Natalie Caudill Christina Keyes and Paula McPherson hold some of Bone Daddy's specialties, including a spare-rib platter and beer can chicken. The newest concept restaurant from the creators of Razzoo's Cajun Cafe is a winner. Despite problems during the first few weeks of operation, Bone Daddy's House of Smoke looks to be a major player in the crowded, demanding barbecue market. At Bone Daddy's, little things mean a lot. Side dishes such as coleslaw, waffle fries and macaroni and cheese are better than they have to be.
Diners receive large, thirsty napkins at the start of the meal and hot washcloths with the check.
The dish was finished with a ton of black pepper, rosemary and garlic and served with bread for mopping up the sauce. A 6-inch mound of thin rings arrived with honey mustard and ranch dressing for dipping. They were tasty and greasy in a good way, but not a show-stopper. The main event is Texas-style barbecue. Although the sauce leaned toward molasses sweetness, it flattered the meats.