Hope Loehr is a perfectionist, a quality not always seen in the operator of an independent barbecue pit. Since opening Adam's Rib last March, Loehr has insisted that her little restaurant — a former neighborhood saloon — stay impeccably clean (which may rub the wrong way some BBQ purists who prefer greasy joints) and that it offer an impressive array of side dishes in addition to the beautifully smoked meats; veteran John "Hot-Rod Chef" Pinter is her pit master. Loehr's 'cue may seem a little more genteel than some of the longer-established venues, but her excellent hickory-smoked brisket, burnt ends, Carolina pulled pork and baby back ribs can hold their own against a lot of the more famous names. And whereas most barbecue operations don't offer dessert, Loehr fries up the biggest, best homemade apple fritters in town: They're just as good cold in the morning as they are hot and fresh the night before.
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