You have the wafting of donuts, tacos, pizza, truffle fries, fried chicken, Asian food… what’s it missing?
Barbecue, of course.
Dan Wright is opening up his next restaurant, Pontiac Bourbon & Barbecue, “sometime this summer”, said Wright when I spoke to him yesterday.
It’ll be a “best of barbecue” restaurant, focusing notably on Texas brisket (hard to find in Cincinnati), Memphis ribs, Alabama chicken, frito pie and drinks like Peach Nehi and adult sno-cones. Wright and his team have spent some time traveling to the best of barbecue, like Franklin BBQ in Texas, to figure out just how they do it.
They’ll have seating for around 60, as well as a healthy take-out business: he expects a lot of people to take the items home, straight off the smoker, by the pound. Lunch will be included from the start, and will be open late into the evening, including Sundays.
Oh, and that cookbook he’s putting out — “the hardest thing I’ve done in my life,” Wright says — should be out in May.
I’m glad there are two exercise facilities right on Vine. I’m going to need to work some of this off.