874-9393
http://gladysandron.net/
Price: $
Atmosphere: 3 out of 5
Quality of Service: 3 out of 5
Food Overall: 4 out of 5
Every once in a while, you get hungry. Ok, well, it’s probably more than ‘every once in a while’. But I don’t mean that ‘I think I should eat something because I feel faint’ hungry. I mean the ‘I require the sacrifice of several animals and wheels of cheese to satiate my enormous appetite’ hungry. Welcome to Big Pie in the Sky Pizzeria.
A co-worker brought me here after a conversation that I was a foodie and had a blog about the places I visited. She also mentioned that this was one of the spots featured on the popular cable TV show ‘Man vs. Food’, where the host tried the Carnivore Challenge. He didn’t finish it. And now, I know why.
First off, this is a little joint tucked inside an otherwise empty shopping plaza. It’s a tiny restaurant, but it is booming with customers. Their daily special is a slice with any two toppings and a fountain soda for $5.00. Good deal, but most hearty folks would say ‘Yeah, but just one slice?’ My friend, you don’t even need that much at Big Pie.
Living up to its namesake, this was the biggest slice of pizza I’ve ever seen in my life. I decided to take a tiny step in Adam Richman’s footsteps and try a slice of the Carnivore pizza. This slice was served to me on a medium pizza tin, and was the length of two butter knives.
When I picked it up to fold in half (as it was so topping heavy, you had to fold it or you’d lose all the meaty goodness), it resembled an overstuffed burrito in its sheer girth. It was intimidating to be sure, but I finished the entire slice.
Not as a goal, or some claim to fame, but because it was that good. The sauce was light, with a nice homegrown tomato flavor. It wasn’t bogged down by herbs or hidden by unnecessary flavors. Simple but delicious. A nice, crispy crust surrounded my vessel of flavor. The cheese was layered thick, and perfectly gooey, but did not overpower the sauce or the toppings.
Oh yeah…the toppings. For the Carnivore, it’s topped VERY GENEROUSLY with the following dead species: Pepperoni (nicely spicy), Ground Beef (and a ton of it), Italian Sausage (great notes of fennel and sage), Ham (good, salty cuts) and Bacon (no more needs to be said about the wonder meat).
This was absolutely the most ridiculous thing I’ve ever eaten, and I’ve had a 1lb. burger in Vegas. Why? Because after the lunch in Vegas, I walked around and later had dinner. I ate this slice of pizza at lunch and didn’t eat until dinner. The NEXT night. I was that full. It was an amazing slice, and I’d definitely go back. Next time though, I may split a piece with a small village.
From the flavors to the atmosphere to just the good times with friends, this is a great please to store up for the winter before you hibernate.
After all…it’s just Da(m)n Good Food.
Big Pie In The Sky Pizzeria
2090 Baker Rd NW Suite#A103
Kennesaw, GA. 30144
770-420-8883
http://www.bigpieinthesky.com/
On a recent work-related tour to Atlanta, I was able to find some downtime to take in the local culture. And by culture, I mean their hot spot eateries. Join me, won’t you?
Price: $$
Atmosphere: 3 out of 5
Quality of Service: 3 out of 5
Food Overall: 4 out of 5
Not quite fast food, but not necessarily a restaurant, Cheeseburger Bobby’s in Marietta, GA. is a great lunch stop for those craving something a bit more distinguished than two all beef patties, special sauce, lettuce, cheese…you know what I mean.
The joint is simple enough: Red & yellow accents highlight the inner workings of this circular meat grilling factory, condiment bar next to the register with the stand alone soda fountains. You walk up, place your order, then grab a seat until it’s ready, and they bring it over or you can go grab it yourself.
Actually, the set up reminded me of a ‘Fuddruckers Light’, if you will. Now the menu is your typical drive-in faire: Hot dogs, fries, chicken sammies, shakes, et al. But CB’s is doing something that a lot of places don’t seem to have, and that’s showing your meal a little TLC.
I ordered the Bobby’s Smokehouse Burger with a side of fries. The meat was perfectly cooked to a nice medium, with that slight pink middle. It was juicy. It was a decent size. It made a burgerphile like myself crack a grin from ear to ear.
The BBQ sauce on top was sweet and tangy, with notes of molasses and a touch peppery. The cheddar was just sharp enough to let you know it came to the party, and the bacon was crisp and not overly fatty. Top it all with whatever you like (lettuce, pickles, onions…’da woiks’) and a soft, fresh bun and you’re good to go.
Well, not quite. Something must accompany this tasty treat, should it not? In true American fashion, ‘french’ fries were my side order of choice. And boy, were they tasty. Fresh cut potatoes, fried up to order, with that little piece of skin on each one to let you know these weren’t shipped from some frozen warehouse in some far off land.
The food, while served ‘semi-fast’, was not done in that style at all. Yes, it was a burger and fries. No, it wasn’t greasy, flimsy or leaving you wanting more. Perfectly portioned, and just an all around great choice for a quick lunch to get you back out into the working world.
Besides, the staff walk around at the end of your meal with free ice cream samples to try and entice you into buying something else, which didn’t work with us, but it was a nice treat and just enough to fill that tiny ‘sweet tooth’ craving for the day.
So if you’re out that way, and get a hankerin’ for a good burger spot, look no further than CB’s.
After all…it’s just Da(m)n Good Food.
Cheeseburger Bobby’s
125 Barrett Pkwy
Marietta, GA. 30066
770-919-9110
http://www.cheeseburgerbobbys.com/cheeseburgerbobbys/flash/index.html
Grilled cheese: That staple of Americana. The sandwich we all run to, young and old, to satisfy that inner child. The gooeyness. The creaminess. The combination of bread-cheese-bread that just throws us in the way back machine and drops us off at Memory Town.
Ah, but times, they are a-changin’, my friends. It’s time to feed the outer grown-up. Check this out:
2 slices of fresh sourdough bread
1cup blue cheese
Bacon Jam (You can buy it here: http://www.surlatable.com/product/PRO-891226/?affsrcid=Aff0001&mr:trackingCode=A6E29125-F30A-E111-973E-001517384908&mr:referralID=NA&origin=pla&mr:adType=pla
1/3 cup baby bella mushrooms, sliced into long pieces
1 shallot, diced
1 sprig of thyme
1 tbsp. butter
1 tsp. olive oil
1/8 cup red wine (good drinking wine, please)
Salt & pepper to taste
Take a small sauté pan and add in your butter, thyme and olive oil. Bring to a medium heat and once the thyme is fragrant, and in your mushrooms and onions. Sweat them down until the onion is translucent; add in your red wine and reduce heat to medium-low. Simmer until wine reduces. Add salt & pepper to taste.
Take your bread and butter one side of each slice. On the other side of 1 of the sourdough pieces, spread some bacon jam all over (careful with this stuff; it’s deceptively tasty, and you don’t want so much that it overpowers the other ingredients). Top THAT piece with ½ the blue cheese. Add your mushrooms and shallot (be sure to remove the thyme), then top with the rest of the blue cheese.
Grill the sandwich in a non-stick skillet (yes, like you normally would for an ‘old school’ grilled cheese), until the blue cheese is melting and fragrant. Enjoy.
After all, it’s just Da(m)n Good Food, so why go out?
Hey, we all love a good meatball sub right? But where to go? There's so many choices, and most of them are good. Well, here's a recipe to make your own without all that pesky decision making.
Ingredients:
Sandwich base -
1 loaf of fresh French bread
2 slices deli provolone cheese
Dried oregano (just a few sprinkles)
Sauce -
Good tomato sauce (I used Barilla Marinara canned sauce for this recipe, but feel free to make your own or buy another brand)
1 clove minced garlic
2 diced fresh basil leaves (you can use a good dried sweet basil if you don’t have fresh)
Splash of red wine (good wine you’d drink. Please don’t buy ‘cooking wine’. I don’t have time to track you down and smack you upside the head for doing that.)
1 tsp. Italian seasoning
Salt & pepper to taste
Meatballs -
4 cloves diced garlic
1 shallot, diced
Pinch of red pepper flakes
1 lb. ground beef (93/7)
1 lb. ground Italian sausage
1 ½ tsp. dried oregano
1 ½ tsp. dried basil
1 bunch fresh parsley, minced
1 tsp. Salt
1 ½ tsp. fresh ground black pepper
1 large egg
1/3 cup plain breadcrumbs
For the sauce: Start by pouring the jar (or your homemade) sauce in a medium pot; turn on medium-low heat. Add in your garlic, basil, salt, pepper and Italian seasoning; stir. Allow this to cook for about 3-4 minutes, then turn to a simmer. Add your few splashes of wine (sparingly; you want to enhance the flavor, not get all liquored up eating lunch.)
Simmer for another 10 minutes or so (or until the meatballs are done).
For the meatballs: Pre-heat the oven to 450 degrees. Combine all of the ingredients into a large bowl and shape into about 2 inch balls. In a large non-stick skillet, drizzle some olive oil and heat to medium-high. Once the pan is hot, add your meatballs a few at a time (do not over-crowd the pan or they won’t cook correctly) and give each side a sear.
Once they are browned all the way around, remove them from the pan and place in a large glass baking dish; repeat. Once you’ve browned all of them and switched them to the dish, place it in the oven for 12-15 minutes until cooked through.
Now, for the rest of the masterpiece: Take a good piece out of that French bread (depending on your hunger level) and cut it in half to open it, but not separate the bread (you know. Like Subway does it.)
Spread a little ‘love’ on each side (that means ‘butter’) and pop it in the toaster oven for just a few minutes to get the outside crispy. Take out the bread and ladle a good amount of that tomato sauce all inside the bread. From there, throw in enough meatballs to satisfy your inner Soprano and cover with more sauce.
Drop two pieces of provolone on top and throw it back in the toaster oven to melt the cheese down. Take out, plate up, and shake a little oregano and parmesan on top. Mange!
After all, it’s just Da(m)n Good Food, so why go out?
