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Johnny Reb's = blah

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Johnny Reb's = blah

oc climber | Apr 2, 2006 03:35 PM

Where's the pig?

Some buddies and I went to Johnny Reb's yesterday for a little lunch and a bucket'o'beer. I've eaten here before and enjoyed their breakfast, but yesterday's meal sucked, plainly.

First off, our server was one of the worst I'd ever seen. Even though he's been there for a while (I've seen him there working breakfast), he didn't know the beer selection and what comes in a bucket'o'beer. After we decided on what was going in our bucket (he was standing there the entire time), he the told us we couldn't do that instead of correcting us during the process of beery negotiation.

We also asked for water (this is key).

He delivers our bucket with said beer and takes our order. I ordered pulled pork, collard greens, Texas caviar and hush puppies.

We ask for water, again (there still is no water on the table).

Now, my disclaimer is that my pop was from the south and I know a little bit about a little bit of southern food.

My meal comes and this story continues to spiral downward. The pork has no smoke flavor (you smoke the pork shoulder first, then pull it, then sauce it) and the sauce was miserable and had no real flavor, bite, sweetness or anything else to help it stand out. The collard greens were "to the tooth" which is not what collards are supposed to be and there was no flavor of pork fat in the dish (which is a cardinal sin in southern cooking - the pork fat takes some of the bitter down from the greens). The Texas caviar was okay and very much like a Sonora slaw, passable. The hush puppies were the ones you buy from Cisco Foods and commercially produced (you can tell a hand made hush puppy a mile a way if you've ever had them), lousy is the only thing that comes to mind.

We then asked for water, yet again.

So, after finally demanding water (and threatening bodily harm to our thick skulled waiter), we paid the check, slammed the place in their survey and bailed out of the door, sans tip.

I like their breakfast, but I'll stick with Fred Burrell for good and true southern food.

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