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Beef 101

  • The Hook
    A day long beef cultivation, fabrication, and USDA grading seminar held at the University of Georgia in conjunction with the Georgia Beef Council.

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October 24, 2010

Comments

KGB

Went to the Barbacoa Butchers yesterday and bought some organic lamb for a mid week roast - I can honestly say that I haven't tasted lamb like that since I was a child growing up on an organic farm - utterly scrumptious and it came with advice and fulled dressed. Thank you I will be back later this week!

paul c

1) Staff at reception tried to tell us the restaurant behind the curtain was full, when i dropped in the fact we had a table booked 2hours later but would like to dine now we were led to a near empty restaurant (pretentious).
2) We were given the choice of the worst two cramped tables in the restaurant.
3) I had to ask the manager if there was any chance of getting any drinks.
4) We both had the pulled pork (£16 each!), measly portions considering this was supposed to be a bar b q pit restaurant, and that pork shoulder is a very very cheap cut of meat.
5) A 12.5% service charge was added, excessive and not deserved.

No reason to revisit this average place, and not recommended.

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