Known for their dry-rub ribs, this St. Louis restaurant's house specialty involves slow smoking over apple and cherry wood.
St. Louis ribs, cut from the belly of the pig, are flatter, meatier, and have a higher bone-to-meat ratio compared to baby back ribs, which are more tender and come from the pig's loin.
Grade: A

Schoop's Hamburgers is a burger restaurant in Indiana and Illinois that dates back to 1948.
"Fresh and never frozen, handcrafted and cooked to crispy perfection, a Schoop’s burger spills out of the bun. Throw in an order of golden French fries, a thick, rich shake, Chili & soups that are made fresh daily, all amongst a throwback feel, and it’s no wonder that the Calumet Region folks have been coming to Schoop’s for generations."

I had to try the burger, which was a bit smooshed but not lacking for condiments. Flavor was decent; pretty standard.

Grade: B

Chef Craig Collier is a James Beard Award nomated chef for Best Chef: Southeast and Uptown Yolk is one of his restaurants in Charlotte, North Carolina.

Uptown Yolk is a "Southern Brunch & Dinner Restaurant" that "blends elevated classics with imaginative new dishes in an environment that's as sophisticated as it is modern."

I ordered the Benny Yolko: Two eggs poached and Canadian bacon on English muffins with hollandaise sauce with sides of mac & cheese and TN Fries, which are seasoned, diced potatoes. I also added dipping sauces: Hot Honey, Sorghum Mustard & Black Garlic.

Everything was done well. The eggs benedict had all the right notes and served a classic the right way. The sauces were able to add that special local flare.

The TN Fries were well seasoned and very lightly crisp on the outside. I'm glad I got the dipping sauces because I alternated between all of them to give each bite a bit more kick.

Grade: A
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