Review: Eli’s

Eli'sI love it when menus make it easy for me to decide.  One item? I can do that.

Eli’s is currently located in a small tent near the Saigon Market side of Findlay Market.  It’s one guy, one griddle, a pork shoulder and a little attitude.  They bill themselves as a life-changing sandwich.  I can buy that, actually.  It’s pretty darn good– probably the best pulled pork sandwich, as a whole, I’ve had in Cincinnati.

That’s probably because Eli’s does one thing only: pulled pork sandwiches.  I suppose they could just give you a plate of pulled pork, but why would you want to skip the buttery bun, or the cole slaw topper?  The foundation is the pork.  It’s well smoked, fall-apart tender, and for some added crispy bits (my favorite part), it’s heated up on a griddle.  The bun has been toasted (something lacking in many pulled pork sandwiches). It’s topped with a not-too-sweet, not-too-hot barbecue sauce and you’re asked if you want creamy, celery seed-laden coleslaw on top.   The correct answer is “yes”, by the way– this may seem odd to you if you grew up with crock pot barbecue on a cold bun, but hit a few hours south of here– Memphis, to be exact– and this is the way to do it.  In fact, I realize that this reminds me of Cozy Corner in Memphis– simple menu, done right.

And the best part? $6.

Eli’s will be moving to a more permanent location sometime in November, located on Riverside Drive in the East End.  More details when they’re announced– but I can’t wait to see what else they smoke.

Eli's on Urbanspoon

Eli's BBQ on Urbanspoon



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