cet2055

How come the Fat Guy hasn't given us his list?

the burgers, up til my last visit last week, were still slightly over-done. not sure if that helps. It's the brisket I'm most curious about. Everyone that actually knows anything about BBQ says that the brisket at Blue Smoke is subpar. After reading in the Austin newspaper that Danny was hauling two of his chefs all around central Texas, I was wondering if it's made any difference in the quality of his brisket. I like the brisket there. Used to live in Dallas, and I would say it's as good as Sonny Bryans or, my favorite, Dickeys.

Thanks. I am putting my restaurant fate in the hands of a local I am going to visit once the weekend starts, so I probably don't need recommendations. I have to go from the airport straight out to Canary Wharf for a meeting on Friday and was planning on getting something at Ubon beforehand unless I heard something drastically negative on here.

I am traveling from NYC to London this weekend. I am considering going to Ubon. Does it have generally the same menu as Nobu? How does it compare to Nobu? Thanks.