THIS RESTAURANT IS CLOSED Smokebelly BBQ Awards

THIS RESTAURANT IS CLOSED Smokebelly BBQ Restaurant Review:

Chef-driven barbecue joints are becoming a standard in big cities. At Smokebelly, chef Nagib Sued’s efforts range from producing his own pickles to creating several versions of mac 'n' cheese. Brunswick stew is worthy of a focused visit, chunky with barbecue, corn, lima beans and a fresh tasting tomato-enhanced broth. We also like the sausage corn dogs on a stick to be dipped into South Carolina-style mustard sauce. Among the barbecue choices, the brisket is not to be missed. Smoked with the fat cap still on, it's sweet, juicy and singularly flavorful --- it doesn't even need sauce. Pulled pork is very good as well. Ribs are a bit dull, the meat not showing the smoke ring. Seven sauces are available, although the hot sauce is the sweet sauce with a little kick added, and it's the better for it. For dessert, check out the banana crème brûlée, a take on banana puddin'. Lots of brews will please most patrons, but from the wine list, which we think needs a rosé, the Paringa Estate Shiraz from Australia complemented all the meats we sampled. The Blind Pig speakeasy in back serves as a private event space.