This place opened last week and I tried it for the first time last night. The menu is also up on their website (www.percystreet.com
). I know it's probably expensive compared to the places in Texas, but the restaurant is in a fairly high rent district and also doubles as a bar in an area with a lot of night life.
First, Ellen will be disappointed to learn that the only ribs they serve are pork spare ribs.
The meal wasn't perfect, but there is reason to be optimistic if, like me, you're dying for something even approaching a legitimate Texax-style barbecue place in town.
The brisket had the pink smoke ring, which I've never actually seen at any Philadephia barbecue joint (or anywhere else, since I don't have much barbecue experience in other cities). The smoke flavor was nice. The main problem I had with the meat was that there was some inconsistency. We ordered lean brisket and burnt ends. The first burnt end I tried was very tough. But the next one couldn't have been softer and more full of flavor. I guess they need more practice with their smokers before they get it right consistently. And although the lean brisket had that nice smoke ring and flavor, it could have been a little more moist (I know ... I could have ordered moist brisket too, but I can only eat so much in one sitting).
My two companions and I were all extremely happy with the sides and we liked one of the two desserts we ordered. I know the menu is also more varied than some of the famous places in Hill Country in terms of the sides and dessert selection (not to mention the full bar), but I don't think a restaurant that only serves a few types of meat, beans and cole slaw would make it in this area. They do serve your food on butcher paper, which they put over a metal tray, which is placed in your table when your order is ready (they have table, rather than counter service).
So while the results were somewhat mixed, I'm still excited about the prospect of going back in the coming weeks to see if they've worked out their consistency issue with the brisket. If they do, I'm sure I'll be a regular at this place.
<message edited by phlmaestro on Mon, 11/23/09 6:45 PM>