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Blind Pig BBQ Restaurant Review: Blind Pig BBQ’s menu is not extensive, but that just means owner/chef Ron Brown’s focus is laser-like in his attention to details. The meaty St. Louis-cut ribs are seasoned just right and smoked fresh daily over hickory so the pink smoke ring declares the method's pedigree. Unless you specify otherwise, they will be daubed with the house-made sauce before being sent out to the table. (We prefer our sauce on the side.) Pulled pork is the other house special, although on Sundays a smoked half chicken plate with two sides for $9 is hard to beat. We also like the Brunswick stew, as well as the baked beans and slaw. For dessert, try a slice of the homemade pie. Beer is served, as is iced tea.