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Ed Mitchell's Que in Durham Now Open.

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The other thread from last year about it opening was already pretty long so I thought I'd start a new one.

Anyway I stopped in for lunch today hoping to try 2-3 items but since combo plates are NOT an option (boo) I got stuck having to pick just one. I went with the pulled pork ( chopped pork is also available ) and it did not dissapoint, not the least bit dry which I can't say the same for The Pit. Everything was definitely good enough for me to go back and try other items and hopefully combo plates will be an option by then. One of the managers stopped by to ask how the meal was and he told me the current menu was something of a rough draft so maybe the next will offer a choice of 2-3.

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  1. I was really looking forward to this place but the menu is just ho hum. It is too bad that their location means we have to pay a premium for bbq. Went to Durham's The Pit over last weekend. I didn't find their bbq to be dry.

    2 Replies
    1. re: burgeoningfoodie

      I'm curious what you would like to see on the menu that would make it exciting? Or at least not "ho hum"?

      I'm not trying to start an argument with that question. I'm genuinely curious. This is a traditional eastern BBQ restaurant after all.

      Personally, the fact that tomato pie is on the menu is somewhat exciting to me since you don't see that on any menu very often. If the tomato pie is actually any good, (tomato pie at Scratch is the gold standard) I'll be really excited.

      1. re: burgeoningfoodie

        Ho hum? Pork rind crusted Brie, deviled eggs, local charcuterie, pickled shrimp, tobacco barn stew, she crab soup, whole hog 'cue, ribs, collards, black eyed peas...damn, what do you want? That's a far more expansive and creative menu that 99.99% of most bbq joints. And frankly, if the cue is first rate, I'm not sure he even needs to serve anything else, 'cause there's nothing ho hum about great NC bbq.

      2. Had lunch there today. Ordered a cup of the she crab soup, chopped pork sammy and collards. The chopped pork was terrific, not quite as smokey as Allen & Son but just as good. The sandwich had a plenty portion of pork and topped with a creamy yet crunchy slaw. The sandwich and side for $7 is a good deal. The soup was too heavy on the salt but it was thick and rich with heavy cream.

        Manager struck up a conversation with me. They are still operating under a "soft opening" status. The menu isn't set in stone yet; he said to look for combo options, a switch from baby back to St. Louis cut ribs, and carry out option in the near future. He also offered to take me back into the kitchen. They cook with a combo on charcoal and wood. It smelled incredible!

        6 Replies
        1. re: bbqme

          bbqme; did you prefer it to The Pit in Durham? I'm taking my dad for a belated father's day in the fall (it's just too hot now) and don't know which one! He's such a New Yorker and likess meaty ribs with sauce.

          1. re: Rory

            Yes, I would give Que the edge, especially if you plan to get ribs.

            1. re: bbqme

              thanks tons! you're the best. We cook vegan so when my goes out I want it to be great.

              1. re: Rory

                I've been hearing rave reviews about the tomato pie. I bet you guys would like that dish as well. And I forgot to mention, the collards was great too. I would give Dame's Chicken & Waffles' collards first prize but Que's comes in at a respectable second.

                1. re: bbqme

                  tomato pie sounds delicious, definitely order that. I'd go for she crab soup and the collards. Hehe when my dad has meat he lives and doesn't eat his greens:) Thanks for all the info I'm truly appreciative.

            2. re: Rory

              If your dad likes meaty ribs with sauce, I'd take him to Backyard BBQ Pit on HIghway 55.

          2. I went this past Sunday. Arrived at around 2pm and the place, I was glad to see, was busy--no doubt the after-church crowd. I sat at the bar (a very nice bar, by the way) and had the whole-hog barbecue and, for an appetizer, the tomato pie. Both were delicious. The vegetable of the day was a smoked and grilled mixture of zucchini, squash, tomatoes, and onions, served in a miniature cast-iron skillet. The hushpuppies may have been the best I've ever had. And Ed Mitchell himself was there, in a Durham Bulls baseball cap and schmoozing with customers. Looking forward to going again.

            2 Replies
            1. re: PGDinDurham

              I was there on Sunday as well! I went a bit earlier, so I missed Ed unfortunately.

              Had the chopped BBQ plate with collards, slaw, and a side of Brunswick stew. Everything was excellent. It compared favorably to the pork I had at Skylight Inn the previous day.

              Oh, and the sweet tea is addictive.

              1. re: cocobinga

                Wow, that is high praise! Agree on the tea, the key word being sweet.

            2. I thought the ribs were outstanding but didn't really care for the chopped BBQ...a little to mushy for my taste.....Sides were OK with the baked beans and cole slaw favored over the black eyed peas. Will try the Pulled Pork next time. One weird thing was with the wine...there house Chardonnay was $12? Server seemed to be a little embarrassed and suggested a $9.50 Pinot Grigio.....hopefully they were just out of something but that seems awfully steep for this kind of place.

              1. I had my second visit today and tried the ribs, way too sweet for my taste. Still no combo plate options, is this the only BBQ place that doesn't have that?

                3 Replies
                1. re: LBD

                  As mentioned above, the manager told me they will have combos on the menu sometime down the road, just not right now. Beats me what the hold up is.

                  1. re: bbqme

                    Beats me why there weren't any in the first place!

                    1. re: bbqme

                      Had lunch there again today while watching the World Cup match. Happened to be sitting next to Ed Mitchell so I got to see a couple of possible menu items they are experimenting with. The first was a piece of smoked salmon atop what looked like panko crusted polenta cake. The second item was jumbo friend shrimp a top a huge salad. Ed said they are looking to offer more seafood items, as daily specials and feature seafood on Fridays.