East meets south and more in this week's Food & Drink | Bleader

East meets south and more in this week's Food & Drink

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Gnawable spare ribs and pulled pork you can also get on a sando
  • Andrea Bauer
  • Gnawable spare ribs and pulled pork you can also get on a "sando"
Squirrel eater Mike Sula reviews Dragon Ranch Moonshine & BBQ, the latest River North production from Billy Dec (Rockit Bar & Grill, Sunda, Twitter). Somewhat surprisingly, barbecue makes up only about a quarter of the menu, which also features a commendable tonkotsu ramen with house-made noodles and a couple items—the BLTB "sando," the four-cheese mac 'n' cheese, a supersized s'more—worth coming back for. The smoked meats themselves "aren't too bad in general," but the $12-$14 cocktails, many moonshine based and served in mason jars, bear incongruously precious names like the Honey Bunny—care for one of those with a "niblet" (aka appetizer)?

In our Cocktail Challenge Carnivale bartender Luis Rodriguez, taxed with caraway seeds, came up with the Caralac, a "very Carnivale-like" concoction made with Bombay gin infused with toasted caraway seeds and garnished with a coiled slice of house-made pastrami. Next up is Patrick Henaghan of Michael Jordan's Steak House and Roka Akor, challenged with chicken bouillon, "cube or powder."

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