* Click here for rating key
Community BBQ Restaurant Review: David Roberts and Stuart Baesel are devoted to barbecue, and their passion for the subject makes a difference. Each possesses solid culinary credentials, as Roberts worked for Guenter Seeger both at The Ritz-Carlton and at Seeger’s, while Baesel worked at Seeger’s. Not only are the ribs --- St. Louis cut --- properly slow-smoked revealing the telltale pink smoke ring, the chicken and smoked sausage rate as well. Mac ‘n’ cheese is made with penne and has a lovely top crust. Slaw is fresh tasting and delightfully crunchy, as all the vegetables (except the cabbage) are chopped by hand by the purveyor at the State Farmers Market. Dessert might be a strawberry shortcake with lemon buttermilk pound cake and whipped cream, but they change often. Come on Tuesday for the Rueben sandwich. Lemonade is freshly squeezed. No alcohol.