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Southern Soul Barbeque Restaurant Review: When it comes to preparing barbecue fare, details are paramount. Quality meat has to be cooked over wood. The wood has to be seasoned just right, as does the meat. Griffin Bufkin and pitmaster Harrison Sapp have these elements well in hand. Kansas City barbecue fans will want to note the burnt ends, which make a great snack, and the brisket, too, is good. Pimento cheese is classic, and we also like the smoked chicken and turkey. But the glory of the place is the ribs; they’re so good, in fact, that they don't need a sauce, but if you must have one, make it the "Hot & Tangy" mustard/ketchup-based version. Side dishes from mac 'n' cheese to collard greens and tangy slaw are spot-on. And for dessert? Fried Oreo cookies. Artisan beers are the quaff of choice with this fine barbecue food.