At opposite ends of the platter, separate servings included a succulent, dark-smoked chicken quarter and two large, meaty ribs. At the center rose a communal hillock of our chosen meat, pork. Individual side dishes bore portions of sweet Fried Corn, Baked Beans in thick, tomato-based sauce, and finely shredded Coleslaw. Despite the best shots of two volume-eating experts, a portion of the Feast went untouched. Banjo's menu is busy, broad and balanced.
Beer is offered by the bottle, mug or pitcher, wine by the glass.
The old smoker may have slipped in spots, but it still does good desserts. We think you'll agree. Ashby Stiff is a veteran faculty member and founding director of the European Study Program in Hospitality Administration at Florida State University. A specialist in international, cultural and ethnic foods, he also has done extensive stints in hotel, club and resort management in his native Baltimore and in Washington D.C., Montana, Wyoming, Florida and the Caribbean. Handily, one of his degrees is in writing, from the Johns Hopkins University.