aliwaks

i am not much of a gilder in general , like omlettes with no more than three ingriednts etc ..preferr only one type of sauce however; the other day I bought a loaf of rhubarb bread at the farmers market and ate some with butter and cherry preserves now that I think about it: I need butter and scallion cream cheese on my bagel with jareslberg cheese and nova and lettuce I need butter and peanut butter and honey on whole grain toast There's nothing wrong with a buttered hamburger bun, with a cheese burger with mayo and ketchup and mustard and pickles and thin sliced onins and shredded lettuce On occasion I will stir extra butter into scrambled eggs after removing them from heat and sometimes a drizzle of truffle oil..and some chives Baked potato: Butter & salt & pepper & chives & sourcream mash into potato, when only skins are left add more of same any pasta that does not have tomato sauce will benefit from a fried egg, or one stirred in at the last moment and all pasta does well with an extra drizzle of evoo ...or sometimes truffle oil. butter on one side and mayo on the other, thinly sliced ham, cheddar cheese, sprouts white bread Buttered toast with mayo and avocado and bacon and a ripe tomato actually butter and mayo on any sandwich with squishy bread...I do like to be able to feel the butter... Hi my name is Ali and I GILD WITH BUTTER

thanks for the compliment..in reality I hope to be doing PR for them...as of this momnet I did a favor for the chef and am waiting to make my pitch and make them mine...not for nothin' but I also hope to be doing PR for everybody since you know I want to take over the world ;)

I wish I had a digital camer but then I would get soo fat cooking and taking pictures for you all...anyway have not cooked for awhile though did last night sort of (also am back on egullet alot thanks to wireless internet and broken tv) anyway...stopped by the newest ubergourmet spot here in Phila DiBrunos super store..it's great for Philly (though I continue to long for fairway, gourmet garage and dean & deluca) to pick something up and got a roasted chicken and a petit crottin marinated in truffle oil, then stopped at the fruit store (was away for the weekend and missed the farmers market, damn!!) & got baby arugula, figs, haricot verts & fingerlings Anyway here's what I made Seared Crottin & Figs overs Baby Arugula with honey/lemon evoo dressing, The wings, skin (which I crisped up) and one drumstick from the chicken Fingerling potatoes steamed then sliced and browned in a mixture of the schmaltz left in the pan after crisping the chicken skin and left over truffle oil from searing the chese Steamed haricot verts with lemon glass of viogner half a wonka bar

from what I understand via my barbecue gurus over at The Smoked Joint: A Barbecue Experience you want a hard some what green wood for heat...burns slower keeps the heat going longer and stronger (they use oak) and then a 'softer wood' (they use hickory) nut or fruit for flavor, you add that on top of the smoldering coals.

This thread reminds me of John Guare's House of Blue Leaves, one of the characters has a monologue where she explains to her married lover that she will sleep with him freely but will not cook for him until after he gets a divorce and marries her, she keeps scrap books of the dishs she will cook for him when he gets a divorce, she seductively describes duck a l'orange (Christine Baranski was soo great in this role) her rational is she's ok in bed but she's a fabulous cook. I don't insist that they marry me but I do wait until they've bought me jewelry

I think you mean, "I have an healthy yet extremely refined jelly bean aesthetic," right? At least, that's my impression. ← I like the way you think

one restaurant I worked at had a vegan server, I usually made staff meal, she got on my nerves, she was a very annoying and tedious vegan (she was a vegan because "you never see a fat vegan", her thourough attention to a healthy lifestyle did not deter her from consuming vast quanties of cocaine) when she would get too preachy I would rub a pork chop on her tofu

Pork--all thiings pork-y Rice Fruit apparently I can live well as a south pacific islander or maybe eggs bagels avocados this is hard.

Jelly beans are my favorite candy, teeny tiny fruit pectin (the expensive ones they used sell at dean & deluca)are my most beloved and then jelly bellys after that the pastel speckled ones that come out at easter tehn any kind of fruity ones except starburst and lifesaver jelly beans which kind of suck and I consider brach jelly eggs an abomination. Have gone near mad with desire at the fancy food show My current favorites are: cantelope, juicy pear , red apple, pink grapefruit, tangerine, black pepper and red licorce Long time favorites are: raspberry, peanut butter, chocolate pudding, this light purple one that I think is like tropical passion or something, green apple, coconut. The candy store at 30th street station sells them by the flavor, I get them for train rides as they are the perfect travelling candy, also very good for plane rides but I can't always plan that far ahead. recipe combos: peanut butter & toasted marshmallow peanut butter, chocolate pudding & toasted marshmallow peanut butter & island passion (whatever it is called) peanut butter & red apple peanut butter & raspberry chocolate pudding & coconut chocolate pudding & raspberry green apple & cinnamon cantelope & juicy pear black pepper & cantelope (oooh fancy fancy if only they made proscuitto flavor) pink grapefruit & tangerine I am a wee bit OCD about my jelly beans, absolutely cannot grab a random handful unless they are all fruit flavored. Sometimes I separate them in to falvors and selectively eat them in order or prefernc taking care to always have my favorites as the last bite. Have done this since I was a kid when I would separate & count how many of each flavor I had lest my brother steal any of my green or yellow ones and replace them with orange or black. Sometimes this makes people look at me funny on the train but I don't care. I hate tutti frutti, banana, blueberry, watermelon, orange,bubble gum, peach and licorice (odd because I love good & plentys, I have black jelly bean issues that date far back to jelly eggs). I can't wait to try mango, jalepeno,plum, kiwi, caramel apple, buttered toast and wild blackberry. Esp butter toast with wild blackberry!! Yum or jalepeno & mango I am indifferent towards buttered popcorn. I find grass mildy intriguing and have not eaten any of the booger, vomit, sardine or dirt ones though I have offered them to innocent bystanders and very much enjoyed thier reactions. I love brightly colored candy!!

Nope. The power of eGullet. I read Aliwaks' write-up and, come lunch time, hopped on my trusty scooter and headed there. ← aw shucks!!

Just returned from Breakfast at Honey is a southern /Jewish cafe of sorts. My first impression was that Honey was just so very cute and homey and I had immediate flash backs to my childhood of being reared by (mostly) Jewish hippies in the commune that was our home in East Hampton. Maybe its me but I can pick up that hippie communal vibe immediately, in fact would not be surprised if everyone who worked there lived in the same house. It has also been my experience that communal hippie restaurants are, contrary to popular belief, scrupulously clean and more often than not have great food. (ok there was a moment when a slight wafting of patchouli flavored body odor overcame our table but that was from the guy sitting at the counter) Honey is way way cute with great ceilings all sort of distressed-y & Fannie Flagg-ish, airy and pleasant and the waitstaff incredibly friendly and smiley. ( maybe a little too smiley who knows what's in their kool-aid, no really they were just happy to be there I guess. The place just had a really happy vibe). the entire time I was their I felt as though I might have been transported to that center of uber hipness that is Dumbo, Brklyn NY ( this was compounded by the fact that the cab we took back has NYC TLC info which was weird and somewhat disarming making me forget what city I was in) . The menu was full of exactly the kind of stuff you would wish to find, stuffed pancakes, chicken fried steak & eggs, bagels with nova or whitefish salad, eggs with choice of latkes , grits or potatoes, pastrami, brisket corned beef, tofu scramble, vegetarian chicken fried steak ( an interesting idea, I guess for vegetarians) We had whitefish platter, Chicken Fried steak with mac & cheese & coleslaw sides, and a single stuffed pancake with bananas & pecans. I have to say I love love love the single pancake option since I am never able to commit to a full plate of pancakes but always want to try one. Ok everything looked great, the chicken fried steak was crunchy the sides looked good, my perfectly toasted everything bagel was atop a pile of greens, sliced tomatoes, cucumbers, green peppers and onions with a hefty crock of whitefish and a small triangle of cream cheeese, the one pancake was enormous!! I've never had chicken fried steak before this seemed to need lots more salt & pepper than it had in the coating, My fried chicken standard is from my babysitter's mother whose second husband was from the south and his mother had taught her how to make fried chicken, the crust was always very pepper-y and with a good amount of salt. So this did not have it but after a liberal salting & peppering it was quite good. The whitefish salad on the other hand was a bit too salt-y, but that is often the nature of the beast --umm fish, had I been more ambitious I would have asked for some lemon to go with. The mac & cheese side was cheese-y enough not overwhelmingly good, but not bad at all, would eat it again happily, the cole slaw tasted like somewhat like my Bubbe Bella's, she used lemon juice in place of vinegar and it was the best cole slaw ever, I suspect they did the same though this was not the best cole slaw ever it was pretty good, nice spicy kick too. The giant stuffed pancake (only $2.50!!) was huge and fresh and yummy and we put lots of butter and syrup on it and there was a smattering of toasted pecan and banana slices all over. They served ice Coffee in great big glasses which I loved, it was decent Iced coffee, not as good as Bucks county in 30th street, which i think is the best iced coffee in the world, which is why I am often way way caffinated when I get on the train and therfore perhaps very annoying to my fellow riders. So yeah I liked Honey, I liked it alot, in fact may be going back there for my breakfast meeting on Saturday. I figure if I walk there and walk back I can make up for the calories, then I can have poached eggs and latkes with a side of hollandaise and some crunchy bacon. If I lived in the nieghborhood I would go there all the time, I would sit at the counter and have pie, I believe that they may have extremely good pie, it seems like a great pie kind of place. I wish there was a place like Honey over here in Rittenhouse but I doubt it could manage to be as laid back and happy since thier rent would be like a million dollars a month. (There was this little place on west fourth street that I lived above and their version of eggs benedict was poached eggs , ripe red tomatoes, crispy bacon over potato pancakes with chive hollandaise..it was wonderful in the late summer when the tomatoes were perfect it remains one of my favorite out to breakfast choices if I can find all the elements) Oh its on 4th & Brown and its just so cute and nice & all

When you stop in for an egg cream grab a hard pretzel to go with , thats how my grandfather served them at his candy store/soda fountain. My memories of summer in NYC in the 70's revolve around egg creams in paper cone cups with metal cup holders and a pretzel rod as ammunition agianst the oppressive heat and hideous smells. Has anyone had Franklin Fountian's egg creams? do they use U-Bet chocolate flavored syrup, which purists will admit is the only way to make a true egg cream. One can get fancy and use real chocolate syrup but it would not be authentic. Then there are black & white egg creams? half vanilla syrup half chocolate, Yum.

Stopped in to meet with thier new Chef Mike Zulli, who is charming and ambitious and eager and cooks things like kangaroo chili & lobster quesadillas out of a teeny tiny galley kitchen in a pub that used to be much more nasty in 30th street station and I said to myself here's a guy us Phillie foodies should get to know. He's recently taken over what passes for a kitchen (no open flames!!!) and is trying so very hard to make Bridewaters into a place akin to the many lovely train station cafes in other cities. I speak of Grand Central Station ( if only 30th street had such a wonderful food market) and Union Station. So I call upon you to call upon Chef Zulli when passing through chat him up, sample his food ( there are hits and there are misses as with all young chefs & new menus). Give him some advice some encouragement and very possibly we can all help make our train station bar in to one we'd all like to spend time at sipping a martini before getting on the train, nibbling wonderful things. ( I obviously long for the long lost romance of train stations, I am a Manhattan girl after all and have been madlyinlove with Grand Cental Station forever) The guy is putting alot of heart into the place and could use the encouragement. Also every Saturday they are serving 3 courses for $21 here's the menu for this weekend First Course (options) Hearts of Romaine w. Wisconsin Blue Cheese, Applewood Smoked Bacon & Toasted Almonds in Raspberry Vinaigrette Gator Bites: Breaded and Fried Alligator with Creamy Sirachi Dipping sauce ( I tried these, had a very hard time getting over the fact that it was Alligator as I am a squeamish eater, if you are not squeamish which many of you are not you may very much enjoy these, the dipping sauce was AWESOME I wanted to dip fries in in and slather it on a burger) Shrimp Dumplings w. Sesame Scented Wakame Seaweed Salad Second Course (options) Soft Shell Crabs with Mango Coconut Rice Cumin & Curry Rubbed Australian Lamb Loin with Buttermilk Mash Roasted Sea Scallops over Fettuccini with Proscuittto Dessert (options) Chocolate Crème Brulee Chocolate Covered Strawberry Cheesecake Fresh Peach Cobbler w. Vanilla Bean Ice Cream Bridgewater's Pub 30th Street Station 215 387 4787

Had dinner there on Saturday night and thought it was great, there were five of us ( it was my B-day dinner) we started nibbling the olives as soon as we sat down and they were very nice, a tiny offering but I am a fan of tiny offerings. we split the aps Mozz/tomato/basil set in a napoleon, I have no idea where the chef got such fabulous tomatoes but he brought us a promise of summer on a nasty rainy night...so good we ordered a second Mussels & Clams with Italian sausage- nope agian nothin wrong here nice sized portion,fat mussels & clams, geat big chunks of fennel laced sausage rich winy stock we all soaked up with the crusty rolls Antipasto plate: Similar to valannis,attractive and ample did not try much of that as it was staitoned next to my freind Alex, he seemed to enjoy it quite a bit, I did snag a marinated artichoke heart(stem on) which I quite liked...but honestly I was more interested in the mussels & clams Cheese plate: Lovely choice of three cheeses, there was a truffled honey cherry compote? that was like god with the fresh goat cheese..my only complaint is that all the condiments were all sweet which would be awesome as a dessert course but for an app would rather a savory option Entree wise the table was split btw soft shell crab & short ribs I had short ribs that were horseradish crusted with I think some kind of golden oak mushroom and these big fat beans, paid no attention to the beans the meat was gorgeous flavorful, the sauce rich and mushroomy (shitakes though it seemed ), would have like to find a tangle of bitter greens some where on the plate or a lemony gremolata to cut the richness but for the weather it was perfect. I don't really like soft shell crab, I don't like to eat a face but the taste I had was sweet & crabby the orzo salad unexciting but then again I am not a fan of orzo in a restaurant to dull and boring for me..also don't care for cold pasta salad, every one else seemed to enjoy I brought dessert with me, the lovely and charming Bobby Bennet of Miel made a cake special for me. As for the service they were sweet and nice and attentive one small issue, brought with me a bottle of dessert wine I had bought in Paris many years ago and had been treasuring and while I was outside on the phone..the server poured it all out as though it was regular wine, like poured out 5 oz in each glass..which none of us were ready for, and I guess I think she should know that you pour smalller portions of dessert wines..then again perhaps I should have been more vigilant...much of it was wasted but oh welll it was a lovely dinner with friends and I will go back

tahini in taramasalata? well i never! I meant tahini-thick as in thick like tahini not tastes thickly of tahini..my bad

Is that my post you're referring to or the menu?

On my first visit to Philly 6 years ago I had Tapas at a restaurant on 12th & Locust, I remember having a great time and by the time I made Philly it was my home it was gone, since then the spot was a Dmitiris (ok) then Sukothai (decent) and now it has become Lula. I am always skeptical of the bad spot aura and this location certianly has had some funky mojo HOWEVER this time the food was a pleasure. I can't say I am overly fond of the decor, the upholstered walls are very pretty but the space seemed harsh regadless of the soft touches here and there (banquettes, the aforementioned raw silk walls) maybe its the strip mall type windows looking out over Planned Parenthood that make it feel a bit wonky. I gotta say though I was glad I stayed..the tapas menu was intriguing enough to lure me in, in true tapas style we ordered slow, three dishes to share with our cocktails ( I had a glass of champagne my sister a martini..she was not pleased us New Yorkers like the big martini in the big glass this one was the weensy glass and accompaning mini shaker) Oh yeah the food, we started with the Charcuterie I think it is called the serrano plate, Serrano Ham, a salami (of which I was not overly fond, too mild), a good sized slab of well temped Humbolt fog, pile of Cabrales and a couple of chunks of manchego ..such a please to not be served cold cheese and the nicest part of this was three little dishes of condiments, olives, a carrot relish and some plumped up raisins...and a HUGE basket of flatbread. the serrano/raisin/cabrales combo was my favorite it was delightful , then we had spiced chip with caviar dip..much less lady like than it sounds the chips portion again was hearty the dip was a interpretation of tarmosalata..tahini thick with a dollop pf caviar. the chip & dip combo texture wies is my favorite thing ever but had to hold myself back from gobbling the whole thing. Next we had garlicy shrimp a tapas staple the flavor was great though I would have preferred a different presentation maybe a terracotta crock with a cover , they cooled off too quickly and there was no bread offered to soak up all the lovely juices. Again the portion was quite large. I actually though portions were too big, was full by the time the chef sent over a comp sampler of skirt steak with cabrales & onion rings, salmon with a sauce I regretfully cannot recall ( it was sweetish) and mahi mahi with braised fennel (LOVED IT!!!!!). There were piles of menu items I was eyeing most especially the baby lamb chops at $2.50 a peice... best idea ever , so often I find myself with a glass of wine at a bar wishing I had just one lamb chop...no seriously I really do, everyone should do this. There were tamarind glazed ribs I coveted and lamb meatballs..and mussels and octopus and squid oh my. Carnivorous beast that I am I have neglected to remember the the vegie dishes, as for the dinner menu , not a glance will wait for my next visit. The cocktail list is not sophistcated enough for the food (for my taste) would havelosved to see a nice infused house cocktail, the wine list is nicely priced and a decent selection by the glass, had a vihno verde and a gavi that I quite enjoyed..really liked the vihno verde so obviously I will go back for the food, the atmosphere was not my favorite but I will allow for growing pains, Lula is owned by the same guys that own dark Horse & Black Sheep and some of the casual pub atmospheer prevails , not so much a good thing, but Chef Robert Leget is one to be watched some real talent in that kitchen

Thats a shame, sorry you had such a poor experience at The Smoked Joint...tell me, I don't know much about Tommy Gunn's. Do they actually smoke thier meats ? for how long? with what kind of wood? does anyone know?

No plans to open a second location as of yet...you may have been hearing some old news ..back when there was some location scouting going on..The Smoked Joint is on Locust btw 15th & Broad.

No one has mentioned the Godd Dog Salad which is in my opinion the greatest big salad ever...it is a total girly salad HUGE chopped arugula, romaine & endive with cranberries, goat cheese, almonds,& grilled chicken with vanilla vinaigrette..I love it ...I crave and I feel virtuous getting all that roughage. have had the good dog foie gras burger wasn't blown away but it was better than the multidollar montrosity I had at some steak place last year in Manayunk (foie gras & kobe beff over salted and wierd), also I mildly put off by the blueberry muffin mac & cheese combo, but I love the big salad in fact may go get a big salad right now!!!

As it so happens I was there late new years day apres 2nd street, I've been a few times before once for a dinner party which I did not love but that may have had more to do with my dinner companion than anything else and a couple of other times for bar food. As far as bar food goes it pretty much rocks..excellent wings (3 flavors with a yougurt-y blue cheese dipping sauce and hot chili oil) An interesting burger (though did not come out medium...rather well done) with fried long hots, crispy pancetta & smoked gouda * spicy mayo the flavors are for the most part great I was not a fan of the bun too sweetish. Excellent fries nice and crispy & salty.The fried calamari & zucchini was huge and yummy though I would have preffered the sauce on the side rather than on the bottom of the plate..made stuff mushy. If I find my way down there again will definately try the clams w. chorizo. My big problem with Vesuvio is that it seems very confused the menu is quite haute and interesting with great plates the chef Mark McKinney I think is talented but the neon beer signs, the dopey bartender, the crappy wine by the glass list, tacky decor (martini glasses with bent stems puh-lease!) it just doesn't live up to the food. There's just too much decorative extra stuff there and not ita kitchy way just in a "well I'll take anything the beer companies offer me" kind of way...for god sake they have a jagermeister tap.. . its also very green in the bar kind of alien space ship/mental insitution green shame with such beautiful wood work that you can hardly pay attention too because of the blaring neon lage sign It was a weird scene also had to ask the bartender to turn off CNN, two tvs replaying death and destruction is just not a good vibe in a a bar, I'm gnawing on chicken wings and looking at piles of dead babies not good. All in all I say chef great, owner needs some help. I would love to re-do that place so the atmosphere lives up to the food.

OK the guys asked me to sign on and let you all know that they heard you and they now have bread, squishy white bread made just for them by Nishon...if it's not on your plate ask for it and someone will bring some out

Well, my experience at Balkan Express can best be described as authentic. I've read numerous travel books some of whose authors spend time in that part of the word and often I believe they must be exaggerating when it comes to cuisine. My meal at Balkan Express brought to mind the travel journals of Camus. Let me step back a moment and give some background I am familiar with eastern european cuisine, being of Eastern European descent ( 2nd generation, Ukrainan, Romanian, Russian & Polish). I am no stranger to the holy trinity of cabbage onion potato. I thought I was prepared for "Balkan" cuisine (though I am ashamed to admit I am not exactly sure what all encompasses the Balkans) and after all worst case scenario it would be no better and no worse than my grandmothers cooking. WRONG. God it even pains me to write about this..I swear I feel awful. We arrived at the restaurant at 6:30 Staurday evening it was nearly empty we were not exactly greeted warmly not curtly just not as warmly as I would think. Peering into the kitchen I saw hands put an industrial size jar of noname mayonnasie away in what I hope was a fridge. I saw alot of things in the kitchen that displease me, namely jars and cans...but still I had yet to taste the food. Two friends had already been there one who had a porkroll stuffed with ham and cheese and declared it delicious (I don't like things like that so was a bit skeptical) and one who had had breakfast there and mentioned that they made all thier own meats. I was so looking forward to some kind of sausage. OOK so they sat is in a dark dim corner. We looked over the menu order the two appetizers one of smoked meat, olives and feta and one of a spicy bean dip. They brought is glasses for our beer (Stella if anyone cares-Belgian-Balkan alliteration was close enough) they were filthy...fingerprints grease ugh. we put them off to the side and drank from the bottle. We selected entrees: Stuffed Cabbage and Pork Chops with special Dvexnxzkzcke -rice, my fellow diner was making a stew the next day so we shied away from teh stewy beef strip item . Our apps arrived. along with a plate of bread accomppanied by my least favorite thing little plastic butter tubs. The breads were okay would have been a whole lot better if they weren't ice cold. The Smoked meat Plate could not have been more dissapointing truly...I was looking forward to some kilebasa type sausage-y thing, cured olives, feta cheese dripping with olive oil maybe an herb or two instead in front of us was a plate of what appeared to be raw bacon, spanish olives with pimentos and a few cubes of dry dry feta. The Meat reeked of liquid smoke. Couldn't even swallow the tiny bite I took, I nibbled an olive--pining for vodka, sampled some dry feta..gulped down half my beer and looked over the spicy bean dip. I don't know what kind of beans they once were, but it appeared to be some big brown beans mashed up with stewed tomatoes and served very very cold...I could not detect and known spice. Ate more bread: Our soup arrived Smoky Bean soup and Cicken noodle. The smoky been had big chunks of teh illusive kielbasa type suasage I was looking for and strips of bacon..it was not bad al all again not being a fan of smoky bean soups I cannot say it was great. The chicken noodle soup had chunks of real chicken lots of noodles,carrots,onions (fresh dill would have been so great) but the stock had a suspiciously familiar taste to it...like bullion cube it was very salty. And then the entrees arrived. It wasn't good, at this point they were really our only hope, I was being to feel as though I was definatley dining in a war torn county. Our server so eager to please and yet somewhat befuddled and scared as though bombs had been going off the whole night. The smell of the stuffed cabbage arrived first, a funky old kitchen type of cabbage and meat smell it was surrounded by more of an ooze than a sauce and accompanied by potatoes that had pasted thier prime, flourly yet damp and liberally sprinkled with paprika. The Pork Chops small covered in Brown sauce ( I believe there may have been a cases of jars in the back labeled BROWN SAUCE -product of Croatia) there were a few green peppercorns on top of each the sauce was extremely salty and tasted just brown. The special DVENSXZCJKSYZCXJK rice was just horrific a huge lump over tragically over cooked rice mixed with canned vegatableas and served lukewarm. We were so sad...its was the first really cold night of the year and we were so looking forward to some hardy meaty potato-y food possibly invovling some sort of dumpling and sausage. we couldn't stay for dessert. we took the food to go becaseu we could not bear to see our server cry and headed out in to the cold night feeling quite war-torn ourselves. The taste of the few morsels I ingested stayed with me well into the next day. (Though I did try to wash it away with copious amounts of hot chocolate that night...I fell asleep at 8:30 amid traumatized taste buds and odd smoky burps) So dinner at Balkan Express was everything I would have imagined dinner in Serbia would be like. This is at least preparing me to maybe go poll watch in the Ukraine over the holidays..at least I will know what to expect.

They absolutely are using real wood A mixture of Hickory and some thing else which they have sourced locally

Ladies & Gentleman of the Foodie World The Smoked Joint - Soon to be known as Philadelphia's finest Barbecue spot is actually opening!! I've been taste testing with these guys for over a year and I gotta tell ypou their 'cue is the real thang. We're talking smoked for up to 18 hours, then grilled, they cook collards in homemade smokey stock with ther own ham!! The Mac n Cheese redefines itself with all its creamy cheesey goodness ( wait till Oprah tastes this) Just wanted to give y'all a heads up this is soooo not to be missed. (Seriously I have fallen in love with the brisket, nearly ashamed to admit that it is all I can do not to cram huges handfuls of it in to my mouth) They are on locust btw broad & 15th as far as I know do not take reservations and have liquor license and a damn fine margarita. And for any of you planning on running the marathon tomorrow, they will be awarding the last place winner an all you can eat & drink dinner for two