I laughed when I first saw these on the menu. There’s something for everyone, including a number of salads and grain bowls. Though these meats are the backbone of Loyal Q’s menu, the food offerings are much like that bourbon list. All of the house-made sauces here (spicy, mustard, espresso, house) have the sticky, thick qualities that remind one of ketchup or sugar. The pulled pork benefits, too, from that strong smoky flavor, but suffers from the lack of a good vinegar sauce on the table. Louis cut ribs are glazed with a touch of sweetness that shows admirable restraint (there’s no dripping sauce here) and allows the flavors of the peppery rub and that oaky smoke to stay dominant. The smoked turkey breast, here as with other joints that have picked up this Austin-style quirk, seems to be more of a gesture to the health conscious or non-beef eaters of the world than anything else. Not all the other meats are quite as impressive. (What you’ll want is one of the house-made pickles, which come generously piled on the platter, to help balance the richness.) You also can opt for a cut of brisket from the lean side. The bouquet of oak smoke is strong, as is the peppery rub, though neither is quite strong enough to balance out the enormous fatty richness of the deckle side. To begin with, that brisket is every bit as juicy and fatty as the intense marbling of prime brisket promises to be and consistently tender in my experience. Rest assured that no matter where you sit (bar, table or booth), you’ll have dozens of screens to look at. Want to watch a game? I tried on three separate occasions to count the number of flat-screen TVs here, but kept losing count. Want a sip of bourbon? The list of “brown spirits” here covers the front and back of a sheet of paper in fine print, offering everything from Evan Williams 1783 ($7) to George T. Want a pint of craft beer? Try one of its 32 taps.
#Backbone bourbon prime back label mac#
The Loyal Q style is cut very much from the Taco Mac cloth. This is the work of owner Bob Campbell, who has years of experience running locations of Taco Mac, perhaps Atlanta’s most successful local chain for draft beer, wings and watching sports. As you walk in the front door of Loyal Q, though, you might recognize the other half of the restaurant’s pedigree. The chef in charge, Dan Diersen, cut his teeth working at Local Three and Muss & Turner’s before relocating to Chicago to (what else?) make Texas-style barbecue as sous chef of Green Street Smoked Meats. in Alpharetta).Īside from the style of barbecue, Loyal Q is a restaurant with a distinctly Atlantan pedigree. Texas barbecue is everywhere these days, including at the corner of Johnson Ferry and Lower Roswell roads in east Cobb at Loyal Q and Brew (a second location is set to open soon at 3655 Old Milton Pkwy. For all of that specificity, though, that sentence doesn't really tell you where you are anymore. Sides of beans, slaw and mac and cheese arrive in little paper boats.Ĭan you tell me where you are? Where is this region of barbecue? Are you in Chicago or Kansas City or Charleston or Birmingham or Austin or Atlanta? The answer, of course, is that this is Texas barbecue, specifically in the Austin-style made nationally popular and recognizable by Aaron Franklin. There are a couple of more meats - a pile of tangled pork shoulder and a link of sausage - along with a pile of house-made pickles (a little acid to cut all of that fat). Aside that, a kind of culinary opposite: half-moon slices of pale white turkey breast, a light amber touch of smoke on the edge. Atop it, your eyes will no doubt be drawn to the thick slices of prime brisket cut from the deckle side, thick black bands of smoky bark wrapping around the meat, whose fatty marbling now drenches the paper below it. It all starts with an aluminum tray, rectangular and simple, with a piece of butcher paper cut to fit. Let me describe a platter of barbecue for you.
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