notable edibles

Go for the Bar, stay for the ‘Cue

By Johnette Rodriguez | March 07, 2017
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After four years of success at The Eddy, known primarily for its bar, General Manager Jay Carr took another look at the word “barbecue” and thought, “Why not emphasize the ‘bar’ as well as the ‘cue’?” Enter Chef Jake Rojas, of Tallulah’s fame (now closed in Newport but open as a taqueria in Fox Point, Providence). Who better than an El Paso native to consult on the barbecue? Together, they’ve come up with a winning combination at Durk’s Bar•B•Q. Take that brisket, moist and smoky, or the succulent ribs or the sausage, pulled pork or chicken leg. Although the ‘cue captures diners’ attention from the moment it reaches the table, there are the diversions of delicious sides, such as pinto beans, coleslaw and corn bread. And despite the alluring barbecue smoke that curls out onto Thayer Street, the U-shaped bar in the back vies for attention with the barbecue. Of the dozen cocktails, five are “Old-Fashioneds,” plus a Margarita, a Whiskey Sour and a Manhattan. They also have 13 rotating draft lines, plus around 30 bottled or canned beers, plus over 100 American whiskeys!

275 Thayer St., Providence. 401.351.2807; DurksBBQ.com

Article from Edible Rhody at http://ediblerhody.ediblecommunities.com/eat/go-bar-stay-cue
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