I am in Richmond on business this week. I came with no Roadfood plans, but have been extremely fortunate so far. This isn't meant to be a trip report, but Richmond is a GREAT Roadfood city.
It turns out that my business colleagues are natural Roadfooders, and don't even know it.
Monday for lunch I was expecting cafeteria or fast food, instead we start walking in The Fan District and ended up at Starlight Dining & Lounge, which the senior member of our group kept calling "Soble's." Using that as my guide, I ordered the Soble Burger. It turned out to be a half-pound bacon cheeseburger, topped by lettuce and tomato. I normally remove the tomato from my burger, but this huge slice looked straight from someones backyard so I left it on the burger. A wonderful burger, it had a charred beefy flavor I haven't have in decades. http://www.starlitediningandlounge.com/default.htm
Today we made a short drive to Joe's Inn. It was a classic diner. I ordered one of the lunch specials, the pulled pork sandwich. It was good and was huge, but not smokey and wasn't topped with slaw. The onion rings I chose as a side were unique, with a thick coat of light breading. Another great lunch spot. http://www.joesinn.com/Fan/
Driving back from the office, I decided to run by the minor league ballpark where we are having a get-together tomorrow night.
I did miss this sign on the drive to The Diamond.
Fortunately, I couldn't
miss this sign. That made my dinner choice simple tonight. i95's permanent tent is shown in the lower right of this photo.
I had my mind set on Buz & Ned's pulled pork sandwich and was not disappointed. Truly in the Southern style, a tasty vinegary sauce, but not as much vinegar bite as Carolina barbecue. I tasted the smoke in this sandwich.
I've judged KCBS barbecue in the Midwest and this style scores poorly there. The KC-style sweet & sticky sauces rule. I disagree with the judges there. This is what pulled pork should taste-like, maybe add more vinegar to your liking.
While waiting in the line, I asked the gentleman in front of me what he was going to order. "Ribs," was his one word reply. We had a nice talk during our wait and I had no choice but to add a half-slab of spares to my order. I am so glad that I did.
I haven't had ribs this good in a long time. Smokey with a rich, molasses based sauce. Sweet, but not too much. What really set these ribs apart for me was that they had a deep charred flavor to them. I need to do this when I make ribs.
Scores for Buz & Ned's pork and ribs: Nines across the card from this KCBS judge.
Did I eat all this food? I can't keep up with some of the members here, but none of my food went in the trash. http://www.buzandneds.com/