$65 after tax for the plate. 1/2 lb each of pork, brisket, and spares; two links; slaw and corn pudding sides. Enough to feed probably at least 2-3 normal people, as I eat a lot more than the average person as well as only one meal per day.
I've long held the opinion that bbq is ill-suited for the restaurant context, and I can't say that this changed. I only went to Lewis cuz I was on a work trip with per diem. That being said, this was definitely the best restaurant bbq I've had.
Brisket was perfect and they'll even give you free bites trimmed off the edge of the packer at the counter where you order. Pork was dressed in a vinegary sauce, very tasty. Sausages were my favorite thing on the plate, but I have a weakness for sausages. Ribs were unfortunately disappointing, dry and overseasoned so all I tasted was salt, pepper, and smoke. Sides were very good, pickles and onions were a nice touch, and I definitely liked the green chile slant of the place (in the sausage, corn pudding, and the sauce).
by fattyrollsagain
3 Comments
John Lewis is from El Paso, so Hatch chiles run in his blood. He was the pitmaster at Franklins and La Barbecue in Austin before moving to Charleston. If you ask, they will give a tour of the smokehouse too!
that’s a pretty sexy platter!
Lewis has a located in Greenville, SC and the folks here still can’t see the Texas bbq supremacy (I have love for all bbq though, ain’t trying to fight)