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Community BBQ Restaurant Review: Devoted to barbecue, David Roberts and Stuart Baesel possess solid culinary credentials, as Roberts worked for Guenter Seeger both at The Ritz-Carlton and at Seeger’s, while Baesel spent time 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. Meat-dense baked beans are outstanding and alone could make a meal. The sweet potato-kale combo makes a healthy side or could form part of a meal for vegetarians. Come on Tuesday for the Reuben sandwich made from house-cured corned beef; the beef ribs are Wednesday's special. Sloppy Joes are popular. Dessert might be a strawberry shortcake with lemon buttermilk pound cake and whipped cream, but they change often. Lemonade is freshly squeezed. No alcohol.