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Roadhouse BBQ Brookline

Rode by today (Sunday) and they are getting ready to open tomorrow. The smoker was going. I checked out the menu. Seemed a bit pricey, $10 for a pulled pork sandwich, $11 for a brisket sandwich, and $22 for a rack of ribs. I guess I'll wait and see.

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  1. Where is it located in Brookline?

    1 Reply
    1. re: macadamianut

      Where Vinny T's used to be on Beacon Street. Across from the Shaw's. The exact address is 1700 Beacon Street, Brookline.

    2. I live in hope, but if the food is at the same marginal level as the Publick House, it'll never last.

      9 Replies
      1. re: BarmyFotheringayPhipps

        BBQ is one of the hardest foods to do well consistently day after day (and certainly year after year.) I just can't imagine the Publick House folks, who can't even turn out a consistent burger, will have the discipline to get 'cue right on an ongoing basis.

        They basically have demonstrated they don't really care about food, decided that the BBQ "concept" would be good in Brookline and opened Road House. I'll propose a wager, dinner for 4 on me at Blue Ribbon vs. dinner for me alone at Road House if they are still making decent BBQ a year from today. Any takers?

        1. re: StriperGuy

          Define "decent." At least they're smoking their own meat and given the longevity of Village Smokehouse (20+ years) I bet they'll be around but I think the more important bet is whether they achieve "decent bbq" in the first place. I hope so.

          All you have to do is go to Publick House to see how many people crowd in and wait a long time for bad service and inconsistent food. Take the overflow, add a whole lot of people (including kids) who like bbq more than beer-infused Belgian cooking, and you have success. The bar alone will keep it going.

          1. re: JoeM

            Agreed. ONe way or the other, this place will be a success - people will wait in lines for what isn't even particularly decent bbq (e.g. Redbones), this place has the name value of the Publick House, and they have the beer list. It'll succeed.

            Whether or not the bbq is good, well that's a diff story.

          2. re: StriperGuy

            The BBQ at what seems to be a Chowhound fave - Blue Ribbon - isn't even what it was a year ago. At some point, if they allow it, these places end up with too much demand, and only so much time to actually smoke the meat properly.

            1. re: LStaff

              I've been at Blue Ribbon twice in the last 45 days and the quality was exceptional as it always is. Though I will say with I have once or twice (in about 5 years of going) had an off night at Blue Ribbon.

              To the other posters above, many BBQ places get the cue right early on, because someone is paying attention, the trick is, it is hard to maintain the quality. It is a valid critique that the Publick House guys might not even give a hoot to get it right in the beginning. I don't doubt Road House will be there in a year, it is a good location and as others have said, if Village Smokehouse is any indication quality is not necessarily a requirement for success.

              1. re: StriperGuy

                Agree, nothing's changed for the worse at Blue Ribbon.

                1. re: Ruprecht

                  If you are talking about the Newton location, I may agree with you. But the quality at the Arlington location dropped like a rock after they took out the smokers and started making everything at the commisary in Newton. Very rarely can you find a smoke ring or smoke flavor in the meat anymore - the meat at the Arlington location used to be pretty smokey. Pulled pork is the only thing I think is worth getting anymore.

                  1. re: LStaff

                    I eat at the Arlington location all the time and disagree.

            2. re: StriperGuy

              SG - I don't get it! Either way YOU lose - either financially or having to consume ick alone?

          3. The original comment has been removed
            1. I found the BBQ properly smoke cooked, with telltale smoke ring, texture and prominent smoke flavor. Tried the brisket, pork ribs and beef ribs. As a BBQ fan I recommend that hounds with an open mind (a rare breed?) check it out.

              1 Reply
              1. re: PaulB

                Paul B - Was this at Roadhouse or at Arlington Blue Ribbon? Thanks!

              2. What are the hours for this place? Are they open for lunch?