Big City BBQ   

...but the food is what will keep me coming back. I saw in the newspaper that they are opening a new location near my house in Mesa, but I couldn't want to try them so I visited their Tempe location. The barbecue sauces were both excellent. One recommendation, please offer the pulled pork sandwich Georgia-style with cole slaw on it. Other than having to put the slaw on myself, it was one of the best pulled pork I have tried.

Talk about Diversity, major corporations should take a look at this team. Excellent food, always a warm welcome and I never leave hungry.

You walk in the door and are greeted by more than a dozen accolades on the wall, articles in both the local and national press, and you wonder what all the fuss is about. The kitchen staff are wearing black chef garb, and the place is buzzing. While waiting in line, you learn that this new restaurant is the brainchild of a resort-trained celebrated executive chef, someone who wants to up the ante in the barbecue world, and this is his first stab at bumping up the volume a notch. The food quality at Big City BBQ is spectacular, the sauces are out of theis world, and the meats are hand-rubbed for two days then smoked in a state-of-the-art smoker. Each day, the executive chef samples the newly prepared meats and decides whether they are "customer-quality" or go into the barbeque beans, which are also fantastic, both the baked beans and the beans & rice. The result is unbelievable barbecue, every day, every time you visit, not the five-times warmed-over meats and reheated sides you get at most barbecue joints. I have tried soul food before and I have tried barbecue before. Big City creates a unique up-scale dining experience and borrows the best from both worlds.

I wanted to be the first to write a review of Big City BBQ, my new favorite place to eat in Tempe. I have tried most items on the menu now, and have settled into two favorites, the fried chicken breast and the brisket sandwich.