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Bludso's For White People™- first visit.

8 of us visited the La Brea location. We ordered the $95 "tray" which is a sampler of everything they sell.

Overarching impressions:

- DRY MEAT (although the white meat chicken was surprisingly juicy-- this is usually the first thing to be screwed up). The hot links were fine. But the actual BBQ-- ribs, rib tips, brisket, pulled pork-- ALL DRY.

- Real lack of smoky depth

Overall extremely disappointing. This was a poor representation of Bludso's name. One of the most important aspects for me of any BBQ joint is consistency, and over my dozen or so visits to Bludso's on Long Beach, it's been consistently great. Meltingly tender brisket, deep luxurious smokiness, tender ribs. By contrast, BFWP™ was a real disappointment.

This was my only visit, so I'd be interested to hear if others had similarly disappointing visit, or if this is a one-off experience.

Mr Taster

n.b. The hipsters in ironic mustaches and skinny jeans didn't help. It just further reminded me that I didn't belong here.

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  1. I havem't felt the need to check out the La Brea location but my Memorial Day visit to the Compton mothership left me a bit dismayed. The babybacks' bark was creosote-ish to me. This was the first time I noticed something that wasn't just right about their 'que. Maybe the combination of the holiday weekend and the add'l location had something to to with it. I still love Bludso's though.

    8 Replies
    1. re: bulavinaka

      The curse of hasty over expansion?

      There's more than a bit of devious (marketing?) genius to Langer's refusal to expand.

      1. re: ipsedixit

        I don't know how the La Brea location is currently tied into the mothership, but I've never had anything less than perfection from Bludso's until that last stop. Makes one wonder...

        1. re: bulavinaka

          I remember reading that the Golden State guys really worked with Kevin Bludso to get his methods down, even going so far as to travel to Texas with him. Then they hired and trained Noah Galuten (noahbites) to be the pitmaster. I only know of Noah's blog, eating through all the various foreign cuisines of LA-- I don't know what his pitmaster qualifications are, or if he personally tends the pit every day.

          I was hosting a group of Brits who were eager to have their first taste of American BBQ. They were going to go to Lucille's or Wood Ranch, but I steered them away to what I hoped would be a better alternative. Unfortunately, choosing BFWP™ left me with egg on my face. Lesson learned-- try the damned place out first before recommending it to foreigners.

          Your post makes me want to head down to Compton and get the Texas Sampler, just to see if everything's OK.

          Mr Taster

            1. re: Mr Taster

              Let us know if the original location of Bludsos is still great.

              Thanks.

              1. re: kevin

                Went to Compton last month and it was still great but also much busier than before. Texas Sampler is my favorite at just around $30.

        2. I agree with you. I was so eager to try the La Brea location based on the great reviews here for the Compton location and was sorely disappointed.

          2 Replies
          1. re: whatsfordinner

            I'm a little confused by your comment. Have not tried the BBQ from the original shop? Were you disappointed without having actually tasted the original? If so, it's interesting to hear that even with no frame of reference, you felt the BBQ was not very good.

            Bludso's Compton has set the bar so high that my experience was really a dramatic failure.

            Mr Taster

            1. re: Mr Taster

              I haven't been to the original location and yes, I was very, very disappointed in the food at the La Brea outpost even with no frame of reference. It was just dry and tasteless

          2. Mistake. Should always go to the location in Compton. That's were Bludso works with his long time staff on the BBQ. The La Brea location has an inexperienced staff, and I guess it's reflective of the quality produced...

            11 Replies
            1. re: TripleAxel

              The mistake was that I recommended a place without trying it-- I allowed my enthusiasm for a brand dictate an uninformed decision. I don't usually do that.

              But really, as a Chowhound, if someone said to you, "Where should we go- Lucille's, Wood Ranch, or Bludso's?", what are you gonna say?! This had to be a place with comfortable seating, so the Compton location would have been a no-go. My rationale in making the decision was that even if the food isn't quite as good as the original, how bad could it be? Well, we found out.

              Mr Taster

              1. re: Mr Taster

                Yes, between those three choices I would have chosen Bludso's westwide also.

                1. re: kevin

                  I'd like to clarify that the food wasn't offensive the way, say, Bear Pit BBQ at Farmers Market is. It was just profoundly mediocre, and a far cry from the consistently high quality that I had become accustomed to receiving at the real Bludso's.

                  Mr Taster

                  1. re: Mr Taster

                    A friend of mine who hailed from Texas says Big Mama's (or something like that name) in Pasadena makes amazing BBQ.

                2. re: Mr Taster

                  But, the Compton Bludso's has comfortable seating, it just happens to be located at a car or a park :)

                  1. re: JThur01

                    I was pretty comfy on the picnic table in the parking lot.

                    1. re: JAB

                      I think there are 4 comfortable stools by the eating counter inside the shack itself.

                    2. re: JThur01

                      Clearly you don't know the family that I was traveling with.

                      Mr Taster

                        1. re: ns1

                          No... 7 persnickety Brits in town for a wedding.

                          Mr Taster

                          1. re: Mr Taster

                            Persnickety...

                            Sounds like they wanted the food but were too good for the neighborhood....

                            If that was the case then they don't deserve the food.

                            Nothing personal.

                3. I realize this is damming with faint praise, but I actually think the smoked chicken and the ribs at the best things at this place. The ribs are ok, and the brisket doesn't hold up compared to Smoke City Market's. Best things going to for BFWP are the fact that it's close, the sides and the mint juleps.

                  If you live in the area, and don't want to travel far, it's certainly better than the other options around.

                  1. I've been to Bludso's in South Central a few times. Now, I may skip the one for white people altogether.

                    1 Reply
                    1. My immediate thought is that you might have better luck going to a place titled Bludso's for Black Folk.

                      As it seems that that is the style of food offered, but dumbed down.

                        1. re: kevin

                          I have not, though I've been recently advised that it's worth making another visit.

                          Mr Taster

                        2. Had a pretty fine meal over at BFWP on Friday night. Pretty diverse crew, not many tiny hats but white people black people, asian people, mexican people, pretty much all kinds of people.

                          We got "the plate" to split amongst a party of 4. At 9:30pm on a Friday night (aka 30 minutes before closing) we got the last hot link and they were out of chicken. They subbed with an additional half rack of pork ribs - in hindsight we should've triple downed on the brisket.

                          So, onto the food

                          - Hot links - tasty enough, no arguments
                          - Pulled pork - same as above
                          - Half rack pork ribs - tasty, well smoked meaning not totally fall off the bone but having some tooth left in the meat, great spice rub + smokey taste
                          - rib tips - also fine but not spectacular, really smokey but would have preferred them a little mor etender
                          - brisket - holy shit second coming of christ brisket, we pretty much inhaled the brisket on the plate. had some pieces that tasted like prime rib it was so ridiculous.
                          - sides - I was really, really impressed by the sides here. Didn't love the cole slaw or collared greens but appreciate what they were trying to do. destroyed the corn bread, pickles, beans, & potato salad. Mac salad was decent too.

                          $5 PBR's, $10 old fashioneds. Total bill for plate + 5 beers = $130 + tip. We had enough leftovers to feed 2 people for lunch the next day.

                          Final note: In all honestly, the place wasn't that hipstery.

                          12 Replies
                          1. re: ns1

                            Let's start a new thread. Nice write up.

                            1. re: ns1

                              Thanks for taking a chance on BFWP™. I'm glad it paid off for you.

                              Mr Taster

                              1. re: Mr Taster

                                Me too. Like you, I gambled and took some out of towners there w/o having been there myself. Was pleasantly surprised, especially given the time.

                              2. re: ns1

                                I haven't been.

                                Do you think this would be a good spot for Hollywood Bowl picnic takeout? It's on my from MV/CC. Would it travel well, I guess is what I'm asking.

                                1. re: PaulF

                                  I've brought in stuff from them and I think so...the rib tips are nice little munchies.

                                  1. re: PaulF

                                    too messy for my tastes @ Hollywood Bowl.

                                      1. re: ns1

                                        We don't eat at our seats, we eat at the picnic tables beforehand, so that might not be an issue for us.

                                        I just might give this a try next time. It's the right show, too. Peter Frampton/Buddy Guy doing a blues night. BBQ goes well with the blues.

                                        1. re: PaulF

                                          talk box solo for days + bbq = success. be sure to get those fabulous pickles.

                                          1. re: ns1

                                            Thanks for the rec. We will.

                                    1. As I live nearby, I've eaten at the La Brea Bludso's on many occasions (but notably never at the original). The BBQ can be inconsistent, but when it's good it's damn good.

                                      My general thoughts item by item:

                                      Chicken - I'm the type who never orders chicken when eating out. Here, however, I order it every time. It's smokey juicy divinity and, unlike some of the other meats, comes out consistently good.

                                      Hot Links - Nothing bad about them but nothing great either. They're a bit mealy for my tastes and the natural casing lacks that satisfying snap upon biting into it.

                                      Briskets - The most inconsistent item on the menu. When they're on, they're transcendent. When they're off, they can be dry. I've found you're going to get the best brisket, and for that matter all menu items, the earlier in the day you go. I order this every time with my finger's crossed for perfection.

                                      Pork Ribs - I love these. They can also be a tad dry at times, but even when dry I find the flavor more than makes up for the dearth of juiciness.

                                      Rib Tips - Super smoky and peppery nuggets of goodness.

                                      Pulled Pork - My least favorite item on the menu. Too dry too often.

                                      Macaroni and cheese - Pretty good. They often overcook the noodles so they can be slightly mushy. The blend of cheeses is solid.

                                      Collard greens - Fantastic. I like mine vinegary and this delivers.

                                      Beans - I'm a fan. I don't like sweet beans, so was happy to find these decidedly savory with a pleasant spice blend.

                                      Cole slaw - Bland. In desperate need of a kick of acid.

                                      In terms of demographics, I've found there to be a diverse mix of guests dining there on my visits.

                                      18 Replies
                                      1. re: onelabne

                                        Thanks very much for providing this comparative analysis.

                                        Consistency is a problem that plagues most BBQ joints. It's one of the reasons why the real Bludso's is such a treasure. BBQ is such a fickle art... I think its safe to say that all pitmasters operate within a range of results. But I've found Bludso's "range" is awfully damned narrow, particularly for the brisket. I'm not saying there isn't any variability (I've had a dry rib or two in my day), but what I am saying is that I've never, ever had dry brisket there (which is why the grey planks I got at BFWP™ were so utterly, crushingly disappointing.)

                                        In any case, I'm glad to have these tips from someone who has gone consistently. I'll need to give it another shot and will report back if I do.

                                        Mr Taster

                                        1. re: Mr Taster

                                          Glad to be of service. Sounds like I need to overcome my indolence and get to the original location so I can see how the new location stacks up to it. More importantly, it'll give me an excuse to eat brisket.

                                          1. re: onelabne

                                            Definitely, absolutely, without-a-doubt go to Bludso's Compton. Wienermobile's description is spot on, and for a first timer the Texas sampler is the way to go. Grab some friends and bring it to the Kenneth Hahn park for a pretty damned magnificent picnic.

                                            Mr Taster

                                        2. re: onelabne

                                          On rereading my initial post, I see that I also was served great chicken. I had forgotten about that.

                                          Very interesting how, even in the purported "bad old days" (assuming BFWP™ has righted the ship, as others have attested), this has been the one item that comes out consistently well. Generally the only way I am served juicy white meat chicken is when I make it myself.

                                          Mr Taster

                                          1. re: Mr Taster

                                            Dear Mr Taster

                                            Boy, you really like poking a stick (as ny southern relatives would say) to stir up things.

                                            I just wish that I could travel up to Bludso's hoodie and Bludso's Light just to make my own taste comparisons.

                                            All of this yelling on inter-what makes me giggle.

                                            :)

                                            1. re: Gypsy Jan

                                              Then travel up to them and do it already. :)

                                              And of course report back.

                                                1. re: Gypsy Jan

                                                  Glad you enjoy reading my posts. BBQ stirs the passions, doesn't it?

                                                  By the way, there's no yelling coming from my corner of the internet. However, there is a lot of passion, and a particular way of looking at our culinary and social landscape (because the two really can't be separated).

                                                  My preference is to dine on the best possible food maximally unencumbered by "cooler-than-thou", and I am certainly vocal on Chowhound (and in real life) about that preference.

                                                  It doesn't mean I won't occasionally succumb to the allure of a really good TrendyBurger™, for example, but I don't take pride in that decision, either.

                                                  I really am much more inclined to drive to Compton for my BBQ, even though I live and work minutes from BFWP™. And did I mention that I don't have a car?

                                                  Mr Taster

                                                  1. re: Mr Taster

                                                    Taster, you don't have a car ???????????????????????????????

                                                    Why not ??????

                                                    And how the hell do you get to all the delicious joints around town ??????

                                                    especially say for instance Bludso's, do you take a bus, to the metro rail, and then follow up with another bus ???????????

                                                    1. re: kevin

                                                      My Lovely Tasting Assistant™ has our car at her residency in Portland, so I MTA, Uber and Zipcar my way around town. And when it comes to those lunchtime Langer's and Bludso's runs, my boss has no problem loaning out her Chowmobile (and very often picks up the tab).

                                                      Mr Uber Taster.

                                                      1. re: Mr Taster

                                                        you have some boss.

                                                        damn, her car is parked in OR ?????

                                                        i guess public transit is alive and well in LA.

                                                        1. re: kevin

                                                          OUR car is parked in Oregon! :)

                                                          Mr Taster

                                                          1. re: Mr Taster

                                                            wow, how come, hopefully that's not TMI ?????????

                                                      2. re: kevin

                                                        That has to be a kevin question mark record...

                                                        1. re: Discokill

                                                          No way! I have seen over twice as many in a two-line post.

                                                          But Kevin, we love it!

                                                  2. re: Mr Taster

                                                    Mr.T's post reminds me. Bludso's gets so much notice for their brisket, understandably, but the chicken at the Compton location is the best BBQ chicken I've had. In my experiences, BBQ chicken sauce often seems over tomatoed or over vinegared. Not the case at Bludso's.

                                                    So, what I'm sayin' is, don't sleep on the chicken, folks.

                                                    1. re: JThur01

                                                      Since U am not a foureen-year--old wirh a Smarat Phone, I qill reply in an antedeluvian manner: "neer, neerer."

                                                      1. re: JThur01

                                                        Thanks for the reminder.

                                                        Mr Taster

                                                  3. Please try Bludso's Compton. The people there are so nice and kind and really appreciate your business. Call ahead and your order is waiting for you. Their Texas Sampler for around $30 will easily feed four people...

                                                     
                                                    5 Replies
                                                      1. re: wienermobile

                                                        For anyone north of the 101, getting to Bludso's Compton during an hour where they still have meat can be a challenge.

                                                        1. re: ns1

                                                          not if you leave during a saturday morning and arrive there about 1115 or 1130, or is the meat only ready about 1pm or 130 which would then put you in some insidious traffic if you're leaving N. of 101 at about 12/1230 or so ?????????

                                                            1. re: ns1

                                                              preciously why Bludso WeHo was opened

                                                      2. So many good points! (Although I wear skinny jeans.)

                                                        1 Reply
                                                        1. I think the Bludso's on La Brea is much improved. I also disagree that it is a hipster place, maybe it had a bit of that vibe in the beginning, but I see a pretty diverse crowd when I go. It's basically a fun sports bar with good barbecue. I'd hardly call it a destination restaurant, but not everything needs to be. The chicken, ribs, and brisket are all very good, and the sides are quite good. The sausage is the only thing I really don't care for.

                                                          8 Replies
                                                          1. re: Haeldaur

                                                            I guess I've been spoiled by Kevin Bludso and the excellent job he does at his original location in Compton.

                                                            The La Brea operation can't touch the original; that doesn't mean that it won't scratch the bbq itch for some/many. It will happily serve and be enjoyed by the surrounding area.

                                                            Destination bbq? I still drive from Century City to Compton
                                                            to scratch my itch for the always great real deal Que from the Master Pit Master, Kevin Bludso.

                                                            1. re: CastironJim

                                                              you know what ??????????

                                                              i'm still a fan of BigMista that beats Bludso's for me.

                                                              but that's just me.

                                                              1. re: kevin

                                                                Neil "big Mista" Strowder also does a mighty fine job. I love his pastrami & his pig candy is awesome.

                                                                1. re: CastironJim

                                                                  What ever happened to The Big Mista Restaurant that was supposed to open in downtown LA? I was really looking forward to Big Mista all the time! That smoked BBQ Pastrami is like nothing else!

                                                                   
                                                                  1. re: wienermobile

                                                                    As far as I know it's still on track for the Spring street Arcade. (Where the DTLA Guisados is)

                                                                      1. re: wienermobile

                                                                        Sorry I am going to have to back track. After doing a bit of googling I figured out that Big Mista's was meant for the Medallion Building at 4th and Main. He had a Go Fund me account set up to raise $20k for the restaurant which only made 70% of its goal. Last thing I found was July third which noted he signed a lease on a 700 sq-ft Space in the Medallion, and since then, there has been no news.

                                                                        http://www.ladowntownnews.com/news/si...

                                                          2. everytime I see this thread I crave that brisket.

                                                            1. Argh, I had high hopes for this place. Finally, a real barbecue place north of the 10.

                                                              Not to be, alas.

                                                              The brisket was the best thing they served during my visit, but it's not a patch on the original Bludso's in Compton.

                                                              I make many "low-and-slow" barbecue preparations in a small wood-fired smoker at home much better than this. Each meat needs a different rub and seasoning wood approach to reach its best. Bludso's here seems to adopt a quasi-Texan-meets-Kansas City (KC) style that seems to only really work for the brisket.

                                                              The pork ribs were completely forgettable, and that shouldn't be possible. I pity those who order chicken completely. Dry, barren, and in sore need of a swan dive into some hella-sweet+tangy sauce. Translation: terrible.

                                                              If your barbecue needs a wash in sauce to taste good, you're eating at the wrong barbecue stand.

                                                              The drinks weren't even that interesting, given the hype received over their "aged cocktails (sic)".

                                                              Hipsters and Westsiders will praise it as the Second Cumming(sic), but those who know what barbecue can and should taste like should save their several pounds of coin and spend it on gasoline to drive them much farther South where they can actually get it. Pity.

                                                              Barbecue is not a one-rub/wood/sauce fits all proposition, people. I've catered for 80 friends making a medley of smoked beef tri-tip roasts, pork ribs, and beef ribs at a single gathering. Each item had a radically different spice rub, and seasoning wood smoke treatment, and the saucing strategies required my making four different kinds of sauces to hit the important corner cases.

                                                              I've walked this walk, and transformed minds as to what barbecue should taste like. Id est, it should NOT just be some "burned meat" awash in a hyper-sweetened+tangy baby bath of goo. It's not 1980 when most of the US outside of the few pockets of good 'cue knew that barbecued meat != grilled.

                                                              This Bludso's *DOES* have a real (21st Century) smoker cooking the meat, so there's no real excuse. I am going to assume it's just a matter of operator error.

                                                              Pork always calls for a bit more of an aggressive rub that has some sugar to encourage the formation of a pellicle on the outside of the meat during cooking. It enjoys a bit more of a robust smoking treatment, whereas beef rarely does. Beef tri-tip is best served with a dusting of sea salt, black pepper, garlic powder, and maybe a bit of Pimenton de la Vera and/or Ancho chile pepper.

                                                              Just enough to intrigue the palate on the outside surface. It needs to pulled just shy of rare so that when you thinly slice it across the rotating grain, it ends up perfectly rare-to-medium rare, with the juices forming a naturally seasoned jus.

                                                              Season the beef with an oak or maybe mesquite wood, reserving hard-wood fruit + nut woods like pecan, peach for pork.

                                                              This barbecue 101 technique for morons, people.

                                                              This place can't even manage that much.

                                                              I don't expect any bar in Los Angeles to serve a properly mixed drink to pre-Prohibition standards, but getting one that pairs well with this food was obviously too much to ask. Relying on beer to fill the gap is a bit like reaching for the Frat-boy liberal arts college option. Pass.

                                                              If anyone can cogently make an argument that their standards have improved since the last time I've been here (2013-August), I'd welcome hearing them with an open mind.

                                                              It's kind of sad that I'm looking forward to Adam Perry Lang's arrival in Los Angeles to raise the game in Whiteboy barbecue joints, even if I know he's not going to even pretend to pay lip service to the American Southern traditions that gave it life.

                                                              7 Replies
                                                              1. re: OrneryGeek

                                                                Not even going to bother bringing up the hilarity in comparing catering for XXX vs running a FT/FS/Full liquor BBQ restaurant in the middle of La Brea but...

                                                                "Whiteboy barbecue" << good one. Keep posting; we need to be entertained after linus and servorg have both gone AWOL.

                                                                1. re: TonyC

                                                                  and dismissing whiskey cocktails and actual whiskey to other joints that have guess what -- jack shit

                                                                  1. re: jessejames

                                                                    Again, not even going to go there. Cause it'd be too easy, and cause Jason Berstein @ Golden State/BFWP has served great beer since '09:

                                                                    http://www.laweekly.com/2009-05-14/ea...

                                                                    http://www.laweekly.com/2012-03-29/ea...

                                                                    I ain't the type to "pass" on good beer and brisket with seating and A/C. non-sequitur: Perry Lang's "serious" bbq will have to wait until he/they decide to serve us non-Hollywood folks on the weekends.

                                                                    1. re: TonyC

                                                                      ha,the less serious the better if you ask me

                                                                  2. re: TonyC

                                                                    I'm surprised you're so missing the point, but oh well. This IS social media where indulging in ad hominem trumps content every time. (Whoever "linus" and "servorg" are, no doubt this is just a snarky reference with a bountiful payload of insult behind it.)

                                                                    I'm sure Bludso's @ La Brea is happy for your loyalty and continuing business.

                                                                    Daring to hold them to task to deliver better for the prices charged does not elitism make. And when people come to this place looking for a spark of something that resembles what you can get elsewhere for much less money happen to stumble across this place, maybe they'll be as sloppy in their requirements as you and vindicate your closely held beliefs.

                                                                    For the social media points, but of course.

                                                                    1. re: OrneryGeek

                                                                      Of course, it had more to do with the "internet tough guy" gimmick tone of the message than anything else. Nothing more annoying than a foodie thug.

                                                                      It's pretty good barbecue in a comfortable atmosphere with plenty of alcohol to choose from and sports to watch. For people who don't want to drive an hour down to a crime-ridden shit hole to eat better bbq, or have lives that would prevent such a thing, it's a very good option. Nobody has ever claimed that this was blowing away Kansas City.

                                                                      The biggest problem with Bludso's on La Brea since the beginning has been consistency. I've had one or two really excellent meals where all the meats were juicy and hot, and then others with room temperature, dry food.

                                                                  3. re: OrneryGeek

                                                                    I think you may have hit an off-day with the chicken. I've always thought the chicken was one of the things they've done best, especially before they made improvements to the brisket.

                                                                    Not sure what cocktail you got, but the mint juleps have always worked for me.

                                                                  4. One reason that you find great BBQ in small town America and maybe not so much in big cities like LA is that BBQ really doesn't lend itself to big city restaurant service. The long slow-cooking makes the timing almost impossible to get right for a busy restaurant, and the temptation to cheat must be ever present. The famous BBQ pits must be assembly-line operations built around their particular cooking requirements, and not the service expectations of their customers. Likewise, they probably focus on their own regional specialties, and don't offer the full gamut like they do at places like Bludso's.

                                                                    My favorite place in LA is the unsung Roger's Rib Shack in Northridge, where I used to live. It has better known places like Smoke City and Bludso's La Brea beat every way to sunday, probably because they have similar advantages to small town places. More than once, Roger told me the brisket wasn't ready, or they were out. Usually I'm miffed when a restaurant doesn't have something I want, but with BBQ I can understand it, and I'm glad they don't cut corners to make something available.

                                                                    3 Replies
                                                                    1. re: MarkC

                                                                      Speaking of big city restaurant service bbq reminds me just how much I miss Love's. Damn great beans.

                                                                      1. re: MarkC

                                                                        Thought you might be curious to see the smoker at LCs in KC where they make burnt ends brisket ribs chicken links etc. And note the bbq artist of course. I agree a big human element that shiny new smokers on la brea and GCM can't just automate. I'll give rogers a whirl.

                                                                         
                                                                         
                                                                         
                                                                         
                                                                         
                                                                         
                                                                        1. re: MarkC

                                                                          I'd never heard of Roger's before. Looked them up -- prices are on the high side. What do they do best? My usual favorites are brisket, pork ribs, and pulled pork.

                                                                          I had a very good lunch about a month ago from Dr. Hogly Wogly's on Sepulveda just south of Roscoe -- a bbq brisket sandwich with steak fries done crispy as requested -- all of $6.95++.

                                                                        2. That fatty brisket should be illegal.

                                                                           
                                                                           
                                                                           
                                                                           
                                                                           
                                                                          10 Replies
                                                                          1. re: ns1

                                                                            how much is those two platters ith the brisket and the six sides i see ????????

                                                                            That should be just about enough for lunch for me. ?????

                                                                            where ???????????????

                                                                            minus the corn bread since that's useless calories.

                                                                            thanks man.

                                                                            1. re: kevin

                                                                              $65 lunch platter (includes sides), no chicken available (again)
                                                                              ~$10 fatty brisket
                                                                              $10 old fashioned (really nice, thanks JJ for the rec)

                                                                              1. re: ns1

                                                                                the old fashioned at musso's was swell the other day. with old overholt rye.

                                                                                and that ain't no joke.

                                                                                1. re: ns1

                                                                                  damn, that would be an 85 buck lunch for me before tax and tip. verging on sushi territory.

                                                                                  1. re: kevin

                                                                                    to say there were leftovers would be an understatement

                                                                                    1. re: kevin

                                                                                      Kevin that would be an ungodly amount of meat for one dude to tackle. Even you. It's a tray full plus!

                                                                                      Bludsos uses old overholt too.

                                                                                      1. re: jessejames

                                                                                        dope.

                                                                                        well, i did have that burger followed by a pastrami sandwich, which would probably be about have the amount of meat.

                                                                                        and yesterday i did have the combo platter with some extra burnt ends followed by flannel cakes, scrambled eggs at Musso's and a dog from Skooby's and then a Roma Deli sandwich.

                                                                                        nuff said.

                                                                                    2. re: ns1

                                                                                      Bravo. It's five o clock somewhere but not where I'm at just yet. I'm thinking i know what to bring in for the Sunday games this week!