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Charlie Vergos Rendezvous

52 S. Second St., Memphis, TN - (901) 523-2746
Posted By John on 8/6/2012 11:13:00 PM
Pathetic sums it up. I love barbecued ribs and these were a big disappointment.

I was on a business trip on July 23rd through the 27th of 2012 in Memphis and we went to the Rendezvous on the last night with a group of 10 people. We were looking for quality and eating on an expense account so cost was not an issue. We wanted to try the famous, great Memphis ribs.

The ribs were dry, meaning way overcooked and tough, with nearly no meat on them. I am not kidding. I don't know what they did with the meat. Maybe made pulled pork? Nothing but bones with a quarter-inch of dried on pork. I had the full rack of ribs and probably had five tablespoons of dried out, jerky-type pork meat on the whole rack. Everyone at the table had the same, and we were all gnawing on bones looking at each other. I needed to go eat after we left!

I did talk to the waiter (Calvin) and he apolgized up and down and told me to come back the next day for a free meal. Why would I? I would rather have a McDonald's hamburger.

I love ribs and have had a lot of good ones. To help others, I want to warn you: do not go here! Maybe they have a big name from long ago but they have totally lost it. I had several wonderful meals in Memphis. The best ribs were at Rum Boogie Cafe on Beale Street, about five blocks from the Rendezvous alley. They were fantastic, tender, with lots of flavor, and very meaty. If you go to the Rendezvous after you read this, I will have to shake my head, and you will sit there and think of this posting as you work on the bones. I am an engineer from Wisconsin, telling it like it it is. Nothing like wasting one of my few nights in Memphis on this place.

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Scorecard

1 - Overall: Won't Eat Again
Overall: Won't Eat Again
ribs
Coleslaw
ribs
Baked Beans
Rate this place
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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