re: I heard City Pork 2 opened up - true?

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Great review, do you know if they are doing all the smoking on site or is it done at the OG spot?

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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.

Looks good. Glad to have a new spot in the neighborhood!

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I'm not big on the proximity in between the two restaurants...but whatever. I like their food.

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Between original location and new one?

I mean, they're closer than if the new one opened in Jones Creek or something, but they're far enough apart IMO.

The people frequenting the Jefferson/Corporate/Government area are usually not the people frequenting the Perkins overpass.

See, parking was our biggest issue at Dempsey's. We had customers tell us all the time that they tried to come eat, but left because there was no parking.

But I imagine City Pork won't get the type of wait regularly that an inexpensive seafood joint in BR gets. And it is way more parking than original one.

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The people frequenting the Jefferson/Corporate/Government area are usually not the people frequenting the Perkins overpass.

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Exactly, Perkins Overpass has the wealthy lake-view customers and Garden District clientele, but mostly students and young professionals.

The new spot is for country clubbers and the families in Old Goodwood and Tara.

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I like that there's plenty of parking and seating at the new one. Both can be a problem at the original.

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I got one of the last spots available when I went and the dining area was less than half full. So I can see this as a problem in the future.

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If I order the lowest priced sandwich (Big Pig $9), the lowest priced side (Truffle Chips $3), and a drink ($2.25), the total comes to $15.53. If it's a tipping joint, then it's $18.63. This will be a special occasion lunch joint. It won't be as crowded as Dempsey's was. In about four months, after the area's lunch crowd has tried it a couple of times and judged it, parking will be fine. That's when I'll show up.

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FYI, the sandwich comes with chips.

So, on a whim Tuesday night, the wife and I stopped in to CP2. I really like what they did with the place, especially taking out the old ceiling and exposing the rafters which makes it look rustic and much larger than it actually is.

Today, I took my office there for lunch and everyone really liked their meals. So far, over two meals this is how it plays out for me:

What I liked:

Beef cheek sliders. They knocked it out of the park with this from the bread to the subtle smoke of the beef. Def would get again.

Brisket sandwich. Really good but could stand to have a higher meat to bread ratio, but a nice effort.

Mustard Greens. I really liked these but I didn't notice any meat in their's which is how I usually prepare them at home. I would love to get their recipe.

Broccoli and cheese soup. Cold day, warm rich soup, a winner in my book.

The home made chips. These are awesome alone, but would love to see them do a bleu cheese version ala Byronz.

What I was a little disappointed with:

The egg rolls. I thought they were decent but lacked something, in fact, Chase asked me what I though of them and after thinking about it, they needed a bit of crunch and a little more seasoning. They might want to eliminate the vermicelli in it (too soft) and add some of these asian sesame noodles for the needed crunch.

I had a taste of the grilled fish, sheepshead. It was good but could stand to have a little more spice to it. I was served over swiss chard and with a citrus based sauce.

Any one that sits on that converted barrel table will regret it, too high up and not enough knee space.

I like this place and will def go back when I'm not working and can sample the beers.

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Any one that sits on that converted barrel table will regret it, too high up and not enough knee space.

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I told the manager this barrel table was crap and should be taken out. No leg room and too high like you said.