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October 30, 2013- By Steven E. Greer
Ronan Downs opened his latest FiDi restaurant as a Texas barbeque called Route 66 Smokehouse. We sampled much of the menu with General Manager Johnny Flores as Chef Billy Kooper brought us his selections. Chef Billy has a Blue Smoke pedigree.
The interior design is well done. The wood is reclaimed material and the walls have large murals made by two different artists. In main line of sight is a large “66” sign carved into the wall representing Route 66.
We started with the appetizers all compiled onto one platter especially for us. The deviled eggs are reminiscent of Blue Smoke. The fried green tomatoes were tasty and not too greasy (also shown below are the kale salad and pimento cheese with warm pretzel).
The first entree was the Shrimp and grits. The mushrooms and chunks of ham gave a nice texture to the dish. This could be their signature dish.
Next arrived a sampling of beef ribs, pulled pork, and beef brisket. The brisket was moist and comes with a dipping beef broth. The ribs were very tender and come with a Kansas City style sauce. (We suggested that they serve the ribs sans the sauce and allow the guests to add the sauces of their choosing.)
We did not have a chance to try the smoked chicken or any desserts. We look forward to going back.
Ronan and his restaurants on Stone Street were washed out by Hurricane Sandy. Go check them out.
