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We have only five words for you regarding Cave Creek's Bryan's Black Mountain Barbecue. Pulled Pork and Coleslaw Sandwich! It's a trademark delicacy that people drive all the way to Cave Creek just to enjoy, served on a toasted, buttered bun and piled high with the best pulled pork around. The combination of hot, smoky, moist pulled pork topped with a cold, crisp, tart coleslaw and that fresh, chewy bun does something to us. Bryan also has fans of his ribs (the beef ones on the menu, that is), and we've heard tell that the sweet brined jalapeno that comes with some of the sandwiches is a must-try. We're going back for one of those, post-haste!
Spring Training is almost upon us, which means winter is officially over and it's time to break out the shorts. This right here is the weather we Phoenicians live for, the reason we endure five hellis... More »
Ask any chef: Food- and restaurant-related TV may provide drama and entertainment (although even that is questionable), but it sure as hell isn't based in reality. Feet ache, ceilings leak, employees... More »
When we're not blogging you can usually find our face buried in our iPhone screen posting photos and checking out the daily scene on Instagram. Try to get our attention while we 'gramming. We dare you... More »
Want to have a little fun Cave Creek-style? Head to the town's annual festival --2012 Taste of Cave Creek -- held this coming Wednesday and Thursday nights (October 17 and 18) from 5 to 10 p.m. at Sta... More »
As a food writer, I'm required to describe or categorize the food served at restaurants so that readers know what to expect and whether or not they want to go. Sounds easy enough, right? Especially si... More »
Smoked over pecan wood, Chef Bryan Dooley's first-rate barbecue definitely is worth the drive from just about any locale in the Valley. You can't go wrong with any of the meats on the menu, which doesn't waste time on burgers and other non-essentials -- it's all about the 'cue at this small and friendly, counter-service eatery dressed up like an Old West-themed outpost. There's the moist, delicious pulled pork sandwich, topped with Dooley's unique olive-based cole slaw; a smoky brisket... More »
It's been open barely a year, but Bryan's Black Mountain Barbecue already has an excellent reputation among aficionados of smoked meat. Culinary Institute of America-trained chef Bryan Dooley left the swank Scottsdale restaurant he'd been working at to barbecue full time, and his training is evident across the just-a-tiny-bit-upscale-for-a-BBQ-joint menu. Witness the olive slaw and vegetarian-friendly pulled squash. Still, it's one of the Big Four traditional barbecue meats that'll draw us... More »
Worth the drive to Cave Creek, even if you live in Cave Creek!
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