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Smoke Ring Restaurant Review: Joining the rising tide of chef-driven 'cue joints is 101 Concepts’ Smoke Ring. The name references the classic pink ring that forms when meat is properly cooked "low and slow," as they say, over wood. All meat, even chicken, will develop the smoke ring when the meat is cooked this way. As at most 'cue joints, pig is prime, and at Smoke Ring every possible way of enjoying the meat is explored, from spicy pork rinds to pig ear "fries." Barbecue touches everything from the first-rate deviled eggs to nachos, the latter piled with smoked brisket and Brunswick stew, one of barbecue's iconic companions. Speaking of the brisket, it's served with the fat cap intact, making the meat sweet and moist. From pulled pork to spare ribs, the smoking job is well handled. There are plenty of sides with which to compose a hearty vegetable plate. For dessert, get the banana pudding. The quaff list goes all-out for local sips, including a few Georgia wines and beers. But to sample the unusual, try a boiled peanut martini in a salt-rimmed glass. Oh, and those boiled peanuts are pretty good nibbled on their own.