Every now and again, I make a sacrifice to demonstrate why I reign as OMG of the DFW, Second of My Name (was named after my Grandma Ollie), Slayer of Breakfast Tacos — and Mother of Panthera Onca Parvus (Mouse and Crazy). Couple of weeks […]
Today was the first day in a week where the sun was shining and there were no clouds in sight. What better way to take advantage of the break from all the rain than with some simple grilling?!
I’m alive! It’s been too long; I know. So, here’s what gives: I have zero excuses, and I simply ate/cooked a great deal, took pictures, took videos, posted to social media and totally ignored you. I’m an honest engine – what can I say? It’s the truth. I’m also good at dusting off, moving forward and trusting you can do the same; so, let’s virtually shake hands, make up and get Mash’d!
Four words: Fried Chicken and Ribs.
I’ve known about this place for a while and thought it was about time I went in to see what all the hub-bub was about.
Mash’d features American fare with a twist, infusing a library of house-made moonshines into a variety of unique offerings across the menu. Their bar and beverage menu is killer. Every drink we ordered stealthily delivered a mighty wallop with every smooth and graceful tasty sip. They incorporate infused moonshine into just about everything, and it works. Watermelon-infused moonshine, blueberry-infused moonshine, vanilla bean house-infused moonshine – good Lord, these people have caramel moonshine for those special occasions where you need a little more sugar with your alcohol! It’s brilliant!
Their moonshine magic also works its way into their mussels and bbq sauce. Mmmmm, bbq sauce. Their Bootleg Ribs are no less than spectacular. I’ve eaten a lot of ribs. These moonshining masters know what they’re doing with these babies. They’re fall-off, lip-smacking, finger-kissing, hum-while-you’re-chewing spectacular. And, it’s not like bbq-place ribs. Totally different animal. (well, not different animal but you know what I mean) These are more like “slow-roasted, basted in moonshine bbq and finished on the grill individually” sort of amazing. The flavors are sweet and spicy, tangy and salty, smoky and rich but not smokehouse sort of ribs. And, they’re served with a fresh and crisp coleslaw and “MASH’D tators” that need a little MASH’D makeover.
Those potatoes were the ONLY thing on the menu we tasted that were sub-par in comparison to the bar the other dishes had set. The appeal was that they were named as if they were some sort of special treat, and when they reached the table, they were just plain ol’ slightly garlic and cheese enhanced potatoes plopped on by a scoop that someone at Luby’s may have lost. They were just out of place, man. Totally out of place with everything else they had going on. So, if you get any dishes with the spuds, sans the Shepherd’s Pie, sub them out with coleslaw. Believe me, you’ll be happier for it and not feel like you just saw your childhood hero pick up a $20 bill someone else dropped and put it in his own pocket. Those tators were just wrong for the brand this place has clearly worked hard to build. All it would take is a little lemon zest – just sayin’.
But, let’s move on because that little side dish incident shouldn’t deter you from enjoying every other damn thing on the menu. And, let me say that the use of the potatoes on the Shepherd’s Pie is fabulous. They slather spiced meat and veggies on a pastry crust and top it all off with Parmesan-loaded mashed potatoes, a huge punch of flavor in a creamy bite.
Another killer dish was The Chicken. They serve up hot, crispy, juicy marinated fried chicken atop a soft bun with fresh, cold coleslaw and pickles. Chick-Fa-Who? Chick-Fa-What? This sandwich is just what the doctor ordered – she may not be AMA certified, but trust me – she wants you to eat this.
Overall, a killer vibe, outstanding service and badass food that will require some serious naptime after consumption.