I know a special event like this, where extra attention was paid to ensure everything came out just right, isn't necessarily representative of a typical restaurant experience. Still, I can safely say that Southern Hospitality has taken a huge step forward since my last visit, both in the food peparation and in the service. Where Southern Hospitality will ultimately rank among the Manhattan barbecue titans still remains to be seen (I'll attempt an anonymous visit in the coming weeks), but I'm a lot more optimistic today than I was a week ago.
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The understated site redesign no longer features "Sexy Back" as background music. Maybe it's a sign that they're ready to focus on the food and are now trying to succeed on the merit of the restaurant rather than the celebrity of the owner. That's a good thing. But if Southern Hospitality was a chick magnet before Ray Lampe came aboard, I can only imagine what it'll be like now.
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I've got nothing against Justin Timberlake. Though I'm not a fan of his music, I don't have a problem with it. It's the barbecue I have a problem with: although the meats have most likely spent some time in a smoker, they taste like they've spent more time in other cooking aparatus, and not under the supervision of passionate pitmasters.
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Babybacks were very dry, not tender and lacking flavor. The smoked-then-braised beef rib was already falling off the bone when the plate arrived, proving the adage that one man’s tender is another man’s soggy. The meat was pink and the flavor wasn’t bad, but it was cold.
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LINK: http://www.blogsoop.com/nyc_rid_20656.html
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