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"Roadhouse Craft Beer and BBQ "

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  • Dan J Sep 13, 2008 06:26 PM
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Fans of The Public House in Brookline will love their new sister restaurant and retail store. About two blocks west of The Public House on Beacon Street you will find "Roadhouse Craft Beer and BBQ". The name says it all. The BBQ is the best that I have had in Boston. Better than Soulfire and Blue Ribbon. Don't even ask me if it is better than Redbones. Actually, if Redbones had good food and a good beer selection, then it would be Roadhouse. The attached retail store is named "Public House Provisions". Easily Boston's best beer store. All of their beer is in coolers. No more racks and racks of warm beer. They also have "proper glassware" for sale that comes from each brewery specifically designed for each beer type. Their gourmet grocery selection includes a case of fine cheeses.

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  1. wrong. the food at the Roadhouse is mediocre at best. i agree their beer selection is one of the best around, but the BBQ is lacking. too smoky, ribs were charred and a little on the dry side, everything i had (mixed sausages, pork ribs, beef brisket) was doused in the same sweetly sauce. coleslaw was good, but the cornbread was far too dry. not to mention the outrageously horrible service. i know they just opened, but the waitstaff should have at least read the menu before serving customers. Much superior BBQ can be had at the Blue ribbon. even redbones and soulfire do a better job.

    9 Replies
    1. re: amychef

      Ouch. Should I feel like an ass? I had the pulled pork and their chili. Maybe I jumped the gun after trying only one BBQ item. The pulled pork had an excellent smoke flavor, definitely not "too smokey". Maybe I jumped the gun by saying "best in Boston" without trying their ribs. There is no excuse for dry ribs. Speaking of ribs, the guy next to me ordered the "Fried Bay Back Ribs". What the hell is that all about?

      1. re: Dan J

        those fried ribs were disgusting! the batter was actually nice and crisp, but it was just way too much coating the juicy fatty goodness of a baby back rib. they were also doused with that sweet bbq sauce, and laid on a bed of lettuce that got limp from all the grease. though if you're into deep fried foods maybe you'd like them. ok when i go back for beer i'll try the pulled pork - the sandwiches i saw flying by did look succulent.

        1. re: amychef

          Please do. I really dig the pulled pork from Blue Ribbon and Soulfire, I really think that this one is a cut above.

        2. re: Dan J

          Nevermind that pulled pork is pulled pork, but is not really barbecue in my book. Perhaps splitting hairs, but the true test of a bbq place is either ribs or brisket.

          1. re: StriperGuy

            Go to Carolina and make that claim, see what happens.

            1. re: StriperGuy

              Striper, lay off the booze. Pulled pork is definitely barbecue; a nicely sized shoulder often smokes for longer than a rack of spareribs.

              1. re: Dax

                LOL (I agree, I was really playing devil's advocate) my point really being that you can't appropriately size up a bbq place based solely on pulled pork becasue it is less finicky to store, handle, and serve up later. It does not dry out, the way ribs do etc.

                1. re: StriperGuy

                  True. However, I found that no 'cue restaurant in Boston did brisket well, except perhaps Jake's Boss back in the day. I think there was a conspiracy for all local joints there to trim the brisket too much and overcook it as well, just to ensure that the beef if flavorless and tough. Then they try to hide this by over-saucing.

                  Blue Ribbon's brisket isn't bad, but it's nothing compared to a trip to Lockhart.

                  1. re: Dax

                    Smitty's fatty brisket. Yum....

        3. Dan, if you enjoyed it there's no need to back down because someone else didn't. We all have our own tastes. As a restaurant that's only been open, what, a week and a half? I would expect there to be many things still to work themselves out. There have been other threads with mixed reviews as well. Let's wait for the dust to settle before we get all crazy. So for now let's just say Dan J: "yay", amychef: "nay". Surely others will chime in as people check it out (myself included)

          2 Replies
          1. re: purple bot

            Peer Pressure !! there's many a place that I enjoy for what they are, or maybe for a specific dish , and those establishments get the bum's rush by reviewers sometimes. That's why we all have our own tastebuds and unique likes, dislikes, cravings etc. One's man's garbage is anothers gourmet !! I for one will trying it Dan. Thanks.

            1. re: purple bot

              Sure, but a pretty outlandish claim to say best bbq in beantown based on only tasting the pulled pork (which is something you can probably order in in a bag from Sysco and won't suffer too badly.)

            2. I visited Roadhouse last week. Here are my thoughts:

              (1) PRICING STRUCTURE. There are some really odd price points on this menu. The soup was the strangest one: cup is $4, and bowl is $8! Yes, that's right, $8 for a bowl of soup at a BBQ restaurant! I just HAD to see what this $8 bowl of soup was like, so I got it (chicken corn chowder). It tasted like the chicken corn chowder I get off the shelf at Shaw's -- which I actually really like, so that's not an insult -- but with large (WAY too large, for soup) hunks of chicken thrown in. Worth $5 at most. Some of the entree items are also strangely priced -- for example, $19 for chicken-fried steak! And you get only 1 side, not 2, with each entree.

              (2) SERVICE. Service was friendly and prompt, though I went at 5:30pm when the place was largely empty.

              (3) MAC & CHEESE. It was tasty -- I'd get it again -- but not uniquely so. I think Soul Fire's mac & cheese, with those little crumbles of bbq potato chips or whatever they are, remains the best I've had at any Boston-area BBQ place.

              (4) CORNBREAD. Honestly, this was the worst cornbread I've ever had in my life, hands-down, anywhere. I got the jalapeno cheddar variety, not the plain version, because it sounded tasty. It was dry, brittle, and tasted nothing like cornbread. If it were darker, it might've made a nice roofing material.

              (5) PULLED PORK. The pulled pork was definitely the highlight of the meal. It had just the right balance of vinegar, smoke, and sweetness. I'd definitely get the pulled pork again.

              (6) BRISKET. The brisket had a nice, smokey flavor. Some would say the flavor was too smokey, but I liked it -- just personal preference. It looked nice, too -- a big strip of meat with thin layer of fat running horizontally along the top of the strip. The thing is, the meat was way too tough -- not tender enough -- and was quite difficult to cut with the knife they provided me.

              (7) PORK RIBS. Can't believe they actually call these ribs "BBQ." They were atrocious. Dried out, and either old or overcooked. Zero smoke flavor. And astoundingly, the sides of the ribs -- where normally you'd see the pink meat because the ribs were just cut -- were either grilled or otherwise cooked. The sides of all my ribs were well-browned -- very odd! I wondered, "How can they serve these?"

              (8) DESSERTS. Nonexistent -- they didn't offer any. Maybe later?

              (9) BEER. I don't drink. Maybe that was my problem? ;)

              (10) SUMMARY: I will wait several months and then return. I think this place opened prematurely, before they actually learned how to make the food they serve in a consistent, quality fashion. Given the pricing structure and quality of the food, at this point I'd much rather eat BBQ at Blue Ribbon, Soul Fire, or perhaps even Redbones (in a pinch). But if you're in the neighborhood, get a pulled pork sandwich! [I'm curious about the chopped brisket, too -- didn't have a chance to try it.]

              AN ASIDE: I asked the key question, "On your chicken-fried steak, what color is the gravy?" The answer they gave me was . . . brown. Grrrr, soooo wrong. Ah well.

              2 Replies
              1. re: roscoe

                Too my shame, I have never had chicken-fried steak. What cover is the gravy supposed to be? What's in it? I'm intrigued.

                1. re: bostonbroad

                  Chicken fried steak traditionally is served with a white cream gravy with a lot of pepper in it.

              2. I went on Saturday night at 7. There was an hour and a half wait so I snagged two seats at the bar. We ordered promptly but waited 45 minutes for the food to arrive. I had the pulled pork sandwich. Came with fries that were very good. The pulled pork was thickly pulled and served with a sweet sauce. It looked strange, taste was fine put tasted like it could have been from a food service. The sandwich itself was not that thick. When I left I saw another sandwich which was twice as thick. My wife had the pork ribs. They were served with a drizzle of sauce and were dry and pink, not cooked long enough. I'm not talking pink ring, I'm talking pink and slightly warmer than room temperature. The corn bread didn't come until we asked for a second time. There was no sauce at the bar to add to the tiny bit on the ribs. At those prices I'd stick with other places. I know that Redbones gets knocked a lot but they have the service down pat. Roadhouse seemed more about having some food with your beer than about having beer with your food.

                2 Replies
                1. re: chuck s

                  what is it with this town? 2 hours and 15 min for a plate of fair bbq? granted, it was saturday night, but wow? why is it we cant get decent 'cue? it seems like everyone is starved for it, but across the board, boston barbeque is grim. i know,i know, many will chime in with the smokin joes/soulfire/blue ribbon (which has fallen off substantially in the past two years) arguments, and i have eaten at them all. they are o.k., just o.k. seems like there is a market. maybe you just cant reproduce a regional taste and shouldnt try, but i still want...

                  1. re: hyde

                    I went to Roadhouse last Thursday and, I am sad to say, I was miserably disappointed. I was salivating at the idea of good BBQ in my backyard (good BBQ....hence no Village Smokehouse). The wait - for a table - was over an hour and this is because they left half the restaurant empty to let the kitchen catch up with back orders.

                    When we finally (!) sat down, the waitress could not tell us whether the pork ribs were baby backs (they are not) and how the beef ribs were prepared. When the food arrived, the beef ribs were just ok, the pork ribs were rubbery and the brisket sandwich was quite good. That said, I would not come back for the brisket alone. I'll give this place a month or two to gear up and react to constructive criticism and then try again. Until then, I'll have to make do with Blue Ribbon and business trips to the South....

                2. We've split off some discussion about finding the best beer store in Boston into a new thread. You can find that discussion at http://chowhound.chow.com/topics/5579...

                  1. Went to Roadhouse for the first time last night, and probably won't be back soon, despite the fact that it's close to my home. Got the pulled pork plate. The pork itself was fine, but completely swimming in an unremarkable sauce. I always prefer that bbq places err on the side of too little sauce and then provide extra for those who want it (like Blue Ribbon). Sweet potato salad was nearly flavorless, the jalapeno cornbread was a bit sweet with not enough jalapeno. Tried a DC's mac and cheese which was fine, but could have used some sharper cheese. Another DC reported the pulled chicken as being "dry" although it was also swimming in what I assume was the same sauce. I did have a delicious beer, though!

                    1 Reply
                    1. re: Kip McSkipster

                      WENT TO ROADHOUSE ON 9/23. WILL GO AGAIN ONLY TO VERIFY MY WORST FEARS OF NO ONE IN BOSTON CAPABLE OF GOOD Q. HAD THE SMOKED WINGS TO START; SEEMS LIKE THEY TAKE THE WINGS OFF OF LEFTOVER BIRDS AND SELL THEM AS THIS APP. CRISPY BUT DRY, EVEN WHEN SLATHERED WITH SAUCE. DISMAL ITEM, WILL NOT HAVE NEXT TIME. HAD THE BEEF RIBS. IF YOU`RE GONNA DO THESE , YOU BETTER KNOW YOUR STUFF. CHEWY, NOT SMOKED WITH / OVER A COLD FIRE FOR A LONG ENOUGH TIME. NO NOTICEABLE SMOKE RING OR FLAVOR, BURNT / CHARRED SPOTS AS IF THEY WERE SAUCED BEFORE HAVING A CHANCE TO RE-HEAT ON THE GRILL. (WILL GO TO REDBONES FOR BEEF RIBS NEXT TIME) FOR SIDES I HAD THE MAC & CHEESE AND POTATO SALAD. MAC WAS OK BUT COULD USE THE HELP OF SOME SHARP CHEESE. POTATO SALAD.......WHEN YOU MAKE POTATO SALAD YOU SHOULD ADD YOU DRESSING WHILE THE POTATOS ARE BARELY WARM THEN REFRIGERATE SO THE SPUDDS ABSORB THE FLAVOR. THESE POATOS SERVE A DOUBLE DUTY, REHEAT AND USE AS MASHERS OR DRESS AND SERVE AS SALAD.NO FLAVOR, NEEDED MORE DRESSING OR BE MADE THE RIGHT WAY FROM THE START. ONE MORE COMMENT ON THE SIDES, THEY ARE HUGE. ENOUGH FOR TWO IF NOT THREE PEOPLE. MORE BEERS THAN YOU CAN POSSIBLY PERUSE IN ONE VISIT. CUT BACK ON THE LIST AND FOCUS ON THE BBQ. WILL TRY THE PORK RIBS NEXT VISIT AND SEE IF THEY ARE BETTER. CORNBREAD WAS WAY TOO SWEET, GOT IT WITH MY PLATE EVEN THO I ORDERED THE JAPALENO. WHEN I GOT THE RIGHT ONE IT WAS COLD, RIGHT OUT OF THE FRIDGE. BIG SHAME. KUDO`S TO VICTORIA, EXCELLANT SERVICE, AND SHE KNEW THE PORK RIBS WERE THE ST. LUIS CUT, NOT BABY BACK.

                    2. With all of you on this one...dismal bbq. What a shame - would love to have a great neighborhood place but it was really bad. Everything that's been mentioned here was accurate last night: dry, sauce soaked wings, pulled pork drenched with sauce, ribs totally not tasty or cooked well. They have good beer though!

                      1. Will echo all the naysaying here. This was the worst BBQ I've had locally, and it's not especially close.

                        Got cornbread, pork ribs, and collards. Pork ribs were lousy, extremely fatty, with no smoke flavor and doused with a weird sauce that was reminiscent of cough syrup flavoring. Collards were awful, badly undercooked (solidly al dente is not good with this veggie), very dry, utterly no flavor. Cornbread was passable if on the sweet side, by far the best thing on the plate. Service was pleasant, at least, but no wet naps or bone bowls were offered.

                        Never again.

                        1 Reply
                        1. re: bachslunch

                          The question for me is whether the Roadhouse will help thin out the crowds at Publick House so that those of us there for the Belgian beer have a chance of getting a table or even a seat at the bar. The one time I've been to PH since the Roadhouse opened, service was noticeably quicker in PH, and I hope that continues.

                        2. Has anyone else heard the theory that they are smoking the food off-site? Something about a school for asthmatic children nearby.

                          5 Replies
                          1. re: El Guapo

                            I have also heard that. I'm not sure about asthmatic, but their is a Hasidic temple and school across the street--that could have something to do with it.

                            1. re: Calico Jack

                              I don't get the reports of 2+ hour waits coupled with terrible BBQ. Is this the BBQ version of The Cheesecake Factory or something? Do people walk in and see the wait and decide to stay and wait based on the theory that all those people waiting wouldn't wait for bad food?

                            2. re: El Guapo

                              Not that offsite/onsite would change the fact that I think their bbq is lousy, but I think the smoking is done onsite. I've walked by there during the day and smelled bbq smoke (wondering whether the neighbors care for this pungent addition to the area).

                              1. re: Kip McSkipster

                                i waited, probably a victim of wishful thinking. Barbecue in my neighborhood. Smells ok when I pass it. Dinner: yuck. We had the beef ribs and the pork ribs. The best you could say was they were tender. Almost no smoke flavor or texture and nondescript sauce. Sides were collards with no taste at all, over-brined cucumber salad, too-sweet cornbread. I really, really want some good barbecue!!!!

                                1. re: teezeetoo

                                  Blue Ribbon ain't that far away. Good food is worth a schlep.

                            3. Just had some great beer ( dogfish Indian head) and several of the meats:

                              smoked wings: no option to have the sauce on the side. Way too much sweet sauce
                              brisket: actually could have used just a little sauce, or more rub, or salt or something. almost there, certainly not bad, but not really that great either.
                              pork ribs: nicely rendered, but not very smoky, and not much flavor.
                              *Pulled pork: one of the better I've had recently, worth returning for.
                              sides: mash, collard, mac, cornbread were all ok.

                              *the winner

                              service was fine. It was a weeknight and totally full.

                              1. Only been there once, my wife has been twice. I love bbq, dad used to smoke pork butts outside for hours. Pulled pork is allright, but way too saucy. I'll try it again though just to confirm. My wife swears by the chicken fried steak. Said it was a ribeye, big and meaty, and thinly crusted with a nice gravy.

                                Here is a good site for local BBQ fans.
                                www.pigtrip.net

                                1. This place was pretty widely panned when it opened. Being a lover of BBQ I was really excited by the place but was disappointed as well. I went in for a beer a couple of months back and was told by a friend who is a bartender there that they were working hard to improve the food. Anybody been lately? Anything good to report?

                                  1 Reply
                                  1. re: ChickenBrocandZiti

                                    FWIW (not much), an employee of Roadhouse went over to Yelp and announced that they'd recently revamped the menu. This was largely meant with derision - the owner of Roadhouse has an anti-Yelp Facebook page which caused some problems w/ the local Yelp crowd.

                                  2. i'm taking this as a Wicked Good Thing:

                                    Boston BBQ: Jake Jacobs is the New Pitmaster at Roadhouse Craft Beer and Barbecue

                                    This news just came in from David Ciccolo, owner of the Roadhouse (Brookline MA). Details are still forthcoming, but according to Ciccolo, Kenton "Jake" Jacobs (formerly of Jake's Boss BBQ and a familiar face on the festival circuit) will be manning the pits at the brew-focused eatery. I'm looking forward to seeing—and tasting— how this development unfolds. Stay tuned.

                                    (as quoted from PigTrip.net)

                                    7 Replies
                                    1. re: ScubaSteve

                                      Ummm....sweet!

                                      1. re: ScubaSteve

                                        I really hope he turns this place around. I really want to like this place, I keep going back and every time the beer is great, the bartenders and service are great and the food misses. Not only does the food miss but it misses in different ways each time, they have been open for too long at this point to keep tinkering, maybe Jake can be some excellency and constancy.

                                        1. re: ScubaSteve

                                          After being burned badly once when they first opened I'll wait until the positive reviews start coming in.

                                          1. re: ScubaSteve

                                            I would not hold my breath. The owner dishes out crappy food at the Publick House, and this place too. I give "Jake" 3 months before he gets sick of dealing with an owner that don't give a hoot about the food.

                                            1. re: RedRingRanger

                                              I've been there twice and the food sucked both times verging on inedible the second time.

                                              Many on this board agree that both the food and the service at Publick House are lackluster at best, though the beer is good. I don't smear anyone, I share my experiences dining around Boston honestly and have been doing so for a LONG time on this board.

                                              I don't need to talk to a manager to know whether they care about the food, the food speaks for itself.

                                            2. re: ScubaSteve

                                              I was at the Roadhouse for the post Extreme Beer Fest brunch a week ago. Supposedly the brisket was Jake's, and I thought it was really good. I'm hardly a brisket connoisseur, and it was my first time there, so I don't have a great frame of reference (I generally find ribs more tender and more flavorful). But I liked it - I guess we'll find out soon what BBQ fans think.

                                              1. re: ScubaSteve

                                                I had a hankering for BBQ recently and wanted to check this place out, with the recent news about "Jake" manning the smoker.

                                                On the non BBQ side, the fried pickles were (I believe) described as spears but came out as chips. Nicely done but $7 for some cucumber slices in batter feels a bit gougey. Same with the sides- all of them are $4.00, which was well worth it for the hand-cut fries (both regular and sweet potato were very good) and Mac & Cheese. However, it felt like gouging for the cup of succotash (which wasn't what I expected, with a mixture of corn, black beans and lots of red and green peppers, and none of the lima beans I was expecting). The beer list here is really excellent.

                                                The BBQ was not as good as I wanted it to be, but not as bad as previous reviews here indicate it was. Both the pulled pork and pork ribs showed smoke rings and had a definite smoked flavor. However, both seemed to be devoid of any sort of seasoning, even salt. The pulled pork was better at home when I splashed it with some vinegar. The ribs were meaty and juicy, but just needed some other flavor. The sauce on the table was a bit sweeter than I liked.

                                              2. The Roadhouse is a place I'll never go to again.

                                                6 of us ate there 2 weeks ago and the food was HORRENDOUS. You have to be doing something very, very wrong to produce plates of BBQ that are totally bland and tasteless. Bland. Bland. Bland. Unless it waas oversalted, that is.

                                                We over ordered (as usual ) and so got to taste a whole lot of the menu and there wasn't one thing on it that I would order again.

                                                The 4 "BBQ sauces" were mediocre, too.

                                                One of our group has a taste for craft beer but wondered why they have "so many beers that all taste the same." Personally, a "Roadhouse" that doesn't serve PBR or at least one "macrobrew" is crazy.

                                                The service was friendly but exceedingly inept. More than one of our entrees never arrived.

                                                I assume this is post-Jake because the menu and decor is exactly as RedRingRanger describes. But maybe not.

                                                You'd be hard pressed to get any of us near the place ever again. It made the Village Smokehouse look like Bryant's in comparison.

                                                9 Replies
                                                1. re: C. Hamster

                                                  was this before the change in Pit Master?

                                                  1. re: ScubaSteve

                                                    It was 2 weeks ago, so who knows.

                                                    The food is really overpriced, which wouldn't be so bad if it was tasty, but it wasn't. It totally sucked. I imagined the kitchen feverishly opening those premade Hormel entrees and heating them in a microwave.

                                                    I ask again: How can BBQ taste so flat and bland?

                                                    Our server was nice but was pretty unforgivably bad at his job.

                                                    The place was crowded, so I assume they have no real incentive to improve if so many people will eat their crappy food.

                                                    If there is a change in their approach to food, I have to say honestly that it would take a flood of stellar reviews here to get me in the door again.

                                                    1. re: C. Hamster

                                                      well that may happen with Jake at the pit.

                                                      1. re: ScubaSteve

                                                        Perhaps. Time will tell.

                                                        I never want to see a restaurant do poorly, but my guess is that it would take a herculean effort by Jake to pull it off, given that so many things were done so poorly.

                                                        Good luck to him though.

                                                        1. re: C. Hamster

                                                          re; the above post and wanting some sort of macro, that's really not going to happen at a place like the Roadhouse. This is Brookline. It's not the Double Deuce.

                                                          I like a PBR now and again, but the focus here is craft beer as far as the beer list goes. That's what you expect when you go here from the owners of the Publick House. I would be surprised if they don't have some sort of lighter offering or a craft pilsner at least on their bottle list though.

                                                          1. re: tboom29

                                                            "This is Brookline" ??? Whatever.

                                                            It's a BBQ joint, for goshsakes. Not the Publick House, where people go for the beer.

                                                            People are supposed to go to the Roadhouse for the food. Even though the food sucks, I would imagine a lot of patrons would appreciate PBR on the menu. The lightest pilsner they offer was German and was still very bitter.

                                                            1. re: C. Hamster

                                                              Hmm. As a totally impartial third party observer who has never been to Roadhouse but loves PBR, craft beer and good BBQ, I have to concur with tboom. If the place is called "Roadhouse Craft Beer and BBQ," it seems that craft beer has been given a level of importance at least equal to that of the bbq, and you've been warned before you enter the place.

                                                              1. re: celeriac

                                                                Point taken. Like if it were "Roadhouse Wine Bar and BBQ" You are forewarned.

                                                                Still, that doesn't mean that craft beer is the only thing they CAN sell.

                                                                Or that they couldn't offer a craft beer that appealed to people who prefer something lighter and more neutral than what they offer.

                                                                But it is *Brookline* after all. Heh Heh.

                                                                That's my comment and I think it's pretty clear. Disagree if you want.

                                                                I'm never going back. But not because of the beer. I like craft beers and would drink a few with the food if it were edible. Sadly, it's not.

                                                                1. re: celeriac

                                                                  I've got to side with this, for right or for wrong. Knowing who the owners are, PBR simply ain't gonna be in the cards.

                                                                  I've yet to go there, I'm waiting until I see a consistent block of good reviews on the food from trustworthy sources regarding bbq. So far I've seen a couple here and there, but mostly negative.

                                                  2. Went last night after 2 miserable previous visits. (The first one was w/in 2 weeks of opening, which we all know isn't a good thing. The second was just for beers but the bartender was wretched.)

                                                    Sat at the bar. Fantastic beer selection, which is really why we go. The menu has been redone (again) and is:
                                                    1) easier to read
                                                    2) much more cohesive
                                                    3) pretty good

                                                    I had the catfish fingers, which were more like catfish arms compared to Redbone's catfish knuckles. For $10 I was skeptical, but it was more than plenty and I couldn't eat them all. They were excellent. Great cole slaw too.

                                                    DC had the pulled pork sandwich and declared it better than Redbones and "as good as Blue Ribbon, if I had the hot sauce." Sweet potato fries were only OK, but the mashed potatoes were delicious, much more like BRBBQ than Bones.

                                                    We'll be back. I think Jake finally has the kitchen running. It helped that we were chatting to an off duty bartender for quite a while and he was pretty honest about making changes.

                                                    I think they're making the changes they need--let's be honest, there's a lot riding on this place and this economy won't support mediocrity.

                                                    1 Reply
                                                    1. re: MaineRed

                                                      I've gone a number of times since the opening and at first thought the food kind of sucked. I have been reasonably pleased with the changes in food. They still have room for improvement but it's gotten significantly better. The seafood specials are surprisingly good, I like the pulled pork sandwich and the mac n cheese doesn't suck either. There are definitely some misses here, but I think they are getting more consistent as they go along.

                                                      With regards to PBR, I'm thrilled that it's not on the menu. Call me crazy, but aren't there plenty of places that cater to the macrobrew masses? If you want a lighter beer, they offer plenty - try Julius Echter or Ayinger Brau Weis or any of the other hefes.

                                                    2. Gave the Roadhouse another shot last night. I decided that since Jake is now the BBQ Boss I would try it again. If it was terrible I was resolute in my decision never to return. My DC and I sat at the bar and ordered the four meat combo.

                                                      Pullled Pork: Very tasty, the vinegar sauce was good if not too strong. The pork was very good.

                                                      Pork Ribs: The ribs have always been the ultimate test and in the past they were awful. Lacking smokey flavor and bark. These ribs were very good, smoke ring, nice bark a slightly smokey A real step up from the ribs I had there a month and a half ago.

                                                      Smoked Turkey Leg: The only disappointment, very dry and lacking flavor.

                                                      Chopped Brisket: The high light of the evening, and a big surprise. Excellent smokey flavor, solid chunks of tender brisket. Done well as there was no residual fat, just the meat. I was skeptical but I loved it.

                                                      Our sides of Mac and Cheese and Corn Bread were also improved. The beer and service were of course excellent. Maybe this place had actually pulled it together.

                                                      3 Replies
                                                      1. re: ChickenBrocandZiti

                                                        PSYCHED!
                                                        thanks for the folow-up, i'm gonna try to hit this place Friday.

                                                        1. re: ScubaSteve

                                                          2nded! I also appreciated the reports, hoping they continue to improve as the combination of great beer and good food is surprisingly hard to find.

                                                          1. re: celeriac

                                                            I'm particularly intrigued by the promise of decent chopped brisket -- as a Texan, it's one of my standards, albeit one that's impossible to locate here.