| Anette's
BBQ Heaven has been reviewed by The Washingtonian and The Washington
Post. Here is some of what they had to say...
 "...[The
ribs] are tender and flavorful but firm, avoiding the falling-off-the-bone
quality some barbecue houses achieve by parboiling or steaming the
ribs and losing some flavor in the process...Chicken is the other
star of the menu. Its intense smokiness is set off but not overwhelmed
by the slight sweetness of the house barbecue sauce...Go for the
potatoes. Mashed potatoes and mashed sweet potatoes are very good,
as are the roasted red potatoes and the potato salad."
Holy Smoke, September 1996
The Washingtonian
By David Dorsen, Thomas Head, and Cynthia Hacinli
"Anette's truly is a little slice of heaven...fall-off-the-bone
tender ribs that are juicy but, happily, not drowning in sauce...Like
her beef and pork, her smoked chicken is tender and full of smoky
flavor. Also like the other meats, it is available pulled and piled
on Emery's soft homemade rolls, which are just what's needed for
absorbing juice and sauce. Although meat takes center stage here,
many of the vegetable side dishes-nearly two dozen to choose from-could
easily stand on their own...The problem is choosing which sides.
Mashed potatoes, buttery and flecked with red potato skins? Or potato
salad, with just the right amount of chopped celery and egg?...You
would think that someone so adept at the grill might be deficient
when it came to something completely different-say sweets. But Emery's
desserts-cream pies are her specialty-are heavenly, too...Why cook
at home when you can get home cooking like this?"
Chef Takes the Slow-Cooking Route to Bring Home the Barbecue,
September 2001
Fairfax Extra, Special to The Washington Post
By Domenica Marchetti
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