Thursday, May 17, 2012

City Smoke opens May 18

City Smoke, the newest uptown entry from longtime Charlotte restaurateur Pierre Bader -- joined by chef Todd Townsend -- is slated to serve its first dinner Friday night. Lunch service should begin Monday, May 21. Barbecue is the ticket here, from a variety of influences, including the Carolinas, Tennessee, Kansas and Texas. 100 N. Tryon St., 704-376-2295; $8-$26. www.citysmokeclt.com.

24 comments:

BBQ-PIT-MASTER said...

If it is cooked in an oven or over gas, it is not BBQ. Only meat cooked over wood is BBQ. The rest are garbage.

J said...

BBQ-PIT-MASTER - Can we denounce that mustard-based mess while we're at it?

I hope this is good. It would be nice to have a good BBQ place that is truly within walking distance on a 1-hour lunch break.

Anonymous said...

^ I agree^

Anonymous said...

Hey BBQ-PIT-MASTER,

If you haven't noticed Charlotte is a city, not a farm or rural area where you can cook over a pit. We have building and health codes to deal with. While I too love BBQ cooked over wood the fact is the process can be better controlled with gas and all the local restaurants use wood to flavor the meat which is the main thing. Get over it.

Anonymous said...

BBQ iS NOT a verb.

Im going be BBQing this weekend...
or
Im going to have a BBQ.

WRONG! Go back up North!

Anonymous said...

AMEN!

Anonymous said...

Avoid any place that has a "chef" preparing barbecue. You can't teach the proper way to cook a pig at a fancy culinary school. And run like hell if the pork sandwich costs more than $4.

Anonymous said...

I say BBQ is a slow cooking process that uses low heat and smoke. North, South, East or West, the method should be about the same. What differs most from region to region is the BBQ sauce...it can be used as a baste while cooking or served on the side as a condiment.

Anonymous said...

Anyone who claims the "main thing" is chemical flavoring is not qualified to comment on real food.

This is not BBQ.

I give it 1 year.

Anonymous said...

I'm sticking with Queen City Q for uptown BBQ

Anonymous said...

BBQ-PIT-MASTER - I respectfully disagree. The best ribs in America are cooked in Memphis and one of the most highly respected restaurants there is the Rendevous which has always cooked their ribs over charcoal in a smoker. I assume you they are BBQ and incredible. Be a little more open minded!!!

Anonymous said...

Cash in on the DNC, gone by 2013.

Anonymous said...

BBQ is BBQ based on your definition of what BBQ is. To some in NC this is BBQ, other's its not. In other states it may be BBQ, in other states it may not. There is no right or wrong.

Anonymous said...

To the "expert" that states get over it. So it is against the law to slow cook over wood in the City??? Don't make excuses for laziness. If you know what you are doing it is just as easy to cook over coals and wood and just as controlled. Sorry if you are just lazy.

Anonymous said...

Any reviews of Queen City Q or McCoys?
McCoys seems to have taken alot of the business away from Spoons.

Anonymous said...

@ 3:29, charcoal is wood. Well, not the briquets that you have to add lighter fluid to, but natural charcoal is derived from reducing wood to a porous, more burnable form. I don't know the process followed, but poor people all over the world cut down trees to make and sell charcoal for use as a cheap cooking fuel. Now, I agree cooking the meat over wood logs or chunks is for the true purist and if you can master it without incinerating the food, produces the best results, but I would consider both techniques to be valid for producing real, flavorful BBQ. As someone said, as long as no chemicals are involved.

Anonymous said...

OK, BBQ that is cooked in an oven or over gas heat isn't going to be as good as being cooked over wood. You can use charcoal and wood chips, but good old fashioned hickory and a 6 pack makes the best BBQ. If you think otherwise, you must be from up north.

Anonymous said...

kansas city is real bbq, not what is served down in the carolinas

gradyp234 said...

Go to Lexington #1 off business 85.
Thats the epicenter of pork barbeque in NC. The best Q,hush puppies and peach cobbler on earth.
They serve over 6000 people per week and rumor has it will be the barbeque that the president will eat when he's here for the DNC.

Pierre said...

Why can't Pierre just open a Lebanese restaurant?

Anonymous said...

Why I miss North Carolina ... a heated argument over BBQ! Forget all the mess and politics going on in the country right now because when it comes to BBQ, y'all can argue about it like none other. I love it! Leave the south and then you'll realize there is no BBQ like the south, whether its cooked over wood, charcoal or cow s....!

Anonymous said...

Is there a website for City Smoke that is working?

Helen Schwab said...

Working at the moment...

Anonymous said...

The City Smoke site is up and working.

The food is great and so is the service. Check it out and support a local business instead of putting it down.

http://citysmokeclt.com/home/citysmoke-home.php