If you ever make it to Austin, go to Artz Rib House, Sam's BBQ, Salt Lick, Green Mesquite--hell, go damn near anywhere--and tell me that they don't put E&J to shame. sam's is all you need, and puts all sf bbq to shame. it really doesn't get much better.
Are they still open 'til 3 or 4 on weekends? First time I ever went there was '90 or '91 at a quarter to three in the morning. I think I saw God that night.
If we're talking bbq, soul food, etc, you can't forget about The House of Chicken and Waffles[/b] down the street from Everett and Jones at Jack London Square in the great city of Oakland. Meeting some friends there for lunch next week in fact.
That is officially the move. Late night nothing soaks up the excess alcohol in my system better.
Love how they took the "Roscoe's" name off the place but everything's still exactly the same down to the stupid names for all the specials ("Chantel's Creation," etc.).
2 reasons why Roscoe's didn't make it when they tried to move up to Oakland (OG is in L.A.)
1) When they first opened they made everything to order. This usually meant you could wait up to an hour before they'd get you a piece of chicken! So did made to order mean they were actually killing and gutting the chickens in the back for each individual order or what? Did they start a fresh vat of oil for each order and wait for it to boil or something???
2) They closed shop in Jack London and moved over to the Lake Merritt area for a while. The place took a BIG step down because they moved in the opposite direciton with their food prep. This time they pre-made all their chicken. The result was that it was usually cold when it got served to you. And, their service was still sloooowww. Not as slow as the Jack London experience, but still damn slow to get your food to you after you ordered.
2 reasons why Roscoe's didn't make it when they tried to move up to Oakland (OG is in L.A.)
1) When they first opened they made everything to order. This usually meant you could wait up to an hour before they'd get you a piece of chicken! So did made to order mean they were actually killing and gutting the chickens in the back for each individual order or what? Did they start a fresh vat of oil for each order and wait for it to boil or something???
2) They closed shop in Jack London and moved over to the Lake Merritt area for a while. The place took a BIG step down because they moved in the opposite direciton with their food prep. This time they pre-made all their chicken. The result was that it was usually cold when it got served to you. And, their service was still sloooowww. Not as slow as the Jack London experience, but still damn slow to get your food to you after you ordered.
Haven't gone to this latest manfiestation.
That restaurant is so mysterious to me. They keep shit moving like a stash house-- it seems like they've had a good half dozen locations in Oakland, but seldom for more than 6 months to a year. Before the ones on Broadway and Grand they had one on MacArthur out by Fruitvale and another one that's escaping me.
Service at the new one is pretty good-- very friendly and quick, too.
Oh, by the way, I'm talking about chicken and gravy, mang.
ahhhhh... now ya'll got me missing the sucka free... i'm about to get me a plane ticket and head out there with a box of japanese lps for cool chris... any good fairs or anything happening soon?
Comments
J*el,
If you ever make it to Austin, go to Artz Rib House, Sam's BBQ, Salt Lick, Green Mesquite--hell, go damn near anywhere--and tell me that they don't put E&J to shame.
sam's is all you need, and puts all sf bbq to shame. it really doesn't get much better.
Are they still open 'til 3 or 4 on weekends? First time I ever went there was '90 or '91 at a quarter to three in the morning. I think I saw God that night.
HEY.
The guy who rides his dog on his Harley Davidson,
the dog barks the whole time.
who seen it?
2 reasons why Roscoe's didn't make it when they tried to move up to Oakland (OG is in L.A.)
1) When they first opened they made everything to order. This usually meant you could wait up to an hour before they'd get you a piece of chicken! So did made to order mean they were actually killing and gutting the chickens in the back for each individual order or what? Did they start a fresh vat of oil for each order and wait for it to boil or something???
2) They closed shop in Jack London and moved over to the Lake Merritt area for a while. The place took a BIG step down because they moved in the opposite direciton with their food prep. This time they pre-made all their chicken. The result was that it was usually cold when it got served to you. And, their service was still sloooowww. Not as slow as the Jack London experience, but still damn slow to get your food to you after you ordered.
Haven't gone to this latest manfiestation.
who wants to? thats just disgusting dude... (nobeastiality)
That restaurant is so mysterious to me. They keep shit moving like a stash house-- it seems like they've had a good half dozen locations in Oakland, but seldom for more than 6 months to a year. Before the ones on Broadway and Grand they had one on MacArthur out by Fruitvale and another one that's escaping me.
Service at the new one is pretty good-- very friendly and quick, too.
Oh, by the way, I'm talking about chicken and gravy, mang.
I just saw that guy last weekend! Is he "famous" or something? I thought that shit was mad "striking".
And I work near where this used to be (where you'd find me a lot in the early 90s).
peace.
Yeah, Dog--Folsom Street Fair!
I'd go, just to see that!!! (no hummus)