Wednesday, June 1, 2011
Real Detroit Weekly: Penny Black
"In light of the Slows phenomenon, metro Detroit is giving Mizzourah a run for its slow-smoked, dry-rubbed money. The newest addition to this upscale BBQ trend is Penny Black in Rochester.
'See, that was a great intro. But I ALSO could have said: in light of the upscale Mexican phenomenon, metro Detroit is giving chi-chi Mayan Riviera all-inclusive resort restaurants a run for their dinero (and incidentally, their dinners). The newest addition to this trend is Penny Black in Rochester.
'Because Penny Black is not just BBQ. And it is not just Mexican. The best way to describe it is coast-to-coast Southern cooking – BBQ, Tex-Mex, Southwest, Mexican, Cajun, Creole, deep South. It's the kind of restaurant you'd find in a place like Galveston, Texas, where the food is directly influenced by the surrounding cuisines of Texas, Mexico and Louisiana..."
Read the rest of the article here.