By the end of the mo. (Sept. 26) The Village Smokehouse will rise up from the grunge-tinged ashes of Evos Arts and start smokin'. I just toured the newest restaurant to hang shingle in Lowell and got a good hit. From the warmth of the bright, young GM to the stylish remolded feeling of the Institute Bld, the stage is set for a saloon showdown. And the fare? If you like smoked meats (sorry vegheads) hold onto your saddles. A life-size industrial smoker anchors the back kitchen where rockers once chugged Smithwicks. This is where the magic happens. "Everything will go through here," said general manager Kern showing off the mult-racked cooker. Baby back ribs, brisket, Texas sausage, grilled shrimp and Southwestern Chix are all smoked in this MIT-approved looking monstrosity and brought out to the open kitchen in the back to get sauced up. I have a feeling the burgers will trump all others in the Mill City, but my gaze is firmly set on the DIY salad chart. Start w/ a base of garden, Ceasar, iceberg wedge or buffalo and add smoked chix, grilled shrimp, beef tips, turkey tips and other fried items which have no biz on fields of greens. There will be 12 beers on tap and did I mention fried catfish. 98 Middle St., DTL. www.villagesmokehouse.com
A good sign
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Unfortunately, I turned 21 something like a week before the whole Evos complex folded so I never got to go inside... Any word on what's happening to the upstairs floors? We need a pool room downtown, and Shamrock, you don't count! With Rib n' Brews gone, I'm itching for this place bad...
The rib place isn't even open yet and I already have a bone. Go figure.
I've been very critical of this place because of all the delays in opening. BUT. I peeked in the windows yesterday and liked what I saw. And fried catfish! Ain't nothin wrong with that.
Ha - good one, Peter. Do you have a dry rub joke next? :-)
I'm very excited for this to open. I was even more thrilled to walk by the other day and see that the general manager was someone my husband and I have known for many years. He is a wonderful manager and will surely help The Village Smokehouse succeed in Lowell.
I can't wait for the food! But I'm also looking forward to being able to enjoy the smell of barbeque as I walk by. I just hope that the aromas from this place don't drown out those from Fortunato's, which are also great.
My mouth is watering just reading about it...
I cannot wait for good BBQ in our area, yea!!! I'm a wee bit angry for the delay, but I have a feeling I'll be over that very quickly!
Surprise surprise. Per villagesmokehouse.com they won't open till early October. Which really means Nov.