Heavily recommended by one of our friends who used to be a Brooklyn local, our trip unintentionally became a BBQ and ribs kind of adventure.
Pork slope had great menu selection, as well as a well stocked bar with a vast variety of whiskeys and bourbons sure to make any rye and barley lover feel within their element.
Still recovering from the excessiveness of our previous meal, we decided to just have a ‘YOLO’ moment and order a huge stack of whatever looked delicious on menu. Our logic behind this was purely based off the reason that we didn’t know when we would be able to visit again.
On offer on the evening we were there, the chilli beef nachos sounded way too tasty to resist. The dish was hardly an entree, with the portion size served on a plate the size of a large pizza. Topped with a hearty amount of beef chilli, it was a delightful take on the humble nacho.
Second up were these secret menu items that I’ve grown to become overly obsessed with. The dish was tator tots with pulled pork and jalapenos. I love that everything on the menu pretty much becomes customisable. This was the dish of the night – if not the best dish of trip. It was essentially a foundation of crispy potato gems covered in deliciously tender and stringy pulled pork, lathered with tangy homemade BBQ sauce and topped with some fresh jalapenos. If you’re ever at pork slope, not ordering this will be like going to an ice cream parlour and walking out without ice cream.
We of course then also tried the baby back ribs to naturally run a comparison against the ribs we inhaled at the previous restaurant. The BBQ sauce at Pork Slope was this amazing combination of tang and a fiery kick that made each bite and taste worth the holiday fat. The meat itself on the other hand lost in comparison to Dinosaur BBQ because of the pulling and tugging required to get the meat of the bone.
Overall, we had a wonderful experience and left noting Pork Slope down as one of the most memorable dining experiences we had.