New York Magazine's review of Blue Smoke comes out Monday, and it pretty much echoes what the critics around here have said.
"a promising-sounding concoction called Kenny's Burnt Ends Chili tasted like something from the kitchen of a not-very-reputable sports bar."
"the time I sampled them, the "salt and pepper" Texas beef ribs had the texture (and taste) of old pastrami"
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