First bite: Rossi’s

It is inevitable that I will fall hard for a place sporting collard greens.  Throw in some hush puppies and you know it is all over for this Southern gal.  Add in crafty, thoughtfully prepared cocktails and the atmosphere of a historic dancehall and I am, simply put, over the moon.

The minute I walked into Rossi’s in the old Little Switzerland location, I couldn’t have cared less how the food tasted.  I immediately adored the space, the moody indigo walls, the golden lighting seeping from the bare hanging bulbs, fat corner booths, the massive sun-drenched patio.  If the beer here was cold and cocktails were remotely drinkable, I would be truly jumping for joy.  The fact that Rossi’s just so happens to be within walking distance to my house might just send me over the edge with excitement.  And, then I sipped my first cocktail and bit into my warm, corny hushpuppy and I knew that Rossi’s and I would be really good friends.

There is hardly any evidence remaining of the old Little Switzerland, thank heavens.  In place of the peeling murals in the bar and terribly dated fixtures is an immensely atmospheric vibe that is part citified cool, part awesome old roadhouse.  That the owner has managed to retain the historic feeling while magically making the space feel somehow new is a testament to the capability happening here.  The staff has obviously been trained well. They bustle around professionally, with wide smiles, undeniably thrilled to be part of something so groovy.

My pineapple mojito was just the thing to sip on the sweltering day, the cool, dark bar and crushed mint cooling after facing the hot-hot day outside.  Little balls of cornmeal are deep fried, corny goodness: a basket of hushpuppies to be dunked in a creamy sauce of avocado, brightened by the subtle zing of jalapeño.  Gobbled up with a frosty can of pilsner, they might bust be the most perfect bar snacks. I wished I had saved a couple to crumble over my collards, devastated to have a bowl of pot likker remaining after I all but inhaled them.

I smell my massive platter, the heady scent of smoke wafting along behind my smoked brisket and pulled pork, before it is ceremoniously placed before me.  Each meat is nicely smoked and left un-sauced, as it is done in the Lone Star State.  I doused everything in a terrific selection of spiced barbecue sauces, also spooning baked beans greedily into my mouth.

The polished dance floor simply screams for feet to be dancing there.  The substantial stage and dance floor is ringed by many quaint tables and deep booths, all perfect for nibbling and drinking while catching a show.  Live music here will be as plentiful and fun as the food for sure.  I am already anxious to get back to Rossi’s, there are “frickles” and fried chicken to eat!  Stay tuned for my complete review.  They are currently open for dinner only, Wednesday thru Sunday.  For more information contact Rossi’s at 343.0044.

Barbecue: The best spots to find it in Sonoma

Schellville Grill: Speaking of Austin-style barbecue, check out the smoked goods at this fun little roadside eatery in good old downtown Schellville.  Chef and owner Matthew Nagan smokes plenty of all-natural beef and pork, dishing up heaping platters of tasty and authentic meats and traditional sides.  This is the perfect belly filling food for a day of intense wine tasting.

Fremont Diner: There is no better spot in all the Wine Country — dare I say, the world? –to find a yummier plate of down home Southern goodness outside, or maybe even inside, of the South.  My favorite, the pulled pork has crunchy, charred edges and is shiny with porky-ness, all spilling from a golden-topped bun; crunchy, cold slaw the ideal accompaniment to all this greasy goodness.  Sides often outshine their meaty mains, if that is at all possible.  Collards, when in season, are perfection.  Vinegar laced hot sauce and a crumbling of cornbread a dire topping.  Baked beans and a swoon-worthy, not your momma’s mac and cheese, are all ridiculously yummy.

Rossi’s: This fabulously off-the-beaten-path spot is equal parts delicious atmosphere, food, and drink.  The Texas-style ‘que is lovingly smoked and served alongside an array of down home country sides.  Start with one of the small batch cocktails and stay for the live music and the sunny back patio.

Cochon Volant: Rob Larman’s flying pig barbecue boasts the most beautiful of Wine Country products prepared just like in the good old South.  Hire him to bring a spectacular whole pig to your next party or simply pop into Sonoma’s Best any day of the week for his tender ribs and juicy pulled pork sandwiches.  Each Sunday you’ll find his smoked goods at San Francisco’s massive food truck festival, Off the Grid.

Postcard from Austin

It was a week of barbecue it seems.  I was in Austin and when in Austin, you eat barbecue — no matter what.  You drink Shiner Bock.  You wait in hours-long lines in the searing hot muggy sun with Ray Ban wearing, beard sporting hipsters for barbecue and Shiner Bock.  Two hours in line if you want to hear the sweaty truth.  There is a ferocious barbecue battle underway in Austin, the lengths of the lines easily determining each pit master’s popularity.

La Barbecue’s line begins each morning at 9 a.m., the in-the-know lining up happily while unfolding their lawn chairs, playing cards, and of course glugging beers.  What we are all merrily enduring the excruciating heat for is the absolutely mind-blowing smoked meats.  Never before have I bit into more unctuous, wonderfully fatty brisket, more glistening, tender shreds of pork shoulder, ribs with caramelized, perfectly charred ends and pink, moist meat.  I slugged my way back to the hotel in a happy haze, a gorgeous meat-induced coma.  When in Austin, you must set your alarm, stand in line, endure the heat, and the hipsters, at La Barbecue.  labarbecue.com