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Amateur Hour at Blue Smoke


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Restaurants & Bars

Amateur Hour at Blue Smoke

Peter Hirdt | Nov 12, 2002 12:17 PM

After several statisfying visits to Blue Smoke, and a favorable posting or two here, the law of averages may have caught up with me. Last night's visit was pure Amateur Hour.

Among the problems: Asking our group of five large folks to take a booth without offering a six-top; serving the beers in mugs so frosted that they immediately created huge puddles on the table; having to mop up a constantly wet floor--maybe from those mugs?--that caused one person to slip and fall; bringing the wrong style of ribs as my main course, then taking too long to bring the correct order; bringing the cornbread completely swathed in napkins, so that we all thought it was a plate of handi-wipes until we were all ready to "clean up" after the meal.

In addition, my Texas-style black pepper ribs weren't the dry, meaty ribs I was expecting based on a previous visit. They had too little meat on the bones, and worse, they were wet with grease/oil--just awful. The first mug of Blue Smoke Ale that arrived was absolutely flat (and quickly and courteously replaced).

Monday night madness.

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