"Healthful barbecue? Yup, or as much as it gets. This bright 'cue cafe uses only naturally raised meat and carefully filters its smoke through a ventilation system. You can even get, for heaven's sake, barbecued tofu. Meats have good flavor, the range of sauces is reliable, and sides — including some deeply funky braised greens and sit-up-and-notice mac 'n' cheese — stand out. With its pig-themed decor, you expect pork to be a star here, and the kitchen delivers with a terrific pulled pork sandwich. Tender pork, dressed simply with the slightest drizzle of one of the house sauces (like the spicy Virginia Killer) gets topped with sweet, creamy cole slaw and served on a toasted kaiser roll. Warm, friendly and Johnny-on-the-spot: a great neighborhood hangout." — MIX, premiere issue fall 07
"… my favorite of all the mac and cheeses I tried: The cheese blend gives the sauce a richness and depth I didn't find anywhere else. And while we're on the subject of the Russell Street Bar-B-Que being delicious, their candied yams are pretty much the best thing ever." – AH, Portland Mercury,
"If anything on this menu fails, we didn't find it. The juicy Virginia pulled pork sandwich is a solid entry.…The sides are where the visitor really scores points…the best strategy is to load up."—Eric Bartels, Portland Tribune , April 2005
"Excellent sides, from mac 'n' cheese to baked beans to funky braised greens, set off good all-natural smoked meats and even — O sweet sacrilege — a smoked tofu. A slap of chipotle and habanero in the Virginia Killer sauce, and fried chocolate pie to finish it off."—Bob Hicks, The Oregonian, January 2005
"This is real old-fashioned barbecue…Families and groups pile into booths and deliberate over the five different barbecue sauces to accompany huge plates of smoked meats…Don't miss the truly Southern dessert-deep-fried chocolate pies."—portlandpicks.com, #31
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"Russell Street BBQ dishes up a stellar mac and cheese, but that's not all! Melt in your mouth, meat falling right off the bone ribs in a zesty sauce are one of their specialties...[G]reens that are too tasty for words. I used my fingers to get the last traces of pimento cheese spread out of the serving dish. Paired with garlic cheese toast, this stuff is heavenly!...a great staff." — www.illustionaire.com
"…the best authentic American barbecue in town…Dessert couldn't have been more sinfully yummy: deep-fried chocolate pie, best described as pain au chocolat on steroids."—Michael E. Barrett, Just Out, May 2004
"…this is good Southern cooking, with lean, tender meats (turkey, shrimp, and salmon in addition to the regulars) and sides that stand out…"—Bob Hicks, The Oregonian, April 2004
"…Rich in tomatoey goodness, with just a slight lingering kick, the classic sauce becomes a long-lasting friend to the meat with which it is served. And if a good barbecue restaurant is represented by its sauce, then Tucci's is a good friend to have around."—Wm. Steven Humphrey, Portland Mercury, March 2004
"…Our substantial plate of fall off the bone pork ribs and moist Texas-style beef brisket was sassy enough to convince Bite Club that [Russell Street] is worth a second date…" —Kelly Clarke, Bite Club, Willamette Week, February 2004
"…Russell Street Bar•B•Que is warm, family friendly and Johnny-on-the-spot, clean and bright, decorated whimsically with all manner of pigs–in short, a great neighborhood hangout…"—Bob Hicks, The Oregonian, April 2004 |
