Best Grub We Ever Had: Staff Edition

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In honor of this week's feature story on Cleveland foodies' all-time favorite flavors, we bring you the recollections of our ever-ravenous staff. In this installment: Vince Grzegorek ...

Anyone who's lived and eaten through Cleveland for two decades has a laundry list of best grub ever, and they fall into a million categories. That, besides easy and cheese programming options to fill airtime and another opportunity for Giada to flash her cleavage, is why Food Network breaks its "Best Thing I Ever Ate" series into different episodes. Chocolate. Meat. Appetizers. Dessert. Fried. Late-night. Etc.

But to narrow it down to just one thing, a single dish that keeps me coming back time and time again, something you can't get anywhere else in Cleveland, something that warms the soul, it would have to be the barbecued spaghetti at The Brew Kettle in Strongsville.

BBQ pasta? Yeah, a little strange, but the dish, which you can find in Memphis and other Southern strongholds of 'cue, is damn near perfection. Sweet and spicy sauce lathered over linguine, tossed with generous chunks of the Kettle's housemade pulled pork, topped with cheddar cheese and slices of green onion. On the side, a cup of cool dill coleslaw.

Oh, and any number of microbrews from the Kettle's taps, too. Which never hurts.

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