Thursday, December 8, 2011

Stone House Q: This Week's Dining Review

Posted By on Thu, Dec 8, 2011 at 11:07 AM

Better science, better art, and dedicated equipment are making better barbecue everywhere, including at Stone House Q, which you can read about in this week's restaurant review by Carrington Fox.

Also distinguishing new barbecue places are the side dishes. No more straight-from-the-food-supply-truck slaw, beans, greens and salads. These sides are updated, like the cheese grits at B&C, the exceptional baked beans at Martin's, and the creamed spinach at Jim 'N Nick's.

And Carrington was very happy with the sides at Stone House Q:

"Kudos to Stone House Q for elevating the traditional barbecue add-ons. In addition to hand-cut fries, there's Brunswick stew; creamed corn with white and yellow niblets; turnip and mustard greens with a hint of cider vinegar; potato salad made with baked spuds, sour cream and chives; and a smoked stew of navy and red beans strewn heavily with pulled pork."

I second the vote for Stone House Q's potato salad. Instead of the standard boiled eggs and a mayo-and-mustard dressing, Stone House's sour cream and chive version delivers the effect of a baked potato, but with a cooling effect that complements the 'cue.

Of course, the barbecue is the main thing. And Carrington was impressed there, too. The owners of Stone House Q traveled to Texas to research methods. They even imported a smoker from the Lone Star State.

Side dishes may be merely the halo to the barbecue's glory — but they give that plate an extra glow.

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