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2011-01-12
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We went to Blue Smoke on a Friday night, and it was fantastic! A lot of the reviews out there for this place have given it a really bad rap, but we had a great night and (nearly) everything was awesome. Blue Smoke is all about southern American BBQ – that means meat, and lots of it. And when it came to meat, I don’t think they could have done much better. Between the four of us we had two of their burgers, and the (enormous!) Porterhouse steak. The price difference between them was kind of
Blue Smoke is all about southern American BBQ – that means meat, and lots of it. And when it came to meat, I don’t think they could have done much better. Between the four of us we had two of their burgers, and the (enormous!) Porterhouse steak. The price difference between them was kind of funny – the burgers are a bargain at $88, but the Porterhouse was $888! Now, the burgers don’t come with fries, so that prices is for the burger only – but it doesn’t matter whether you go for Classic, or one of the fancier options, they’re all the same price - $88. Fries are about $38, and in my opinion they are a must when eating a burger. I asked the chef to cook the burger however he liked, and it came out a bit crispy on the outside and really succulent and juicy on the inside. The burgers come with lettuce, tomato, onion and pickles (yum!) and are served on a soft bun.
I had a taste of the Porterhouse, and it was pretty delicious. But, for that price, it just came out on its own – no salad or veg. It’s definitely big enough for two people to share, but I was glad I went for the burger so at least I had the variety of some salad and a bun.
For entrée we got the Wedge Salad, which was pretty average. It’s a giant wedge of iceberg lettuce with crisp fried onions, crumbled blue cheese, cherry tomatoes and a blue cheese dressing. The dressing tasted a bit sweet and processed, but the rest of the ingredients were alright.
We also got the Sweet Thai Chilli Pepper chicken wings, and they were so spicy that most of us could only eat one! Apparently they’re made with chilli jelly and a really hot chilli from Nepal. The texture of the wings was quite unique. They had a very sticky marinade, and as they cooled down it was like we’d dipped our fingers in a bowl of glue, but under the marinade the wings were really crispy. If they didn’t burn so much, they would have been great, but they were for only the most serious chilli lovers.
The chef sent us out a complimentary Banana Cream Pie for the table to share, and it was a bit full on for me after all that meat. The biscuit base was really delicious, but the banana and cream tasted very artificial, which put me off.
Our waitress was an American lady, and her service was really good – no complaints there.
Conclusion: stick to the meat – it’s awesome!
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