I think Barbecue #2 is up there as one of my favorite Chinese restaurants in town. The atmosphere is so nothing special, and the food is so consistently good that you just cant help but enjoy it.
Ive had the Peking duck before, and really liked it. This time I tried the live lobster, which is $13.99 per pound. And so there are no surprises, before they steam it, they bring you a little sticker with the price. This one was $31.93. A little steep, but what the heck, let it rip.
It was cooked perfectly. The meat was sweet and tender, and there were no weird sauces or anything. Just steamed lobster. But now heres my gripe. Why in the world do Chinese chefs totally disregard the anatomy of the animal they are cutting?
If you order duck, you never get a drumstick or a thigh or a wing. Instead, you get cubic rectangles of bone and meat. And true to form, the lobster was not divided into tail, claw and body. Rather it was cut once longwise and then quartered into inch and a half rectangles. For the tail, its no big deal as its mostly meat anyway. But this way of cutting rendered the meat in the body (what little there is) virtually inedible.
I guess its not such a big deal just kind of an annoyance. You never get a good big chunk of meat. You always end up gnawing meat from the bone, whether its chicken, duck, fish or in this case lobster. Oh well.
We also had the wonton and noodle soup, which was delicious. The wontons were stuffed with a nicely spiced ground meat mixture, and were moist and delicious. The noodles were thin egg noodles and there were plenty of them. The soup alone could have been a meal.
And for our vegetable, we got the Chinese broccoli, which, as with all the vegetable dishes, comes out in abundance. We ended up bringing about half of this home.
I also noticed a sign on the wall advertising whole suckling pig. It was $165 for a large one, and I think $95 for a small one. The medium was somewhere in-between.
I think Im going to go back to Barbecue #2 tomorrow morning for some congee for breakfast.
Corner of Melrose & Harvard
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