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Alamo BBQ opens TONIGHT
05/14/2009 3:20 PM by John M
Chris Davis and Paul Hubbard’s long awaited Alamo BBQ opens TONIGHT at about 5 or 6, stop by and grab dinner. No sweet tea yet, though, but it is coming.
Alamo BBQ
2202 Jefferson Avenue
(804)592-3138
I’ll be there, I was just wondering what to do for dinner.
YOO HOO!
I’m in.
Yes! Barbeque within walking distance that doesn’t involve my own grill!
Look out Buz. There’s a new BBQ man in town. Alamo BBQ is great BBQ at a great price. A pulled pork BBQ sandwich with two sides and a drink for under eight dollars. I for one well be putting on some pounds this summer.
Sweet tea will be a nice edition, but the real question is — do they have hush puppies?
Just got back and it was great. texas caviar, mac-n-cheese, baked beans, and pulled pork barbecue. and just a short walk away.
good question tim… keep up posted!
Picked up dinner there earlier, I’ll be going back!
What an awesome addition to the neighborhood. I stopped by after the C.A.R. meeting to get a bite to eat and saw many of my neighbors enjoying their BBQ outside on the patio furniture. Our city councilperson, Betty Squire, also showed up to lend support to this new neighborhood business.
The BBQ was amazing and Chris promised that his brisket (forthcoming) will be even better. I also had the Texas caviar and mac ‘n cheese. Ridiculously goood.
what are their hours?
what is texas caviar?
ummm… what’s texas caviar?
And this really is great news, can’t wait to try it! Sounds like the food is good and the prices, for once, are good too.
excellent good eats.
What was the outcome of the Union Hill O&H meeting 2nite, BTW?
Hi, my name is Paul Hubbard. I am the executive chef of the Alamo BBQ. Chris Davis and I want to thank everyone that made the opening of the Alamo possible. The comments on this site mean the world to us. Please keep sending us praises, constructive critism, and great ideas. We want to be Churchill’s restaurant. The Alamo will eventually showcase new specials everyday. We want to do breakfast burritos for Sunday brunch, fresh fish tacos, crawfish boils, you tell us what you want and we will we cook it. Thanks Again.
P.S. Tim better like jalepenos and fresh corn in his hushpuppies. Maybe a little maple honey butter?
Prey tell Bill & Matt, being a transplant from Northern VA what is Texas caviar? My lack of BBQ education is showing.
Hi Paul & Chris… sounds like you deserved the praise all by yourselves 🙂
I mentioned that you opened to a couple of people yesterday. They said they already knew. They drove by and a line was forming. Some got in line and others will be back in a day or so. Count me in as one of the many that will soon pay a visit. The BBQ here is SO much better than up north. I’m looking forward to trying yours.
Welcome to the neighborhood!
Congratulations to the new venture as any new eating establishment on the Hill is most welcome. If you want to endear yourself to the locals, however, please note the name of the neighborhood is “Church Hill,” not “Churchill.”
Texas Caviar is a mix of black beans, corn, peppers, onions and Alamo’s special sauce. Quite tasty.
“Union Hill” – just across the border.
Josh and I stopped by after the CAR meeting, too, and the pulled pork sandwich with coleslaw is, indeed, awesome. We will definitely be checking out the brisket and ribs in the future. Chris and Paul, thanks so much for all your hard work to bring the Alamo to Union Hill–we’re really excited to have you here!
Mmm… FRESH fish tacos! That would be nice for a change!
Twinkle Tow, Thank you for asking! The result of the Union Hill Old and Historic Meeting was a unanimous vote in favor of designation. The Commission noted that the district met at least 7 of the factors to be considered in designating a neighborhood and emphasized the importance of preserving one of the oldest working class neighborhoods in the country. That is a history worth sharing, as well.
My sons live in Church Hill & I’ve been hearing about this restaurant opening and was so glad to hear that it is finally a reality. All of us will definitely be patrons and can hardly wait to taste the delicious BBQ. Good luck to the owners and hope they are in Church Hill for a long, long time.
Deanna,
Don’t let them fool you about Texas Caviar. It’s the eggs of Rio Grande river catfish, marinated in McIlhenny’s hot sauce for 14 days in oak barrels. These people should not take advantage of a foreigner.
Personally, I like the first definition (#20) better! So – what IS the real definition of Texas Caviar?
If a crime is committed it’s Union Hill. If a wonderful barbecue joint opens or a beautiful tricycle garden emerges from a vacant lot? Call it Church Hill.
The Texas Caviar was very nice, once you got through fighting the big mamma catfish for her eggs.
David… Hmmmm, how intriguing. Texas sushi with a wine county aging flare. That takes fusion cookin’ to a whole new level. WOW! Must be quite the delicacy…. ya-ummm. Black beans, corn, peppers, onions in sauce did sound a bit gross.
Thanks for looking out for me 🙂
yea for O&H! what’s the next step in the process?
hmmmm…..
Texas Caviar
Who are you going to believe, me or your lyin’ eyes.?
glad that there are a few options at alamo for us vegetarians in the neighborhood! we love supporting local establishments, but if there’s nothing we can eat, well….
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#34 – you must try it again…. Chris Davis and Paul Hubbard’s Alamo BBQ is in a word – yum, yum!! Great Food, Great Prices, Great Neighborhood Addition!!!
Remember (the) Alamo (BBQ)!
ps the Jalapeno Mac & Cheese is uniquely awesome!! Perfect for us tender mouths, its not at all spicy and very full of rich flavor.
OK, Paul & Chris
#1 – no plastic or tape in the food 🙂
Ian, did you bring the stuff to their attention when you found it, or tell them about the food if it wasn’t to your liking?
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vegetarians, take heart. i just made a meal of the caviar, mac&cheese, potato salad, and cole slaw. yes, i am a pig. all of it was delicious and served with a smile. i’m so happy we have the alamo open on the jefferson avenue commercial corridor.
I back this place! Smoked beef brisket was awesome but this big boy would have loved a little more meat on those buns. Congrats!
I had dinner at Alamo last night and am going back tonite! I had the beef brisket (unbelievable!), mac & cheese, and Texas caviar and left there a satisfied customer. They also had Portabello mushrooms on a bun as a vegetarian option.
Does anyone have hours/days of operation?
Ok am i the only on who thinks that “Ian’s” comments seem a little strange. I have eaten there 3 times since they opened and everything was very very good. we all know that these things can and will happen in the heat of service. So many problems in one order and only one order seems strange.
BTW…..did u put any BBQ sauce on your sandwich Ian?
@David – I believe 11ish to 8ish.
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My husband and I had dinner there tonight and it was delicious. Alamo BBQ will be our place to go whenever we have a craving for pork barbeque or beef brisket.
Way to go guys!!!! Fred and I will be in soon.Linda
The family and I tried it out today. Everything was good. Still working out the opening week jitters but the foundation is there and most importantly the BBQ is good. I had the brisket and the wife had the pork both good smoky flavor. Next time I’ll try the ribs. We had a nice conversation with the operator and we’ll return.
Alamo is great! The details really set them apart. I especially like that they are serious about pleasing their vegetarian customers. The outdoor seating area has a lot of potential, hopefully it will develop over time. Alamo BBQ is a very welcome addition to Union Hill.
How many of the options are vegan? Sounds like the caviar might be. Anything else?
How much would a dinner run each person, roughly?
Ate there the other night. Liked the food a lot, but I wish they would do something about the excessive use of styrofoam packaging – there’s got to be a better way.
Paul #50, there is a better way. Check out Ellwood Thompson’s packaging, they use all biodegradable products for everything – cups, containers, utensils, etc. It’s all available out there. Maybe not as cheaply as styrofoam, though, and that might be an issue for a fledgling restaurant like this.
Saw a demo the other day about how long it takes various packaging to degrade in the dump, and apparently styrofoam NEVER degrades. I have no idea what it’s made out of, but even a cig butt will degrade before styrofoam, which surprised me.
Again, maybe it’s more expensive for alternative packaging, and I’d give a new restaurant a break on this one, but still give them a heads up that their public would appreciate more eco friendly packaging.
re# 49 They have a veggie BBQ sliced Portobello mushroom sandwich and very tasty watermelon. Sandwich plus two sides and drink combo is around $8, very reasonable.
Chris and Paul,
Congrats on opening and what should prove to be a very successful business. I haven’t eaten there yet but plan to come one evening this week. I wish you both the very best! My roomie and I have been anxiously waiting for the place to open up ever since our friend who used to live across the street from us (Mike) mentioned the restaurant was in the works.
Are ya’ll open for lunch at all or are you starting off as just dinner? If, by chance, you have a menu and hours of operation I’m sure John would be more than happy to post it for everyone to view. From the sounds of the posts so far, most everyone has enjoyed their meals there so far. There will always be a few who will post negative comments but folks like that will never be pleased. Keep up the good work and I’m looking forward to enjoying many a meal at Alamo!
Dey be open per lunch too! roughly 11 ta 2. Den dey reopen ‘er up at ’bout foe a’clock for de supper round.
And I’s tole dat if, if ya ‘appen t’ git hongry ‘tween 2 an’ 4, jess bang an de winder and someone may serve ya yet!
If you want to buy de meats fer carryout by d’ poun – ‘t can be dun too. Just call ‘head.
Shoo’eee! Now dat’s some good ba-ba-Q! I aim to try d’ beefy brisket next.
Before Alamo, there was a ribs place in that spot that made a go of it. Sadly it didn’t last. We tried the brisket and Tx caviar on Saturday. The brisket, while tasty, was a little dry. We added some hot sauce to it and woofed it down.
I’ll try the ribs next. Two other great places for ribs: Poe’s Pub and the rib cooking guy next of Fas-mart at 26th and Main.
Oh my goodness! I had the potatoes au gratin with the Texas Caviar….my belly was SOOOOO happy! Thank you guys so much for having awesome food and numerous veggie options! I would have supported you regardless, since I’m always happy to have new businesses in the neighborhood, but you have won my heart with your veggie delights! You are a welcome addition to Church Hill! (And it is very funny that you have TUMS on the counter!)
The pulled pork BBQ is the very best I’ve ever eaten, and I’d still believe that even if the Executive Chef was not my son!
The quality of your food, your boundless enthusiasm, and your committment to the neighborhood will make Alamo BBQ a sure-fire winner. Great job, guys!!
Outstanding! As this is a pork city in a pork state, I’m glad to see the beef brisket receiving such a strong reception here. I loved it! And as per the styrofoam issue: I agree. I for one would be willing to pay an extra 25-50 cents per item if it went towards biodegradable packaging. And I’d even throw down more if they opt for local meats.
Please stay open, stay delicious, and prosper.
I haven’t been yet as I was doubting that a BBQ place would have vegetarian options. Now, I can’t wait to try it! I too would support biodegradable packaging and would pay a premium for it.
@54 I find you unbelievably offensive.
@#54 I find you unbelievably hilarious.
Re green friendly packaging, here’s a site that’s local and has biocompostables: http://www.shopgreenduck.com – biodegradable and compostable products made from things like sugarcane, bamboo, corn, reed grass, etc. I have no stake in this company, just happenned to pick up a small flyer at a demo I was at last week. I checked them for prices but didn’t have anything to compare the prices to.
Perhaps someone here can talk to the owners at the Alamo about it.
I giggled the whole way through #54 – thanks for making me smile!
Just ate there. Good stuff.
oh c’mon #59, post #54 could have been written by Zora Neale Hurston, or spoken by my own mother’s people down in Pittsylvania Co, VA.
There are actually some parts of rural VA/NC/SC where both black & white folks speak the same dialect, and eat the same soul food. an tha ain’t no shame n’t. lighten up, #59.
Hello neighbors my name is Tangie and I also to live in the church hill area, I respent the Guitar Blues Legen Bobby Parker, I have been booking Mr. Parker all over the world, suddenly I was thinking today, mmm I would like to bring the blues to home, to Church Hill, I’m writing today, because I would like to know if anyone out there knows any places, in our area or near our area that may be intersted in good laid back music,played by a vet who inspired people such as Carlos Santa, Little Jimmy King,Hello neighbors my name is Tangie and I also to live in the church hill area, I respent the Guitar Blues Legen Bobby Parker, I have been booking Mr. Parker all over the world, suddenly I was thinking today, mmm I would like to bring the blues to home, to Church Hill, I’m writing today, because I would like to know if anyone out there knows any places, in our area or near our area that may be intersted in good laid back music,played by a vet who inspired people such as Carlos Santa, Little Jimmy King,Led Zeppelin, licks redone by the Beatles,played and toured with Bo Diddley, Muddy Waters, Buddy Guy. If anyone has any ideals please email, help me bring the blues to Church Hill
Just rode my bike down there for lunch– a major perk in my book.
Bring on the fish tacos, that will be killer.
BBQ – The smoke flavor is there and its pretty good. I understand the nature of the presentation is to make sure we’re aware of the many hours you spent smoking it, but common guys you gotta lube it up a bit and at least serve semi-wet.
Potato Salad – You tried to go upscale and failed. Big celery and onion chunks turned it into salad + potato. Make it a little trashier and make sure the potato calls the shots in the potato salad.
good luck!
I imagine I would feel more levity about people writing in dialects if there weren’t so many people on this blogs who do it to criticize others.
the problem with #54 is that the only time that dialect is depicted in writing is when it’s accompanied by a drawing of someone in blackface…or a caricature of an african american eating watermelon or tending the cotton fields or when buckwheat shows up on little rascals. perhaps in the olden days when our grandparents could laugh about such things, it was funny. there’s nothing really funny about it these days, especially in our neighborhood on this site. if you are white, i dare you to walk around the neighborhood and talk like that. seriously, i dare you.
let me edit one of those sentences:
“perhaps it was funny to our grandparents who didn’t know any better and who were raised to think such things were funny.”
Maybe the voice of the ‘old prospector’ was who #54 was channeling.
The ‘old prospector’ is typically portrayed as a folkloric character from the wild west/gold rush mining days.
You can see a picture of this guy and read more of the typical dialect at this link: http://www.mentalfloss.com/blogs/archives/1823
The voice of the ‘old prospector’ doesn’t seem that out of place for a bbq business called the Alamo.
Yes, I wouldn’t expect anyone to speak in that dialect today, in this neighborhood, but I really don’t think the author of #54 was imagining he/she would hear this dialect spoken, either.
I interpret post #54 as simply a fun, theatrical way of getting some information across that is yes, somewhat advertising oriented, but in an entertaining way. Simple as that.
oh, and just so i make myself clear, I interpreted the voice in #54 as that of the “old prospector” and no one else.
Just remembered the Alamo while scavenging for dinner last night, and boy howdy sue-wee pig I’m glad I did.
Took not one but two pulled pork & slaw sammiches back home where they could be washed down with a couple of PBR’s.
The Q was awesome, and the sauce likewise so- Just a hint of sweetness and spicy enough that I didn’t even have to add Texas Pete.
The coolest thing, for me, was walking away from the place right at dusk, tunes from the two Ice Cream Men’s trucks a block or so away blending together with the voices of Alamo patrons placing their orders behind me, creating a symphonic reverie of pure goodness.
I’ve been in Church Hill since 1990 and, folks, I think we’ve finally arrived.
Thank God I don’t live down wind from this place. I don’t think I could live with the olfactory ecstasy.
Eh, I just thought #54 was going for a serious bayou, cajun accent….sorta Remy LeBeau aka Gambit (in case I’m NOT the only comic book nerd).
Tangie…(And anyone else for that matter)…while not in Church Hill, the bar at The Doubletree Hotle at the Airport has live music on Friday and Saturday nights…usually jazz, but they may be down with something more blues-y And in full-disclosure mode, I do work there, so you can hit me up for more particulars at sarah@doubletreerichmond.com
You say tomato, I say tah-mah-toe. You say “howdy sue-wee pig,” I say Shoo’eee! Now dat’s some good freakin’ ba-ba-Q!!!
Fer those of you who like my drawl, I say thank ye kindly [and offer ye this wink]. Fer the others of ya, well, there’s no ‘fence intended folks. Jess gettin’ the word out ’bout a great new place to eat – right ‘ere in our lil’ neighborhood.
‘member the Alamo. That’s how I roll.
hey maybe if if the racist ass who wrote in to indulge his hatred had the balls to sign his real name this post would not seem so offensive. once again anonymonity provides a safe haven to spout off shit you would never say under the light of accountablity. no wonder theres no hue and cry. some of these posts are written by people who think that more than 5 blacks on a corner is a gang meeting.one would imagine these same folks would see more than 5 frat boys on a corner as a meeting of the union hill young republican neighborhood wannabee association.(when is that meeting?)buddycorbett re post 68 you dont really expect any chuckleheaded anonymous puss to actually confront the object of his ire. its easier just to enact policies that will help move people you really just fear out of their own neighborhood. that way ya know you dont have to confront anybody and get your racist ass kicked. lets no talk about problems lets talk about solutions,hardiharhar
by the by is it really cricket to write in under your real name and also post under a blog pseudonym so you can agree with yourself? murden knows who this hypocritical twit is so why doesnt he out her or at least curtail this odious tactic? everyday this blog gets less and less pertinent as its aura of objectivity vanishes. this is the peoples blog and not everybody who lives here is into patronizing and minimalizing the neighbors who have lived here their entire lives.some of us dont need to resort to packing the house dishonestly so as to make a disgusting agenda palatable. buddycorbett
Mo and I ate there last evening. Yumsky as Anna Chlumsky!
I usually prefer brisket but thought their pulled pork sammich was better.
The TX Caviar was delightful. The cilantro really made the flavors bloom.
The Mac & Cheese was smashing! Unique, but not overpowering pepper taste.
One negative–Mo felt the bread was hard. Perhaps steaming the buns might help?
Ian needs to send his taste buds back to school.
We’ll be back most definitely.
Tom
Hi Tangie
Perhaps Poe’s Pub 804-648-2120 or the Richmond Folk Festival (804) 788-6466 would be interested in booking Mr. Parker. I think he would fit in at either venue. I have no affiliation with them but would like to see him perform in the area.
I stopped by Alamo again tonight (my 3rd dinner there this week) and tried the portabello mushroom this time. OMG–I just might become a vegetarian!!!
i ate at alamo today and the barbq was way good. as tender as a mothers love and the macncheese as promised was homemade. welcome to the neighborhood and thank you for your vision.buddycorbett
Drove all the way up from Petersburg to check out the new Q. This is the real deal.
Got the pulled pork and as soon as I opened it I saw the smoke ring of real BBQ.
Great stuff at a great price.
Take it from a former Church Hillian and resident of San Antonio TX…it’s breakfast “tacos” NOT “burritos” in Baja Tejas. Also, Texas Caviar is the bean concoction. Speaking of beans…do you have boracho beans on your menu? If you need a great and authentically Texas recipe, please let me know.
Enhorabuena en su nuevo restaurante!
I finally got to the Alamo on Sunday and it was delicious. The service was fast and the owners are friendly and all in all it was definitely a good experience. I’ll be going back with my family lots I’m sure. Keep up the good work guys.
Well. After so much excitement I was wary. I stopped by last night and picked up bulk bbque, brisket, some Texas caviar and cowboy beans and drove home. It was hard to pay attention to driving with the aromas coming out of the bags.
To figure out how much to order I asked the guy at the window to just give me enough for two sandwiches of bbque and two of brisket plus sides. (I was trying to feed me and my wife without any bread.) The order came out within three or four minutes. The bill was $28.00. Kind of stiff I thought then.
Once home we served ourselves and sat in our favorite chairs. Within a minute or two we were glancing at each other. Could this really be this good? Yep.
We’ve lived for years in Charlotte, Greensboro, Wilson-Rocky Mount where people are picky about their bbque. My wife likes it mild, I like it more spicy. We both like vinegar based sauce. We think we know good bbque from average from not so good.
The flavors of everything were balanced just right. Meats were tender, juicy and made you want to want to go back for more. The sides were exactly right for the meats: spices balanced, not too hot but just right; nice tangy onion edge; beans with some smoke and a little of the crusty pan drippings from the meat.
When we had finished only half of what I brought home was gone in spite of some very hearty eating (with no bread, remember).
So that amounts to dinner for four for seven dollars each. If we had used some rolls it could stretch to dinner for five easily.
But more importantly, it was one of the best meals we’ve had this year. I stopped by tonight and got some ribs that are awaiting in the kitchen right now to flush out last night’s leftovers. Boy, do they ever smell good. I’ll have to get back to you on this . . .
Russ
Went there for the first time tonight. The pork BBQ is solid, but the mac n’ cheese was soupy and bland and I didn’t detect much cheese. Maybe it was just an off day for the mac since others have said it’s good. The extra sauce looks like it’s commercially made.
Happy to see watermelon as a side.
I will go back for sure, especially to try the bean sides, which I hope are cooked from dried beans and not canned.
I don’t really see #56 as racist. As a white person, I have been known to utter a few of those lazy phrases myself, not because I’m mocking any particular race, but because I grew up on the South Side!
Paul and Chris- I’m so proud of you guys. I really think you have something special and I enjoyed reading all of these comments. I might be unemployed soon, so if I am I’ll be asking if ya’ll need any help!!!
It’s already been way too long since our last visit!!!!
Style Weekly gives a shout-out to Alamo this week…
When we went last week, they offered up the homemade Moon Pie because the banana pudding would be a few minutes wait and I almost smacked the kids to keep from sharing it with them!
Having eaten barbeque all over the southern U.S., I beleive Alamo BBQ is the best barbeque I’ve had outside of the Salt Lick in Driftwood, Texas, my favorite barbeque in the world. Chris and Paul, THANK YOU for bringing such awesome, delicious food to Union Hill.
I had lunch from there today, and it was mighty tasty. The sauce is wonderful, and the prices are really cheap! An entire meal with sides for 7 or 8 bucks including homemade lemonade, can’t beat that!
The guy who waited on me said that Richmoond magazine (or maybe it was Richmond dot com?) is coming to do pictures and an interview.
This is the best bbq I have ever tasted in my life, and I am in fact from Texas! The prices are very reasonable and both chefs are amazing at what they do and are extremely friendly and welcoming. I cannot say enough good things about this place, except that you have to try it for yourself!!
I would love to see chilaquiles on the menu!
Oh God, I will be lynched for this, but the BBQ is okay. No better than the third best in Richmond. But glad it is open, and wish them the best.
Yes David… you’re sure to be lynched 😉
I’ll be trying Alamo tonight for the first time tonight. Need some carry out. Southern BBQ is something new to me. Should be fun. My neighbor requested a side of beans. I will report later.
OK… just finished a VERY nice pulled pork sandwich, a side of Jalapeño Mac & Cheese, bought a friend dinner (the same + a Coke) AND brought a side of Cowboy Beans for the neighbor… all just for a penny or two over $14 bucks. Not a bad deal at all.
Being a foreigner, unwise in he ways of the southern BBQ, and having very little reference or prejudice I can honestly say that I am pleased. Taste buds nicely tickled. Three people full and happier from the experience.
I’ll probably try the brisket tomorrow to round out my BBQ education (and an excuse not to cook) with a side of the wild Texas Caviar-fish-egg thingie of which David spoke of in # 26.
I’ve eaten there twice with consistently good results, and I’m already planning what to get next time. One request: pretty please leave peanuts on the menu! I can’t be the only one who loves them.
Proud of you guys, The food is DELICIOUS!!!!!! It’s great to see all these wonderful comments for you guys from everyone. Keep up the great cooking. This truly is the best BBQ!!!!
Tried the brisket for lunch today. I took it just as presented to see what would be on it…. you know, how you Southerners, the “locals” do. Big slices of white onion and lots of jalappeños… I will not be kissing anyone today but twho cares, it was great! One modification – I like my meat lean so I trimmed the fat off. Over all, it was an EXCELLENT sandwich.
On to the sides…. Just one. I tried the Texas Cavier. Sad to report David, there were no Texas Catfish fish roe in it. I don’t know what happened…. they must have been out, the month doesn’t have an “R” in it or the fish weren’t in the mood to lay eggs. All I got was crisp, clean and delicious corn, green pepper, onion and perfectly cooked black beans. You know, even without the fish eggs it was still GOOD! I finished it before the brisket looked at the bowl and was sad that it was gone 🙂
I’m full, not stuffed, delighted with my choices, happy to help support a local business and am looking forward to trying the next thing on their menu.
Over all I remain a happy camper.
Once and for all… Texas “Caviar” has never nor will it ever contain fish eggs of any kind. The dish was invented by a New York chef named Helen Corbitt in 1940 when she moved to Austin Texas to become an instructor of restaurant management at University of Texas. Shortly after starting, she was asked to cater a dinner at the school highlighting local products and produce and not having the same “staples” available to her as in New York (ie caviar, hearts of palm, foie) she opted to create her own version of (what were at the time) haute cuisine. The original recipe actually calls for black eyed peas, not black beans, cilantro, peppers, red onions, oil, vinegar, salt and pepper, and other variations, Being a big fan of Alamo BBQ and a huge fan of their Texas Caviar I am glad that Paul and Chris opted for the black beans instead of the black eyed peas. Corbitt herself penned 5 cook books before she died in 1978, all of which showcase Texas cuisine.
I am so proud of you both, Chris my son and Paul, his wonderful partner that helped put this all together. I knew it would be a hit. Your cooking talents have always been your forte’. I can’t wait to fly out and visit your Alamo. I know it is great since I have eaten your delights as you’ve grown up. Way to go and sending my love to you and the gratitude to the people of Church Hill for all the great comments.
Took my dad there not too long ago for some father’s day bbq. He loves bbq and thought everything was great.
I took a co-worker out to lunch today- everything was fantastic.
You know what would make a fantastic evening tonight? An Alamo Dinner and a movie in Jefferson Park. Life in Union Hill just got better.
Found this old picture of the Alamo, pre-fine BBQ
http://dig.library.vcu.edu/cdm4/item_viewer.php?CISOROOT=/rca&CISOPTR=4755&CISOBOX=1&REC=13
Great idea Bill! Bought lunch there about a week ago -hearty servings, tender tasty pork, and great low prices. I figure the price of lunch at the Alamo is only a dollar or two more than McD’s and it’s better for you.
I am so glad the Alamo chose to set up shop in our neighborhood – that building was just meant for you guys to move in! Every meal I’ve had has been great.
I agree with everyone that suggested ditching the Styrofoam and plastic for something recyclable/reusable. Your food is so great that even anti-conservationists would pay the extra cost of those earth-friendly cups and utensils.
ALAMo bbq is the . titties.
heart hugs
I finally tried them this past weekend. Yum!