Getting Smoked:Percy Street Barbeque

Drive, walk, or cab it? The snow began to fall and we couldn't resist the allure of walking from Old City to 9th and South for some good barbeque. We're no strangers to the culinary expertise of Michael Solomonov(Zahav and Xochitl), so we were fully expecting a delicious dinner. And thats exactly what we got.

We don't know much about authentic southern barbeque, but we've watched the Food network enough to know that Famous Dave's is not it. Percy Street doesn't have checkered tablecloths, or a wait staff with pigtails, but the long benches, chalkboard menu and paper towel rolls on the table lend themselves to a Texas smokehouse. Before opening a year or two ago the owners and the executive chef spent several weeks traveling the country to not only chose which type of barbeque they would pursue in their own restaurant, but to bring back to Philly as much knowledge as they could about this authentic American cuisine.

We started our meal with an order of the mac and cheese appetizer. The gooey macaroni noodles were mixed with a tangy, thick cheese and topped with cheesy crumbs. It is, for sure, some of the best we've ever tasted. Our only criticism, if you can call it that, is that this dish is only available as an app. It should be included on the sides menu as well.

Our party of four, including one Percy street veteran, strategically analyzed the meats and sides and decided to order three platters. Each platter includes 1 half pound of meat and two sides. We went with the brisket, chicken and pulled pork for meats and cole slaw, german potato salad, collard greens, sweet potatoes, braised cabbage and beet salad for sides.

No wonder the only knives on the table were butter knives. All of the meat was moist and tender. The pulled pork was authentically vinegary instead of being saturated with bbq sauce and with a touch of "sweet thang" bbq sauce the brisket just melted in our mouths. All of the sides were perfectly seasoned and thus delicious, but the highlights were the mashed sweet potatoes topped with mini marshmallows and the braised cabbage. To finish the meal we shared a slice of key lime pie, complete with a thick graham cracker crust.

We were highly impressed with every aspect of our meal and will surely go back. Smokey meats really hit the spot on a cold snowy night.