Bandana's

1220 Big Bill Road
Arnold, Mo.

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This choice was planned well in advance. We were celebrating Adam's new life. Bandana's is his favorite smoky meat place, so we took him there. Actually, we met him there. He's now independent, on his own. He moved out of our compound this week and into a nice little apartment in south St. Louis County, near Jefferson Barracks.
We're proud of him, of course, even though the compound is just a little bit quieter.
There was no argument, Bandana's was the only logical choice.
The Place:
In Arnold, a town I don't particularly care for. It's too much like a really busy subdivision to me. Too many cars and roads and stop lights. However, I wasn't driving. Angel doesn't seem to mind it so much. There used to be a much closer Bandana's in Festus, but it burned down  a few years back, the lot remains vacant.
Inside it is smoky smelling and quite comfortable. Plenty of tables and booths, Plenty of staff as well.
We were taken to a booth in the back, sandwiched between two very large and muted, wall mounted TV's . Basketball, (yawn). The same game on both. UK vs. Indiana, some sort of finale or championship or something at stake if I read the jittery captioning right. The screen also showed they were in the 2nd . . . something, the score flip-flopping back and forth around forty something scores apiece. I knew however that my mom would be watching. She's suddenly a UK basketball fan. When I talked to her earlier in the week she went on and on about SEC's or something. At the time I thought we were discussing the Securities and Exchange Commission, but my younger brother cleared that up in a subsequent call from him. Her SEC was a 'conference' involving college athletics. Who knew? Mom, or as I call her, 'The Reverend Doctor Hilda Bentley' has lots of degrees. Two from Murray State, another from Vanderbilt, and her Doctorate in Divinity, I believe, from a leg of UK. Why the latter deserves her sports devotion, I'm not sure. She didn't always follow sports so much, this anomaly occurred long after I was gone from the home.
We sat down and scanned the menu. There's not a mountain of choices. Smoky meat, that's what they do.
I decided to do it a little different this time. Apparently so did Angel.
The Food:
When our orders were taken.
Me: Loaded BBQ Baked potato and BBQ beans + tea.
Angel: Brunswick Stew and BBQ Nachos + tea.
Adam: Take two, turkey and beef, baked beans + Pepsi.
One nice thing about Bandana's is that everything is pretty much already prepared, so order to table time is relatively quick. Another great thing about the place is that most meals come with complimentary Texas Toast, some of the best I've ever come across, thick, crisp, buttery.
The tea wasn't bad, not great, but not as old or bitter as most places serve up.
Sure enough, the food came pretty quick.
Angel's eyes went wide when she realized she hadn't specified 'small' to that nacho order. It was a big platter full of cheese and barbecue meat. She had intended to have a small platter to go with her stew. The three of us could never finish off that many nachos. There would be boxes later.

My baked potato was almost completely covered by melty, gooey cheese. I carved into it and found that it was stuffed with sweet, moist barbecue. There was hardly any potato in comparison to the cheese and meat. There was no real use for the sour cream and butter that were provided. Then there were the two slices of toast, Yummy! The beans were, as always, quite good. Not too fussy or polluted with other things.
Angel let me taste her stew. It was thick with lima beans, tomato, corn, onion, barbecued meat and probably a bunch of other things. In the southern tradition, Brunswick stew is made with squirrel meat. I don't think Bandana's version did, but I could be wrong. It was quite good though, savory, smoky, not too strong or overly

spiced. The ingredients blended to make a comfy, satisfying taste profile. Brunswick stew usually includes okra, which would be a deal killer for me, even more than squirrel. Okra is not food. It is the plant version of a slug. It is slimy, bitter and I'm pretty sure it causes people to hate each other and to behave badly in social settings. It should not only be banned as a food, it should be destroyed as a form of life.
Not much to say about Adam's. He usually orders the same thing, and it's a simple plate of turkey and beef, smothered in one of the many sauces Bandana's offers on the tables. I've had that combination before. Simple, tasty and as Adam said "Good."
Summary:
I could have written most of this review ahead of time. We knew it would be good, we knew the staff would treat us professionally and courteously. Bandana's is very consistent.
There are many locations in the area, if you have not already, you should certainly give them a try.
The bill came in at around fifty bucks, not fast food pricing to be sure, but very well worth every dime. There's something for everyone, as long as they enjoy meat.
Congratulations and good luck in your new life Adam! Remember to drop by sometime! Call or write, or something. . . We already miss you.

Kettelhut's Smokehouse

1267 N. Truman Blvd.
Crystal City Mo.
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We were looking for recommendations for a good fish taco. Two conditions apply. Jefferson County, excluding Arnold and no fast food joints.
The only places mentioned so far, Taytro's and La Pachanga, there were problems with. Taytro's only has them on their lunch menu and we didn't really care for any thing else at La Pachanga.
So we didn't even try, Angel made a last minute call.
The Place:
Just opened up last September, we reviewed it the first weekend after that. As is the standard for a new place, we made note of some issues to follow up on. I don't care who you are, the first few weeks open is going to have issues. Service especially, the team hasn't had time to work out the kinks. That was several months before this trip, they've had plenty of time to get their act together.
I also told Angel and Adam what they'd ordered on that first trip. More about that later.
Kettelhut's is decorated in a theme of Memphis Blues. There are 'Beale Street' signs, photos of blues musicians and wall decor of saxophones, guitars, etc. The overhead music is all blues, all the time. I like this type of music better than some others, but I can't say I want to hear a lot of it. To me, it gets a bit repetitious after a while. It was tolerable for the time we were there though.
We were seated in a booth, remarkably the same booth as the first time from what I recalled from the wall decor above us.
Abby came by and introduced herself and took our drink order. She seemed nice. Tea, tea and Pepsi.
The Food.
I decided pretty quickly, a simple pulled pork sandwich. Nothing fancy. I sided it with baked beans and fries, almost as an afterthought. We'd had their 'Fried Taters and Onions' on the first trip, I'd mentioned that I didn't like thick cut fried potatoes, so I decided against them this time.
When Abby returned we were ready to order. Angel disappointed us by ordering the same thing she had the first time. I encourage the family to mix it up a little from time to time. But since I'd told her what she had the first time she just replied to my sigh with a "It sounded pretty good when you told me."
So she asked for a 2-fer, ribs and chicken, sided with cucumber salad and fried corn on the cob.
Gratefully, Adam shifted gears and ordered the BBQ Nachos, which are available as an appetizer or a meal.

I checked the time. On the first trip there had been a significant time delay between ordering and service, this is one of the things I was looking for.
The thing about a smokehouse is that there just shouldn't be a long wait. Everything's already made. Big batches of sides, slow cooked meats already cooked. . .
They did not disappoint, less than ten minutes. They also got all the orders right. So far, so good.
I was a little surprised by the amount of fries. My plate looked more like a French fry meal with side of beans and a sandwich. Too many fries is hardly a crime though. I just thought they overshadowed the main event and there was certainly more than I'd ever be able to finish, especially seeing that they'd been a tad over-salted.
The beans looked impressive. Nice and dark. There was more bean juice than I usually care for. The taste was outstanding though. This wasn't baked beans from a can, these were slow cooked, in house, with a hint of molasses. Mmmm
There was more meat on the sandwich that I originally thought. They'd piled it on quite generously. I tasted a sliver, definitely smoky, but a bit dry. That's what all the bottles of sauces were for. I chose two sauces, a sweet one and one called 'Pappa's Pride' which I highly recommend. A little sweet but less so than many bottled brands.
The fries were pretty good, but a little too salty and way, way too many of them.
Angel plowed through her meats like a Jurassic raptor. (BTW, the raptors in that movie were

modeled after cretaceous period dinosaurs, not Jurassic.) She claimed that the chicken was nice and crispy with a moist and tender interior. The ribs, tender and meaty. The corn, surprisingly wasn't dry from being fried. The 'toast' was barely toast. Cooked on one side only and barely buttered. "I think I OD'd on meat." she said.
Adam's nachos were "pretty good" though he added that there was too much cheese. . . as if such a thing were possible.
Abby kept the drinks refilled and processed the bill quickly.
Summary:
Frankly, we were impressed and quite satisfied. All the original, startup issues had been resolved. The food was good, the service, by that I mean Abby, was top notch, the tables were being cleaned promptly, orders were correct and served in a timely manner. . .
All for forty bucks.
Yeah, pretty much no significant complaints. It's good to see a local business do well, I hope they are here to stay.

Savannah's Smokehouse

122 S. Main
Desoto, Mo.
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We'd been eagerly awaiting the opening of this place. I'd been 'following' it on social media for several months. They often posted pics of the meat prep and testing, it looked awesome.
They've been open a couple of weeks, so they get the 'newbe' treatment. I can overlook a few things when a place first opens, I'll make note of it, for comparison purposes, for the next visit.
The Place:
Main Street Desoto, pretty much across the tracks from the big Arlington House B&B. (You can even see the Inn's's reflection under the 'N' in the picture of the storefront window.) I love Main Street, they do a very good job of keeping this historic and quaint, track sided street in good shape.
Savannah's occupies one of the old storefronts. There are several nice eateries along this street, as well as free standing, single screen movie theater.
The place looked nice on the inside, freshly painted walls, nice, oaky floors.

The tables were topped with red and white checkered tablecloths. Each table was stocked with rolls of paper towels and several squeeze bottles of barbecue sauce.
There was no one working the front, so we took the hint and went to the counter in the back.
Sure enough, it's a 'take your order' deal.
There were several guys working behind the counter, stripping and boxing and plating meat and sides. I'd been looking at the menu online since they first posted  it, I did not struggle with what to order.
The Food:
Pulled pork, mac and cheese and baked beans for me.
Angel asked for a half chicken with coleslaw and macaroni. Adam, bold and daring as he is, took the brisket and the same sides as me.
A pretty good sampling, we've done this before.

We were handed Styrofoam cups, like the kind you get at a church dinner. Not my favorite drink media. We paid up and set out for the drink dispensary. A simple multi spigot + ice repository for sodas and a big thermos container with buttons to select from three kinds of tea, sweet, unsweet and for some odd reason, raspberry. I chose the un-sweet. Angel got tea as well, though I didn't notice which kind, certainly not raspberry, I'd divorce her for an atrocity like that.
There were free tables all around, standard sized in the middle of the floor and high, bistro style tables along the wall. We chose bistro. Yeah, we can be hipsters too at times.
Behind me was a wall mounted speaker throwing out some righteous REO Speedwagon. That was pretty much the last of the tolerable music though, it turned out to be a radio station that soon switched to some harder hitting dance beats. Dance beats are fine if you are dancing, but a bit too pounding for quiet dining.
It wasn't long before our order was called, Adam and I grabbed the trays.
Well it looked pretty good. The meat, especially. Angel's half bird was the most impressive in appearance, dark, very dark dry rub completely covered the expired chickens flesh.
My pork and Adam's brisket looked exactly like it should. The taste would tell.
First things first though, try the sauces. There were several available, Classic, Carolina, 'Sassy' and Chocolate Chili. . . wait, what?
I'm not one of those so-called TV food experts. I don't think everything is better with chocolate, or chili peppers. . . the thought of those things together then doused over smoky meat, well my mental impression told me that it would taste a lot like 'Nope'.

BBQ Sauce Analysis:
Classic: Yup, just as expected.
Carolina: heavier on the vinegar, but not bad.
Sassy: It tasted like they peppered it up as well, not bad, just not really my thing.
Choco-Chili: Nope, didn't try it.
I ended up sloshing some classic over my pile of meat.
Adam came back with tableware.
The Styrofoam cup should have served as an omen. Bargain basement disposable items. The forks were small and flimsy, not even as stout as you'd find at a church social. More like you'd pick up at the $ store and pass out at a kids fourth birthday party. If we were having sheet cake it would probably be fine, but we would be ripping through flesh and muscle.
As for the meat. We all shared a little with each other, without anyone prompting to do so, like I said, we've been doing this for a while.
Before I rattle off a few more minor 'observations' let me say this, boldly and loudly. This is the

headline: The meat, every bit of it was very near to, or absolutely perfect. Nailed it!
The chicken was tender, moist and smoky. The pork was hearty and moist. The brisket was some of the finest I've had in a while. I could easily see what had been the main focus of this new place.
So keep that in mind as I must now deal with some more minor issues.
The mac and cheese was disappointing. The taste was good, but the cheese sauce had hardened. Half a dozen rigidly connected elbows came up in every flimsy fork full. I even had to cut some fork fulls to fit into my dainty, but handsome mouth. Not a petty task with a fork that could barely stand up under its own piddling weight. This can be fixed, they've got the taste right. Angel picked up on the problem with the macaroni as well, without my even mentioning it.

The beans were as good as any good canned baked bean. That's neither good or bad unto itself, I like a good canned baked bean. In my mind though, this is a smokehouse. Expectations for the baked beans are going to be a little higher.
The slaw was exceptionally good though, Nailed that as well. Angel pronounced it, I concurred. Creamy, fresh, not thin and sour.
See, that wasn't so bad. . . Oh, then there's the toast. Though to call it toast is a stretch. You know the dial on a toaster? The one with the color strip that goes from beige to yellow to dark orange? Well, they might want to turn it up, quite a bit. There was hardly any crunch on the thick bread. But that can be easily fixed too.
So we ate away, very happy with the meats, less so with the lackluster sides.
The meat portion was excellent. We took a little chicken and pork home, but not much. Breakfast for me would be pork and eggs. . . Mmm. I might even bite open a can of baked beans, jack them up a little with bell pepper and onion, maybe a few crumbles of bacon or breakfast sausage. . . Getting the idea?
Summary:
Maybe the customers will be okay with pale toast, generic beans, clumpy macaroni, Styrofoam cups

and wafer-thin forks. Maybe, but I really think they'd like a little better.
But the meat. Oh, that meat was exceptional! Unfortunately the sides sort of knocked some wind out of it, as a whole meal.
The bill came in just under forty five dollars. Not bad for first class smoky meat. A tad high for forks and cups that aren't even as good quality as Taco Bell hands out. It's a new place, so I'm going to assume that so much time, effort and $$$ went in to opening up the place that some things were sacrificed. I really hope so. With really minor changes like that, this place could soar.
Go for the meat. Seriously, it's very good.

HoneyBaked

(HoneyBaked Ham)
6936 S. Lindbergh
St. Louis, Mo.
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First, I wish to be very upfront and clear about this.
I was invited and paid, up front, to try this place out, by one of HoneyBaked's PR firms.
Things like this happen occasionally. Via this page's 'Email Me' button, which marks incoming emails as coming from there, I get invitations to try restaurants, bars, etc. Most of the places are too far away to be of any interest to me, others, I simply forget. And this is not the first time I've been offered free food. A couple of years back I posted a scathing review of Domino's Pizza and a few days later I got an email from their corporate headquarters apologizing for the poor service and  telling me there were a couple of coupons, essentially a reimbursement, waiting for me at the local store. I suppose they are still there, I wouldn't know.
Anyway Erin Peacock from Peacock Public Relations in Orange County, California, hit the button and offered a $50 gift card to ". . . add Honeybaked to your table."
She never said anything about me writing anything about it, but since she found me on Eat and Critique, the implication was pretty clear.
I mentioned it to Angel, she thought it sounded pretty good. So I responded to Ms. Peacock. Within moments I received a reply asking for my mailing address. I'd already checked out the firm, so I gave it to her. By the end of that week, UPS delivered.
The email said something about Easter and ham, but since we don't do Easter, I didn't feel especially rushed.
I do have journalistic integrity though. I will give an honest assessment. That integrity was drilled into me by my two years, one as Editor in Chief, for the 'Trigg Times' (High School Paper) and five more years of watching 'Lou Grant'.
Though Lou, Joe and Billie would never take money up front to write a story, I will, since I make my own journalistic rules here. I do promise to be honest though. Peacock never said anything about what they wanted me to say. If they don't like what I say, that's on them. Besides, $50 is well below my actual bribe rate.
The Place:
 South (St. Louis) County, in a very busy stretch of overt capitalistic endeavors, big box stores, auto dealers, a mall, shopping centers and adjacent to a traffic ticket fixing joint.
I'd not seen these before moving to the area. If you get a ticket you can pay them a certain amount to get the charge reduced and save your precious 'points'. I've only had one ticket since I moved here and have never bothered learning more about those businesses though.
I don't like this area, too busy, too many lanes, too many intersections, too many distracted drivers.
First I stopped at the mall, something I haven't done since 2006. I usually have no interest or need for malls and all those people there. That's why God created Amazon.com, so people like me don't have to go to crowded stores to pick through clothing, cell phones and sunglasses.
Angel and Adam were in Springfield celebrating her paternal grandmother's 100th birthday. We had discussed HoneyBaked before she left though, we had a plan.
I drove up there before noon on Saturday. I wanted to get it over with.
The parking was tight, a lot of people getting tickets fixed, I guessed. The store entry was a bit confusing, I ended up going in through the exit door by mistake. The lady at a little table giving away cheese samples looked at me funny, but said nothing.
It was a cattle line.
A literal maze, like at an amusement park, with ribbon suspended by move-able chrome poles guided people from the entry door, made two u-turns and fed out to the counter. It was manned by three or four cashiers. There were about eight people ahead of me so I tried to read the overhead menus. I need new glasses. I couldn't make out a thing until the last turn.
I had looked at products online ahead of time, but only generally, not specifically.
I did some calculations in my head and figured up an order. I stepped up as ' . . . next person in line, please.'  Steph stood confidently at her station, smiling. Not a big, ugly, fake smile like real estate people have, but a nice, genuine, relaxed smile.  I thought about asking her to marry me. She could do worse.
She obviously had more confidence than me. I was already rattled from the traffic and the uncertainty of my order. I wanted to spend at least the entire $50. I would even be willing to go over, since we're budgeted to eat out every weekend anyhow, as long as I got out of there with a wide sampling of HoneyBaked's offerings.
We could have blown the entire amount on a big ham or a whole turkey, but then we'd have to make something to go with it.
The Food.

They offer the big meats, it's what they are known for, but they also serve smaller 'sliced' one pound portions. The sides were the wild card.
I ended up ordering one pound each of smoked turkey and ham. I added potato salad, and asked about bacon. Yep, Steph assured me, they had that. I did some math in my head and realized I was short of the $50 minimum. I saw a poster for sides and saw mac and cheese, I added that and was still short. So I saw another poster and asked for cinnamon  rolls.
I still came up about a buck and a half short of the target, but made the decision that enough was enough.
She ran my gift cards, one of them seem to be problematic, but she persisted and apologized graciously for the problem. She couldn't know that it really didn't matter to me, I could afford to actually pay for the whole amount on my own. The cards just got me in the door.
She fetched the stuff, and even opened up the foil covered ham to show me that it was indeed ham, not asbestos or heroin, and offered to do the same for the turkey. "That's okay, I've actually seen turkey before." I assured her. Actually I trusted her, heck, we were practically engaged. If you can't trust your potential fiance to serve you the food you asked for, what good are they?
I fought the traffic and the intersections and the lanes and finally made it home. I was in charge of the dogs, so I put everything away and took care of them.
When everyone had been cycled I looked over the cinnamon rolls and the mac and cheese. Steph had gently pointed out that these items would need to be heated. "I have an oven and I'm prepared to use it." I had assured her. She seemed to be impressed that her future husband knew his way around a kitchen.
Not bad, thirty minutes so at 350. She hadn't said anything about cooking the bacon, but I'm not a complete idiot.
As dinnertime approached, I started the prep work. I decided to heat up only half the rolls, there were a dozen of them and I didn't think we could finish them all in the remaining weekend, even after they got back.
I followed the instructions, peeling back a corner of the plastic seal on the mac, and foil-tented the half dozen rolls. I let them finish completely before I started anything else.
One small skillet, one slice of bacon, halved. I find that bacon cooks better if you make it smaller.

Once the bacon was done to crispy, I tore off some turkey and ham and threw it in the same skillet for a couple of minutes, just to heat up. No need wasting good bacon grease.
This all only took about ten-fifteen minutes. I plated everything, opened a fresh bottle of Dasani and let Rudy watch me eat. He loves watching people eat. He really, really loves watching people eat, closely.
The bacon was crisp, thick and smoky, exactly like bacon should be, nothing more. The turkey and ham were also fresh and flavorful, not too much monkeying with herbs and spices. I decided the meats would make for a really tasty sandwich. I didn't make a sandwich myself since there were already a lot of starches being served up. Besides, I wanted to taste the product commando-style to get at the bare essence of the stuff.
If anything There weren't any real veggies in the meal. But that's on me. If you recall I hadn't really thought this through. Green beans, corn, maybe even lima beans or peas would have cut up the flavor profile a little. It was definitely a brown meal.
Except for the mac and cheese, of course. Speaking of which, I was quite pleased with the creaminess and cheesiness of it. As good as any I've had anywhere. The potato salad was of a style. If I were to chose some or make some, it would be stronger in the mustard department. I like canary-yellow potato salad. Interestingly the potato salad had shredded cheese in it. It wasn't bad, just a style, well executed, that I only like, not love. But that's a preference thing. I certainly didn't dislike it. In a buffet, family get-together, or catered event, I'd certainly have some.
The cinnamon rolls were thankfully small. Even though I'm a rural American, I don't like or need huge portions of things. Those calorie bombs that you find at bakeries and coffee shops are just too big for me.
I saved mine for after-dinner coffee. And it was pretty good that way. Small, simple, a basic and comfortable cinnamon roll.
The really nice thing about having turkey and ham in the fridge is the sheer versatility. Both meats are great in a breakfast scramble, a quick lunch sandwich, even on a salad. Sunday morning I did make that scramble, and instead of sprinkling the bacon, turkey, ham and eggs with shredded cheese, I added some of the HoneyBaked  mac and cheese.
After Angel and Adam got back, bringing some of Springfield's famous Chinese food with them, they each tried the HoneyBaked selections.
Both liked the meats, Adam preferred the turkey over the ham, and also thoroughly liked the mac and cheese. Angel really liked the potato salad, the mac and cheese, not as much. "Too noodly" I think she said, whatever that means.
Summary:
Quite good! Certainly better quality meat and sides that you find most places. I could very easily see HoneBaked as a top tier candidate for laying out a table for a medium to large gathering, family, coworkers, etc. There's no too-strong flavors, it's all good ol' American comfort food, well made and satisfying to a wide range of palates.
As for the store, well, had I been paying more attention to this Easter thing, I should have expected HBH to be really busy the day before. The line did move fairly quickly though.
The price, for you, not for me this time, is not unreasonable for quality product. Sure, you could get a less expensive deli tray at a discount big-box store or grocery, but HoneyBaked is about quality, consistency and freshness. Maybe your poker buddies wouldn't care, but more upscale events require something a bit better than off-the-rack, generic meats and sides.
I heard from a former HBH employee, my stepson Tyler. He said he had a genuinely positive experience running the ham spiraling machine* down in Springfield when he was younger. Happy employees, that's always a good sign .
As far as the staff for this visit, Steph was more than just a cashier, she actually engaged, paid attention and worked efficiently. All the time with that knowing, confident smile. Maybe we'll get our wedding reception catered by HoneyBaked.



*J. Hoenselaar, the founder of HBH in 1957, was also the inventor of the spiral slicing machine first used in his business.

Bandana's Bar-B-Q

1220 Big Bill Rd.
Arnold, Mo.
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We are eagerly awaiting the opening of four or five places around Jefferson County. One, is Savannah's Smokehouse in Desoto. I was in the Fountain City Saturday morning taking pictures of some of the interesting sights around town. While on Main Street I peeked inside the window to see how it was progressing. They've still got some work to do, but soon, maybe soon.
In the meantime, we still have to come up with places to eat. This was Adam's week and as is his custom, he didn't announce until about an hour before dinner time. Adam is not very experimental in this family venture. he picks places that he likes. So Bandana's was no surprise.
There used to be a Bandana's in Festus, but it ironically burned down a couple of years ago, there has been no apparent effort to replace it. So, we were off to Arnold.

The Place:
I've said it before, I don't like going to Arnold. It is about the northernmost city in Jefferson County, which makes it more of just another suburb of St. Louis than anything else. The roads are always busy, it is littered with acute-angled, confounding multi-lane, multi-choice intersections. The business area has every conceivable big box store, franchise restaurant, bank, strip mall you can imagine. There are a couple of restaurants in Arnold that we've tried to go to, but the lines around the buildings were just too intimidating. Bandana's though is usually not nearly as busy. The lot was less than half full. We got out, I closed the car door, then checked it again, then
once more before We went in. Last week my car door was left open the entire time we were dining.
As we approached the entrance, something on their door caught my eye. Mixed messages on the door. I love irony.
We went in and were led back to a booth. Bandana's is wider than it is deep. Most of the booths are in three straight long rows. I imagine staff movement, serving and clearing are more efficient this way, not bending around haphazardly arraigned tables and diners.
Our server, name-tagged 'Kayla', a young, happy and energetic lady, opened up her order pad. "Can I start you off with some tea or Pepsi Products?" She asked of me.
"Why yes, yes you can." I answered and returned to scanning the menu. That never gets old.
I looked up again and saw her smiling. Points! "I'm afraid you'll have to be a bit more specific than that."

Angel jumped in for the rescue. "Sweet tea, and can I get that with no ice?"
Of course she can. I ordered unsweet tea with no sugar, which never gets old either, Adam went for a Pepsi.
She scurried off and we began the selection process. After I decided I looked around and checked out the familiar layout. Mostly brick and tile, lights over the tables were re-purposed tin washtubs. Somewhere in the background there was music, country maybe, but fortunately it was so low in volume that I couldn't even make out the tunes.
Kayla returned in a few minutes with our drinks, we were ready to order.

The Food:
I ordered a Southern Pulled Pork Sandwich and a side of potato salad. I heard someone else order that side as we were being led back to our seats and the notion stuck. I hadn't had potato salad in a long time. Angel went for her usual, a Choose Two combo of chicken and ribs with fried okra (Blech!) and French fries. Adam went simple, Buffalo Chicken Sandwich and fries.
Bandana's has lots of smoky meats to choose from, beef, turkey, chicken, sausages, pork, etc. There's also a very god selection of sides to choose from.
I'd not had the pulled pork before, usually I get a Choose Two myself. I was hoping the pulled pork would be just a little wetter and in strips rather than half inch chunks. Those tend to be a little chewy and dry unless you slather them in sauce. Bandana's has an excellent selection of sauces to choose from at every table, so it's not that big of a deal, I'm just lazy.
I discovered they had free Wifi available, so Like Angel and Adam, spent the next few minutes browsing the web or whatever it is they do on their 'smart' cellular telephones. I had my tablet, both phones I carry are flip-style, for making phone calls, like phones are supposed to do.
When I did look up again I started watching the staff, especially the hot ones. (just kidding!) I noticed the front staff was entirely female and the only people I could see in the kitchen were male. I'm not accusing anyone of anything here, just an observation. Many would argue that women don't belong in the kitchen, I boldly and vehemently disagree. I will speak out loudly to put women back into the kitchen, because I'm all for women's rights.
You're welcome, ladies.
As if on cue, Kayla brought me my sandwich.

The sandwiches were presented in baskets, diner style. Angel's combo came on a plate. My potato salad was in a little bowl in the basket, Adam's fries were just dumped in alongside his sandwich. The meat on mine was piled high. So was the potato salad. There was going to be more than enough food. I pulled a chunk, there were chunks, not threads, of meat and tasted it. Smoky, sure, but as I feared, a little dry. Pass the sauce please!
I injected about a quarter cup of Sweet and Smoky into the pile of meat, made more complicated by the slaw on the top. The bun seemed kind of flimsy, I doubted it would hold up for long. Once sauced up the meat was very good. A bit chunky for a 'pulled' pork sandwich, but not too bad. The potato salad was a sweet version, with chunks of boiled egg and slivers of something, perhaps potato skins. As far as potato salad goes, pretty darn good.
Angel's plate came with two enormous slices of Texas toast. I'd forgotten that luscious treat. They apparently bathe the
toast in butter, there's not a dry spot on it anywhere. Thick, buttery, toasted, Mmmmm. She handed me half a slice. I love her. Looking at her plate though was troubling. Two starchy fried sides and a pound of toast.

The actual meats took up less than half the plate. I tasted one of her fries, not bad. Angel pours ketchup over the fries, I'm a dipper myself. It's a miracle we're still together given that stark difference.
It was only a small portion of ribs, and there's not much meat on ribs anyhow. Angel said they were very good, just not a lot there. Bandana's are about her favorite ribs anywhere. The chicken was a little dry, she said. Tasty, but dry.
As for the okra (Blech!) she said they were nothing special, probably frozen.
Adam's sandwich and fries were gone in a hurry. He was quite pleased. He didn't say much about it, but the speed and the 100% completion spoke volumes.
Summary:
Currently our favorite smoky meat place. We sure miss the one in Festus, Arnold is a pain to get to.
The price was quite reasonable, forty two bucks. Kayla took very good care of us, happy, efficient and patient the whole time.
The tea was better than most places, but still almost an afterthought.
I'll have to admit that Adam and Angel are bigger fans of smoky meats than I am. I don't dislike them at all, but it's not a high ranking, go-to thing in my head. As far as they go though, I have to admit that this is about as good as it gets.
The whole operation is well run, efficient, on time, they get the orders right and the food is definitely fresh cooked.
If only they'd rebuild in Festus. . .

St. Louis Bread Company (Panera)

1075 W. Gannon Dr.
Festus, Mo.
On  the Web



Outside the Metro St. Louis area, this 1800 store franchise is known as Panera Bread. The 101 locations here though, still go by the original name, St. Louis Bread Company.
It's quite a popular lunch or shopping break place. No deep fat fried items, mostly fresh made breads, salads, pastas and soups.
I had recently re-read some earlier reviews, looking for places that I needed to re-evaluate. This one surprised me as I feel as though we'd been there more frequently, but no. Not since 2010.
In that review I summarized by saying essentially that I'd ordered the wrong thing.
Well, time to fix that with a little advanced planning. During the week before this visit, I looked up the menu and made a mental list of things I'd be happier with.
The Place:
I like the idea of SLBC. A quality step up from fast food joints. They are also made for lounging.
Aside from the booths and tables, there are lounge chairs, quiet, cozy nooks that beg to be relaxed in. Grad a small bite, a cup of coffee, some WiFi or a book and just sit back, take a break. Like a coffee house. It has a clean, modern, casual look and feel. The seating area is separated from the ordering and counter area. I want to like SLBC.
We stepped in and up to the  ordering area. My mind went blank. It took me several minutes to readjust, refocus. No panini sandwich, no panini sandwich. . .
Commonly panini are squashed in a George Foreman type grill. I've decided that I didn't want all the ingredients heated, I wanted them fresh and cool. That was rule 1. . . I forgot the other rules. There was a soup that looked good. . . nope don't remember, go for a classic.
I placed my order, Angel placed hers, they handed over my cup. Angel settled up and waited for her lemonade. They also gave her a flashing vibrator. You know, the kind restaurants hand out to alert you when your order is ready.
I found us a table by the window, a four top. The boys, Adam and Larry arrived separately. We were going to a farm supply store afterward and for some reason they weren't interested in doing that. They were also handling their own bills. It's a new arrangement, part of an agreement we reached when Larry moved in. It's not a contentious agreement, just one that is part of the ongoing growing up process.
They would sit with us though.

The Food:
I had poured myself some unsweet tea. It looked clear and fresh. It was pretty good. Angel loves the lemonade, the boys had pop.
The vibrator started flashing and jiggling. At the same time someone behind the counter shouted Angel's name. The redundancy seemed completely unnecessary. No one could ignore the flat, square pager. Angel fetched the food. It looked fresh and clean.
I had ordered a Bacon Turkey Bravo sandwich and Creamy Tomato soup. The sandwich contained turkey, apple wood smoked bacon, greens, tomato and Gouda cheese doused with a small amount of their 'signature' sauce.
According to some folks who reverse engineer foods, the 'signature' sauce is ketchup based with lemon juice, Worcestershire and Tabasco sauce with a pinch of dried mustard. That sounds about right, it had a zing to it. The bread was their tomato basil bread, which you can also buy by the loaf. It was darker than white bread, a little more orange than wheat.

Angel had originally ordered a Greek salad with some clam chowder, but had been informed that  they were out of the chowder, so she subbed with cheesy broccoli soup. Each of our plates came with a softball sized soft roll. That looked pointless to me, I was already having a sandwich. Angel said it was for the soup, but that didn't make sense either, they'd provided a perfectly good spoon.
I like tomato soup, though I don't have it often as it is not very filling. This soup looked thick, bright and fresh. The sandwich was pretty. Folded deli turkey, bright lettuce, a strip of bacon, all on that slightly tanned bread. It hadn't been smooshed down. Beside it a nice looking, but pointless roll. In fact, when I did try to smoosh the sandwich, things slithered out all sides. I stuffed them back together and again, trying to make it small enough to fit into my mouth caused the slippery innards to act like like-pole magnets and fly apart. I determined that the main problem was the meat. Having been folded, it was not flat. The fold was much thicker than the ends, creating a wedge. The slippery tomato and friction-less lettuce had nothing to stick to, the whole thing was like ice on ice. The crust proved to be yet another problem. It was thick and neither soft nor crisp. It was, as best I can describe it, leathery. It would not compress, it could not be bitten through, I could only engage it in a destructive bout of tug of war. I only tried this once since that tugging caused the sandwich to come completely apart. I finally just ripped the crust off of the remaining mess of a sandwich. Both
Angel and Adam tried the crust, assuming I was exaggerating the problem. In the end, they agreed.
Though  the sandwich ingredients themselves were tasty, mechanically the sandwich was a serious fail. The whole point of a sandwich is convenience. A small one like this you should be able to eat it, stem to stern with one hand while you are holding a book in the  other. Not this one. It took both hands just to keep the thing together.
Angel was quite happy with her salad. "It's a Greek salad." she said, some sort of Greek dressing, some Greek olives, a little pepper. . .  Nothing outstanding, but it was fresh and satisfying. It's hard to screw up a salad. I could say the same about sandwiches, but they proved me wrong. As for the soup, Cheesy Broccoli, She liked it, but was really in the mood for chowder. My soup was good, though it looked like something had curdled a little in it. It may have been tomato pulp, it might have been thin curdles of cream, I couldn't tell, but near the end of the bowl, as the temperature dropped to tepid, it was texturally a little off-putting. There wasn't a lot of food to begin with, but having discarded a lot of the bread and stopping about two thirds of the way into the soup, there was ample room for more. Angel suggested dessert, with coffee. We rarely have dessert when we go out,  but it sounded like a great idea this time.

We headed back to the entry and looked over the pastry offerings. I'm not a fancy guy, I latched on to the cinnamon roll. Angel picked a smaller knotted pastry, a pecan twist. There was more than one style of coffee to choose from, some spicy, sweet concoctions, but also some plain, dark roast. I like a strong, dark coffee, so I filled my mug. Angel got something a little more girly.
The roll was simply gorgeous. All the food at SLBC seems to be made to appeal to the eye. We took our pastries and mugs back to our table and dug in. The cinnamon roll tasted exactly right, just the right combination of cinnamon, sugar, yeasty dough and frosting. I should just leave it at that. I really should, but I can't. the cinnamon roll was pretty dry. It tasted great, but it was very, very, day-old dry. Still better than no cinnamon roll though and the coffee was very good.
Summary:
I know I sound like  a whiner, but I really, really want to like SLBC. I just can't seem to find any food-reason to go there. Everything I've tried there has ended up being a bit of a disappointment. Not gross, disgusting or awful, just not up to my modest expectations. Even as a lunch destination, I have no real desire to pick SLBC over just about anywhere else. It's disappointing that a Bread Company's cinnamon roll is too dry and a sandwich bread is mechanically impossible to eat.  Is that asking too much?
The place wasn't expensive and I appreciate the less than Texas-sized portions. I like the freshness and clean-ness of the place and the food. I like the smell of baking bread, good coffee and stable WiFi. . .
Maybe this was a series of flukes, a too-old cinnamon roll, an overcooked loaf of tomato basil bread, slipperier then usual meat. . . but I really don't think so. If I were to guess, it is a problem of style over substance. Appearance over function. That's my opinion anyhow.
Angel doesn't agree, she likes the place and the food just fine. So this is really a draw. Maybe I'm just missing something.
Thoughts?

Kettelhut's Smokehouse

1267 N. Truman Blvd.
Crystal City Mo.
On the Interwebs
Facebook

Kettelhut's Smokehouse finally opened Tuesday. Yeah, just four days before the entire Eat and Critique staff invaded it.
We'd read about this place 'coming soon' a few months back in the local weekly, The Jefferson Leader. I soon noticed a Facebook page, subscribed to it, and started getting periodic updates and finally the 'Now Open' announcement. The early reviews were positive, perhaps a void was filled at last.
The Place:

Located on Truman Blvd, across the road from the Quonset  Lanes, a bowling alley I've never been in, and Poppy's Ristorante, which I have.
This building, for as long as I can recall, housed a Mexican joint named Cinco De Mayo, which translated by my online translation site means "Five The Mayo". We'd seen it but never ate there. I was afraid it would not be very good based entirely on our observation that its parking lot was nearly empty on every Saturday night we went by it. That's never a good sign. If a place that serves Mexican food and alcohol can't at least half fill a parking lot on Saturday night, it has a significant problem. Contrary to popular rumors, I do not seek out bad restaurants just to kick them when they are down. Unless of course, they're a fast food franchise. Those places ought to be sought out and exposed, with prejudice and impunity.
But a local joint? No, I let them be. There was a restaurant with a certain reputation in Hillsboro for the first few years of this endeavor. We deliberately went out of our way to not go there. They finally went out of business, a new place opened up in that location and  I've had the opportunity to eat there and write positive things about it.
Kettelhut's, derives its name from the owner, Jeff Kettelhut, and not from Kettle and/or Hut. Though if he ever wants to open a tea house, he's set.
When we arrived, early we thought, at just before five P.M, the parking lot was surprisingly crowded. We squeezed the family truckster into a tight spot. We opened the door to see nearly every table filled. Even the bar was crowded.

They'd done a pretty good job of cleaning it up and decorating it. The first thing I noticed though was the overhead music. Old school blues. Perfect. On the walls were a few, but not too many relics and artifacts of music, photos of blues musicians mostly, and on the back wall, decorative saxophone and guitar art pieces.
Tasteful. The bar was separated from the dining area by half-wall, half iron work dividers. There were four or five tall bistro tables in the bar area.
The floors were a terracotta (which translates to 'land  surplice' which doesn't make any sense whatsoever) tile, the walls were texture painted a burnt brick red. The ceilings, standard white ceiling tiles.
The dining area had black steel chairs covered in lavender, the tables topped with red and white checked vinyl. Along the back walls, the booths also had those table cloths, but the bench seats were glossy lacquered wood slats.
That's where we were led to a booth in the back under the sax and guitar art.
We were handed menus.
The Food:

A simple, complete menu, filled with exactly what we wanted, smokey meats. We've reviewed several smokehouses and you'll recall that every time we do we compare it to our former favorite, Bandana's in Festus. It, almost ironically, burned down a couple of years ago. They've not rebuilt. There's a few other BBQ's and smokehouses in the area, and they are all pretty good. But there's still that void.
As with the other places, we decided to diversify, to get as many of the offerings between us as we could. This is not difficult because like at most any smokehouse/BBQ, they offered several things we like.
After having our drinks delivered, un-sweet tea with no sugar, sweet tea and Pepsi, we were ready to order. Our server did not have a name tag on her titular tee shirt. (Large cartoon pig on the back wearing old school sunglasses with a toothpick in its mouth, under the words 'Kettelhut's Smokehouse') I'll refer to her as 'Loren'. She looked eager and happy, but a little harried. I understood, there were about a dozen titular tee-shirted ladies scurrying about in the full dining room.
We placed our order. We'd all decided on a 'Pick-Two' plate, two meats, two sides, Texas toast.
I chose brisket and pulled pork with 'Bobbie's Coleslaw' and fried taters and onions. Angel, drumsticks and ribs with cucumber salad and the taters and onions. Adam struggled most, decided on pulled turkey and chicken with baked beans and fries.
A pretty good spread, covering most of the offerings.
I asked Loren if they had mac and cheese. No.
The last BBQ place we visited a few weeks ago said no as well, it was 'out of season' they had said. I didn't believe them since I know a thing or two about food production and I recently discovered that macaroni does not grow from a plant or tree, it is actually nothing more than flour and water. Macaroni does not have a season like peaches, strawberries and hockey. Why Kettelhut's doesn't offer mac and cheese, the absolute perfect side for smokey meats, is beyond my comprehension. Perhaps the instructions on the back of the Kraft box are simply too complicated for the kitchen staff.
Loren scooted off and we waited.
And waited.
And waited.
Did I mention that the place was packed when we got there? By this time there was a line forming out the door. Not a lot of food was being brought out.
Did I also mention that the place had only been open four days?
I didn't mind the wait, I pretty much expected it. The kitchen and staff had only been working live customers for less than a week. This was their first weekend working together. Smokey meat is a slow process, hours and hours go into cooking the stuff. The place was packed, line forming.
In other words, I'm not going to ding the joint for the long lull between ordering and receiving the order. I give a lot of leeway for a brand new place, a lot. Of course there will be mix- ups, mistakes, inconsistencies, etc. We were here to try the food and establish a baseline for a future visit. Make note of those inconsistencies and errors? Sure, but only to see if the kinks are eventually worked out, the flow gets smoother.
Adam and Angel played with their e-devices, I could have, but chose not to. I was watching the people, the staff, the flow. I noticed a street sign on one wall. 'Beale St.' it said. Why a blues-themed smokehouse would have a sign for a side street in tiny (pop. 900) Downs, Kansas, I could not understand.
After about fifteen minutes I heard a server at the table behind us apologize to the family there and explain something about the kitchen staff working as fast as they could. Those people didn't seem to mind either.

Ribs and Drum sticks

A few minutes later Loren stopped by and did the same thing. I told her "Not a problem, you just opened, I understand."
She thanked me for that and smiled.
We saw one couple leave. Impatient I guess. Pretty much everyone else stayed tough.
By my measure, the food arrived in forty five minutes. Yeah, a long time for a casual place that serves pre-prepaired meats and batch sides, but hardly a blink in the cosmic amount of wait time in those those fancy places that I've been to in NYC and L.A, etc. You could check in and can get to your seat on a commercial flight faster than those places can serve a $90 lettuce leaf with an ounce of raw fish on it.
But the food finally did arrive. Adam had to choose something beside pulled turkey, they had run out, so he picked beef. That was okay, smokehouses are going to run out of things on busy days.

Beef and Turkey

They had put the cucumber salad on my plate and the slaw on Angel's, minor gaffe, like I said, expected in a new place. That was as bad as it got though.
The taters were chopped large, maybe too large, most of them had to be cut into two or three pieces. Kind of skimpy on the onions too. I could taste their influence but did not see many.
I started to cut my brisket with my knife then realized I didn't have to. It was as tender a piece of meat as I'd had anywhere. And moist. Bandana's brisket always seemed dry to me, unless you slathered it in sauce.
Kettelhut's had house-made sauces as well, we had tried them and decided which ones we favored. I put a little of the Carolina sauce on my pork and brisket, but not as much as I would have at Bandana's.
Angel tore apart and offered me a a tiny sliver of rib meat. I'm not a big rib guy, but this was pretty tasty.

Brisket and Pulled Pork

The slaw was sweet and creamy, I was happy with it. Some places serve a more vinegar-y version, I prefer sweet.
The toast was thick, but a bit chewy. Probably the bread they use. A little dense for me to accompany a full plate of food.
And they were full plates. The servings were ample.
The smokiness of the meat was more subtle than other places, but it was all moist and tender.
Angel was happy that her rib meat fell off the bone, she likes it that way. That last place we went to, it didn't. Her cucumber salad tasted like bread and butter pickle, except with fresh, not saturated cucumbers. She likes bread and butter pickles, I don't, I rather just have bread and butter. Adam's beef was a little too high in the fat vs. lean ratio about 40/60. He left behind a lot of the fat, I would have too. Meat fat is like porn, a little goes a long way, too much is just gross.
Summary:
Not bad, not bad at all. What I observed for followup: The long wait. I assume that once the place has been open for a while they'll get this better figured out. No one could have expected an overflowing house the first weekend it was open. Hoped for it? Dreamed for it? Sure.
The place seemed to be well staffed. I saw at least a dozen workers on the floor. They all seemed to be enjoying themselves and treated the customers kindly and attentively. The serving issues, the mixed sides, the too-long between drink refills, that's standard, expected stuff for a new staff.
Overall we were very pleased with the service, Loren was very good.
As for the food.
The potatoes were too thick. Thick fried taters are a little too starchy on the inside. A smaller dice and more onions would be great. They were not too greasy at all.
The meats were good, as I mentioned, the smokiness was there but subtle. I know that the smokey taste varies depending on the type of wood used. Maybe a little different blend? More fruit woods? I'm no expert. I only know what my brother tells me, he's been smoking meat for decades.
The too-fatty beef plate is something to watch out for.
There was nothing that we didn't like at least a little. Nothing really stood out as a signature offering though. Perhaps one will after a while.
The place looked great and the music was awesome. The atmosphere was casual, warm and friendly. The price was a bit on the high side, fifty eight bucks, but that was partially because we all opted for the two-fer plate.
The tea? Not awful... it could use some freshening up though.
The web site is sparse, no menu or detailed information yet. The Facebook page is pretty good, but once again no menu.
Overall a satisfying experience. A few tweaks and this place could hold on to the standing room only experience it had this first Saturday night in operation.
We at Eat and Critique extend to Jeff and his crew good luck and thumbs up!
Recommended!

________________

A shout out to the sisterhood!
 This week I was invited and accepted as the first male member of the Missouri Women Bloggers network.
Stop giggling about 'first male member'.
Seriously, I'm delighted to join the gals in working together, perhaps meeting up with them sometime, to offer support and encouragement in this shared endeavor, to inform and entertain bored people at work when their boss isn't watching.

Company B Bar-B-Que

4583 Hunter Lane
House Springs, Mo.

Earlier in the week we'd discussed grilling some food for the three day weekend. This put Angel in the mind of barbecue, slow smoked meat. I don't do that, I'm a burgers and chicken thigh guy on the grill.
So we lamented again the loss a couple of years back of our nearest favorite barbecue place, Bandanna's. It burned down, not slowly.
There are other barbecue places, some pretty good ones, then Angel recalled one that we'd intended to go to a few times, but never made it.
Thus, Company B.
One of the reasons we never made it is because it sits right beside one of our favorite Mexican Places, Cinco De Mayo. (translated, ' a Fifth of Mayo') So we decided to head over to Highway 30 and since we'd had Mexican two or three times this month already, not fearing we'd detour yet again.
The Place:
It's kind of small. This is a sure sign of a good barbecue joint though.

The place is definitely locally owned and they don't waste a lot of money on interior decorators or contractors. Not that it wasn't nice enough, just a little kitschy. Corrugated sheet metal covered the walls, rough wooden shelves decorated with wash basins, wash boards, rough wooden objects. Mismatched paper towel racks hung above each table. On one of those racks was a twelve inch nutcracker. . . which didn't make any sense at all until Angel pointed out the nut cracker was wearing a bib apron and holding grilling tools. I don't have one of those.
The tables were covered with vinyl checkered (easy to clean) cloths accompanied by simple wooden chairs.
There was a erasable marker board with a note to patrons to take a seat. We did, but only after two or three ladies greeted us warmly.
There were menus at the table, we passed them around. It looked good, it all looked good. Once again we decided to try to get a variety. We're cooperative.
The Food:
Angel had mentioned the macaroni and cheese, which gets some buzz on the internet, even though Company B  doesn't itself have very much of an internet or social media presence. I like mac and cheese. Not the crappy boxed powdered cheese stuff, no, it has to be thick, really thick and creamy. Angel and I recalled some of our favorites, chief among them the stuff they made many, many years ago in the cafeteria at the  Litton plant in Springfield, Mo. that her and I both worked at. We also agreed that KFC makes a pretty good batch.
As for meats though, she pointed out to me the 'loaded potato', which is exactly what it sounds like. The meats listed were pork, chicken, turkey, beef brisket and ribs. I knew Angel would grab the ribs, she did. I decided that a baked potato with smoked turkey would hit the spot. Adam decided on a 2-platter of chicken and pork.
When Brian,(not her actual name) the lady that waited on us stopped by for our order, she dropped a confounding bomb. "Macaroni and cheese is seasonal."  Not available till October. I still can't quite wrap my head around what would make M&C seasonal, but, whatever. Oh, and no brisket either. They'd run out.
This was okay, we understood that. Wanting meat that is slow cooked in bulk for six or more hours means that a small place like this might just run out of a thing or two as a day goes by. It's not like they can just throw another quarter-cow into the microwave.
So we worked around the unavailable options.

It didn't take long. Since everything is already cooked, serving time is fast. My big potato was covered in cheese and green onion, I had to dig a little to find the turkey, but it was there. The potato itself was perfectly cooked, the butter, sour cream, smokey turkey blended together to deliver a smooth taste profile. I didn't eat all of the potato, spuds are so filling that I concentrated on the meat and cheese.


Angel's Rib platter was a feast for a queen. Thick, meaty ribs, a big ball of potato salad and a fistful of slaw, along with some nicely grilled thick, buttery toast. She tore away at the meat. It wasn't quite sliding off the bone, but she seemed to be enjoying it nonetheless. She shared some meat, pretty good, not as greasy as I tend to find ribs at most places. That's my problem with ribs, they seem greasy to me. The slaw was sweet, good, the potato salad was also sweet. Maybe too sweet together. I declined her offer of a slab of toast, because, potato. Adam took it though.

Adam's two meats were as good as one can expect. Slow cooked chicken and pork doused in one of the three sauces on the table, sweet and smoky. The tin bucket of chips was delightful. I  tried one, quickly decided that I could not eat just one, so I grabbed a few more. They were house-made and dark. Like those delicious 'overcooked' chips you find in a bag once in a while if you are lucky. I loved them, he did too. They disappeared.
His beans were of the vinegar style, none of us are fans of that style. We understand that many people like that, just not us.


Summary:
The food was fantastic. Fresh, same day fare. The people at the smoking equipment know what they are doing. All the meat was exceptional, simple, perfectly cooked. Of the sides, the chips were the clear winner, though none were bad. The price was very reasonable at just above forty bucks, more than a Mexican or Asian place, but . . . slow cooked meat. . .
We were disappointed that the mac and cheese was not available. Earlier in the week I'd answered a Food Network Facebook query "What's your favorite pasta dish?" I responded just as you  think I did. 'Mac and Cheese'.  I doubt that this was what Food Network was going for.
Brian delivered the check and earned her name. At the top of it was the name 'Brian'. in the spot where the

server's name usually goes.
I asked her about it at the counter. "What? Oh, no, Brian's the owner."
About the drinks, unsweetened tea with no sugar for me, sweet tea for the lovely bride, and Pepsi for the boy. Nothing remarkable, at least it wasn't nasty.
We highly recommend the place, even without the mac and cheese. We'll probably go back 'in season' though.
BTW When I grilled chicken this weekend, we made a run to KFC for a tub of mac and cheese. We haven't figured out how to make it right ourselves.