When Schlesinger expanded East Coast into that space several years ago, the barbecue joint was no more. Even on a very busy, very noisy Friday night, the wait staff is cheerful and competent. Oh, the napkins may be cheap, white paper, but silverware is scrupulously cleared between courses. In the right spirit, there's nothing light about the appetizers. Fried chicken livers are tasty morsels, nicely crunchy but soft within.
Orange marmalade adds a kick to the already highly seasoned livers.
A bowl of chili shows off the same brightly seasoned characteristics. Ditto for chicken drumsticks with jerk seasoning. But the stuffed jalapenos are heavily breaded, and that's what comes through with barely a hint of the pepper. Grilled salmon with mango chutney sounds fancy for a barbecue joint, but here it's good, carefully handled so that it's not overcooked, and presented simply but with some flair along with grilled vegetables. Grilled basil chicken breast is moist and flavorful.