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re: I heard City Pork 2 opened up - true?
Posted on 12/10/14 at 1:52 pm to fightin tigers
Posted on 12/10/14 at 1:52 pm to fightin tigers
quote:
Great review, do you know if they are doing all the smoking on site or is it done at the OG spot?
Didn't get to ask Ryan that. He did say that the chef at City Club bakes the bread they use for some of the sandwhiches. They also use Dong Phuong's Vietnamese poboy bread from New Orleans.
He did say they do everything they can in-house, and what they can't (like the bread), they source locally.
It's got a much different vibe than the original, that's for sure. It looks really nice in there. Finally somebody did something with the place so that it doesn't remind you that it used to be a Pizza Hut.
2
Posted on 12/10/14 at 1:53 pm to BMoney
Going there is going to weird me out so much because I worked in that place for 3 years 
But I am curious. Will try to check it out this week or next week.
But I am curious. Will try to check it out this week or next week.
Posted on 12/15/14 at 12:56 pm to BMoney
quote:
e did say that the chef at City Club bakes the bread they use for some of the sandwhiche
I know this guy personally. He's a heck of a guy, heck of a chef, and bread is his passion and it shows.
That being said, $9 for a blue cheese wedge? WTF?
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