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Charlie Vergos Rendezvous

52 S. Second St., Memphis, TN - (901) 523-2746
Posted By Joan Keating on 3/26/2009 3:01:00 PM
We made a round trip NY to Memphis and back in September 2008 to eat BBQ in both directions (and make a pilgrimage to Graceland) with our cousin from San Diego. Rendezvous was one of three highlights. We used Roadfood as the guide, and there were few (if any) missteps along the way. The food at Rendezvous was ethereal, like a symphony in the mouth. Many locals, including a cab driver we hired to take us on a Memphis tour one afternoon, said "oh, that's dirt on a bone." We just don't get what they didn't like; we will take it!

There was not one item on the menu that was not liked. The sausage/cheese appetizer (thanks Michael) almost brought me to tears it was so good. Ribs of every type in that amazing dry rub; I ordered a football-team-sized order and finished every bite. The atmosphere is wonderful, service is attentive and friendly, and they never get sick of tourists. I stood for some time watching the cooks move the meats around in the smoker. I don't know how it's done, but it's heaven and I need to make a special trip back soon!

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Scorecard

Shockingly flavorful under their blanket of spice, Charlie Vergos' dry-rub charcoal ribs have become a Memphis signature dish. The beans and slaw are inconsequential. What's needed here are flagons of beer!
"Shockingly flavorful under their blanket of spice, Charlie Vergos' dry-rub charcoal ribs have become a Memphis signature dish. The beans and slaw are inconsequential. What's needed here are flagons of beer!"
Michael Stern





Pork loin is a boneless alternative to ribs. These hunks of meat are so tender that they virtally fall apart when you look hard at them. They come pre-dressed with excellent Rendezvous sauce.
"Pork loin is a boneless alternative to ribs. These hunks of meat are so tender that they virtally fall apart when you look hard at them. They come pre-dressed with excellent Rendezvous sauce."
Michael Stern


Long before suppertime, when the Rendezvous opens its doors in General Washburn Alley, the smoky aroma of charcoal-cooking meat wafts through the streets of downtown Memphis, even into the Peabody Hotel across the street.
"Long before suppertime, when the Rendezvous opens its doors in General Washburn Alley, the smoky aroma of charcoal-cooking meat wafts through the streets of downtown Memphis, even into the Peabody Hotel across the street. "
Michael Stern



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