The Hampton Smoker

What's up wtih what's going down? Does a tree falling on the ocean with no one around make a sound? Barbecue, BBQ, Bar-b-que. It's all in how you sell it.

Thursday, May 01, 2008

Does it Even Matter?: Life speeds on air


My people, my people....Life has had the upper hand with me recently. The restaurant eats up 14 hours a day or so-- every day. Days off are merely a concept, not a reality. But the reaction we have gotten since opening has been tremendous.

Eater.com had highlights (and lowlights) of comments so far, here are some of the good--

1) The Good News: White Trash BBQ tries out Wildwood on night numero uno and is an early fan: "The spare ribs, not trimmed but skinned were competition very high quality. I don't think I've ever had a better rib in a restaurant. I was blown away in my first bite...The meat chili was fantastic...The pulled pork sandwich in which the pork is tossed in a sauce before serving was very good. Conversely, the pulled pork served on the piggy platter was left un-sauced and missed the mark flavor wise...Front of the house service was a mixed bag and you could tell that the staff is still learning." [White Trash BBQ]

3) The Mostly Good News: Beef Aficionado was one of the first bloggers to try out the place. Here's his expert opinion: "...the beef brisket was absolutely superb, moist, tender, smoky and delicious...Even better than the brisket was the massive beef short rib...the fact that a restaurant turned out a piece of beef of this quality on their opening night portends well for the future...The two home made sausage varieties, Texas style and Jalepeno, where rather lackluster and while juicy lacked flavor, especially the former...I was also not a big fan of the sauces on offer." [Beef Aficionado]

4) The Good News: The Chowhounders have had a chance to chime in, and they are pretty much all fans. A representative review: "The brisket was the best I've ever had, the pulled pork was one of the best, and the spare ribs were great, but not the best, could have used more rub or sauce. The cornbread was great as was the mac and cheese...The tables for 2 were not spaced apart at all, very "cozy", and you needed a lot of patience to deal with the servers, they were eager to please but really had no idea what they were doing." [Chowhound]

Since we still have to put out the best food possible, good reviews may bring people in, but I'm not sure that they help me to read them....



Restaurant interior photo: pigtrip.net
Beef Rib: Beef Afficionado

SONG OF THE DAY: Myracle Brah, "Does it Even Matter?"

2 Comments:

Anonymous Willkat98 said...

Best of luck to you Matt!

9:50 AM  
Blogger Backyard Chef said...

Thanks, Bill! Been a long time since we've talked...but I've been thinking of ya...

12:38 PM  

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