When you're hankering for some Q, nothing else will really do. And when you're tired of the usual spots, head (easily) to Chelsea to this terrific place where the brisket is fatty (trimmed if you want) and deliciously smoky all the way through. Sauce on the side, of course. Oh my. And when you order the pulled chicken, you get your cThe jerk pulled pork is hot but not too hot, and you will want to order more. Don't forget the meatless collards that are also vinegary and satisfying. Another side we tried was the candied yams and although Larry was mum on the ingredients that his talented wife brings to the dish, I'm suspecting cinnamon, clove and perhaps a touch of allspice. Not too mushy and full of flavor.
This is not necessarily your "fall off the bone" Q, but folks in the know realize that often chefs pre-boil their ribs to get them to that stage. Instead, Larry let's the BBQ fire do its work and the results are flavorful, toothsome, and some mighty fine finger food.
The place is a handsome high-ceilinged space (former car dealership) with lots of windows and when the good weather finally comes, some tables outside. There's butcher paper for plates and a potential liquor license in the works. It's light and airy and Larry's background music is 60's and 70's soul. Just right. They've even put in a child-height blackboard for kids to amuse themselves while the adults are seriously yumming it up. though this is also food that kids will want to dig in to. Plus, the place is spotless. My group agreed that we'd be back often and we hope that other Chowhounds will venture to Chelsea for this truly soulful food. You can see their menu at www.larryshouseofq.com
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