Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
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photography by amelinda The dining room at Pot Liquor, the new mecca for meat lovers. Right on 'Cue enjoy the fruits of Painstaking barbecue investigation at Pot Liquor, vegas's most serious new tribute to the smoked, grilled, and saucy meat arts. by brock radke Barbecue is a serious cuisine. One slip—not enough smoke, the wrong type of wood, too much or not enough sauce, not enough zip in your dry rub—and any 'cue joint can slide from a meat lovers' paradise to a punch line. Great barbecue requires skill, experience, and dedication. Lucky for Las Vegas, the crew at the new Pot Liquor Contemporary American Smokehouse has all three. Partners Flip Arbelaez and Doug Bell have been friends and culinary collaborators for more than a decade, stretching back to the first time t hey worked toget her, at Ga llagher's Stea k house at t he St r ip's New York-New York casino resort. When the time came for this dynamic duo to create their own concept, they settled on barbecue, knowing that Vegas needed it most. In search of inf luence and inspiration, Chef Bell—who also helmed the acclaimed Stripsteak at Mandalay Bay for several years—patiently toured the barbecue-loving South, hitting capitals like Kansas City and Memphis and sampling smoked meats from roadside shacks in Texas and Alabama. The result of this delicious road trip is Pot Liquor, Town Square's most drool-inducing new restaurant, named for the luxuri- ously r ich brot h used to bra ise colla rd g reens, w it h pork bit s a nd a plethora of herbs and spices. Those greens are already the most popular side dish on Pot Liquor's menu, nearly mandatory alongside slow-smoked, sauce-mopped baby back ribs or juicy, tender, naturally sweet Carolina pulled pork. All the familiar favorites are here, cooked with affectionate authenticity but not without a few creative twists. Burnt brisket ends are served with maple bark. Fried catfish comes Benedict-style with a hollandaise-rémoulade hybr id. A classic chicken potpie f it s on t he sa me menu as a burger topped with Texas brisket, cheddar cheese, and house-made pickles. Pot Liquor is serious food, engineered to avoid your typical barbecue disappointment. Come hungry. Town Square, 702-816-4600 V vegasmagazine.com 123 The Guide Las Vegas's Finest