Northern Hospitality

Southern cooking where you’d least expect to find it

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ou’re not in the South. You’re in the West. West Newton. That’s where you’ll find Blue Ribbon Bar-B-Q (there’s another location in Arlington), and a taste of how barbecue is supposed to be done: slow-cooked over wood fires (Blue Ribbon uses only hickory and oak) all day until it’s ready to fall apart in your mouth. Regulars (you can tell them by their girth) swear by the sweet and tender brisket, so sweet and tender that you won’t believe it’s possible to get barbecue that good in New England—swimming in sauce and so juicy that your mouth won’t know what hit it. It’s all served up with generous helpings of sides so you’ll never be left asking for more. Burns

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“Barbecue” comes from the West Indian word “barbacoa,” which means slow-cooking meat over hot coals.

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