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CROWS
NEST
Live Music Venue Upstairs at
Viriy Sinda
ALL SHOWS 18+ UP
Every Wednesday
Viriy Nenda Trivia
8pm
Thursday January 31st ???
Reid Stripling
NO COVER CHARGE
10pm
Friday February 1st
Rcuh B OMB
NO COVER CHARGE
10:30pm
Saturday February 2nd ???
ffitvalj
NO COVER CHARGE
10:30pm
EXlICIEQJHIOISB
THURSDAY (9pm-Close)
$3 Natural Light Pitchers
$3 Wells ??? $3 Jagermeister Shots
$3 Fizzy Peach (Champagne & Peach Vodka)
FRIDAY (9pm-Close)
$2 Tall Boys PBR & High Life
$2 Domestic Drafts ??? $3 Fireball Shots
$4 Red Bull Vodka
SATURDAY (9pm-Close)
Mimosas ($2 til 4pm) ($4 after 4pm)
$2 Tall Boys (PBR & High Life) (9pm-Close)
$2 Domestic Drafts
$3 Fireball Shots (9pm-Close)
$4 Red Bull Vodka (9pm-Close)
312 E4fiT WASHINGTON fiT
706 5467050
WWW.
FLAGPOLE.
COM
Tues. Jan. 29 ??? Free
FESTER HAGOOD
& FRIENDS
Wed. Jan. 30 ??? Free
BAD TEMPERED
RABBIT
Thur. Jan. 31 ??? Free
ROOT SPIRITS
Fri. Feb. 1 ??? Free
COLONEL ANGUS
Sat. Feb. 2 ??? Free
KEN WILL MORTON
Mon. Feb. 4 ??? Free
BLUES NIGHT
WITH BIG C
Tues. Feb. 5 ??? Free
FESTER HAGOOD
& FRIENDS
6 POOL TABLES ??? 2 DART BOARDS
10 TV's ??? THE SOUTH'S BEST JUKEBOX
240 N. LUMPKIN ST. / 706-546-4742
'Fuery Sunday???
Afternnnn 2-4pm
. $20 Each a
Handbuilding fun for the whole family. Make ceramic
piggy banks, special dishes, sculptures and more!
REGISTER! at 706-355-3161
www.OOOIIIIIill.iiet
TBY C1AY1
Every Friday 7-9pm just $20/person
PAD MlACU
L
OIL
CHANGE
PRICE
REGULARLY A
$38.95 VALUE
YOU SAVE * 16.00
OIL CHANGE INCLUDES: UP TO 4 OTS. OF OIL, OIL FILTER AND 15-POINT INSPECTION.
CAR WASH INCLUDES: EXTERIOR WASH, CAR VACUUMED AND WE CLEAN THE WINDOWS.
Gift Certificates
Available
LEXINGTON RD. ACROSS FROM WAL-MART
706-316-1222 ??? OPEN 8:30-6:00 TUES.-SAT.
NEW ???CUE IN TOWN
Right Side of the Tracks: The restaurant space
on the Pulaski side of the Leathers Building,
occupied variously by a catering company and
a cafe, finally has a real tenant in Pulaski
Heights BBQ (675 Pulaski St.). Owned and
operated by Chuck Ramsey, ex-Five & Ten, PH
BBQ takes a page from his former employer's
book in the way it under-promises ("We're just
a simple BBQ joint.") and over-delivers.
Ramsey's slow-cooked meats have been a
pleasure for years for those fortunate enough
to experience them, some of the most consis
tently delicious BBQ in Northeast Georgia, and
scaling up the process hasn't hurt the product
any. If the cue sits around too long, it can
get a little soggy, but the restaurant has been
busy, and the problem nonexistent.
The atmosphere is a pleasure, even taking
into account the trains that pass by, horn full
blast, every so often. You may even be treated
What if you are a pescatarian or, even more
difficult, a vegetarian? The smoked catfish
doesn't hold up to the rest of the proteins.
You'd be better ordering the unsexy-sounding
mixed greens salad, which adds smoked
pecans, fabulous hardboiled eggs, pickled
okra, pretty thinly sliced radishes and is sat
isfying all by itself. The sides are almost uni
formly excellent: smoky, not-too-sweet baked
beans; a zippy vinegar-lime slaw; vegetarian
collards that can pass for the regular meaty
kind; a smoked potato salad with excellent
dressing (but potatoes that could be more
evenly cooked); squash casserole that loves
rather than masks its central veggie; light,
breadcrumb-topped baked mac and cheese;
a Brunswick stew that will clean out your
sinuses; and smoked cauliflower.
You will have a tough time choosing among
them, but don't neglect the "snacks" section
Pulaski Heights BBQ
to a bit of tuba practice from Cal Clements,
whose yoga studio shares the building. There
are lovely views from the windows upstairs
that you can't get anywhere else in town, and
Michael Songster's renovation of the interior
is a nice mix of rustic and sleek without being
overly either.
The staff know better than to plunk a take
out box on your table for leftovers, removing
the metal tray they come on to the kitchen
to package them up, a small luxury not found
many places in this town. The bar is smart
and a neighborhood focus already, with Allan
Aycock and David Bryant mixing drinks a cou
ple of nights a week, a long list of bourbons
and a focused, quirky wine list (lambrusco!)
on which all offerings can be ordered by the
glass. All these creature comforts would be
beside the point, however, were the food not
up to snuff, and indeed it is.
Ramsey's rub is complex and has, if this
isn't too highfalutin' a point to make with
regard to BBQ, a bouquet in the aroma depart
ment, with notes of citrus coming through
clearly and pleasantly on the BBQ chicken. It's
been said that 2013 is going to be the year of
the chicken, but the stuff usually isn't worth
ordering most places???PH BBQ is an exception
to the rule. The ribs are magical. I cannot say
enough about them. The chicken salad is awe
some stuff, as good as The National's but com
pletely distinct from that version, erring more
toward a smoky, curried taste, and it comes
with a giant, puffy Luna bun.
at the top left of the menu, which includes
housemade pickles, pimento cheese that goes
heavy (thankfully!) on the first ingredient in
its name, smoked pecans and "Henry's ancho
vies," rivaling anything else the restaurant
offers in their salty, fishy, fatty deliciousness.
Neither too hip for dudes in trucks nor
festooned with porcine art, PH BBQ is its own
thing, and it's awesome. It serves lunch every
day but Monday and dinner every day, has a
full bar, does take-out, has a patio and even
has a kids' menu.
Rise Up?: Dirty Birds (312 E. Washington St.)
has no relation to the Atlanta Falcons, being,
in fact, a wing joint out of Pacific Beach, CA.
Mostly, it's a sports bar, with an overempha
sis on the word "dirty." By the time you've
ordered "dirty tacos," "dirty sauce," "dirty
ranch sliders" and the "dirty chicken sand
wich," you may be feeling kind of pessimistic
about the prospects of the food. Not to worry.
It's fine. Televisions abound, making it a good
place to watch a game. So do flavors of wings
(ditto), none of which are amazing and most
of which go a little heavy on the sauce. One
remarkable appetizer, a giant platter of tater
tots topped with surprisingly good pulled pork
and cheese, is worth the trip, a wonderfully
executed version of bar food. The restaurant
has a full bar, with some impressive craft
beers, and is open for lunch and dinner daily.
Hillary Brown food@flagpole.com
14 FLAGPOLE.COM-JANUARY 30, 2013
CD SKEHAN