First Look: Bogart's Smokehouse

Pappy's Smokehouse has become the measuring stick to which I compare all other barbecue places. Bogart's Smokehouse has an advantage there, because owner and head chef Skip Steele is the guy who cooked up all of the goodies over at Pappy's (and in fact, he still cooks there). Skip decided to buy the place that once housed Fat Toney's. He's brought to Bogart's some of the items that made him so successful at Pappy's. The pulled pork is the same. The ribs are very similar - although at Bogart's, they're glazed with a subtle apricot sauce - then burned into the meat with a small torch. While there are some things that are similar, what makes Bogart's truly special is what's different.

Check out my Bogart's Smokehouse review.