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Culinary Slut is a shameless expression of our passion for food. We are fortunate to travel a lot, and love to explore ethnic creations. We appreciate humble noshing; at the same time we adore our access to culinary artistry. We both come from cultures where food brings people together and is symbolic of friendship. In many ways, food defines communities and our cultures. Visit our blog for detailed reviews of restaurants, stories of our food adventures and recipes from our own kitchen.
We ordered a sampler platter (sausage, ribs, pulled pork and beef brisket and Texas toast), then threw in a 1/4 chicken, fried okra, baked beans and mac & cheese for good measure. Gluttonous much? Tied for best of the bunch: the melt in your mouth beef brisket and the smoky, deliciously fatty sausage. Both were absolutely heavenly.
A chop salad with an addition of "pickled" Georgia shrimp. The chop salad was a lovely combination of greens, small chunks of roasted beets, a small pickled okra, anise fennel, candied pecans, sliced Granny Smith apples, crumbled blue cheese lightly coated with a lemon vinaigrette. By far the most unique, complex flavoured chop salad we've encountered. The addition of the pickled shrimp (essentially a take on ceviche with a caper-vinegar base) was a fine suggestion by our server. The shrimp was plump, firm, sweet and tinged with the delicious caper flavour.