The Dish: Finger Lickin’ Good

by WL Author

Arlington welcomes Memphis Que’s hickory-smoked Southern cooking.
By Nevin Martell

Photo courtesy of flickr/sashafatcat

The home of the blues may be 900 miles away away, but now you don’t need to make an epic road trip to get a taste of Beale Street. Memphis Que is bringing the Bluff City’s signature BBQ to Arlington starting December 1.

The menu is packed with meaty offerings slow cooked over hickory-fueled smokers, including spare ribs (served wet or dry), barbecued chicken, pulled pork shoulder, barbecued shrimp, and beef brisket. Entrees are served with two sides, such as four-cheese mac ‘n’ cheese, buttermilk battered onion rings, coleslaw or barbecue baked beans. If there’s still room for dessert, try the decadent blondie brownie sundae.

‘Que fans will recognize pit master Redrick Rayborn from his eight-year run over at Corky’s Ribs and Barbeque. Owner Chris George, who has spent the last two decades managing a number of restaurants, including Atlanta’s The Capital Grille and Dux Restaurant in Memphis, handles chef duties.

Memphis Que, 320 South 23rd Street, Ste. 50, Arlington, Va.; 571-970-2727.

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