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From Bulgaria to barbecue
Couple learned how in Memphis
By Amy Diaz adiaz@hippopress.com
When professional chefs Milena and Ventz Simon moved to the United States eight years ago from Bulgaria, they dreamed of opening their own restaurant. What type of restaurant, they were unsure — they just wanted to have their own place.
Two years ago they narrowed their focus to Memphis-style barbecue, hickory smoked for hours in a Texas-made smoker and served dry — meaning no barbecue sauce — with an assortment of barbecue sauces at hand. This style of cooking was foreign to the Simons — barbecue is not on menus in Bulgaria. But with a friend living in the South, Ventz Simon started traveling to Memphis to learn how to cook authentic barbecue.
“Everything we prepare here is authentic. We slow cook; there are no shortcuts taken,” said Milena Simon.
Manchester has a couple of barbecue spots, all with faithful followings but all located in other parts of the Queen City. City Flame is located a couple of blocks from Elm Street, near the police and fire departments, and has off-street parking.
The City Flame is a welcoming space complete with comfortable, high-top tables and chairs that can seat a group and a lazy Susan with three types of barbecue sauce and other condiments. Order at the counter and pick your spot at a table; your food will be out in a snap. Cooking meats for between four and more than a dozen hours means keeping a delicate balance of fresh-cooked meats on hand, something City Flame does very well without sacrificing flavor.
The menu is split into sandwiches and plates and the list of side dishes is impressive, and so are the portions. At City Flame you will not leave hungry.
For side dishes, in addition to fries, mashed potatoes, baked beans and coleslaw, look for a flavorful potato salad, honey apple slices, a roasted red pepper salad and a cucumber salad. The later two offer a fresh, tart flavor on your palate.
Sandwiches (all $6.50) come with a side dish and include pulled pork, beef brisket, sausage and smoked turkey. The pulled pork is fall-off-the-bone tender and the turkey is deep and tender with a smoky flavor.
Plates include half a smoked chicken cooked for four hours in the smoker with homemade rubs, pulled pork, beef brisket, smoked turkey and smoked sausage (all $9.50). Ribs are served as ½ slab ($13), 1/3 slab ($10) and rib ends ($9.50). All plates are served with two side dishes and a wedge of homemade, moist cornbread.
Other dishes include barbecue spaghetti ($8), chunky chili loaded with beef brisket and sausages ($4). If you just want ribs, City Flame offers just barbecue — all meat, no sides ($5-$20).
City Flame also offers dinner packs for hungry families, in four options ($33-$61) that include a variety of meat options, side dishes and cornbread.
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