Back in 2004, before Slows opened, I had this idea in my head that I would write a Letter From the Chef on a semi-regular basis. The intent was to inform people of the happenings at Slows Bar BQ. A way to perhaps drum up some business; you know, get the word out. It was a swell idea. I think I wrote two of them, maybe three. And then Slows opened.
So now, as we move into the holiday season, 2011, I am back in front of the computer, all set to tell you about what goes on at Slows To Go. You see, Slows To Go is bigger than the original restaurant. It has bigger equipment. We can cook larger batches of delicious barbecue. We have seven times the capacity we had at Slows when we opened to smoke our foods. All in all, we are more efficient.
With this efficiency comes some long awaited space for creativity. The kitchen at Slows is so cramped that we haven’t been able to create specials. We get to flex on the soup of the day but there just isn’t room on the line to bust out specials. This is not the case at Slows To Go.
Slows To Go opened almost a year ago in December 2010. Specials were a priority for us in the design of the kitchen and the planning of the menu. We wanted to bring some new dishes to the new location in Midtown. The specials started off slowly. We kept it kind of quiet with the Vegan Chili and Rib Tips and then the tacos. We needed to get our stride in the new kitchen.
Now we have a specials board.
My point is this: Come to Slows To Go. We are serving most of the same menu that we serve at the restaurant minus the wait. You can call ahead and we’ll have the order ready for you when you arrive. You’re in and out. And we are busting out some specials that have been simmering on the back burner for a long time. This Smoked Turkey Breast is over the top.
Also, ask about our Thanksgiving Day Package. Make Slows part of your holiday tradition. We’d be honored.
I’ll keep you updated.
Brian Perrone
Executive Chef/Owner
Slows Bar BQ
Slows To Go