Progress is afoot in the former La Strada space on East Fourth Street, home to the much-anticipated new barbecue joint from chef Michael Symon. The latest estimates put opening day later this summer, most likely August.
Just as progress continues on the build-out, progress continues on the cook-out. Symon has just revealed the first draft of the barbecue-themed menu.
Starters and snacks range from smoked peanuts and pork rinds to crispy pig ears and tails. Sandwiches include a Polish Boy, with kielbasa, fries and slaw, the Mr. Beef, with brisket, onion and pickles, and the Big Pig, stuffed with pulled pork, cracklin's and slaw.
For the main course, customers will have their choice of brisket, whole-hog pork roll, turkey breast and kielbasa, each sold in quarter-pound increments. Rib options include lamb ribs, pork spare ribs, and "giant beef ribs." A smoked and grilled half chicken also is on the bill.
A whole mess o' sides runs the gamut from burnt ends and smoked corn on the cob to hot greens and some strange item called “broccoli salad.”
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