Confessions of an Espresso Addict

the prelude

- NoVA correspondent Dogburt

(Note to readers - my espresso rantings may be what gets me kicked off The Marinara)

I would have you all know that Mr. Marinara handles his bizness with much grace and aplomb. Whenever he has prepared something for me and my friends, there is never a sense of anxiety, and for that, he is worth emulation. That is not to say he feels no anxiety when he's throwing down in the chef's kitchen, but it never shows. I on the other hand am a nervous wreck, because no matter how frequently I do something, I'm always afraid that this is the one time when I screw it up for my guests and whatever expectations they have of me falls through the floor.

I know espresso. I don't know it extremely well, I'm not an expert by any means, but I've spent an inordinate amount of time thinking about it over the past 10 years of my life, ever since I was given one of those entry-level Krups-style espresso makers. Even owning one of those and knowing how to use it in a manner of proficiency probably put me in the top third of the espresso-wise. I drank Starbucks, I drank Greenberrys' (a Charlottesville thing) and I liked it. My goal was to produce in the home a reasonable facsimile of my standard Starbucks drink - the Caramel latte. There is no magic to this - it is simply a shot of espresso, steamed milk, and several shots of caramel syrup. My Krups-style espresso maker along with a heavy dose of sugar kept me entertained for many years.

Eventually though, curiosity crept up on me. I wanted to try espresso made by high end restaurants. You know, like Panera. And so during the early years of my marriage, I started to sample espressos and cappuccinos from every restaurant I attended. And very slowly, I started to learn to distinguish between two types of espresso - that which sucked, and that which did not. That which did not suck simply looked different. It had a vibrant glow in its crema, it smelled different, and it didn't taste like burnt dirt. So now, what to do? Well, I began to think that I was ready to take the next step in my relationship with the espresso bean. Second base, as it were.

I took a poll, did some research, and determined that this beautiful machine was in my near future. This little lady, called Miss Silvia, would take me to the next level in my espresso obsession. So I ordered it, unpacked it, followed the directions to set it up, ground up some beans in my nifty Starbucks coffee grinder, and thus proceeded to pull a shot of dirty water.

I was crestfallen. I wanted to cry. Countless research hours, hundreds of dollars, and my espresso was worse than when I was using my Krups machine. Sisyphus, I feel your pain.

It was not until many months later that I learned an invaluable lesson - your espresso is not primarily governed by your espresso machine, but your grinder. If you pay big bucks on the machine but skimp on the grinder, you are in for much disappointment.

Soon thereby armed with a decent if not spectacular grinder, I finally had the tools to proceed. And proceed I did, over the next two years leading up to today, I have experimented, altered techniques, refined each step, worked diligently to produce the best shot of espresso that I could. And it continues.

Now, dear reader(s), you might be left with two questions:

1. Are you going to tell us anything useful in this blog post?
   
2. Is all of this worth it?

Answers:

1. There will be much more to come (I hope) but what I will leave you with for starters is, barring all other information present in the process that you know about or otherwise, the best rule of thumb that I've come up with on determining whether a shot is good or bad, is the speed at which the extraction occurs. If it drips out like warm honey, you're probably good to go. Anything else, throw it away or pretend you just picked up some Starbucks.
2. When you taste espresso that has been pulled with precision and care, it is a true paradigm-shifting experience. You may or may not like it, but it will change the way you see espresso and forever alter your expectations of it.
   

Try Our Donuts...So You Don't Go Nuts

-NoVA correspondent Dogburt

When you think of donuts, you generally think of two places - the timeless Dunkin' Donuts, and the only place that would ever think of combining a donut with a hamburger, Krispy Kreme. For me, I always liked the fact that Dunkin's donuts were solid if unspectacular, and they also had the benefit of decent coffee and other breakfasty type foods. Krispy Kreme's one strength - the glowing sign - meant that magic was about to happen. I recall in my pre-Krispy Kreme life driving through Charlottesville with Mr. Marinara one late night, and we drove by a Krispy Kreme when the sign as lit up. "We're stopping here," said he. "Why?" "Because the sign is lit." "So what? What does that mean?" "It means we are stopping." The discussion ended there, and frankly, what more is there to say?

So recently a small chain came onto my radar known as The Fractured Prune. Originally started in Ocean City, MD, it has now branched out to about 22 locations, with two within reasonable driving distance of my abode. When they finally opened, we were there for the opening pitch.

The interior is small and definitely kid-oriented with a hint of 1950's soda shop. There are murals on the walls and flat screens playing Spongebob. While the limits of seating might compel you to get your order to go, I would urge you to consider at least staying to eat one donut right as it comes off the assembly line, because you can never recapture that sense of fresh wonderment.

Fractured Prune donuts are cake-style (generally speaking there are two types of donuts - yeast-raised and cake). They are small, extremely rich in flavor, and made to order. You will have to wait a little longer than if you just rolled up to Dunkin' Donuts, but the wait is rewarded.

You can select from an assortment of pre-designed donuts, or you can create your own. In our home joint, local radio celebs The Junkies have donuts named after each personality. If I do one thing of substance while I live in VA, I would hope that it garnishes enough public praise to earn the right to name a donut after me.

The types of flavors are everything under the sun, and some things that you would never expect. But each one has its own special place in our hearts, if not our tummies. Even the Plain Jane, no frills donut is crafted well. Light and crisp on the outside, soft and cakey on the inside, it is a stellar compliment to a good cup of Joe and excellent for dunking, as it has both high retention (from the doughy middle) as well as high anti-drip performance (from the crisp outside).

Fractured Prune donuts are a completely different experience from other famed donut eateries. So save yourself from Donut Hell, prepare to be treated well, and consider ordering some salad for later.

Fractured Prune NoVA locations
23520 Overland Drive
Suite 152
Dulles, VA 20166
Phone: (703) 661-5050

3073 Nutley Street
Fairfax, VA 22031
Pan Am Shopping Center
Phone: (703) 280-0415

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Exit question - how rich do you need to be to justify buying your own donut hopper?

Brooklyn Pizza 101

Guest Blogger- Sister Marinara

So my darling older brother asked me to add a touch of Brooklyn to his blog while he’s away in a Mediterranean paradise. Of course I’m happy to oblige, and the topic of today’s discussion is my favorite Brooklyn Pizza, or Pie.

I first point to a newbie, but also one of the best pies I’ve had in New York proper. It is called Lucali (pictured above), and lucky for me, it is located one neighborhood away from my apartment. It isn’t one of the venerable coal-oven pizzerias, but the wood-fired oven does a pizza connoisseur proud. The owner and pizzaiolo, Mark Iacono, takes his cues from the legendary “Old Man” Dom Demarco of Defara’s Pizza in Midwood (I will address soon). He makes each pie himself, working in a zen-like state, no matter the number of drooling patrons. Each topping is hand sliced on a mandolin directly onto the pie, and it is cooked to a beautiful char each time. This no-reservation, BYO joint frequently has quite the queue to get in, but if you catch it on a good night, it is without a doubt one of the most pleasurable meals you can have.

On to DeFara’s, located in Midwood. I am comfortable saying it is the best pizza I’ve ever had, but there is a price to pay. Dom makes each pie by himself, slicing toppings and shredding cheese to order. When the pie comes out of the traditional gas oven, it is topped with hand grated grana padano and basil and oregano snipped fresh from the plant sitting in the window. DeFara’s location and popularity can make it an investment in time, patience and grumbling tummies. Unless you go 30 minutes before they close up, you could be in for a 1-2 hour wait and potentially crazy customers. Dom is also getting up there in years, he may have already crossed the 80-year mark, and occasionally the pie waits a minute or two too long in the oven. But once you take your first bite, all is forgiven. I highly recommend the pricey baby artichoke pie.

Next, just a short ride from the Old Man, is a place in Bensonhurst called L&B Spumoni Gardens. It is a bit of a circus, with a Spumoni counter, take out red-sauce italian, sit-down restaurant and pizza joint all in one big bang. Top that with the year round out-door seating area full of your classic brooklyn “goombas” and you can’t beat this spot. But wait, the pie! It is a square pie, with the mozz UNDER the sauce, and topped with grated parm. I really think they put crack in the dough. It is awesome. A definite do not miss.

If you’re heading to Coney Island, the next top pizzeria is Totonnos on Neptune Avenue. Totonnos has been around since 1924 and uses one of a handful of coal-ovens in New York. The pie is more than great, but it really is part of the whole package—including the aging waitress who will refuse to sell you a pie if you order too many toppings. The truth is she’s right. The pie is so good, more than 2 toppings is a bit sacrilegious. So go, ride the Cyclone, and eat some killer pepperoni pizza.

Some of you may be saying, “Okay, you can’t forget Grimaldi’s”...As one of New York’s oldest pizzerias, with a coal-oven no less, Grimaldi’s has a great product. But the constant barrage of tourists make it one of toughest places to enjoy. And the mean eastern europeans who run the place can be a little intimidating. So here’s my advice, call ahead and get the pie to go. Walk down to the nearby Brooklyn Bridge Park and enjoy your pizza with one of the best views of New York City. When you’re done, top it off with super-duper creamy ice cream from Brooklyn Ice Cream Factory. If you feel guilty for your caloric overload, take a stroll across the Brooklyn Bridge—it’s a mile each way!

I’d like to end this doughy, cheesy homage with a shout out to all the local slice joints that make Brooklyn, and all of New York, a great pizza town. They might not compare to the above-mentioned establishments, but when it’s late, or cold, or you’re tired or a little drunk, they put out some of the best pizza you’ve ever had. (My personal thanks to Mark’s Pizza.)

Of Prosciutto and Pizza

-NoVA correspondent Dogburt

Devoted readers of The Marinara (and Mr. Bassett), in case you aren't already aware, the suburban sprawl is the mortal enemy of "The Sauce."** When you have to exist in this culinary temperate zone that goes on for miles and offers a never ending supply of Starbucks and Chili's (but to be sure, always revere the Dundees), there is high potential for your taste buds to become dulled. That is not to say you can't find pockets of sunlight or admit to enjoying the occasional chicken fried steak, free from the ire of your peers. The fact is, the proliferation of this ready-made food introduces a high level of sodium and sugar that weakens our ability to identify true gravitas in our cuisine.

This is all prelude to alerting you that when I find a place in NoVA that is not a TGI-chain-linked fence that keeps out culinary enjoyment, I will do my best to inform you that cooking chivalry is not yet dead. And so today I bring you two that I have found in the course of my daily living.

Cafe Antonios

If you live outside the Beltway, you might be familiar with the small suburb of Herndon, VA. It is an older area, one which more contemporary and wealthy communities were built around. That reality can cut both ways, but one positive is that it has retained a reasonable amount of restaurants and shops that are still owned locally. Sure, they're a little less polished than your 21st century McDonalds, but I'm at the point in my ever-increasingly jaded life where that's a positive sign, not a negative one.

To be sure, Antonios exists in a K-Mart plaza, and is part of a small shopping island. It is small and non-descript, but local reviews were positive so I took with me my lady and we checked it out. Inside, the dining area is not more than about 1000 square feet, with a bar area taking up a corner and most likely the kitchen in the back taking up an equal amount. It fits maybe 30 tables, and we were fortunate to beat the dinner rush. To the best of my knowledge, we were greeted at the door by the owner of the restaurant, who was constantly tending to every patron in the restaurant.

Regrettably, our dinner had time constraints on it, so we were not able to indulge in the full experience. My wife decided on a lobster bisque and salad. As for me though, I was a bit overwhelmed with the menu. For such a small place, the choices are vast. The categories are pastas, chicken, veal, and fish. Since the place is renowned for its veal, and as a rule of thumb I always try to at least for the first time order the one thing the restaurant is known for doing best, I defaulted to this part of the menu. Even then, the choices were daunting. But then, what was that? It was something called "Veal Bomba," described as: "Veal stuffed with prosciutto, fontina, parmesan, and asiago cheese, dressed in mushroom red wine sauce."

Prosciutto? In the veal? Oh gosh yes.

And it was amazing.

Because of my wife's and my general malaise toward NoVA dining, it is rare that she is surprised at a new venue. But I got a "good choice, my man," and that's how I knew that we would be returning soon to enjoy Antonio's once again.

Cafe Antonios
454 Elden Street
Herndon, VA 20170
Get Directions(703) 437-3307

Fireworks Pizza

Pizza. Seems easy, right? It's basically just bread, sauce, and cheese. So why is it that so many restaurants do it so poorly? I have elevated myself to what I would probably proclaim as a "pizza snob" since I've lived in NoVA. And it isn't because there is so much great pizza here. It is because there is so little. But when you find spots that really work hard to do it well, this simple dish imbues you. I daresay it creates a paradigm shift and you can never call 1-800-Dominoes again.

And so the hunt for great pizza has taken me far and wide across the continental U.S. As Mr. Marinara once uttered for time immortal, "I'm always hungry for great pizza." Yes, yes. That is it exactly. You find great pizza, you crave it regardless of time of day.

So did I find some? Early polling says, "Yes." As I mentioned earlier, Herndon is an older and mostly preserved community in NoVA. Downtown historic Leesburg is another. It practically feels like a different state, yet is only about 35 miles outside of the epicenter of the free world.

My wife, daughter and I were alerted to Fireworks Pizza, whose specialty is wood-fired pizza. Like Antonios, it was small on the inside, and focuses almost exclusively on the magical pizza dish. The aroma of real firewood and smoke soaks into your pores. The wait was agonizing. What we quickly learned was that we were attending on the same evening as a local high school's homecoming dance. Lined up were young men in ill-fitting suits hanging on to frigid debutantes wearing strapless gowns in the 45 degree evening autumn air. But the fact was, they were HERE, waiting next to me in my jeans and sweatshirt. That should tell you something.

When it was our turn, service was prompt in all regards. For appetizer, we ordered bruschettas on ciabatta toast, covered in either mediterranian eggplant and olives or tomato jam and mozzarella. The combination of the flavors was astounding. It was a wonderful contrast of salty (olives) and sweet (tomato jam). They did not last long.

For our pizza, we ordered my standby - the classic margherita. Bad pizza can sometimes be covered up with good toppings, so if I want to get a true gauge of their craft, I keep it as minimal as possible. Light sauce, fresh mozzarella, fresh basil, roma tomatoes, drizzled with EVOO. This is my basis for all comparison.

I'm pleased to say that Fireworks indulged my demands without exception. The crust was very thin, crunchy on the outside but chewy on the inside, and full of flavor. the scent of fresh basil mixed with the scent of the smoke was most appealing. But what really made their pizza sing was their roma tomatoes, which were so sweet to the taste you would swear that they were glazed in sugar.

We left victorious, knowing we had found another hidden treasure, horded by locals, and ignored by people calling Papa.

That night I dreamt of tomatoes and basil leaves...

Fireworks Pizza
201 Harrison St. SE
Leesburg, VA 20175
703.779.8400
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**"The Sauce" is a figurative concept as well as a literal one. It could mean -actual- sauce that goes along with your chicken parm or linguini with mussels, but it can also mean that indefinable authenticity of a home made piece of mouth-watering bliss. It is cooked and served with love, each and every time. The source of my terminology dates back to college, when myself and several other guys opted to spend a weekend at Mr. Marinara's homestead, and the Matron Marinara had prepared "The Sauce," which in this case actually was sauce. The aroma pulled us into the kitchen, and it wasn't but a few minutes that we all bowed in humility to The Sauce, and had to stop one hippie-haired brother from stripping down and taking a dip in it. It beckoned us like the Sirens' call to Odysseus.

If You're Ever in Boston ...

Although maybe not totally relevant to most of you, since I live in Boston and this blog is dead, I figured I would give you some tips on favorite local places to check out should you ever come to Boston.

Favorite Bahh to Watch the Sawhx: Cask n Flagon -- There's no choice! Right next to Fenway and recently re-done, the place is great, the food is solid, and for out of town games or football, it's easy to find a seat and parking spot.

Favorite Steak Place: Bonfire -- 300+ day corn-fed beef? Jackpot!! Chef Todd English is becoming world reknowned and his steak place in the Park Plaza is one of my favorites in the city. Everything I've had is good, but the skirt steak is one of my favorites.

Favorite Celeb Chef Place: Blue Ginger -- Ming Tsai's Blue Ginger out in the posh suburb of Welleseley (also the town where budding fashionista Gretta Cole got her start) is beyond compare. For around $30-40 a plate, it's not overly (by Boston standards) expensive. The menu changes regularly and the town itself is very cute and worth a stroll if you have to wait for seating. The desserts there are fantastic, but if you are looking to save some coin and go around the corner to Truly Yogurt and try the Black Raspberry Chip Yogurt. Best. Yogurt. Ever.

Favorite Italian: I've never been to the same place twice, and I've never been disappointed anywhere. Go to the North End early, walk down Hanover Street, find a place that has seating and is in your price range. Enjoy.

Favorite Seafood Place Not Named Legal: The No Name -- I'm not a big seafood fan, so asking me this is like asking Mr. Marinara about being manly. Other than Woodman's of Essex, I don't get amped up too much about seafood in the city or Boston area. If you go to the No Name, GO EARLY ON WEEKENDS, the line gets HORRENDOUS and you can't bring your own beer (my aunt tells times when she and college friends brought a keg) to drink while waiting in line like you used to.

Favorite Tapas: Tasca -- The line gets long on weekends, so if you plan to go get a reservation (4 or more) because you'll still have to wait. The duck confit, tenderloin meatballs, croquettes, beef carpaccio and mussels are great to name a few. If it looks good to you, it probably is. Their desserts are amazing, I once had a creme brulee with orange zest that was one of the best I've ever tasted.

Favorite Cheap Eats: Dok Bua -- I'm a big fan of Southeast Asian cuisine, and I've still not been to the haute Elephant Walk which might be a sacrilege, but for good simple Thai food, Dok Bua in the Brookline neighborhood of Coolidge Corner (predominantly Jewish Eastern European historically) is one of the best in the area. For less than $10 bucks at dinner you can enjoy a full meal with Thai standards (Pad Thai, Pad See Ew, curries, etc) with spring rolls, rice, fried dumplings and a soup (I always substitute for their excellent Tom Kha Gai). Wash it down with some red Thai Iced Tea with the condensed milk? YUM!!!!!

Favorite Beacon Hill Yuppie Bar: Beacon Hill Bistro -- Beacon Hill is one of the most expensive areas in the city, it's also one of the oldest, which combines for interesting stores, architecture and people. Go after the work crown dies down a bit, but make friends with the bartender and ask him/her about some of their specialty drinks. You won't be disappointed.

Favorite Brunch Place: The Paramount -- Since Bob the Chef's was sold (it brings be to tears to think about) the Paramount it is. Bring good company, the line is always out the door, but it's always moving. This trendy bistro in the evening serves up one of the best brunches in the city. Wait in line, order at the grill in the back, wait in line, pay for your breakfast at the register, find a table, feast ravenously on belgian waffles, huge pieces of bacon, or delicious omellettes and enjoy.

Favorite Romantic Spots: The Hungry I -- Tiny, unassuming from the outside and same on the inside, the I has one of the best romantic patios in the city. It's not big, there's no view but it's vine-covered and cute go during warm months and get a reservation .. off hours are best to get a spot on the patio. Afterwards, walk the Esplinade for a romantic walk and view of the Charles river and Cambridge. For another romantic spot, go to The Top of the Hub in the Prudential Building (or 'Pru'). The food isn't great, but the view is world-class, so go for drinks after the dinner crown settles down (9 is good on a weeknight) get a drink and have the warm-baked cookies dessert (nothing's great there, but this is their most generous portion)

The Top Eight Places I Come Back For

Greetings, Marinarees.

I'm a longtime friend of Mr. Marinara, and during his time in Greece he's asked me to stop by and check in on the loyal readers and make sure you are getting your foodie updates. Although I am a shadowy comparison of The Mr. Marinara, I'm always glad to lend a hand.

As a guy who lived in Richmond for over seven years, then moved away, but who comes back to the River City at least a few times a year, Mr M asked me to share some of my favorite "when you come back to the city" places. What follows is my list. My hope is that even though I now live in Boston ... a foodie's heaven, there are some places that you just can't find comparisons to outside of Richmond ... so don't go "grass is greener" on me, there's some Richmond landmark's you just can't replicate.

Best Brunch: Millie's Diner -- Yes ... yes ... it can be a long wait. Go with good friends that you enjoy talking to and it's always worth it. My two favorites have to be the Devil's and Castro's Mess, but there's always good specials that tempt me too.

Best Greasy Spoon: McLean's Diner --It's mostly regulars and it's not a place you go for ambience in any way shape or form, but the breakfast is good. The first time I was there with Mr. Marinara, he asked them for fatback and they told him that he didn't want it ... priceless.

Best Italian: Mama Zu's -- Mama Zu's has what I think is the best Italian in the city. You have to respect the owner / chef for not getting distracted with the trappings of restauranteuring, and for sticking to the basics. I've never eaten anything there that I didn't like ... but I admit I've not gone for the sweetbreads yet. That said, bonus points for going to a restaurant where you get to see uncomfortable yuppies standing in the middle of a restaurant waiting to be seated.

Best Let's Grab A Beer Spot: Capital Ale House -- I looooove good and varied beers, and this is an amazing place with a great array of beers from all over the world. Their late night menu is one of my favorites in the city.

Best Dive Bar: Sidewalk Cafe -- Nothing special, I know but dark, cheap and good food, Sidewalk is one of my favorite places in Richmond to go get a beer and have some laughs with friends.

Best Chicken Sammy: Chick-Fil-A -- Us yankee idiots have not caught onto the goodness that is Chick-Fil-A or even sweet tea for that matter. You don't know what you got til it's gone, and when I moved away I find this is one of those places I find myself sneaking a meal at when I'm back in RIC.

Best Barbecue: Buz & Ned's -- Although I never went to the place until I saw it on Bobby Flay's Throwdown, going back to Richmond is just an excuse for me to get some of those amazing ribs. I'm a fan of pork sandwiches and other than Pierce's in Williamsburg, this is one of my absolute favorites.

Best Dinner at a Friend's: Mr. Marinara's House -- It never disappoints, even when he's not trying to make a big fuss. Last time I was at his table was a semi-fuss and I was not disappointed. A primi of simple red lentils and fresh sausage from Belmont Butchery then grilled Wagyu hanger streak and asparagus followed with some Bev's ice cream ... yum.

The Challenge of the Pit, and an Introduction

- by Northern VA correspondent, Dogburt

Greetings, fair readers. I am your humble guest-blogger while Mr. Marinara gallivants around Greece, eating taste morsels and screaming, "Μολὼν λαβέ!" while plunging through the Hot Gates. I have had the privilege of knowing your host for about 15 years now, and he has seasoned and seared my culinary tastes over that time. There are two things you should know - Mr. Sadler once absolutely wrecked me with an experimental serving of venison chili; and if I have a choice between dining out at a five star restaurant and dining at casa de Sadler, I take the latter.

I currently reside in Northern Virginia, so hopefully I can offer some perspective on the local cuisine here, as well as offer information on my personal obsession, espresso. But for today, I want to do a quick review on a new restaurant that just opened in Ashburn, Bluz Brothers BBQ and Grill. I took the family there on Sunday for lunch, and we learned that they had been open but a few short weeks. The exterior is still being decorated, and I soon learned from the manager that they were rolling it out slowly so as not to get slammed with heavy traffic too quickly.

I cannot boast of any standard qualification for recognizing good BBQ. My soul basis for comparison is one particular reptilian biker bar in upstate NY. But like Justice Potter Stewart once said (I think), I shall not attempt to define what good BBQ is, but I know it when I taste it.

The meal began with a complimentary appetizer of home made potato chips served with some sort of ranch dip. If you like your chips nice and thick with a little bit of chewiness, then this was spot on.

We ordered several platters that contained:

Open faced pulled pork sandwich
Open faced brisket sandwich
corn bread
hush puppies
fried okra
collard greens
mac & cheese

The sides were hit or miss. The corn bread and hush puppies were dry, which was troubling since we got there as soon as the place opened. You would think that they would have just come out of the oven. However, the okra and greens were very good. The fried okra had a light batter on it that made it extra crunchy, and in the greens you could really taste the ham with which it had been prepared. The mac & cheese was surprisingly good. I don't know about you, but I personally think good mac & cheese is one of those things that seems easy in theory, but difficult in application. Too often the explosion of a good cheese is simply not there. However, this one was solid and my young daughter gobbled it up.

As for the entrees, I would give a thumbs up on the pork, thumbs in the middle for the brisket. The brisket was somewhat dry and chewy, regardless of what you added to it. Also there was a bit too much fat on it for it to be a winner. The pork, however, was very solid. Tender, juicy and flavorful, it mixed well either just by itself, or with the various assortment of sauces that they make in-house. Home made sauces get bonus points from me, as it is easy to simply purchase them and nobody would be the wiser. Taking the time to make it requires commitment to the end product. I would probably classify the overall style as most similar to either Memphis or East Texas.

Good BBQ is simply hard to find, especially when you live in a metropolitan area where the focus is often on speed and stature. Good BBQ does not lend itself well to either. Good BBQ takes time and patience, and you can't be afraid to get messy. Bluz Brothers is on the right trail, because they want to do the BBQ the right way. As long as they can maintain their focus on doing the basics well, this should be a spot that has staying power. I will definitely be visiting again.

Bluz Brothers BBQ and Grill
43150 Broadlands Center Plaza, Suite 194
Broadlands, Virginia
(703) 858-9499