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Blue Smoke - a different reflection


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Blue Smoke - a different reflection

Mark M | Mar 22, 2002 01:19 PM

I’m embarrassed to admit it, but I was so excited to try Blue Smoke that I went Tuesday on a fly-by and was invited by a fellow hound for dinner on Wednesday (a bit compulsive, I know). That said, the negative posts are partially warranted, but IMO the kitchen’s tremendous potential was readily apparent. In particular the mellow and flavorful chile was smoky goodness (although, I wish it was spicier), the fried bread was served with a delicious jalapeno marmalade, the baked beans were the perfect texture, the cole slaw was crisp and tangy, the creamed spinach rich, the smoked bologna sandwich was my favorite meat selection and the vinegar/tomato bbq sauce inspired me to moan. In addition, the liquor/beer selections (I liked their Blue Smoke Ale) and the Juke Box tunes are suberb (but please, turn up the volume - its a bbq joint).

It’s obvious they need time with their new smoker and work on their spicing – but that should be expected. I found their meat quality to be top notch – particularly the sliced pork butt.

IMO, wait a few long months and then give it a try.

One other comment with a disclaimer preceeding: I’m the type of guy who sets his toaster on fire making grilled cheese and I am definitely no expert on bbq BUT I couldn’t help but wonder how long and difficult it will be for these chefs (Union SQ Café alums) to integrate/modify their classic cooking techniques into a bbq style. Subtle spicing is great but I’m not so sure it transfers well to bbq. I guess time will tell.

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