I really ought to let Terry review this, as he's the barbecue expert. He liked that the sauce, served mild, hot or half and half (which I guess averages out as medium?) really complimented the smoked pork, and wasn't too sweet. It was tomato and Red Hot sauce based, instead. Me, I loved the smokiness of the meat, but the sauce wasn't quite sweet enough. I really like the molasses-based sauces, and for less sweet I prefer mustard-based. It was great, and one $5 small rib tip was more than enough for two people. It came with a tiny container of vinegar and horseradish-based coleslaw and two pieces of cheap white bread (which is, of course, traditional and also makes a good napkin) and is sold out of the side of a building. Can't get more authentic than that.
This is a great find at Findlay-- I want to try their pulled pork, next.
8 comments:
I think this is the best photograph you've taken so far. Well done!
Umm..yeah, that picture is awesome. I could almost smell it through my screen. I think after the OTR 5K walk/run this Saturday I might head over to Findley Market for lunch.....
FYI, I had to repost my comment, because there were WAY too many spelling errors! Julie, are you doing the CincyChic event tonight? I ride my bike with a group on Wednesday evenings, but I thought I might say hi before I left.
Hey, Cin Twin!
I'm not-- it's actually been rescheduled for next week. I'll definitely be there next week, at least for a bit, before I head to Fringe.
I just checked out the website for Fringe and emailed my hubby and said I wanted to check out a couple of shows! Any recommendations? We would probably go Friday night or Sunday night....
Watch theconveyor.com for news, CinTwin-- reviews will be posted starting tomorrow night. I'll write my first review Thursday evening. :)
Mr. Pig....awesome. Beats Montgomery Inn and Burbanks (which is (was) really Flo and Eddie's)hands down....with some Bounty towels.
Julie, I thought this might interest you! Could you blog about it?
Cincinnati E.A.T.S. (Epicureans About Town Society)
One night, three courses, infinite possibilities.
www.cincinnatieats.org
FOR IMMEDIATE RELEASE:
Media contacts: Clint Watson 513-335-0245; clintcwatson@gmail.com
Stepfanie Romine 859-640-2127 stepfanieromine@yahoo.com
Cincinnati attorney launches organization to celebrate local, independent restaurants
Clint Watson, an attorney at Squire, Sanders, and Dempsey, loves, respects and values food. To him, culinary arts are a medium that deserves the same respect as the rest of this region’s diverse arts scene. A city’s cultural makeup, he believes, is defined just as much by its local, independent restaurants as it is by the success of its museums and performing arts.
Judging from the dearth of fine dining restaurants in the region, he’s not alone in that opinion. He and a couple of fellow social-gastronomes developed Cincinnati E.A.T.S. (Epicureans About Town Society), an organization geared toward young professionals who like to eat and talk at the same time.
The premise is simple: Socialize while supporting Cincinnati’s great local, independent restaurants. Cincinnati E.A.T.S. will expose a new, younger clientele to the best restaurants in the region’s urban core via a discounted three-course, fixed-price meal every couple of months. The goal is to take over an entire restaurant on an “off” night (Monday-Wednesday) for a night of food, cocktails and socializing.
It’s a winning situation all around: The restaurants get great exposure and a boost on a normally slow night. The city’s fledgling foodies get a discounted taste of a restaurant while meeting new people.
The debut event, a benefit for 7 Days for SIDS, will be Tuesday, June 10, at Lavomatic Café, at 1211 Vine St. in Over-the-Rhine’s Gateway Quarter. Lavomatic, an urban French wine bar and restaurant, is the latest venture by the Jean Robert French Restaurant Group. Chef Joanne Drilling emphasizes local and seasonal ingredients for her “rustic, full-flavored French fare.” Lavomatic offers about 25 wines by the glass for $6-$12, with 75 wines by the bottle. Bottles of wine sell for about $10 above retail, a much lower price point than at other restaurants.
The event will begin at 7 p.m. with cocktails on the rooftop deck. Guests will be seated at 8:00 for dinner. Chef Drilling will offer a three-course menu at the discounted flat fee of $36 (which includes tax and tip) to Cincinnati E.A.T.S., while sommelier Burke Morton will pair wines for an additional charge.
(Tax and gratuity are included in the flat fee; individuals are responsible for their own alcohol tabs.) Participants must pay at the door. R.S.V.P. online at www.cincinnatieats.org
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