Bama's Southern Kitchen-A Family Affair

Nothing says warm weather like friends and family lounging on the patio and sipping spiked lemonade while smoky aromas emanate from the grill. It is a time when even the most amateur cooks attempt to perfect their techniques and develop their grilling reputations. Ribs, in my opinion, are one of the most difficult foods to cook because of the different types of rib meat, variety of cooking methods, and infinite sauce/rub combinations. While in Texas I had the luxury of having a plethora of BBQ restaurants where I could experience each restaurant’s definition of good ribs. Unfortunately in Pittsburgh the number of BBQ restaurants is sparse but as the food scene and the city continues to grow, with it comes more diverse restaurants with its changing population. Pittsburgh now has a restaurant reminiscent of classic southern comfort right in the heart of Brookline, Bama’s Southern Kitchen.  

As you enter Bama's, you will smell the comforting essence of southern cooking.  It is a family run establishment in which every member has a role-hosts, waiters, cooks, etc. It is evident from the operation and the service that they a new restaurant but the quality of the food makes you appreciate their work and the progress that they have made. The layout of the tables and the placement of the countertop limit the dining space so I would recommend getting your food to go. Comfort food should be enjoyed in your home or on your deck/patio anyway.

A significant distinction of Bama’s is that they serve beef ribs.  Beef ribs are meatier and bigger but will have more fat and be chewier than slow cooked pork ribs. I appreciate both styles and think each one has its own strengths and weaknesses. Typically I slow cook pork ribs on my outdoor charcoal grill so I value a restaurant that ventures from the more common method/style.  The ribs are served with one of three sauces and are blackened on the surface though the fat and the thickness of the meat help retain the juices. We opted for the spicy sauce as Michelle and I enjoy bold flavors. I found the sauce to be my favorite part of the rib as it expelled just the right amount of heat to stimulate the taste buds.  

As a southern kitchen, Bama’s offers more than ribs and serves a variety of combos including chicken wings and sides. The wings were lightly breaded, crispy, and not overly greasy. The wings were “naked” and were a good foundation to eat with or without a sauce. Michelle sometimes craves kitchen sink wings from Peter’s Pub in Oakland and Bama’s offers a good local alternative. Bama’s has many traditional sides such as collard greens, green beans, and mac and cheese. The mac and cheese was soft and creamy with a sharp cheddar flavor while the greens were perfectly seasoned and have the authentic bits of ham hock that remind you that you're eating real soul food. I will never say that Bama's greens and mac and cheese are better Michelle's because I value our relationship, but they are damn good.

Spring is finally here Pittsburgh so celebrate it at our new barbecue home, Bama's Southern Kitchen.

-Mark

Smoke BBQ Taquiera-A Diamond in the Rough

Selecting a restaurant to review can sometimes be difficult for Michelle and me. New restaurants open monthly and our list of eateries to try continues to grow. We aim to diversify our posts by eating various cuisines and dining at restaurants in different neighborhoods.  It is very easy to default to our favorite restaurants where we know the food will be good, the service will be pleasant, and the atmosphere will have us lingering for hours. Yet still we venture out of our comfort zone into the culinary unknown. On Saturday we went to Smoke BBQ Taquiera located in Homestead.

Michelle and I hadn’t heard much about the restaurant but the reviews on Urbanspoon sparked our interest. Smoke doesn’t have a website but has a Facebook page, though the information is very limited. Because Homestead isn’t known for its restaurants, we assumed Smoke would be like our local hole-in-the-wall tacos and Caribbean fusion restaurant that has three tables and a bar that seats only two. We couldn’t have been more wrong.

SMOKE is BYOB so we stopped at Hough’s my new favorite bar in Greenfield to enjoy a few beers and to pick up a growler to have with our dinner. Hough’s (pronounced “Huff’s”) extensive draft list and connection with Copper Kettle Brewery (where you can brew your own beer) offers a unique experience not offered anywhere else in the city. Michelle and I (and our misconceptions) arrived at Smoke around 8pm. We were welcomed by hardwood floors, olive painted walls with brick accents that led to a high ceiling, unique light fixtures, and a crowded restaurant. To our surprise, there was a 45 minute wait.

After an extensive wait, we were seated at an S shaped bar in front of a drafty stairwell that led to the basement. Our waitress provided us with waters, glasses for our beer, and menus. Michelle and I were intrigued by the eccentric taco selection. We agreed that we would order four different tacos and a side of the mac and cheese to get the full Smoke experience. Minutes felt like hours as we anticipated the arrival of food. The delay in being seated contributed to our impatience though Michelle and I agreed that the service was a bit slow.

I had the Wagyu brisket taco with sautéed onions, hot peppers, and BBQ mustard sauce. The meat was tender and had an enticing smoky flavor. The BBQ sauce was tangy and balanced the brisket well. I also had the pork taco with apricot habanero sauce and caramelized onions. The pork was juicy and the habanero sauce added a bit of spice. The caramelized onions were slightly sweet and contributed a different texture to the taco.

Michelle had the chorizo taco with pinto beans, crispy potatoes and smoked pepper pico de gallo. The taco was spicy but not unbearable and she enjoyed the different flavors and textures. She also had the chicken apple taco with bacon, cheddar, and smoked jalapeno mayo. The taco wasn’t spicy and was a great follow-up to the chorizo taco. Each ingredient was a complement to the other and was a unique alternative to more traditional tacos.

To share, we ordered the horseradish cheddar mac and cheese. We could not keep our forks out of this dish though at that point we were starving and we may have been a bit buzzed. You could taste both the horseradish and the cheddar and the texture was velvety smooth. You can also add meat to the mac and cheese if you would like to have it as a meal instead of a side.

Michelle and I have not stopped raving about Smoke since Saturday. Smoke is an affordable, trendy, BYOB that is worth a regular visit. Despite its unconventional location, limited seating, and slow wait staff, the food at Smoke is worthy overlooking their adversities.

-Mark