HK: Blue Smoke - "Southern Hospitality", really?

[p0lst3r]

Last night was my third visit this year. Not because I usually eat American BBQ but when you do feel the need for smoky dinosaur meat and the classic comfort-food sides, this is the place to go.

The food was actually better than I remember at other times. Jalapino poppers were hand made. The chili mac and cheese was oozingly great. Beef short rib was falling off the bone, beer-can chicken (budweiser, no less) was moist and tender. Baby back ribs were tangy and flaky. Collard greens were like crack cocaine -- just couldn't stop eating them. You can get better (and worse) in the States but we all agreed it's pretty good quality.

The first times I'd been there was an American woman working the floor - plenty of other staff about but she seemed to be doing the work of six. Really friendly and inviting, chatting about the best on the menu, checking in regularly to see if we were enjoying ourselves. But this time was an entirely different story.

The staff moped around half asleep - it was kind of depressing - they hardly uttered a word to us. It was all quite impersonal, the complete opposite of the "Southern Hospitality" that Blue Smoke espouses.

Anyway, we got on with dinner. Ordered drinks and a mountain of food. First out was the devilled eggs. Three half-eggs on a plate. For four people. In a friendly-but-let’s-be-reasonable tone I said to the big oaf waiter "there's four of us, how do we share three?" and he just looked at me and walked away without bothering to respond. What a jerk! To make matters worse, when you think about it, two whole eggs make four halves - why are they serving three? Especially to four people?

I know I'm whinging about what seems like a little thing but this is indicative of a place that pretends to have service when it really doesn't. It tells me the staff really couldn't care less about the diner. If they are so strict on having three halves instead of four the waiter should say so when taking the order, given our group number. We all know, however, a good waiter would have mentioned to the kitchen as a goodwill measure for their customer. Really, what's the incremental cost of another half egg?

In addition, the whole night our waitress's face was saying "I hate my life". So much so that we were trying to joke with her, lighten the mood, cheer HER up. In the end we managed a half smile. At least her guests were exhibiting a little "Southern Hospitality".

I'm torn about this place. It's good to get a break from the other cuisines on offer in HK, and it's seriously satisfying when you have a hankering for comfort food. But the floor staff make me want to slit my wrists.

[HKTraveler]

I really like BBQ and am pretty excited when BS opens. Corn bread, BBQ back ribs, brisket, lemonade, .... comes to mind. Really want to like this place but I have been there 3 times and have to say I have never had good food there. Some dishes were passable but not a single good dish. If I am in the mood for BBQ, may as well go to Tony Romas or Dan Ryans

[Uncle Yabai]

"may as well go to Tony Roma's or Dan Ryan's" - Ouch, that's a major indictment!

[p0lst3r]

When I lived in Manhattan I was once hauled into Dallas BBQ for dinner. Disgusting food swimming in sweet syrupy sauce. Ugh!

Been to Bone Lick Park in West Village a few times. That was pretty damn good.

So by my judgement, BS is a million miles above Dallas BBQ and a couple of notches under Bone Lick Park. Not amazing but not bad for HK.

Now, to undermine the above, I have had different experiences at BS.

Once I went I remember thinking this wasn't very good and my friends thought it was great. Then when I went last week I thought the food was much better and one of the same friends said it wasn't as good as last time. Geez!! So I dunno. For me it still scratches that comfort food itch when you get it.

[klyeoh]

Well, to glean genuine "Southern Hospitality" from Filipino/South Asian wait-staff, the owners either need to have a rigorous orientation traning programme on the ways of the South, or else send them to the Deep South itself to experience first-hand the food & lifestyle there. Otherwise, I guess I can count myself lucky to be even served the right dish.

P.S. - They've got turducken on their menu!
http://www.diningconcepts.com.hk/uplo...

[M_Gomez]

Are the staff local HKers?

[p0lst3r]

We were attended to by a few people, Filipino and South Asian.

But I don't think it was a cultural thing. It didn't feel like they were particularly out of place (well, maybe the South Asian a little). I'd guess it was more the total lack of floor leadership. They were just going through the motions.

Often just before service a floor manager will pull all of the staff together, get them pumped about certain dishes or drinks, bring the overall concept of what they're selling to the front of their minds, get them revved and on their way. We turned up at 7:30pm (so early-ish) and I can't imagine that sort of pre-service scrum happened.

BTW, earlier in the year when I was at this same restaurant we were tired and dying for comfort food, in desperate need of mashed potatoes. When we ordered the server said "sorry, we're out of mashed potatoes". In the same friendly-but-let’s-be-reasonable tone I asked how could that be? Such a simple but important thing, and we're caving it!! She said "let me see what I can do" then went off to another restaurant in the same building and brought us some mashed potatoes. Now that's Southern Hospitality :-) but I fear it's gone from BS now.

[huiray]

You do realize that "BS" also stands for something else, right? :-) And I don't mean Bachelor of Science.

That deviled eggs nonsense was amazingly bad. By "South Asian" I presume you mean someone from the Indian subcontinent?

BTW were those beef short ribs Texas style or Chicago style?

[p0lst3r]

You've spun me off researching the difference between Texas- and Chicago-style (forgive me, I'm Australian - visited Austin but not Chicago so thought the Texans owned BBQ ribs).

http://www.amazingribs.com/recipes/be...

I'd say BS is doing Texas style as it was very well-done. Interesting to note that previously their short ribs would come out in small pieces but this time they brought out a single huge rib, which I thought was cool.

And yes, klyeoh, they do have turducken but you need to order a day ahead. Perhaps that'll get me back for another visit as I haven't tried. Wonder if it's deboned first or the carcasses just jammed inside each other as is??

[klyeoh]

Well, the fowls should all be de-boned - does look like BS is using Paula Deen's recipe:

http://www.foodnetwork.com/recipes/pa...

I'd only had turducken twice - once in Maryland and once back here in Singapore. Lavish. I hate to think how much cholesterol it contained!

[huiray]

Well, as you know "BBQ Ribs" also covers a lot of territory in the US, from throughout the South into parts of the Midwest, with many variations and styles of cooking them. No one place, let alone a single state, "owns" BBQ Ribs, although partisans might aver that "theirs" is the one true BBQ ribs bar none. Of course, Pork is also more common than beef overall.

The Koreans (and others) might have a comment or two about it too. :-)