Let's Talk BBQ
General => General Discussion & Topics => Restaurants, BBQ Joints and reviews => Topic started by: muralboy on April 19, 2016, 12:12:18 PM
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Travels took me to Cleveland and Pittsburgh last week. Had the privilege of trying out Michael Symmon's new restaurant. The man himself was there craning it out in the kitchen.
Tried the pig tails. Kind of a cross between the richness/fat of pork belly and cartilage of rib tips. Tried the lamb ribs. Good but wasn't my favorite. Person I was with had the pork ribs. Very good. Smoke flavor wasn't overly present. A deep, almost beefy essence.
On the way out we remembered I did a backlit graphic for the restaurant. The little boy on the left is Michael.
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Very cool!
Next time you're in the area give me a holler, and we'll meet up for lunch or something!
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Very cool!
Next time you're in the area give me a holler, and we'll meet up for lunch or something!
That would be great. Thanks again for your assistance with the pork belly