• Destroyer Of Worlds
    link
    141 year ago

    brioche, aioli, siracha slaw, no table service, filthy water station, liquid smoke, slab benches, weird beer choices (blue moon, really?), sticky tables, flies everywhere…and prices that you could buy a whole brisket and a kettle grill yourself. But hey, the people making your food are wearing black gloves!

  • @[email protected]
    link
    fedilink
    English
    111 year ago

    You know you’re in a legit bbq joint when they throw a massive slab of meat on your trey with a side of beans and charge $7

  • Che Banana
    link
    fedilink
    91 year ago

    Everyone thought we were nuts when we opened scratch kitchen BBQ joint in “tapas alley” in spain.

    I tried to explain to everyone you CANNOT open a decent mom & pop restaurant in the US anymore, it’s just not feasible.

    Everyone gave us 6 months and that was 4 months before COVID hit & we’re still kickin’.

    There needs to be a serious overhaul in the US foodservice industry…we need to get back to our roots & make opening a sustainable location feasible again otherwise (you) are gonna be stuck with Applebucks Fridays!

  • @DosCommas
    link
    41 year ago

    I went to Rudy’s BBQ a while back and surprised that $10 gets you nothing.

    • @NotInTheFace
      link
      41 year ago

      That is surprisingly expensive. I can get nothing at home for free.

  • @[email protected]
    link
    fedilink
    41 year ago

    Legit have had three places try to open in the same location with this exact menu. Ffs they fail every time after like 3 months.

    • @[email protected]OP
      link
      fedilink
      41 year ago

      No joke, one of these joints replaced an old pizza place in a nearby neighborhood. Paid over $70 to feed 3 people the dryest tiny portions I’ve ever had at a bbq place.

      Service was also terrible, over an hour wait for that garbage (with only about a third of the restaurant occupied) with a 20 minute wait for fountain drinks.

  • @razorwiregoatlick
    link
    31 year ago

    The thing is that if you are serving it like this your BBQ had better be the shit and 99% of the time it’s not.

  • @Son_of_dad
    link
    11 year ago

    They raised prices AND cut portions, which is just infuriating. I went to a mom and pop comfort food place recently and the prices were ok but the portion sizes were huge. I’m going to go back often.

    • @Duchess
      link
      11 year ago

      i’ll readily go to a restaurant that’s a little more expensive if the food is good quality and the portions are plentiful. but shrinkflation absolutely boils my piss

  • Adori
    link
    11 year ago

    Oh God I remember this place, it was horrid