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Teardrop Trophy
By People Fan
from Smalltown, Ohio
About Me HR Generalist
Comments about Baudville Art Glass Large Blue Teardrop Trophy:
This is a quarterly trophy for a peer recognition program. It is a beautiful trophy. Heavy weight, high quality. I did not realize it would be THAT large, but it's still ok. The only part I am not happy with, is that the base is not attached. It is 2 peices and people who have handled one of them have ben suprised. I think it needs to be attached. It will eventually be knocked over and broken.
Bottom Line Yes, I would recommend this to a friend
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By Cheryl the Cat Lady
from Anchorage, AK
About Me HR Manager
This was a beautiful trophy but there were white flecks within the glass. I know there can be air bubbles within hand-blown items but these were flecks. I kept trying to wipe them off, but they were inside the glass. This was an award for someone who has been with the company for 30 years. She didn't mind, but I felt like I had to apologize for its condition.
Almost perfect...
By Erica
from Massachusetts
About Me Awards Manager
Just wished it was 1 piece. The recipient had a lot of trouble carrying it with other things she received that night.
Art Galss Blue Teardrop trophy
By Suzanne
from Ottawa, Ontario, Canada
The product is good quality and quite weighty. The only thing that could be improved is how it sits on the base... a indentation in the stand would help to have it sit more solidly on the base. Otherwise I think it's great and I can't wait for the recipient to receive it!
Elegant and Beautiful
By Cindy
from White Plains, NY
About Me Education Industry
I received this as a gift from our student body and was struck by the elegance and grace of this one of a kind piece. It is so impressive on my desk and noticed when you walk into the room. I was so proud to receive and am very honored to display it.
Images shared by Cindy


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Bonifacio Global City- High Street
Bonifacio Global City (BGC) is truly remarkable for its modern structures and a place for great minds and passionate hearts. BGC is now populated with contemporary offices, malls, stores, and other places for you, family, and friends to hangout. A true environment and safe place for leisure.
It is pretty much evident that people see BGC as a place to have a better life because of the quality living that it possess and the accessibility to things that everyone enjoys.
Bonifacio High Street is the first main street retail concept in the Philippines. It's basically a street filled with different popular clothing brands, restaurants, bookstores, furniture stores, cafes, and more.
A lot of cool stuff can also be seen at High Street. I guess the main focus in this area would have to be the interactive art pieces that is just a sight to see.
A lot of events are held here, just like in the photos posted in this feature post. With this recent visit at High Street, another Legotown display was held and dogs are the star during this day.
Bonifacio High Street will also feature an urban amphitheater, a multifaceted water plaza, garden islands and art installations, all perfectly designed in the BGC tradition soon.
Visit the Bonifacio High Street now! It's a place where you will want to live!
Click here for more Feature Posts.

subset: commoncrawl


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One Perfect Knight
Submitted by Robin in PA on May 1, 2011 - 4:38pm.
While chaperoning a children's birthday party at a medieval theme restaurant, Julie Gaffney suddenly faints while examining a suit of armor. She awakens in Camelot, face-to-face with the legendary Lancelot. Julie soon realizes she has a mission to fulfill. Only she can stop the destruction of Camelot and save Lancelot from the royal deception that will tarnish his name for all time.
While I've liked other time-travel books by this author, I wasn't crazy about this one. I really didn't see any connection between Julie and Lancelot. Don't know how they suddenly fell in love. Camelot was a very over-the-top fairy tale land. I was glad when the story went back to present day NYC. The rest of the book was trying to get Excalibur and Lancelot back to Camelot. Interesting but no real originality. My rating: 2 Stars.
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Sign-up forms for those wishing to participate in the Mount Washington Spring Festival are now available online by visiting: http://www.cityofmtwashington.org/events.htm.
The 58th annual Shepherdsville National Day of Prayer Event begins at noon on May 7, 2009, with the blowing of a Ram's horn.
On the 1st Thursday in May, this prayer event takes place at the Pavilion in the Shepherdsville West 1st Street Park by Salt River. This 40-50 minute event accommodates those attending during their lunch hour.
Again this year, a child's prayer will be prayed along with the area pastors.
A random selection of prayers submitted will be printed as an insert of the program for the National Day of Prayer event held on May 7th.
For the past 18 years, educators in Kentucky have had their feet held to the proverbial fire.
As the years have passed, the fire got a little hotter.
By the year 2014, school districts in Kentucky had a goal of 100 percent proficiency for their students in the Commonwealth Accountability Testing System.
As of 2008, no Bullitt County school had reached the magic mark across the board. Few in Kentucky had met their goal with just six more years to go.
LEBANON JUNCTION - A new library in Lebanon Junction may be an exciting step for the city - but the facility's future location has caused a bit of community controversy.
Since 2006 the Bullitt County Public Library Board has pursued constructing a new branch to replace the city's current cramped and dim location.
MOUNT WASHINGTON - The week started a day late, but the Bullitt East Chargers got off to a quick start, recording three straight shut-outs including wins over Bullitt Central and then Male.
Unfortunately, after the 1-0 decision over Male in the Louisville Invitational Tournament, the Chargers dropped two straight games, falling to Elizabethtown, 3-2, and West Jessamine 4-2.
The 3-2 mark for the week left Bullitt East with a 15-6 record.
SHEPHERDSVILLE - For most of last week, the Bullitt Central Cougars struggled to score runs. When they did finally generate some offense, the pitching sagged.
Put those two things together and it led to a 0-4 week for the maroon and gray.
The first game was a 10-0 loss to Bullitt East in a district game that was pushed back a day. On Tuesday, coach Tommy Alvey's team was no match for the Chargers (see additional information for this game in the story to the left), falling behind 3-0 after three innings.
PIONEER VILLAGE -- Expecting to get most of its expenses incurred in the ice storm back from the federal and state governments, Pioneer Village officials may have an opportunity to receive even more items as a result of the disaster.
City clerk Recka Daniels said Pioneer Village should get back about $4,500 of the $5,223 spent on various storm-related expenses.
The money will come from the federal and state government coffers.
Daniels expected the funds to be received in June.
With any federal disaster, mitigation grant money is made available.
SHEPHERDSVILLE - Up until the start of his senior season, North Bullitt's Matt Wagner had great stuff on the mound, but he couldn't always find the plate.
Now, Wagner has worked out the control problems and he is suddenly one of the best pitchers in the area. That was obvious on Wednesday when he threw the first perfect game in North Bullitt baseball history as the Eagles slipped past Bullitt Central 1-0.
Earlier in the season he had combined on a no-hitter with Cody Adkins in a win over Beth Haven.
HEBRON ESTATES -- It was a mixed bag of results for the North Bullitt Lady Eagles as they split four games.
Obviously, the biggest game of the week was the showdown with Bullitt East on Wednesday in Mount Washington. That one went into extra innings before the Lady Chargers won 5-4 (see story above).
North Bullitt had tuned up for that game with a 14-0 victory over Seneca. After playing Bullitt East, the Lady Eagles took out their frustrations with a much easier than expected 16-0 victory over Southern in a rematch of last year's 24th District championship contest.
Copyright © 2014
The Pioneer News Online is your source for local news, sports, events and information in Bullitt County and Shepherdsville, KY, and the surrounding area.


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Weathered stairway into the ocean.
Istanbul. Turkey 2008.
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Flow from turquoise to green.
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SFWindow has a Gallery Show tonight! Come!
You've seen my window! Now see it LIVE! Come to Incline Gallery tonight and check out my work as well as the work of 24 other artists. There will be lots of SFWindow merchandise there including SunkenMonkey.com mini skateboards, graffiti wallets, sticker packs and free qr cubes. Join me tonight @766 Valencia St .
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2014 NFL Draft: Titans add DaQuan Jones in Round 4
After one Penn State player made it through the first three rounds of the NFL Draft, the Nittany Lions saw defensive tackle DaQuan Jones go in the fourth round. The Tennessee Titans selected Jones with the 112th pick in the draft. With the 112th overall pick in the fourth round, the Titans select Penn State defensive lineman DaQuan Jones! #TitansDraft #TitanUp — Tennessee Titans...
Via Nittany Lions Den
May 10, 2014 | Discuss
Titans select DL DaQuan Jones in 4th round
With their own fourth-round pick, 112th overall, in the 2014 NFL draft, the Titans selected Penn State defensive tackle DaQuan Jones. Jones' most notable trait may be excellent size, measuring in at 6'3 3/4″, 322 pounds at the Combine. He played primarily as an 3-tech defensive tackle for the Nittany Lions. His early NFL role is more likely to be as a run-stuffer, I'd guess...
Via Total Titans
May 10, 2014 | Discuss
File Profile: DaQuan Jones
Name: DaQuan Jones Height: 6ft 4in. Weight: 322lbs. College: Penn State Position: Defensive Tackle 2013 Season Stats- 45 Tackles, 11.5 Tackles for Loss, 3.5 Sacks 2014 NFL Combine- 40 time 5.35 Bench Press (225lbs.) 25 reps Vertical Jump 27.5 inches DaQuan Jones really improved his Draft Stock last year at Penn State. He was named 2013 First Team All Big Ten and was...
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May 06, 2014 | Discuss
Steelers 2014 NFL Draft Player Profiles – Penn State DT DaQuan Jones
Good friend Dave-Te' Thomas of Scouting Services has finished his player profiles of several of the top 2014 NFL Draft prospects and over the course of the next few weeks I will be posting the ones that the Pittsburgh Steelers will more than likely have interest in. There's a pretty good chance that Penn State […] Steelers 2014 NFL Draft Player Profiles – Penn State...
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April 27, 2014 | Discuss
2014 NFL Draft A Scout's Eye View: DaQuan Jones DL Penn State
DaQuan Jones DT Penn StateMeasurables: 6'4 322 lbs 33 1/2" arms 9 5/8" handsTesting Results: 5.35 40 yard dash, 25 bench reps 27.5" vertical, 101" broad jump, 4.78 20 yard shuttle 7.73 3 cone drillScouting Notes: Very much looks the part of a 3-4 defensive end/5 technique or a 4-3 defensive tackle, very big very thick especially in the lower half, a little...
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April 18, 2014 | Discuss
Packers Draft Primer: NT/DE DaQuan Jones
Penn State defensive tackle, DaQuan Jones, offers a similar skill set as Notre Dame defensive tackle Louis Nix without the 1st round projection.Yet another slender and agile defensive lineman that may cross the Packers board as a possible replacement for NT, BJ Raji. Jones could play practically anywhere in any defensive front -- which makes the selection all the more intriguing...
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April 14, 2014 | Discuss
Penn State's Jones catches up at Senior Bowl workouts
It's difficult for DaQuan Jones to get lost in a crowd. But the Penn State defensive tackle said he did just that during the first day of Senior Bowl practices with the North squad. "I started out kind of slow on Monday learning a couple of new plays," Jones said after Wednesday's session. "But I think two days in I picked it up a little bit. I had a couple...
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January 23, 2014 | Discuss
Jones Tackles Player of the EMU Game Honor
Penn State's senior defensive tackle DaQuan Jones is honored as Player of the Eastern Michigan Game by Nittany Lion fans.
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September 11, 2013 | Discuss
Scouting State's Young DTs
Senior DaQuan Jones fills you in on the Nittany Lions' talented trio of redshirt freshman defensive tackles.
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April 03, 2013 | Discuss
Defensive Line U: The Next Chapter of a Penn State Tradition
Penn State, affectionately known as "Linebacker U," has produced some of the top defensive players in the country, many drafted to the NFL. Senior defensive tackle Jordan Hill and junior defensive tackle DaQuan Jones are two more products of coach Larry Johnson expected to thrive at the next level, but first Jones must continue the legacy as a Nittany Lion while Hill prepares...
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December 13, 2012 | Discuss
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Our Friends at Styleite Have Some Comic Con Fashion Tips
Turns out you can dress like a geek and look good doing it.
Geeky interest in fashion tends to center mostly on cosplay, but our friends at the fashion blog Styleite have some items that merge our geeky interests with their taste for high-end fashion. We think they're worth a look. You can head to their site for their gallery of geek fashion.Read More


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Great Remodeling Info For Your Arlington, VA, Home
House renovation is a great way to include value to your house. Not just do you add value to your house however you make it look better at the same time.
What can you do to make your house worth more money? There are lots of locations of the home that can be improved. The bathroom is one space that you can begin with. A bathroom restoration will make your house better and will make it worth a lot more money when you offer your home.
Your kitchen is also an additional room that can include a great deal of value. Not just will a kitchen area remodel include value to your house but it will make your kitchen far more enjoyable while you still possess your home. Think of adding new countertops or seating. Adding new appliances is also a great way to update your kitchen.
Talking with a contractor is a good way to buy an idea of the cost involved. Talking this over and getting an idea of the total cost will let you know if the project is feasible. The work done will add value to your home.
Another good way to update your home is to update one room at a time. This will spread the work over an extended period of time. This means that the expense will be lower at the beginning.


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A Texan visits Hill Country BBQ
Ordered the moist brisket (as opposed to the lean), sausage and the creamed yams.
Both sets of meat were very good as were the yams. Except for all of the fat on the brisket.
<img src="http://farm2.static.flickr.com/1355/5...">
Given that they charge you for the meat by the pound, I returned the fat to the counter, and had it cut from my bill. I understand that you're going to get more fat on the moist cut, but this was ridiculous. Make sure to check your meat before you walk away from the counter, and only pay what's edible.
They also offer crackers or white bread. Never been offered crackers before, but the white bread is pretty standard. There white bread was stale, so why offer it? Its those details that show this is not a Texan run operation. The meat is about as good as it gets in the city (much better than Blue Smoke - won't go back there, now that Hill Country is open in the same hood) and need another trip back to Dinosaur to compare - its been over a year. I am also a big Fette Sau (in Brooklyn) fan.
crackers are served at Kreutz Market. I was hoping that Hill Country BBQ would also not offer forks or sauce (another kreutz tradition)
I made my first visit to Hill Country two nights ago as well. Other than a few minor quibbles (more on those below), overall, I'd have to say we're lucky to have this place in the heart of Manhattan. I'm a retired 5-star chef who knows from good 'Cue, and the quality of the Hill Country 'Cue is stellar & authentic, but caveat emptor...be prepared for some NYC-sized sticker-shock!
I walked in the door close to 5:00 in the evening, took my meal ticket and ambled over to the meat counter...the array of pits is pretty impressive, particularly considering this is in Manhattan and no open fire pits are permitted on the floor.
There seemed to be a scramble by the crew to get things set up for service...the guy ready to take my order apologized several times, said it would "be a few minutes." I had checked on the web before I left home to make sure they were open, being that it was Monday and all, and the posted hours are 11 a.m. to later at night, 7 days a week, so I figured I'd be fine. However, in only their second week of operation, they're only open for dinner, hence the scramble at five to get ready to serve.
I ordered the Moist Brisket...they sell by weight, and I figured a quarter to half a pound would do it, asked them to let me see 1/4 of a pound to make sure. The server said this is about 2 slices, which I knew wouldn't do, so I asked for a half pound and moved to the next counter (which handles all the sides) to fetch some Longhorn Cheddar Mac & Cheese.
The Mac & Cheese was also excellent, but a four-ounce portion was pretty skimpy for $4.50. Also picked up a Mexican Coke, which tastes great, but it's a 10 oz. glass botlle for 3 bucks, much less of a serving than what I could have bought at a bodega on my way in for a buck-fifty and smuggled in via my backpack.
They served up my brisket on a couple of pieces of brown butcher paper, with 2 or 3 slices of plain white bread and a few saltine crackers, which is fine and customary down South in many 'Cue places. However, as was posted above, the white bread was indeed stale. And I'm not talking a-bit-dried-out-stale, but so stale that when I tried to fold a small piece of it around a hunk of the melt-in-your-mouth-tasting moist brisket, it just crumbled to pieces in my fingers.
NOTE TO EXECUTIVE CHEF: I know it's opening week in New York City, and you probably ordered more sliced white bread than you thought you needed, but a little quality control before each shift would prevent you from serving pieces of wood with your awesome BBQ! And if you do indeed find it that stale, please, pull it off the counters and use it for a batch of bread pudding to recoup some cost & waste, and replace it with FRESH stuff. New Yorkers do indeed notice these things, and not just those of us in the bidness, bruh...
The music was also more than a bit loud for my taste...pretty raucous country music, which is fine, but when your dining room is mostly brick and wood, it's pretty damned loud. I actually did remark on this to one of the hostesses, and it got turned down before I got to my table.
That all said, the brisket is one damned good piece of 'Cue, and at Texas 'Cue, not that easy to find up North, nor in NYC. Absolutely no complaints with the meat...perfectly cooked and seasoned, in no need of sauce whatsoever, as is the Texas style, and tender as could be. Used my fingers the whole way, since the bread was inedible, and was very satisfied. Didn't need a single shake of salt and pepper on it, and the sauce (which to me tasted too strongly of both Worcestershire and vinegar--not anything remotely like a vinegar-based North Carolina sauce) really detracted from the meat. Stay away from it.
I did get into a conversation with one of the managers, who came by the table, nice as pie, and later with Big Lou, right-hand to the pit master (both of whom are from New York, curiously), and Big Lou generously gave me a sample of the Kreutz' Jalapeno & Cheese Hot Links, which are out of this world. Muchas gracias, amigo.
As I said, be prepared for some sticker shock--I wound up eating .70 of Moist Brisket, almost 3/4 of a pound, for 12.25, and in retrospect, I could easily have polished off a pound and a half myself, or added some ribs and some hot links to my order, and at 17.50 a pound for the brisket, that's not a cheap meal. Add in the smallish-but-excellent Longhorn Cheddar Mac & Cheese at 4.50 for 4 oz., and 10 oz. of "imported" Mexican Coke for 3 clams, and I totaled out at 21.40 plus tax, and left a $5 tip (which, as also indicated by a previous poster, is basically for minimal table service and cheerful hospitality--a hostess and a busboy both greeted me, and the latter offered me water and cleared my tray when I was finished), and it was $26.40 for a quick taste at the new joint.
Now, call me a damned dumb-ass Yankee if you want to (and I'm NOT, having lived and cooked in the Deep South for 16 years), but I know one thing, and that's that the oil-field workers and blue-collar guys who roll into Kreutz and Smitty's and Black's and places around Larchmont after work every day ain't payin' almost 30 clams for their 'Cue fix (well, at least not until you add a few cold ones to the bill).
Yeah, I realize Hill Country is paying some hefty rent for a Manhattan commerical space, so I'm not sayin', but I'm just sayiin'...and really, the only reason the sticker shock bothers me is that I love to eat, and I love great 'Cue, and to be totally honest, if the prices were more realistic ($17.50 a lb.???), I'd be more apt to spend more, meaning I'd probably get a tray full of brisket, a few ribs, a couple hot links, and some BBQ Beans with Burnt Ends, some Sweet Potatoes and some Collards to go with that great Mac & Cheese. I'm just sayin'...the quality of the Hill Country meat would be building sales if the price was such that folks could put more in their mouths, you feel me?
Still, other than the sticker shock, my quibbles are very minor and nothing out of the ordinary for a brand-new place in it's first week of serving the public. All things considered, THE 'CUE IS THE THING, and on that count, Hill Country is a smashing success. All else can be worked out in time...
re: funkjester
Too much fat on the moist meat (it would be trimmed for me at a real place), expensive, and stale bread were my 3 complaints. BUT this NYC, so I understand premium pricing, and not caring about something cheap and free like bread (then why have it?)
The burn on the meat was so great. Will probably go back for a group outing with some fellow Texans, but not make it a regular stop.
re: funkjester
What do you usually pay at other 'cue joints around the city?
If my memory serves correctly, I'll go to Blue Smoke and spend about $35-40 a head (with some leftovers) for shared sides, some appetizers, BBQ, and dessert.
Of course, Hill Country may not be paying the same in rent, staff, etc. and has a totally different vibe with the butcher paper and all, but $26-27 total sounds like a good deal to me.
re: kathryn
I've stopped going to BlueSmoke, last few times, the food was disappointing. I like Fette Sau in Brooklyn - 2 people can eat for $30 and I like Dinosaur - forgotten how much that is.
re: josefr
blue smoke and fette sau were both about $30/per person for us recently, and the smoke joint was about $22/pp with less alcohol and fewer sides. i certainly never thought it would shake down like that, with blue smoke winning the good value award out of the 3.
re: kathryn
Well, Blue Smoke is yet another overblown NYC interpretation of what's the "real thing" as far as 'Cue goes, so they're not an adequate representation of authentic 'Cue prices.
I'm not saying that Hill Country should be charging the same in the middle of Manhattan as a local Mom n Pop BBQ shack in Texas, Carolina, or Memphis, and that folks up here should expect to stroll in and plunk down a 10 spot for a huge platter (and I can remember a place in North Carolina where I easily got a pound of pulled pork, cole slaw, & potato salad for about 7 clams, bun .50 extra), but slapping down almost 30 bucks for a few slices of meat or 3 or 4 ribs and a two or three bites of ONE side dish, and an undersized Coke to wash it down is more than a little like price-gouging, Manhattan real-estate rentals be damned.
I would think most average 'Cue folks from Texas or down South would be outraged to pay that kind of cheddar for 'Cue in New York. But that's just me.
re: funkjester
True but some of us New Yorkers who don't get out to those places really desperate for good 'cue. I mean, look at the lines and prices at Big Apple BBQ!
I guess Hill Country is charging what they think the market will bear and Blue Smoke is the closest BBQ restaurant (geographically, at least).
(And flights to central TX are kind of expensive lately, yeah?)
re: kathryn
Last I checked, rent for commercial spaces in this neighborhood started at $50 per square foot and went up as high as $150. Bet you don't get prices like that in most other cities.
re: kathryn
It's great to have food I love and grew up with sprouting up in NYC. Anything is better than Dallas BBQ (gross!).
I'll be eating Saltlick on July 4th on my trip back home. $14 family style all you can eat meat. Now that's a deal.
re: josefr
Careful on your Salt Lick hopes. My family, which has eaten there for over 15 years, has had two recent bad experiences in the quality of food. I would hate for you to get your craving only to be disappointed. Maybe you could get to Lockhart? If not, I hope you have better luck than we did.
re: Honey Bee
Yeah, Salt Lick is for tourists. The property is great, it's scenic, and the sides and cobbler are top notch but the meat is average at best on a good day. I live 2 miles from the place and I'll drive 25 miles the opposite direction to Lockhart to get good BBQ.
re: funkjester
Just NYC prices, that's all - compare the $17.50/lb brisket to the price of a pound of pastrami at Katz's.
re: Striver
thanks for the very detailed and informative review!
re: Striver
Except the pastrami at Katz's blows the doors off the brisket at any of the new bbq joints. I ate at RUB the other night and won't ever go back, same with Dinosaur... if I want to over pay for mediocre food my choices are pretty wide in this city. I have not tried Hill Country, probably eventaually will, but I'm giving this new Manhattan food fad a wide berth. Besides, nobody - and I mean nobody - cooks baby back ribs better than I can.
re: funkjester
Well, Kreuz Market is in Lockhart (although I'm sure folks in Larchmont and elsewhere in Westchester would love their own similar barbecue place). I don't remember exactly what the prices per pound were last time I ate at Kreuz, but they weren't that much lower than the prices here (I know their prime rib was about $20/lb). The big difference is they don't serve sides, which are very expensive at Hill Country ($8.50 for a medium-sized container of macaroni and cheese), and a beer at Kreuz doesn't cost $6.
But why on earth complain that their sauce is "not anything remotely like a vinegar-based North Carolina sauce"? It's not trying to be a Carolina-style place, they don't serve Carolina-style barbecue, so why would they have a North Carolina-style sauce? The Worcestershire and vinegar blend is pretty common in barbecue places in Central Texas that have their own sauce (although I much prefer the Salt Lick's thinner, tarter sauce).. But they do have bottles of Texas Pete hot sauce on every table, just like Kreuz, which is the perfect sauce for that kind of meat. (And the lack of just plain hot sauce is my biggest complaint about Fette Sau, whose house sauces are dreadful--one sweet and ketchupy, the other burnt and bitter).
Here's a question: if people think that there is too much fat in the moist brisket, why not just order the lean brisket?
Has anyone tried the pork chops there? The ones at Kreuz are fantastic, but I didn't have room to try them tonight.
re: BackyardChef
I went to Hill Country BBQ on Wed. evening and I was really surprised at how good it was. I had read all the positive reviews here, but I was still skeptical. Everyohe in our group LOVED it. The food is fantastic. They were out of the moist brisket and the beef ribs, but the pork spare ribs, lean brisket, prime rib and the jalapeno cheese sausage were all amazing. The sides were great, too. Corn Pudding, Mac and Cheese, Sweet Potatoes, Corn Bread..yum! For dessert, I had the banana pudding (delicious) and my mom had the pecan tart (also, yummy). I highly recommend this place. The staff was super friendly and helpful. The service was great. We sat downstairs and ate at a long table while we listened to the live band. Really a fun evening. Definitely go try this out. I wish we had one in L.A. We have some good BBQ, but this is really the best I have ever had.
re: josefr
It's a matter of what part of the brisket the meat comes from, not how they are trimmed. The lean meat comes from the Flat and the moist meat comes from the Deckle.
re: pje
well, I certainly wasn't "complaining" that Hill Country's sauce is not a Carolina-style 'Cue sauce, as it's a Texas 'Cue place, which normally doesn't require a sauce, if made right. Was just pointing out that a) don't expect that type of sauce to be there, since most folks up here equate Carolina 'Cue as their main point of reference, and b) if you really indeed feel you "need" sauce, theirs ain't too good. As a chef myself, it tasted way out of balance, and IMO, is best avoided.
re: pje
Ah...Had the pork chop and 2 slices of lean brisket at Kreuz about a week ago. Cost about $10 as I recall. Best pork chop ever. The little ribbon of fat atop the brisket dissolved the moment it touched my tongue and sent waves of sweet smoke upon my palate. If I lived in NYC and could patronize a place that was similar to Kreuz, I'd pay just about any price for the experience. It's probably not someplace you'd dine at everyday. Besides, the quality and labor involved in making good Q is worth the price of admission.
re: funkjester
I made it there last night, and I'm with you on both counts. I was knocked out by how good it was, and a little bowled over by the price as well. First things first: I had brisket, beef ribs and pork ribs, and all were so good I was amazed I was eating them in NYC. I've eaten at every barbecue place in the city, and would say this is flat out the best. (Of course I'm partial to Texas hill country style, and Kreuz in particular.)
But yes, it cost a lot. I had a decent amount, but nothing off the wall, and with one side and two Budweisers paid almost $40 (which doesn't include a tip, given the self-service setup). Comparing it to what you'd pay in rural Texas is kind of pointless, but even by NYC standards, that's pretty high. And $4.50 for, say, a small order of coleslaw is a bit much. It was good enough that without question I'm going back, but I wish it was a little more gentle on the wallet.
re: Chris E
josefr, have you tried the memphis ribs at daisy may? curious to know what you think about those ribs along with any of their other menu items.
re: nativeNYer
It's been a year since I've been to daisy may's, and while I remember enjoying the 3 times I've been - yes the pork ribs are great - its been a year.
Headed to Salt Lick next week. Like any regional food, funny that the reference point for Texas BBQ is Kreuz Market. As a child growing up in Texas, BBQ meant red-lined brisket on a bun with pickles (and gasp) tomato based (tangy) sauce from Demeris in Houston.
Great to see a BBQ scene in NYC, for when I need my fix, but like all NYC regional food interpretations, you'll have those that will say 'this is the best interpretation' or those who say 'its not the real thing.' As long as your belly is stuffed, and you didn't get ripped off, I don't care to split hairs.
re: josefr
That's "central Texas BBQ" right, to associate it with the great joints in Lockhart, yes? I'm not sure what would be considered "Texas but not Central TX" BBQ...
re: josefr
"Headed to Salt Lick next week. Like any regional food, funny that the reference point for Texas BBQ is Kreuz Market."
don't take it to heart that we all agree KREUZ is the central tx reference -- mine is CITY MARKET nearby in luling, not the lockhart joints. i like my 'cue at 8am too - lol!
re: josefr
i appreciate the feedback from a true texan, and you've made several good points. i've only been to dallas twice and can't say i knew much about good food back then. i did have ribs when i visited but i was too young to remember.
imo, daisy may's memphis ribs (dabbled in their bbq sauce) blow away the ribs at dinosaur, rub and blue smoke. i CRAVE them. but this is definitely not the consensus on this site from those who know ribs.
i will try hill country soon. i hope they can resolve the bread issue. thanks again.
re: funkjester
$30 for a meal you really enjoyed is pretty good for Manhattan
re: plf515
This thread is 6 years old.
re: loratliff
it took me 6 years to get to your post.
There should be a law against ancient threads.
re: foodwhisperer
Actually, fw, it took you less than 8 hours to get to laura's post, but no matter. as with imdb, there is no statute of limitations here -and, better yet, no spoilers!
(me, i'm just looking for a new place to go tonight.)
I went for the first time last night and was highly impressed. The BBQ is head and shoulders above anything we've ever had in NYC, the space and atmosphere are just right, it was extremely convenient (we had no wait for anything), and (gasp) the prices are good.
The beef shoulder was very good, intense beefy flavor, moist, and the right amount of smoke. The moist brisket (I love how the opposite of lean is "moist") was an absolute knockout. I've never been to the real Hill Country in Texas, but this was the best brisket I've every had, way beyond what I've tried from Salt Lick and Southside Market at the BABBP. Wow was it good. The girlfriend had the chicken which was fantastic as well, I don't think it's too be overlooked. The pork ribs were the weakest bbq offering we tried (to be expected at a Texas Q joint) but they are still the best ribs I've had in the city. I've had much better outside NYC, but these were still moist and smokey. They lacked in tenderness and they were a little salty for my taste. Can't wait to get into the beef ribs and sausage on the next trip.
I was not thrilled with the sides we had. The campfire beans were a bust by my account. Too thick and too smokey. The potato salad was decent but not great. The potatoes were slightly too firm (better than too mushy), the dressing needed a little more tang, and I don't care for much onion or other textural components in my potato salad. Still, good potato salad is very hard to find and this was better than most. I would order it again. Oh, our bread was stale too :-(
Here's where I really disagree with the sentiment on this board: I don't think Hill Country is a bad value at all. That is, by NYC standards. There's no point in comparing prices with a BBQ joint in the South). The sides can be slightly pricey, but I think it depends on what you're talking about. I don't perceive $4.50 to be a bad price for the small container of beans with burnt ends or mac 'n cheese. But for the same size container of cole slaw, the price ($3.95) is not right. The meat, however, is quite a fair deal. The critical factor is that you can order precisely the amount you want. There is no paying $15.00 for a plate of food that is 30% more than you need. No combo plates that are not in the proportions you would choose. If you want exactly four slices of brisket, that is what you get. Want only one sausage, that's all you have to buy. Not only do you not have to pay for what you can't eat, but there is added value in getting to sample any and all of the choices in precisely the proportions you want, and added value in being able to place a conservative initial order with nothing standing in your way of tacking on a second or third round. I can see that if you have a huge appetite these sorts of value propositions diminish in their worth, but, for the majority of diners, it makes a major difference. And, I think most would agree that table service at this sort of place is not only unnecessary, but obstructive. I'm happier to help myself and further pleased to save the extra 20%.
I am so thrilled that Hill Country has arrived. Finally, BBQ that I am truly excited about that I can get without the hassle of long waits or a long trip and that is reasonably priced. I will visit often.
re: zEli173
Prices are a matter of perspective. If you are used to getting this food much cheaper in texas, it will be expensive to you. If you are used to eating at Jean Georges, then it will seem cheap.
I, for one, welcome our new BBQ overlords :).
re: tpigeon
That's such a crock- I lived in Austin for 7 years and have paid good money for barbecue at Cooper's, Kreuz', Ironworks, Meuller's, Blacks, Luling City Market.
Meat is expensive. Deal with it. The fatty pastrami at Essex on Coney in Brooklyn is 27 dollars a pound. Not even in midtown. Ribs cost a restaurant at least 8 bucks a rack. All you people who think that they can get a plate of southern Barbecue for dirt cheap are probably eating dirt. Call me from Dreamland if you're paying less than 22-25 a rack.
I'm not talking about places like Interstate in Memphis where the food is disgusting (barbecue spaghetti?). Or places that chop a whole pig into smitherines. I'm talking about smoked pieces of meat served on a piece of butcher paper.
re: rootytootyfreshnfrooty
ok you guys convinced me, i am a big texas 'cue fan and stayed away, but now i'm at least tepidly looking forward to HC.
btw beef ribs are $17.90/lb at KREUZ and $8.50/per 1/2 slab at IRONWORKS.
re: tpigeon
Please. I'm used to living in New York City where a good deal on a studio apartment is $2000/month, a burger with fries costs $10 and a Budweiser costs $5. It is expensive to live here and it is expensive to do business here. It has nothing to do with eating four star food and everything to do with how inappropriate it is to compare the price of a restaurant in NYC to one in Lockhart, TX
If someone is fortunate enough to be in Texas BBQ country on a regular basis then more power to him for eating great BBQ, for little money, whenever he pleases. But for 99% of us, it is not an option to drop into Kreuz's next week for BBQ at half the price. Funny how I never hear anyone complain about how much more expensive the Thai food in NYC is than the Thai food in Bangkok.
re: zEli173
well, I don't think it's "inappropriate" to compare prices in Lockhart to New York. You can see for yourself that at $9.90/lb. vs. $17.50/lb., the same food is almost twice the price, and the cost of doing business, especially for this type of operation, is doubtless less than that much by comparison.
You're also missing the point. Yes, the market will bear the price, or not. But what really will spell long-term success for Hill Country is if the same market will support those prices through return and repeat business. Yeah, for most New Yorkers, a meal ticket close to 30 bucks isn't too much money, but how many patrons will go back a second and third time (or become die-hard regulars, as folks are in Lockhart) when they pause to examine how much value they are getting for the money?
It's like this: you'll go once for the novelty, and yes, you'll be impressed by the quality of the food. It's pretty awesome. But will you keep going back and plunking down the same 30 or 40 bucks for what is a meager portion of food, or will you go elsewhere for better value at the same price?
No, I certainly don't expect to pay $9.90/lb. in mid-Manhattan for 'Cue, but I'd like to be able to walk in to Hill Country 3 or 4 times a month, eat a pound or two of meat, a couple of sides (and 4 oz. of Mac & Cheese and/or Yams and/or BBQ beans ain't worth it...just enough of a taste to tease me, but not enough to satisfy me) and a $3 Coke or two or two or three beers, and not have to spend 60 bucks at a place with not much else in terms of amenities.
That said, I'll still continue to go, and encourage others to go based on the QUALITY of the Hill Country 'Cue. That's without question.
I'll say it right now: if Hill Country goes down after a year or so, it will be because the market WON'T support their prices in a way that will build sales and generate repeat business and a loyal following such as places in Lockhart have. Regular folks who eat at those places all the time support those types of restaurants, and in NYC, when you've lost the novelty and the "wow" factor, you're just another pricey place in a city full of pricey restaurants. Just because there is a much higher demographic in New York, does NOT automatically equate rabid support of an upscaled product. Such an assumption has killed many a restaurant's business model in this city. Quality, value and service all need to be in balance, and if you can't keep them coming in after you've lured them with a great first taste and/or experience, you're dead in the water, and that would be a shame, considering how good the damned 'Cue is at Hill Country.
You heard it here first...
re: funkjester
I"d be willing to bet a dinner at Hill Country that Hill Country will be open 1 year from your posting. If I'm wrong I'll treat you to a barbecue dinner at another of Manhattan's barbecue restaurant.
re: KTinNYC
well, I really don't want to make that bet, because I don't want to see Hill Country go down. But I'm just sayin', if they do, don't be suprised if it happens b/c of the reasons I've outlined.
Besides, there is no other 'Cue restaurant in Manhattan worth collecting a bet at...lol.
Let's just hope that they stick around for a long time, and maybe adjust the prices accordingly as they start to generate sufficient volume. That would make everyone's stomachs very happy.
re: funkjester
I'm just so happy that this city finally has real barbecue. I remember when Pearson's was the only game in town, actually there may have been a shack somewhere else in Queens that was only accessible by car, but I digress.
The prices are high but not outrageous. In a city where personal pizzas can be priced at nearly $15 and cocktails are reaching $20 at some bars, I think Hill Country will be here for quite a while.
re: funkjester
"if Hill Country goes down after a year or so, it will be because the market WON'T support their prices in a way that will build sales and generate repeat business and a loyal following such as places in Lockhart have"
So far, all the newcomers to manhattan BBQ have demonstrated staying power with comparable prices, and in a few cases somewhat bad location (Dino & Daisy), so I'm not sure your theory holds much water. Hill Country's imediate buzz regarding food quality will sustain them for at least a year then we will see what happens. I just don't see how a place serving this quality of food at a reasonable price (for manhattan and it's surrounding neighborhood) will not survive, especially concidering the current state of BBQ enthusiasm around here.
The sides are not only a waste of money but a waste of belly space. Barbecue joints are about the meat, and on that count Hill Country delivers. They need to work on the bread issues (kind of hard to make a sausage wrap with crumbly, dry bread) and their prices on cheese, pickles, peppers and onions are a bit high (considering those are usually free) but I find the meat prices reasonable for New York City. It's a lot cheaper than a ticket to Austin and for the same amount I'd pay for a platter at RUB or Blue Smoke, I got exactly what I wanted (lots of meat) without having to suffer through two mediocre side dishes. Also, it's the only place in town that has Big Red and Blue Bell, and for a Texan that's a very special thing. Now if they could just get Shiner Bock...
If I were to get 2-4 sides, which would be recommended???? Oh, and no beans (allergy). Although I might go soon, I am thinking about waiting for them to open for lunch and somehow hoping that they will be cheaper for lunch than dinner but that is doubtful.
Went for the second time last. Had three slices of moist brisket (a little more than half a pound) and one regular sausage. So freaking good. I am euphoric about Hill Country.
One of my brisket slices was right off the end so it was all bark. I wouldn't want that for every slice, but for just one it was awesome. That was the first time I've had a Kruez sausage and it lived up to the hype. Way better than Salt Lick or Southside.
Skipped on the sides this time but I did get a taste of the mac and cheese which I licked a lot. I wouldn't hesitate to order it in the future.
There hasn't been enough mention of how good the staff is. They are all really nice to the customers.
Bread was not stale this time.
Can't wait to go back. Still haven't tried the beef ribs.
re: zEli173
Went there last night. The pork ribs, even though they were well cooked, were mediocre in flavor. My side was just okay (the sweet potatoes). I did get the cheese and jalapeno sausage and thought it was very good, I would go back for one of those. But is it me or is the whole place too much of a gimmick? I felt like I was in Epcot or something. Plus, I feel that it's a little overpriced.
re: clashfan
Beef is the main attraction. I don't suggest forming an opinion based primarily on the pork ribs.
Went last night and in my Texan opinion would state that the beef here is a winner. Had 2 slices of the moist brisket, Half inch cut of the prime rib and one regular sausage. Brisket was great and I welcome the fat heh just ate it with a lil texas pete. I got the last pieces of the moist and friends had to get the lean they said theres was a bit dry. Prime rib was out of this world juicy, tender, cooked perfectly and would come back just for that steak. No sauce needed and enjoyed the complete beef smokiness. The regular sausage i didnt care for much reminded me of a slim jim. But i tried a friends jalepeno and cheese sausage and that was way better. My friend also got pork ribs he said it was nothing to special as everyone on the board here agrees.
As for sides the beans were not good but, that seems to be the case everywhere in NYC. I'll stick to my can of Ranch style beans. Green bean caserole was a dissapointment the mushroom gravy was good but the green beans were cripsy and undercooked. This is one dish where i acually want a mushy out of the can green bean.
Also, the bread was not stale maybe they fixed that problem now.
No room left for dessert, man i wish i had room left for some blue bell.
On the shiner bock note i was chatting with the friendly bartenders. It doesn look like they will be able to get it. There are no distributors north of delaware and they cannot transport over state lines themselves.
Ill be going back again after i eat my leftovers that is.
re: rootytootyfreshnfrooty
Went tonight, a little after 7:00 PM. Most of the tables upstairs were full or reserved. Plenty of roon downstairs.
Had the following, brief comments to follow:
Cole slaw - really good;
Sweet potatoes - just ok; a bit mealy;
Mac and cheese - very congealed; had been sitting around for too long;
Potato salad - eh;
Skillet bread - tasty but oily.
Pork chop - great; very moist and juicy;
Brisket - good meaty flavor but fatty;
Ribs - good; sweet and meaty;
Prime Rib - disappointing; half fat and very expensive. The slice I got was over $20 and literally half the weight was fat. I probably should have said something...
BTW - The white bread was fresh and tasty!
re: BackyardChef
I went Saturday night for my first visit. I have been to Kreutz' twice, inlcuding a visit two weeks ago. I figured if this place was half as good, I would be quite happy. Got there at 9, and they ran out of the moist brisket and beef ribs right before it was my turn to order. I had them cut some lean brisket from the end, and it was delicious. By far the best brisket in the city. I can't wait to try the moist. The pork ribs were very good and tasted very close to Kreutz'. Had a slice of pork shoulder that was good, but this has never been my favorite cut. Had one link of each Kreutz sausage, which is as good as it gets. Everybody really liked their sides, beer braised beans, mac and cheese, and green bean casserole. Sat downstairs and heard about an hour of the band that played. A lot fo fun. Great space and good people working there. I was pleasantly suprised the meat was as good as it was this early after the opening. I can't wait to go back for the beef ribs and moist brisket.
Went last night, moist brisket and jalepeno sausage were winners. chicken was very good (perfectly moist) and i like the green bean casarole.
pork ribs were ok, nice and meaty but overall not something I would go back for given the other options available in manhattan.
Service was pretty bad... drinks ordered before we went to the food lines arived toward the end of the meal, several people were left with no drinks at all while we ate since the water never came. And a busboy tried to clear someones half empty plate before they had even recieved their drink (and were clearly not done with the food anyway)!
No doubt I will be back for the food, but am not sure I will bother eating it there. The food, ordering system and (terrible?) service seem cutom made for take out.
... oh, and the bread was fine :-)
re: Abe Froman
I actually did takeout here on the 4th of July, and you are definitely right. I split up from my friends to get the sides first, while they waited in the meats line. The counter staff were very helpful in packing up a whole rack of ribs for us, as well as 2 lbs. of fatty, fatty brisket, enough to feed 7 hungry people. Unfortunately, they were out of the beef ribs (this was 8:30 or so), so we got 3 regular sausages and 3 spicy jalapeno to go. We weren't going to get many of the jalapeno until someone started walking around offering samples!
In fact, the bag of ribs BROKE due to the steam and hot juices, and they rescued the ribs, and double bagged it for us. So beware the grease if you get BBQ to go from here. I felt odd as i wanted to tip the counter guys but there was no obvious way to do it. Paying up front was very easy, though, once you got used to the ticket system -- and the stains on the meal ticket from the meat counter.
re: kathryn
"I felt odd as i wanted to tip the counter guys but there was no obvious way to do it."
we had the same thought and asked the hostess who told us to leave it in the tip jars at the register... sort of feel like asking the guys if they do in fact get that money next time i go. Easily the best part of the service experience was at the meat counter, guys were extremely chill and accomidating.
Finally went tonight. Apparently Sunday nights are the time to go. We got there around 9 and there were only 2 people in front of us for the meat. We had:
1 lb. beef ribs (moist, great smokey taste)
1/2 lb. moist brisket (great)
corn pudding (loved it, but I love all things corn)
mac & cheese (good)
pbj cupcake (great frosting, dry cake)
W/2 beers, cost came to $50.14, and we were stuffed by the time we finished. I had a great time.
Just got home from my first trip to Hill Country. Liked: The brisket. Didn't like: The ineffective line up system (put your name on a list, wait 30 minutes for a ticket, then stand in line for 30 minutes waiting to order your food, get jostled by all the people trying to get past you and down the stairs). Also wasn't crazy about the "flavored" stuff. They do a good job with the simple preparations, like meat smoked with just salt and pepper. They falter with overflavoring their sides and sauce.
Anyway, about our food. The brisket was good, although a bit salty. I'm from the real Hill Country and think this is the closest to home that I've tasted in NYC. The beef ribs were just ok, but not something I would order again. The sauce was wayyy too vinegary (especially for a central Texas style sauce) and the baked beans had an overpowering molasses and vinegar taste.
The Kreuz's sausages were sort of mealy, and I've had those in the past and thought they were good, so maybe it was just this time. My friend loved his chicken, especially the price! He ordered a leg and thigh and it cost $1.80! Compare that to $9 for two very heavy ribs (I guess that's because you're paying for all that bone).
Sides: The white bread, which should be marshmallowy soft, was stale. The deviled eggs had good flavor but were way too cold, which left the egg white and yolk filling sort of rubbery and too set up. The cucumber salad was refreshing and bright. The pickles were 50 cents, what's up with that?? I've never paid for pickles at a bbq place... seems so wrong. The corn side was yummy, sort of like a cheesy, crispy corn pudding/casserole. The cornbread was pillowy and sweet and came with an odd (but in a good way) sweet ancho butter.
Margaritas are either $5 (served in small cocktail glasses) or $8 (served in mason jars, the de rigeur big city way of saying "look how humble we are! yeee haw!")
Overall, I add this place to my growing list of NYC bbq restaurant reviews -- ok, but not great.
re: tashistation
I just posted this in one of the other threads on the site comparing RUB to Hill Country. My buddy and I went around 2:30 pm and no line at all. The ordering system seemed pretty easy to figure out. I like them both but for different reasons. As of late, I've been addicted to RUB's Beans (with burnt ends). They are like a tangy, smoky punch in the mouth. The brisket is good, but a bit dry. His burnt ends are very tasty and I was able to get them as a 1/4 lb of meat deal. I do like Paul Kirk's sauces too. I went to Hill Country the other day with a buddy of mine. I took some pics and wrote about it on Roadfood.com. Here is the link.
I thought you might be interested in this post:
Anyone know if the prices are the same for lunch as they are for dinner. I imagine they are.
I went there last night and was extremely disappointed. I ordered the holy trinity: brisket, sausage and ribs. The brisket was average -- tender and juicy with some flavor from the dry rub except I could detect very little smoke from the "imported wood" they contend they cook with. One bite into the meal it was apparent that Hill Country BBQ was not smoking their meats in woodburning pits in a manner similar to that of the Texas greats. The sausage was pretty good but only because Kreuz packs a pretty good sausage. It certainly was no better what you could do by simply ordering a case of sausage from Kreuz online and broiling it in your oven at home. The ribs were terrible, suffering from more than just the poor preparation techniques that limited the brisket and sausage. As far as pricing goes, had the 'cue been up to snuff, I would have had no quibbles about the meat pricing. The stuff the Texas greats are cranking out is not exactly cheap and as anyone that has lived in both NYC and central Texas knows, significant price expansion is reasonable and expected. However, unless I am going hungry, I will not make a return trip to Hill Country BBQ.
Since a lot of the Texas greats either lack i) adequate sides (Black's sides come to mind) or ii) atmosphere/experience/service the review could probably end here but there are a few other things worth mentioning--
namely, the disconnect between the prices and quantity/quality of the side dishes and deserts. I tried the bourbon whipped sweet potatoes and the "Longhorn" mac and cheese. Even by NYC southern-style standards, they were both failures and at $5.25 for a small dip of each, laughable. However, perhaps the biggest disappointment was dessert. For a hefty $4.00 for a serving, I assumed I was going to get a big bowl of creamy Blue Bell ice cream. Instead, I was served a "mini-carton" (you know, the single servings that they sell Texas high school cafeterias for 35 cents) that suffered from serious freezer burn. What a joke. As an aside, if anyone in NY is interested in consistently paying $4.00 for a half dip of Blue Bell, send me an email and I will quit my job in finance and make some real dough importing this stuff from Texas.
I was also a little put off by the "atmosphere." From the card marking system to the mason jar beverages, the whole experience was a little hokey.
I'm clearly in the minority here, but in a city full of so many great restaurants, aside from Texas nostalgia, I have no idea why someone would pay $50 to eat at this place.
re: carter4133
I am with you.. The Kreuz sausage is the only reason to go here.. That and some of the better beans around town..
re: Daniel76
The green bean casserole and mac-n-cheese were disappointments and the shoepeg corn wasn't authentic at all. I did love the lean brisket...it was very moist, tender and perfect.
re: LeahBaila
really great post, carter4133. after having tried dinosaur's, blue smoke, rub and daisy may, i was looking forward to trying hill country when it first opened. after reading the posts since opening day, i just haven't bothered. your post basically summed up all of the key aspects quite nicely and your comments seem to be along the same lines of many previous posts. thanks for sharing the details. it's disappointing. are you a texan native? i've only been once but can't say i had the time to sample the best rib joints.
re: nativeNYer
yeah, I'm a native Texan.
re: nativeNYer
Seriously - you're not even going to try it and decide for yourself??
It's not like committing to dinner at Per Se, just get a couple bucks worth of brisket. The barbecue at Hill Country is damn near perfectly done, and if you want mac & cheese, you can get the little blue box at the grocery store.
re: viva_zapata
i was gonna come right out and say that i had now completely decided against trying hill country after reading carter's post, but i held back b/c i know myself. i will probably wander over there out of curiosity but it has to be on a day when i'm not craving a really great meal or else i'll be disappointed. if i'm ever in the nabe and not especially starving, i'll give it a try. i am completely stuck on daisy mae's dry memphis ribs but i don't like their sides. i'll let you guys know what i think when i finally make my way over there.
re: nativeNYer
I implore you to go and get the Beef Ribs. They are flat out awesome. Forget the sides, hokey soda and desserts. Just get the Beef Ribs and report back.
re: princeofpork
unless they are cooking their beef ribs in an entirely different manner than the rest of their meats, I will pass. My point: Hill Country BBQ does not smoke their meats in a manner similar to that of the Lockhart legends. I couldn't tell if they were parboiling and then finishing in a faux smoker with a gas flame and liquid smoke or what, but whatever they are doing differs significantly from what they do in the Texas Hill Country. Also, please note that I am not asserting that this method of cooking meat makes inherently bad BBQ, only that they are not doing what their name and organizational goals suggest (and thus why I stopped in).
re: carter4133
now i'm definitely curious so i'll try to beef ribs and will report back.
what makes them good, princeofpork? i'll be surprised if i like them better than daisy may's memphis dry. we'll see...
re: nativeNYer
I have had Daisy Mays and happen to like these better. They seemed meatier, more tender and the flavor of the spices lasted on my lips well after the meal was complete. I hope you enjoy them!!
re: carter4133
So you have absolutely no idea how they prepare/smoke their meets?
Got it.
And cudos on the baseless liquid smoke/gas flame comment!
re: Abe Froman
did a "pit" tour a few years ago and never came back to post.
they use a gasser at really low temp (compared to central texas legends) and put post oak coals in the gasser, not for heat but for smoke.
so the gas flame comment was pretty much dead on. no sign of liquid smoke, though!
I also noticed in the past few years the Schmidt family has been busy expanding their empire (as I noted back in 2007). Bee Cave, Lockhart Smokehouse (in Dallas), another planned location in the northern Dallas burbs, another Hill Country location in Brooklyn (which I assume will receive Ray's blessing).
bbq was mediocre and overpriced as usual.
re: carter4133
To clarify: this is a report about a meal you had a few years ago?
re: carter4133
That is categorically incorrect. There is no liquid smoke or parboiling going on at Hill Country in the pit area.
Too bad that the food didn't live up to your expectations, but there isn't a vast difference between the procedures at Hill Country or places like Kreuz. They worked closely with Rick Schmidt leading up to opening to perfect their techniques and he seemed satisfied. Sorry that you weren't.
As bbq goes, those are unfair allegations to throw at a place when you don't know what you're talking about.
I do not work for Hill Country but am a fan of their food.....
re: BackyardChef
so would there be any reason for not smoking their meats using a similar method as the legends? is it a matter of saving money (equipment/time) or just lack of knowledge? i am neither agreeing nor disagreeing with the comments here as i haven't tried hill country nor any of the texan places
so the most i will ever be able to share is personal taste. i am just curious.
re: nativeNYer
Note that Careter has no idea what method they use to smoke/prepare the meats at Hill County, he is simply making things up.
re: BackyardChef
BackyardChef: A statement beginning with a qualifying phrase, "I couldn't tell if...," is hardly an "allegation." Again, I do not know exactly what they are doing, but they aren't cooking the meats in brick chutes solely heated by natural oak flames. If they were, you would be able to smell it in and outside of the restaurant. More important, you would be able to taste it in the meats.
Honestly, I was a little surprised when I learned of Rick Schmidt's blessing. He is a notorious hardass. However, he is also the most commercially oriented of the top central Texas brisket joint bosses, as evidenced by the BBQ Wal-Mart he moved Kreuz into at the turn the the century. Hill Country BBQ is purchasing all of its sausage from Schmidt and also providing free advertising for Kreuz. Of course, I do not know either owner or what sort of business relationship they have with each other; however, it is not inconceivable that these factors influenced his decision to "bless" the restaurant.
re: carter4133
"I couldn't tell if they were parboiling and then finishing in a faux smoker with a gas flame and liquid smoke or what but whatever they are doing differs significantly from what they do in the Texas Hill Country."
But, the whole statement is mistaken and based on no knowledge whatsoever. Based on one meal that you were unhappy with, you discredit their entire process....which is based on many hours of Post Oak....and a simple rub to let the flavor of the meat shine through.
Now you are questioning Rick Schmidt's credibility as well claiming that they essentially bought his approval. I'm not sure what your axe to grind against both Kreuz (BBQ Wal-mart-- is the 'que from China??) and Hill Country is....but you really don't know what you're talking about in this case. Perhaps you are a true maven of the 'que from the Lonestar State, but you are off base.....
You don't work at Smitty's do you?
re: BackyardChef
For the record, I never questioned the quality of que at Kreuz Market or Scmidt's decision to turn Lockhart into a nation-wide tourist destination. Kreuz serves one of the best briskets in the world. Their smoked prime rib ranks in my top 5 foods of all time. Schmidt's commercial zeal has exposed more people to great BBQ than would be exposed otherwise. I recognize and appreciate this. The only thing I did was offer up a possible explanation of why Schmidt gave HC BBQ his "blessing" when, in my mind, they are serving a product grossly inferior to that of what he serves back in Texas.
I will soon make a return trip to HC. I will also ask the pitmaster for a pit tour or at least an explanation of their smoking methods. Pit tours are common in central Texas and I am certain the folks at HC will oblige, assuming they have nothing to hide.
re: carter4133
Sigh. I went last Friday for lunch and there was no line. The two of us had some beef ribs, piece of chicken and sausage. Chicken was good -- go out of my way good? -- no, but moist and juicy good. Sausage was good as usual. The beef ribs, sadly, were totally desiccated. Maybe it was the time of day I went? I think I could probably make a regular lunch out of the sausage with a side of beans and corn bread. I had the ice cream, too. (And mine also had a layer of ice on top and I, too, felt very bent over the barrel on the price.) I really want to love this place, but, ugh, sigh. Aside from some of the misses I've had and the prices, it's the little things like having to seek out a fork from the mason jar at the next table (or the next, or the next...) and trying to cut chicken with a g.d. butter knife. I mean, yeah, it's supposed to be all Texas, but hells bells -- I'm a Texan in Manhattan. I want the authentic taste with a ratchetted-up style. Is it too much to ask for my $25 a head to have a knife that cuts and a fork that isn't bent? On the upshot -- I think the service is very friendly and they did have Lone Star this time and RC cola always tastes right.
re: Westrite
So interesting. I loved the ribs and found the sausage bland and a weird consistency, like a rotten apple. I did think the prices were absurd. Oh well different strokes for different folks
re: princeofpork
Hmm, see, for me what I like about the sausage is that it is loose-packed. But I can totally see how someone might not dig that mouthfeel. (Doesn't help, I think, that you have to work so hard to saw through the damn thing and it gets beat up to mush in the process.) I think I may have caught the ribs at a bad hour 2pm, because, I mean, really, they were not passable.
re: Westrite
There are other knives. Steak knives with black handles. Not Laguiole, but much better than the plain ones. There are usually a couple in the mason jar. If not, check the next table, or the one next to that.... lol I agree that the staff couldn't be nicer and more efficient. So, if all else fails, ask one of the servers or busboys.
I haven't been to the restaurant, but I tried the brisket at the blues & bbq festival on Sunday. I know this isn't the way to judge the place, but the brisket was nothing special, and it was about 50% fat.
The pulled pork sandwich from the Dinosaur stand was pretty mediocre too.
For some reason, ribs were hard to find at the festival--I think only Brother Jimmy's had them, and I chose to stick with the above 2.
A partial source of the controversy over this place, I think, is that it sets itself up like the worst sort of sucker (picture Curly mouthing off to Moe) for comparison with the legendary BBQ shrines of Central Texas. OF COURSE Hill Country isn't as good as Kreuz's (which, in my opinion, is far from the best of said shrines). And OF COURSE it's three times as expensive. It's smack in the middle of Manhattan! Anyone expecting a brand-new BBQ restaurant in New York City to be as good as some of the best BBQ in Texas, or as cheap, just doesn't know how the world works. And yet I, too, couldn't help comparing the first meal I had there to my meals in Lockhart and Luling and the like. I won't go into a detailed comparison, but you can guess who won, and I came away pretty down on Hill Country.
I went back, though, and tried the lean brisket (the fat brisket is just plain too fat, and this from a man who likes his fat brisket pretty fat) and the sausage, which I had missed on the first meal. And as I was eating my meal (the lean brisket is the only really good BBQ brisket I can remember having outside of Texas), I thought of how foolish I'd been to hold Hill Country to that standard, even if the restaurant does imply that that's the standard to which it wants to be held. It wouldn't hold up in Central Texas, but Hill Country's lean brisket would do pretty well for itself in Dallas (well, if offered at non-NYC prices). Similarly, by spending lots of effort and money attempting to capture the atmosphere of an authentic Texas hill country BBQ joint, they've managed to end up with the sort of place that would be right at home in, say, downtown Fort Worth.
So they missed the mark by a couple hundred miles - they were aiming for Lockhart, and ended up with Dallas-Ft. Worth. That's not a runaway victory by any means, but it's still a BBQ place that could do very well for itself in a major Texan metroplex. For a BBQ restaurant in the middle of Manhattan, I'd say that's pretty high praise. The lean brisket is easily the best BBQ I've had in NYC, possibly the best I've had north of the Mason-Dixon line. The sausages are delicious, the atmosphere is Texan, and they have Big Red in glass bottles. And I seem to recall seeing what looked like a pretty decent Bourbon selection behind the bar, something unimaginable in Lockhart but of which I thoroughly approve.
Just a technical note:
Somewhere in this thread, someone said that meat should be smoked with all the fat on, and then the fat should be cut away at the end. This is all wrong. The meat needs to be exposed to the smoke, which gives you that nice red ring and a little bit of crust; that's where all the flavor comes from. If you throw away the smoke ring, you might just as well have slow-cooked your meat in a gas oven.
re: ratatosk
What time of night are all these people going to Hill Country that they run out of moist brisket and beef ribs?? I'll be going tonight and I expect to get there at 7 PM on a Sunday... will I be out of luck? Because those are the two reasons we are going. I forget where we went, but we had been to a place with famous lobster rolls and they were out of lobster at 7 PM... running out of your best products before it even gets late is insane and bad management. Are people who miss out on the beef ribs and moist brisket going at 8 and 9 PM on a Saturday?
Please, I'd like to find out before tonight and maybe I'll plan to go earlier!
re: hamstrman
I've been at about that time on a Sunday. They'd run out of sausage but had the brisket and ribs. This being a holiday weekend, you'll hopefully benefit from people being out of town.
re: hamstrman
Went to Hill Country last night with my folks. They weren't out of anything! And I didn't realize that beef ribs were like something out of the Flintstones! I tried the moist brisket (I must've gotten lucky from that portion of the brisket mentioned earlier that is "moist" but hardly fatty at all). It was very tasty and certainly moist. Also the jalapeno cheese sausage was just divine. And the beef ribs were so tasty! Firm, but at the same time fall off the bone! And this is a momentous event: Hill Country is the first time my dad didn't put a drop of BBQ sauce on his BBQ and stated that it didn't need a thing. Momentous indeed. More momentous still? My dad had no complaints AT ALL about the restaurant which is damn near impossible. My mom and I thought the pork ribs were much too salty though. I enjoy my local chinese restaurant's better... The prime rib was tough, which was unfortunate. But the beef ribs (which I couldn't finish because I ordered them assuming they were comparable in size to pork ribs - I know I know I didn't even think!) were great the next day cold too! And the cornbread, while not amazing, was quite satisfying with the ancho honey butter. As a native New Yorker who hasn't been to the south, I would expect the prices to be what they were and enjoyed every bite at those prices. This is New York after all... I also spend $70 a week on sushi so a $3 humongous rib is no big deal. Overall, it was fantastic. Just stick to the beef ribs, sausage and brisket.
We've been to Hill Country twice now. The first time we got beef ribs, lean brisket, Kreuz jalapeno-cheddar sausage, mac&cheese, and green bean casserole. Everything delicious, although the prices do sorta sneak up on you. The brisket was perhaps the least interesting (though still quite tasty), so on our second visit we replaced it with the beef shoulder, and decided the brisket was better; we actually needed BBQ sauce on the shoulder.
The mac&cheese reminded us both of Beecher's mac&cheese (at Pike Place Market in Seattle); less complex flavor than Beecher's, as befits a Texas dish, but a similarly luscious creaminess.
The beef ribs are to die for, and meatier than Pearson's/Legends (which I gather are technically "short ribs", reminiscent of the Flintstones) but as we were finishing up last night I looked at the bill and realized that the beef ribs had cost significantly more than the shoulder and sausage put together; $17/pound (or thereabouts) for something that is 60% bone is a little much. We resolved that next time we'll get only ONE beef rib per person :-)
I've been to Kreuz Market in Lockhart, TX. Hill Country is as close as you can get without getting on a plane to Austin.
Rather than write up a completely new post, I figure I'll just tack this on here.
I had a friend from Lockhart, along with two of his friends from home, visit a few weeks back for the Robert Earl Keen concert. One of the friends mentioned that his uncle (I believe Roy was the name) actually makes the sausages at Kreuz. They found his picture on a wall near the top of the stairs, opposite the drinks/dessert station.
Anyway, that was how the first part of our meal went, with the three visitors scanning walls and pointing out their high school, the local gas station, etc. etc. Before we got in the meat line, a phone call was made that we hoped would lead to a comped meal (it didn't get through in time, but apparently would have worked).
With that said: beef ribs, sausages, and moist brisket seemed to be a common thread through all orders (apart from my vegetarian girlfriend's). I thought the ribs were good, the sausages very good, and the brisket fantastic. The three Texans all enjoyed their meals, declaring that Hill Country would stand on its own down in Lockhart. The "Nephew of Roy" mentioned that he was impressed how lean the moist brisket was -- which I found funny, having read the many fatty-hater comments here on the boards. His words: "must be because of all that health conscious stuff they got here in New York."
Apart from the meat, orders were put in for pickles, fresh jalapenos, corn pudding, mac and cheese, green bean casserole, mashed sweet potatoes, Big Red, RC Cola, the tiny tub of Blue Bell ice cream, and a PB&J cupcake. Standouts were the corn pudding and the (awesome) cupcake.
Another disaster from Texas.
Had the deckle, the pork ribs, the original sausage, beans, mac 'n cheese, pasta salad, corn bread. The pork ribs were OK. EVERYTHING ELSE SUCKED. I could not cut through the gristle on the 'moist' brisket- and I love good fat; this was disgusting and flavorless and it was clearly not a good piece of brisket to begin with. Christ, you only have to go to Costco to get better brisket. The sausage was under-seasoned ground meat in a nice casing that was cooked two hours ago and had no snap. The sides were all pathetic. The beans were like something your college roommate cooks up when you're stoned- a kitchen sink conglomeration with no discernible flavors. The ribs were OK, but definitely not great. They ran $10.55 for two pork ribs.
No Shiner Bock. $5 for a freakin' Lone Star. This place is for losers.
re: mac827
Maybe our expectations were too high going in (our first time tonight), but this place gets two greasy thumbs down from my wife and me.
Prime Rib: Gristly, Tough, Flavorless, and $14.00 for a single slice.
Moist Brisket: Overly fatty, meat flavorless and dry, no seasoning.
Kreuz Sausage (jalapeno): pretty good, actually - a surprise
Sides: Uniformly good, but $20 for coleslaw, baked beans, corn pudding, and a casserole made of canned green beans and mushroom soup? Really?
Then there was the band.
Conversation was absolutely impossible. We were seated downstairs at 9 PM on a Thursday.
Service: No silverware on the table (we had to run upstairs to ask for forks and meat knives); no one stopped by to check on us; service is cafeteria-style, and then they expect a tip?
This, for $62.00.
For the record my wife makes the best brisket in the world. Next time I'm staying home!


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525 W 54th Street,
Minneapolis, MN, 55419-0554
Minneapolis, MN, 55419-0554
Tel: (612)823-4394
Grades: PK - 8 | 439 students
Annunciation School is an K-8 Catholic Parish School in Southwest Minneapolis providing outstanding secular and religious education.
Annunciation began in 1923 and continues its tradition of excellence today.
We teach our students to live their faith.
Our dedication to the education, development and growth of our students is why we remain a strong force in the community.
Annunciation School recognizes parents as the primary educators of their children.
When parents select Annunciation School, a partnership is formed with faculty, staff and other parents.
We are a united and caring community of students, staff and parents committed to learning based on Christian values.
We provide our students with an outstanding religious and academic education, addressing the needs of the whole child.
We believe each student is a gift of God, a unique person, entrusted to our care.
The education, development and growth of our students are our reasons for existence.
Each student makes a unique contribution to our school.
We expect our students to: use their individual talents to the best of their abilities; be responsible for their actions; treat all others with dignity and respect; follow the policies of the school; and contribute to the life of the school, parish and community.
We provide them with a Christian environment for learning; guidance, encouragement and discipline; love, respect and compassion; and nurture their spirit so they may achieve their full potential.
School Overview
|School Membership(s)School Assoc.
|National Catholic Educational Association (NCEA)
|Religious Affiliation
|Roman Catholic
|Grades Offered
|Grades Prekindergarten - 8
Student Body
|Total Students
|439 students
|Student Body Type
|% Students of Color
State avg.: 15%
|Students by Grade
Academics and Faculty
|Total Classroom Teachers
|28 teachers
|Student : Teacher Ratio
National avg.: 13:1
|Average Class Size
|22 students
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|None / Rolling
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Minneapolis Sunshine Montessori School
4557 Colfax Ave S
Minneapolis , MN , 55419
(612)827-4504Montessori School1.1 mi | 4 students | Gr. PK-KG
MinneapolisConcys Montessori School
Minneapolis , MN , 55419
(952)999-9999Early Childhood / Day Cares1.1 mi | 29 students | Gr. K-1
MinneapolisWatershed High School
4544 Fourth Avenue South
Minneapolis , MN , 55419
(612)871-4363Special Program Emphasis1.3 mi | 80 students | Gr. 9-12
MinneapolisOur Lady Of Peace
5435 11th Ave S
Minneapolis , MN , 55417
(612)823-8253(Roman Catholic)1.3 mi | 147 students | Gr. PK-8
MinneapolisKing's Christian Academy
Minneapolis , MN , 55419
(612)825-0809(Christian)1.3 mi | 94 students | Gr. PK-8
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Updated October 14, 2014
Add things up and you'll quickly find the answer- math is crucial both in academics and the real world. By following these strategies and following personal training programs, students can uncover their weaknesses and conquer math.
"Because I heard it is a good school." That may well be, but there are some other factors in the private school selection process we need to consider.
Running a small to medium sized private school? Can't afford marketing staff and expensive marketing programs? Read on.
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Started Invisalign at 41...about time. My twin sister and I got braces about the same time - she got the metal braces instead. We have some of the same mouth/teeth problems so it will be interesting to see each of our results. I am on tray 3 of 40 and just got 15 "buttons" added today. Hope my teeth will feel clean again because all I can feel is the buttons and not smooth teeth. Probably because I have so many of buttons due to crowded teeth. Lol. Process has been good so far. 74 more weeks to go not that I am counting. And you CAN see the buttons on front teeth - just gotta get used to it. The process of putting the buttons on was an adventure but seriously not bad. Can't wait until I see big time results.
Tray 8 - Not Bad So Far - Mid Florida, FL
Started Invisalign at 41...about time. My twin...
3 Comments
It will definitely be interesting to hear how things go between you and your sister's treatment. Do you happen to be going to the same orthodontist?
What went on that made getting the buttons put on an adventure? Did they not want to adhere to your teeth?
- Reply
I had 16 buttons put on (agian, my teeth are very crowded) and the procedure to put them on was "different". My mouth was propped wide open and another plastic tool (torture device LOL) held my tongue still. My mouth had to be completely dry which was "fun" but bearable. The buttons held on perfectly and had no issues with that part. And no, my sister and I don't have the same orthodonist. It's funny that her orthodontist said that he didn't think Invisalign would work for either of us. Here's to straight teeth for us both.
Oh yeah, it sounds like you had a bite block and/or lip retractors in. That definitely gets old quick. So glad you were able to get through it, and that you are off and running with your treatment now!
That is interesting about her ortho's thoughts on you guys not being good candidates for Invisalign. It makes me even more curious to hear how things go for you.
I'll certainly join in your cheer for straight teeth for the both of you! :)
The beginning of week 2 with tray 3 isn't so bad. ...
The beginning of week 2 with tray 3 isn't so bad. Easier to get the trays out for sure and it does feel better when trays are in which shocked me. The buttons themselves are kinda sharp so the trays help alleviate the sharpness.
I am on tray 8 of 40. I took out my original...
I am on tray 8 of 40. I took out my original pictures out from before I started on and compared it to my teeth now. What a huge difference already. I can't believe that the teeth have moved that much. So far so good! And not a lot of pain yet.
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Items in AFP with MESH term: Obesity
Low-Carbohydrate Dieting - Editorials
Obesity: Psychological and Behavioral Considerations - Curbside Consultation
BMI Monitoring in the Management of Obesity in Toddlers - Editorials
Are Obese Physicians Effective at Providing Healthy Lifestyle Counseling? - Curbside Consultation
Exercise is an Effective Intervention in Overweight and Obese Patients - Cochrane for Clinicians
Preventing Diabetes in Youth: Lessons from Smoking-Cessation Efforts - Editorials
Metformin Therapy and Diabetes Prevention in Adolescents Who Are Obese - FPIN's Clinical Inquiries
Office-Based Strategies for the Management of Obesity - Article
ABSTRACT: Roughly two thirds of U.S. adults are overweight or obese. Obesity increases the risk of hypertension, type 2 diabetes mellitus, hyperlipidemia, heart disease, pulmonary disease, hepatobiliary disease, cancer, and a number of psychosocial complications. Physicians often feel unprepared to handle this important problem. Practical office-based strategies include: (1) making recommendations for assisted self-management, including guidance on popular diets, (2) advising patients about commercial weight-loss programs, (3) advising patients about and prescribing medications, (4) recommending bariatric surgery, and (5) supplementing these strategies with counseling about lifestyle changes using a systematic approach. Family physicians should provide basic information about the effectiveness and safety of popular diets and commercial weight-loss programs, and refer patients to appropriate information sources. Sibutramine and orlistat, the only medications currently approved for the long-term treatment of obesity, should only be prescribed in combination with lifestyle changes. Bariatric surgery is an option for adults with a body mass index of 40 kg per m2 or higher, or for those with a body mass index of 35 kg per m2 or higher who have obesity-related comorbidities such as type 2 diabetes. The five A's behavioral counseling paradigm (ask, advise, assess, assist, and arrange) can be used as the basis for a systematic, practical approach to the management of obesity that incorporates evidence for managing common obesity-related behaviors.
Let's Treat Obesity Seriously - Editorials
Weight Loss Maintenance - Article
ABSTRACT: Successful long-term weight loss maintenance can be achieved by various means. A combination of dietary and physical activity interventions, along with one or more behavioral approaches, has proven successful in some persons, as documented by the National Weight Control Registry, but is limited by adherence to a consistent weight loss regimen. Successful approaches to weight loss maintenance include consulting with a physician, nutritionist, or another support source; adhering to a stable diet with a limited variety of food; monitoring weight; eating breakfast; and exercising regularly. Long-term pharmacologic treatments for weight loss maintenance have been studied and were found to have modest success, with some weight regain typically reported. Sibutramine and orlistat are the two medications approved by the U.S. Food and Drug Administration with the potential to help patients achieve long-term weight loss maintenance. Bariatric surgery is another modality for accomplishing successful long-term weight loss maintenance in patients with morbid or complicated obesity. Its success is due in large part to better weight loss outcomes, more successful long-term weight loss maintenance, and remission of comorbid medical conditions.
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POWER CONNECTION Overview
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from New Developments in Mobile Gaming at Google I/O 2013, 15th-17th May 2013
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from Minimum Viable Product to Huge Commercial Opportunity at Digital Shoreditch Festival 2013, 20th-31st May 2013
from Android Ecosystem and What's New at Google Developer Days São Paulo, 29th October 2010
from Building a Brave New Web at WordCamp San Francisco 2012, 4th-5th August 2012
from Mobile is Not Different at Waza 2013, 28th February 2013
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from Mobile Innovation: Creating First Class Experiences at Seattle Interactive Conference 2011, 2nd-3rd November 2011
from Social-Local-Mobile (SoLoMo) at Seattle Interactive Conference 2011, 2nd-3rd November 2011
from The Future of Design, Healthcare, and Mobile Technology at Interaction12, 1st-4th February 2012
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from Mobile Accessibility For Everyone at WXG - Web Expo Guildford, 12th October 2012
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from Resonance: A Mobile Design Ethos at Mobilism 2012, 10th-11th May 2012
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daps magic: Chicago Zine Fest 2013 coverage
On Saturday, I had the opportunity to go to the Chicago Zine Fest, located at Columbia College Chicago in downtown. There were many artists and publishers exhibiting their work and it was great to see independent artists get together and showcase their talents. What is a "zine"? Here's how the Chicago Zine Fest website describes it:
Read More at http://www.dapsmagic.com/geekscorner/2013/03/10/chicago-zine-fest-2013-coverage/, Written by WizardVictor, Copyright © @DAPs Magic@


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2011 Beckmen Syrah Estate
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Prices Valid With Binny's Card
750ml Bottle $275.88(Reg:$284.89)
Case of 12
750ml Bottle $275.88(Reg:$284.89)
Case of 12
Item #54939
Size: 750ml
Type: Red Wine
Varietal: Shiraz / Syrah
Country: United States
Region: California, Central Coast, Santa Ynez Valley
Prices, promotions and availability may vary by store and online.
2012 Fess Parker Syrah Santa Barbara
"Smooth and creamy, ripe and lush with apple, melon and butter; long and balanced."
$17.99 / 750ml Bottle
$215.88 / Case of 12
$215.88 / Case of 12
2011 Stolpman Syrah Estate
"Fresh dark red-ruby. Slightly reduced aromas of black raspberry, smoky minerals, plum sauce and smoked meat, plus a hint of purple fruits. Then densely packed, vibrant and savory, with superb energy and acid cut to the sweet dark fruit, flint, violet, pepper and fresh herb flavors. A very juicy, penetrating style of syrah, and very 2011 in character, not to mention Cote-Rotie-like. Finishes with verve and aromatic persistence. Ridiculously underpriced."
$22.99 / 750ml Bottle
$262.09 / Case of 12
$262.09 / Case of 12
2012 Melville Syrah Estate Verna's
"The 2012 Syrah Estate Verna's offers a vibrant purple color to go with a full-bodied, seamless and layered profile. Blackberry, cassis, tobacco leaf, beef blood and hints of iron emerge from this stunner that should drink nicely for 4-5 years, if not longer. All from Melville's Verna Vineyard, 100% Syrah, 70% destemmed and aged 11 months in neutral oak, it's a no-brainer purchase and don't miss it. It's an incredible effort that goes screaming past anything else even close to this price point."
$26.99 / 750ml Bottle
$307.69 / Case of 12
$307.69 / Case of 12
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