While in Detroit last week for work I had the opportunity to eat at a local legend, Slows Bar-B-Q. Slows is known for its BBQ meats and its mac and cheese.
We arrived on a chilly Monday afternoon. You can spot Slows from the start of the block by its cherry red exterior.
Inside, the restaurant has exposed brick walls. Across from the hostess stand there are three chalkboards hanging that proudly display the offerings.
I absolutely love the industrial design of this space.
The U shaped bar wraps through both dining rooms and underneath a beautiful wooden beam.
From our table we had a great view of the beam. I love the way it cuts across the exposed brick and creates contrasting texture.
Eventually I stopped staring at the decor and opened the menu!
Our table had four bottles of sauce ready to be squired over any kind of meat. Each bottle was branded with the Slows logo.
I started the meal with a glass of ice cold peach tea. One sip and I felt I'd been transported to the south.
Everyone took a while to decide what to order, but once the meals started to arrive, everyone's eyes bugged out of their heads.
Next to me, a colleague ordered the brisket which had a great char on the outside and flaky, pink meat on the inside. She said, "This is amazing. It's fabulous. The burnt edges are the best part."
Across from me, another colleague was excitedly looking down at her plate of pulled pork. She took the first bite and said, "It's great. It has a smokey flavor. There isn't a sauce, it's more of a rub. It's so good."
To accompany her pulled pork, she ordered a side of waffle fries with cheddar cheese sauce. She was kind enough to let me snag one and it tasted like a potato chip! It had a great crunch. Their was exactly the right amount of cheese sauce, adding a creaminess to the dish without overwhelming it.
I ordered the mac and cheese which is a Slows signature dish. It comes in a deep casserole dish and the cheese is a neon orange color. The dish uses traditional pasta shells and is served piping hot.
This was some of the best mac and cheese I've ever had. I don't know what their secret ingredient is, but I'd eat this every day.
Each lunch entree comes with two sides dishes. My first pick was the green beans. The beans came served hot and sadly, they were too mushy! They were coated in a mustard sauce which was tangy, but the sauce couldn't overcome the overcooked beans.
My second side dish was the cornbread. It had a nice buttery flavor, but was a bit too dry.
Many of my colleagues ordered the sweet potato mash as a side dish and one of them was kind enough to let me sample it. The sweet potato was far and away the best side. Our waiter told us it's made with brown sugar, cinnamon and cayenne pepper. I am going to try and make it at home!
Throughout the meal I couldn't help but notice how intoxicating the BBQ smell was, even to me! Slows more than lived up to its reputation and I can't wait to go back. Finding a fantastic place in a new city is a very satisfying feeling.
If you visit Detroit, you must make Slows a stop on your tour. Order the mac and cheese and the sweet potato mash and then clear your schedule for a giant food coma induced nap.
