Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Thanks for sharing! Please remember- General Discussion (Off Topic), as its name implies, is for posts off the topic of BBQ. "BBQ" topics include food, cooking, gear, and even restaurants. Thanks!
I have been to Mighty Quinns before. The food was quite good. I had the beef rib and it was well cooked and seasoned.
But their concept doesn't seem that different from a lot of other barbecue restaurants. It was similar to Chipotle in that you go down the counter and get your meat, sides, etc. but I don't see that as a unique concept. I am hoping they can make this expansion work though. It would be nice to have a decent chain of barbecue restaurants out there.
Only time I went, they were too crowded for us to eat. My NYC co-workers like them a lot. On the other hand, they also said the pulled pork I fed them was the best ever. ;-)
Come all without, Come all within.... you'll not see nothing like the Mighty Quinn?
Like Joe Sousa, I am a bit cynical about their invocation of Chipotle. The real miracle of Chipotle is being able to offer now 5-6 protein options (Chicken, Steak, Barbacoa, Carnitas, that soy thing, and occasional chorizo), and have like a billion possible combinations of menu items... the nigh infinite customizability, without the stress of parsing a million item menu.
MQ might make great Que. They can serve it like lunch ladies, and call it Chipotle-esque, but a quick review of the menu doesn't seem to have the same flex of Chipotle. I get it. It's a fast casual lunch spot. I guess that's Chipotle Enough.
When they get multiple outbreaks of norovirus, and I still go back, then they've reached full Chipotle.
Also like JoeSousa and Potkettleblack , I don't see what so different about this. Dickey's has been around for a long time doing this format and many other regional chains, along with more BBQ places like this than I can count or remember. To claim they invented this format is kind of like Apple saying they invented the personal computer.
There are places here in Chicago that do that, places in St. Louis... it's really not that unique. It's the counter service franchising that I guess is novel, but they're still regional, to the NY area so far.
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