Dickey's BBQ in Natomas has been open less than a month, and it's been wildly popular. But is it a novelty, or is the BBQ actually good? Reviews are decidedly mixed.
A friend Jen, whose taste I trust, tweeted recently, that Dickey's is "My new favorite place. Bad news bears." Bad news for her diet, that is.
The Sac Bee's Allen Pierleoni has a different opinion.
"These ribs are just the way I like them – slathered in sauce and falling off the bone," said a lunch pal. The St. Louis-style pork ribs – not babybacks – were rich and moist, but lacked any "chew" texture. Again, the smoke was distant.
We found the sausage too greasy (the clots of cheese contributed) and the slices of rubbery turkey breast not worth cutting into after the first bites. The mac 'n' cheese was OK, the potatoes double-OK.
If you've never had real fried okra, you still haven't. The pre-battered and frozen nuggets didn't resemble the fresh, crisp coins fried with cornmeal that are a staple in the South.
Longtime readers of Pierleoni's Counter Culture column find that he's the consummate optimist, willing to praise positives while being understanding to missteps. This is the harshest review I've ever read from him.
Read the entire review in the Sac Bee.
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