Philadelphia - November 17, 2009

Meat Your Maker

Percy Street Barbecue Opens

What’s red, rubbed, raw, and best served with some sauce?
a) You, post wax.
b) A spicy tuna roll.
c) Your nose in the cold.
d) The dishes at Percy Street Barbecue.

Let’s hope you answered D.

Michael Solomonov (Zahav) and Steven Cook’s (Xochitl) new Texas barbecue joint opens today with chef Erin O’Shea (Marigold Kitchen) manning two 4,000-pound smokers in the homey spot.

The kitchen crew traveled to the Lone Star State to perfect the art of the dry rub for their signature brisket (moist, lean, burnt ends), spare ribs, and pork belly. Order by the half or whole pound (plan on sharing) and pair with a la carte sides (German potato salad, collard greens) and resto-exclusive drinks (Yard’s Root Beer, Sly Fox Rauchbier).

You’ll want to sample one of the following: chocolate layer cake, pecan pie, banana pudding.

Or all of the above.

Percy Street Barbecue, 900 South Street (215-625-8510 or percystreet.com).