Restaurants & Bars

Manhattan

Amateur Hour at Blue Smoke

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
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.

Want to stay up to date with this post?

Recommended From Chowhound