Barbecue #2 is the kind of place you drive by and wonder what its like, but never go in. Its pretty unassuming from the outside, and frankly the inside isnt much, either. Theres parking in back.
The menu probably has 100 different items to choose from, but I knew what I wanted: Duck. The post from *LT from LF* had me itchin to try it.
So we ordered a half duck and an order of ong choy. It took a while for the food to come, despite our being there early and the lack of many other customers. They did bring the rice out pretty quick, though. So we started with a little of that. And we noticed that they have live lobsters, which another customer ordered. One of the cooks dipped his hand into the tank, took one out and put it on the scale, where it waved its claws at us. He then wrote down the price and presented it to the man who said okay, and off the lobster went to the back for preparation.
When the duck finally did come out, it was quite a presentation. There were two plates of food. One plate had the skin and the other plate had the rest of the meat. The skin was served cut-up into pieces about an inch and a half across. As expected, it was mahogany in color and crispy. It was then laid over steamed buns. Served with it were green onions and those brightly colored rice chips that taste like air. My only complaint here was that it was a little fatty. I would have thought the fat would have been more rendered-out. But maybe thats the byproduct of the duck not being overcooked. I had to cut off most of the fat before eating the skin.
On the other plate was the meat. It was geometrically cut, as opposed to cut according to duck part. Each piece was about an inch long by a half inch wide. And depending on how meaty the part was, there were various thicknesses. It was juicy and tender. Not much meat on about half the pieces, but the meat that was there was very flavorful. It wasnt piping hot, but was warm enough for my taste and there was some juice on the bottom of the dish that was delicious for dipping.
The dish was also served with two dipping sauces: the dark plum sauce that is normally served with duck and a sweet apricot sauce. They were both okay, but not really necessary.
The ong choy dish was easily 2 pounds of the vegetable. It was sautéed, and piled about 5 high on a 10 long plate. It was a LOT of food. It was cooked well, not too firm, but not mushy at all. It was too much food for us to finish.
The whole thing, with tea and rice, was $18.72 before tip. We are definitely going back.
Melrose Avenue near Harvard/Kingsley